cake

Chocolate Peanut Butter Keto Chow Lava Cake

Chocolate Peanut Butter Keto Lava Cake

Chocolate and Peanut Butter has got to be one of the greatest flavor combinations ever known. This little cake is just enough for one indulgent portion. Rich chocolate and silky peanut butter melting together in the perfect dessert.

Prep Time5

Cook Time20

Total Time30

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: lava cake

Calories: 356.8kcal

Video

Author: Nicholas Murphy

Ingredients

1 tablespoon unsweetened peanut butter
1 teaspoon unsalted butter softened
1 teaspoon confectioner’s style sweetener
1 large egg
1 tablespoon unsalted butter melted
1/2 teaspoon pure vanilla extract
2 tablespoons Chocolate Peanut Butter Keto Chow or another flavor if preferred
1 tablespoon confectioner’s style sweetener
1 teaspoon cocoa powder preferably Dutch process
1/2 teaspoon baking powder
1 small square dark chocolate or 2-3 sugar-free chocolate chips

Instructions

Preheat oven to 325
Butter a small (about 6 ounce) oven proof ramekin or bowl
In a small bowl mix the peanut butter, unsalted butter, and confectioner’s sweetener together and set aside
In another bowl beat the egg, then mix in the melted butter, and vanilla extract
Add the keto chow, sweetener, cocoa powder and baking powder
Mix everything together until you have a smooth batter
Place about two-thirds of the batter in your prepared ramekin then put the peanut butter mixture in the center of the batter and press it down lightly. Push the square of chocolate chips into the center of the peanut butter.
Pour the rest of the batter over the peanut butter and smooth over so that the top is even and the peanut butter is completely covered.
Bake in the preheated oven for 20 minutes. The cake should be firm and slightly risen around the edges but still slightly soft in the center.
Allow the cake to cool for about five minutes. Gently pull it away from the edges of the ramekin. Top the ramekin with a small plate and turn it over gently shaking it if necessary, to release the cake.
Garnish with a sprinkle of confectioner’s sweetener and whipped cream if desired.

Notes

Yield: one lava cake

Taffiny Elrod March 2019

Nutrition Facts

Chocolate Peanut Butter Keto Lava Cake

Serving Size

122.3 g

Amount per Serving

Calories

356.8

% Daily Value*

Fat

30.5

Saturated Fat

13.4

Trans Fat

0.62

Polyunsaturated Fat

2.91

Monounsaturated Fat

11.4

Cholesterol

228.67

Sodium

465.55

Potassium

435.29

Carbohydrates

29.7

Fiber

3.5

Sugar

1.78

Sugar Alcohol

21.8

Net Carbs

4.41

Protein

14.8

Vitamin A

762

Vitamin C

17.08

Calcium

270.35

Iron

1.94

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

Nutrition

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By Nicholas Murphy|2021-08-10T12:03:17-06:00August 10th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: cake, dessert, mug cake, Taffiny Elrod, chocolate peanut butter|0 Comments

Bird of Paradise Cake
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Bird of Paradise Cake

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Bird of Paradise Cake

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Bird of Paradise Cake

This cake is inspired by the classic Hummingbird Cake. Since it has delicious flavor of bananas and pineapple without the sugar, I'm calling it Bird of Paradise Cake. It gets its delicious sunny flavors from Banana Keto Chow, pineapple extract, and shredded coconut.

Prep Time25

Cook Time25

Total Time50

Course: Desserts

Keyword: Banana

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 338.06kcal

Author: Chef Taffiny Elrod

Ingredients

1 cup Banana Keto Chow
1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 large eggs
1 cup unsweetened coconut milk
1 cup brown sugar style sweetener
1/2 cup avocado oil
1/2 teaspoon pure vanilla extract
1/2 teaspoon pineapple extract
1 cup unsweetened shredded coconut 2 oz
1/2 cup pecans, chopped 2 oz
1 recipe of the Banana, Pineapple, Sour Cream Icing

Instructions

Preheat the oven to 350 degrees.
Prepare the cake pans by greasing them well and lining the bottom of the pans with 9" rounds of parchment paper. Lightly oil the parchment paper, too.
Toast the coconut and pecans on an ungreased cookie sheet or cake pan in the middle rack of the oven. Stir them occasionally while they toast and remove them from the oven when they smell fragrant and the coconut is beginning to look golden brown. It should take about five to ten minutes. Set them aside to cool while you make the cake.
In a large mixing bowl, combine Banana Keto Chow, almond flour, baking powder, and cinnamon. Whisk together.
In a separate bowl, mix together the eggs, coconut milk, sweetener, avocado oil, vanilla extract, and pineapple extract. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients and mix well.
Then gently fold in the coconut and pecans.
Divide the cake batter evenly between the two prepared cake pans.
Spread it and smooth it evenly.
Place in the middle rack of the preheated oven to bake.
The cakes are done when they spring back when gently touched in the center and a skewer comes out clean. It should take about 20-25 minutes.
Set on a rack to cool. When the cakes have cooled for about 10 minutes, gently remove them from the cake pans and carefully remove the parchment paper. Set them on the rack to cool completely.
When they are cool, frost them with the Banana, Pineapple, Sour Cream Icing.

Notes

This cake uses the Banana, Pineapple, Sour Cream Icing.

Nutrition Facts

Bird of Paradise Cake

Serving Size

84 grams

Amount per Serving

Calories

338.06

% Daily Value*

Fat

30.96

Saturated Fat

10.2

Trans Fat

0.01

Polyunsaturated Fat

3.1

Monounsaturated Fat

12.14

Cholesterol

56.35

Sodium

301.43

Potassium

493.95

Carbohydrates

29.81

Fiber

4.44

Sugar

1.92

Sugar Alcohol

22.71

Net Carbs

2.66

Protein

10.61

Vitamin A

118.9

Vitamin C

24.12

Calcium

201.1

Iron

2.52

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-02T14:01:32-07:00May 29th, 2020|Categories: Recipes|Tags: chef taffiny Elrod, cake, Banana|2 Comments

Banana, Pineapple, Sour Cream Icing
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Banana, Pineapple, Sour Cream Icing

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Banana, Pineapple, Sour Cream Icing

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Banana, Pineapple, Sour Cream Icing

This icing is designed to go with the Bird of Paradise Cake.

Prep Time10

Total Time10

Course: Desserts

Keyword: Banana

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Calories: 128.1kcal

Author: Chef Taffiny Elrod

Ingredients

1 cup heavy cream
1 serving Banana Keto Chow (or 1 scoop)
2 tablespoons powdered erythritol
1/2 teaspoon pineapple extract
3/4 cup sour cream 6 oz

Instructions

Place the heavy cream, Keto Chow, erythritol, and pineapple extract in a large mixing bowl.
Bowl with an electric mixer on low speed until the Keto Chow is mixed into the heavy cream, then increase speed and mix until doubled in volume.
Add the sour cream and beat until just combined.
Will keep in an airtight container in the refrigerator for up to three days.

Notes

This icing is created to go with the Bird of Paradise Cake.

Nutrition Facts

Banana, Pineapple, Sour Cream Icing

Serving Size

48 grams

Amount per Serving

Calories

128.1

% Daily Value*

Fat

11.96

Saturated Fat

7.25

Trans Fat

0.45

Polyunsaturated Fat

0.52

Monounsaturated Fat

2.98

Cholesterol

37.27

Sodium

100.09

Potassium

207.29

Carbohydrates

4.56

Fiber

0.63

Sugar

1.37

Sugar Alcohol

2.41

Net Carbs

1.52

Protein

3.71

Vitamin A

446.97

Vitamin C

12.3

Calcium

85.45

Iron

0.65

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-02T14:03:51-07:00May 29th, 2020|Categories: Recipes|Tags: cake, Banana, frosting, chef taffiny Elrod, keto icing|0 Comments

Root Beer Float Poke Cake
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Root Beer Float Poke Cake

Recipes, Keto Chow Recipes

Root Beer Float Poke Cake

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Root Beer Float Poke Cake

Prep Time40

Cook Time20

Total Time1

Course: Desserts

Keyword: Amanda Balle, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings:

Calories: 230.7kcal

Author: Amanda

Equipment

9x13 Pan

Ingredients

4 eggs room temperature
2 Tbsp coconut oil liquid (but not hot if melted)
1 tsp vanilla extract
1/4 cup granular erythritol
1 1/4 cup almond flour
1 serving Root Beer Float Keto Chow (or 1 scoop)
2 tsp baking powder

PUDDING

1/2 cup heavy cream
1/2 cup cold water
3 Tbsp Root Beer Float Keto Chow

WHIPPED TOPPING

1 cup heavy cream
2 Tbsp confectioners erythritol

Instructions

Mix together eggs, oil, vanilla and erythritol.
Add remaining ingredients and mix for 1-2 minutes until it’s nice and creamy, it will be thick.
Spread mixture into a 9x13 greased baking dish.
Preheat the oven to 350 and let the batter sit for 10 minutes (it makes it raise better). Place cake in oven and bake for 20 minutes.
Cool cake for roughly 10-15 minutes. While the cake cools you can make your pudding by blending the cream, water, and Keto Chow with an immersion blender.
Use the bottom of a wooden spoon and poke holes evenly through the cake. Pour pudding into the holes first and then spread the remaining pudding over the top.
Cover and refrigerate for at least two hours.
Right before pulling it out of the fridge you can make the topping by whipping together the cream and sweetener on high speed until stiff peaks form. Spread topping and serve!

Notes

NOTES: Can also be made in an 8x8 pan and cooked for a little longer.

Nutrition Facts

Root Beer Float Poke Cake

Serving Size

1 serving

Amount per Serving

Calories

230.7

% Daily Value*

Fat

20.5

Saturated Fat

9.6

Trans Fat

0.4

Polyunsaturated Fat

2.12

Monounsaturated Fat

7.17

Cholesterol

90.9

Sodium

233.7

Potassium

362.71

Carbohydrates

11.8

Fiber

2.3

Sugar

1.7

Sugar Alcohol

7.26

Net Carbs

2.31

Protein

8.9

Vitamin A

547.83

Vitamin C

20.11

Calcium

200.22

Iron

0.94

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T12:56:23-07:00October 29th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: root beer float, cake, root beer, amanda, rootbeer|1 Comment

Keto Chocolate Toffee Cheesecake
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Keto Chocolate Toffee Cheesecake

Recipes, Keto Chow Recipes, Community Submissions

Keto Chocolate Toffee Cheesecake

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5 from 1 vote

Keto Chocolate Toffee Cheesecake

This sweet treat was created by Joe Stauffer of www.2krazyketos.com and was the 2019 Recipe Challenge SWEET WINNER. It's been tested and approved by our Keto Chow team.

Prep Time30

Cook Time1 20

Total Time5 50

Course: Desserts

Keyword: Chocolate Toffee, Keto Chow, Keto Chow Community Recipe

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Keto Chow Community Recipe

Servings: slices

Calories: 448.2kcal

Author: Joe Stauffer (2 Krazy Ketos)

Ingredients

Crust

3/4 cup almond flour
2 1/2 Tbsp butter
1 ounce ground pecans
1/2 tsp pure vanilla extract
1 Tbsp Lakanto classic monkfruit blend

Filling

16 ounces full fat cream cheese
1 cup full fat sour cream
2 large eggs
2/3 cup Lakanto classic monkfruit blend can subsitute erythritol
1/2 cup unsweetened almond milk or any unsweetened nut milk
1 serving Chocolate Toffee Keto Chow (or 1 scoop)

Topping (optional)

2 Tbsp Lakanto suntella or any nut butter; pili nut butter works great
1 ounce coarsely ground pecans

Instructions

Crust

Preheat oven to 325 degrees. Combine all ingredients in bowl.
Press ingredients into bottom of 8" springform pan.
Bake in 325 degree oven for 10-15 minutes until edges begin to brown.
Remove from oven and place in fridge to cool.

Filling

Bring cream cheese and eggs to room temp. With a hand mixer, combine Lakanto sweetener and cream cheese until smooth
Add eggs, almond milk, sour cream, and Keto Chow. Combine well but don't overmix or you will add air to mixture.
Pour filling into crust and lightly tap pan on counter to remove air bubbles.
Bake at 325 degrees for 50 minutes or until edges begin to brown and center 2" is slightly jiggly. (DONT OVERCOOK or it will crack.)
When done, turn oven off and crack open door for 10 minutes.
After 10 minutes, gently run a knife around edge and close oven door. Allow to cool for another 30 minutes.
Remove from oven and drizzle 1 tablespoon of suntella (or other nut butter) across top.
If desired, sprinkle coarsely ground pecans over top and then drizzle over suntella or nut butter.

Notes

Place in fridge and allow to cool for at least 4 hours.

Visit the 2 Krazy Ketos on their website, Instagram, or YouTube!

Nutrition Facts

Keto Chocolate Toffee Cheesecake

Serving Size

1 slice

Amount per Serving

Calories

448.2

% Daily Value*

Fat

41.6

Saturated Fat

18.6

116

Trans Fat

0.4

Polyunsaturated Fat

4.22

Monounsaturated Fat

14.27

Cholesterol

131.9

Sodium

328

Potassium

449.98

Carbohydrates

28.1

Fiber

3.6

Sugar

4.1

Sugar Alcohol

18.3

Net Carbs

6.21

Protein

12.1

Vitamin A

998.78

Vitamin C

17.42

Calcium

322.53

Iron

1.33

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

Nutrition

Photos by Photography by Lindsay

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By Chris|2021-02-02T10:09:33-07:00August 24th, 2019|Categories: Recipes, Keto Chow Recipes, Community Submissions|Tags: ketochow recipes, recipe challenge, Chocolate Toffee, 2 Krazy Ketos, Joe Stauffer, cake, dessert, cheesecake|5 Comments

Keto Carrot Cake
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Keto Carrot Cake

Recipes, Keto Chow Recipes

Keto Carrot Cake

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5 from 1 vote

Keto Carrot Cake

Versatile enough to work as a cake or cupcakes, this recipe has the perfect spicy warmth and carrot-y sweetness that will knock out those cravings.

Prep Time10

Cook Time30

Total Time40

Course: Desserts

Cuisine: US

Keyword: Amanda Balle, Keto Chow, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Amanda Balle

Servings: slice or 1 cupcake

Calories: 137kcal

Author: Amanda

Ingredients

6 Tbsp softened unsalted butter
1/4 cup brown Swerve or golden monk fruit sweetener
1/4 cup granulated erythritol (swerve)
4 large eggs
1 serving Snickerdoodle Keto Chow (46 grams or 1 scoop)
1/2 cup almond flour
1 Tbsp baking powder
2 tsp cinnamon
1/2 cup grated carrots

Cream Cheese Frosting

1/2 cup heavy whipping cream
4 oz softened cream cheese
3 tablespoons powdered Swerve

Instructions

Preheat oven to 350℉. If making this as a cake, butter a 5-cup Bundt cake pan. If making cupcakes, line two muffin tins.
Blend the butter, sweeteners and eggs together. (An immersion blender works great for this.)
Add the Keto Chow, almond flour, baking powder, and cinnamon and blend.
Add carrots and blend again. Add batter to prepared pan or cupcake tins.
Bake until the cake bounces back when you touch it. In a 5-cup Bundt cake pan, this should take 30-35 minutes. In a muffin tin, it should take around 15 minutes.
Allow the cake or cupcakes to cool while you make the frosting. Whip together the cream, cream cheese, and powdered erythritol until thick and smooth.
Frost the cake or cupcakes and serve. Store in an airtight container in the refrigerator for up to three days.

Nutrition Facts

Keto Carrot Cake

Serving Size

49 g

Amount per Serving

Calories

137

% Daily Value*

Fat

12.6

Saturated Fat

6.4

Trans Fat

0.35

Polyunsaturated Fat

0.98

Monounsaturated Fat

4.18

Cholesterol

74.38

Sodium

186.3

Potassium

158.07

Carbohydrates

11.3

Fiber

1.02

Sugar

0.81

Sugar Alcohol

8.82

Net Carbs

1.42

Protein

4.6

Vitamin A

466.23

Vitamin C

8.61

Calcium

128.67

Iron

0.056

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

Nutrition

Photos by Sarah DeYoung Photography

Photos by Photography by Lindsay

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By Amanda|2021-02-02T14:59:45-07:00April 18th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: snickerdoodle, keto chow recipe, carrot, amanda, carrot cake, cake|2 Comments

Strawberry Keto Coconut Cream Roll Cake
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Strawberry Keto Coconut Cream Roll Cake

Recipes, Keto Chow Recipes

Strawberry Keto Coconut Cream Roll Cake

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Strawberry Coconut Cream Roll Cake Recipe

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5 from 1 vote

Strawberry Keto Coconut Cream Roll Cake

What could be better than a light strawberry sponge cake rolled around whipped cream, fresh strawberries and toasted coconut? It takes a little bit more time and attention than the average cake but it’s a show stopper that will make any occasion extra special. The cake stays surprisingly tender, moist, and really tastes like a traditional sponge cake.

Prep Time30

Cook Time10

Total Time1

Course: Desserts

Cuisine: US

Keyword: Chef Taffiny Elrod, Keto Chow, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 293.4kcal

Video

Author: Taffiny Elrod

Equipment

Electric mixer
15" X 10" jelly roll pan
Parchment paper
Clean dry kitchen towel

Ingredients

Cake

4 large eggs separated
1/2 cup powdered sweetener divided plus extra for rolling the cake
2-3 drops red food coloring optional
1/2 cup Strawberry Keto Chow
2 Tablespoons coconut flour
1/2 teaspoon gelatin powder
1/2 teaspoon baking powder

Filling

1 pint strawberries rinsed and drained
1 cup unsweetened shredded coconut toasted
2 cups heavy whipping cream

Instructions

Preparation

Line the jelly roll pan with parchment paper and lightly oil the parchment paper
To toast the coconut spread it out on an ungreased pan and bake in the oven at 325 until it begins to turn golden and smells fragrant. About 10 minutes. Set aside to cool.

Cake

Beat the egg yolks with the sweetener until the color is light yellow and ribbons form when the beaters go through. Add the food coloring and mix in if using now.
In a separate bowl with very clean beaters whip the egg whites until they begin to foam, sprinkle in the 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. Being careful to retain as much air in the egg whites as possible.
Mix together the Keto Chow, coconut flour, gelatin, and baking powder 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 jelly roll pan and even it out as much as possible its ok if it looks a little bumpy.
Bake in the preheated oven for 10-12 minutes until the cake is set, slightly golden around the edges but still tender and soft to the touch.
Meanwhile sift a layer of powdered sweetener on a clean, dry kitchen towel.
When it’s cool enough to touch carefully turn the cake over onto the towel and remove the pan.
Gently peel the parchment paper away from the cake and using the towel roll the cake up the long way, with the cake rolled inside.
Leave the cake rolled up in the towel to cool completely while you make the filling.

Filling

Slice the strawberries into thin slices
Whip the cream to stiff peaks.
Unroll the cake and spread it with the whipped cream leaving about 1/2 inch of plain cake around the edges.
Lay the strawberry slices over the whipped cream, and sprinkle with the toasted coconut. Gently reroll the cake. Using the towel to help hold it. Make sure not to roll the towel inside again.
Place the cake on a platter and garnish with more whipped cream, strawberries, coconut, and powdered sweetener if desired.

Notes

You can store the filled cake wrapped in plastic wrap, refrigerated up to two days and garnish before serving. Taffiny Elrod March 2019

Nutrition Facts

Strawberry Keto Coconut Cream Roll Cake

Serving Size

1 serving

Amount per Serving

Calories

293.4

% Daily Value*

Fat

24.9

Saturated Fat

16.5

103

Trans Fat

0.6

Polyunsaturated Fat

1.13

Monounsaturated Fat

5.38

Cholesterol

131.4

Sodium

283.4

Potassium

551.48

Carbohydrates

20.3

Fiber

Sugar

Sugar Alcohol

12.06

Net Carbs

4.18

Protein

11.5

Vitamin A

866.11

Vitamin C

53.03

Calcium

247.55

Iron

-2

-11

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

Nutrition

Photos by Carrie Brown

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By Taffiny Elrod|2021-02-02T14:40:06-07:00April 16th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: desserts, keto chow recipe, raspberry cheesecake, strawberry, Taffiny Elrod, cake|2 Comments

Keto Chow Salted Caramel Coffee Cake
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Keto Chow Salted Caramel Coffee Cake

Recipes, Keto Chow Recipes

Keto Chow Salted Caramel Coffee Cake

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Keto Chow Salted Caramel Coffee Cake

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Desserts

Keyword: Amanda Balle, Keto Chow, Salted Caramel

Keto Chow Flavor: Salted Caramel

Recipe Creator: Amanda Balle

Servings: servings

Calories: 158.1kcal

Author: Amanda

Ingredients

Coffee cake

2 Tbsp coconut flour
2 servings Salted Caramel Keto Chow (or 2 scoops)
1 tbsp baking powder
3 large eggs
2 Tbsp brown Swerve
2 Tbsp granulated erythritol (swerve)
1/2 cup almond milk
1/2 cup melted unsalted butter

Streusel

1 Tbsp melted butter
2 Tbsp Salted Caramel Keto Chow
1 Tbsp brown Swerve
1/2 tsp cinnamon

Instructions

Mix together dry ingredients.
In separate bowl, mix up eggs and add sweetener, almond milk and melted butter, preferably all room temperature.
Combine well and add dry ingredients and mix thoroughly.
Add to greased 8x8 baking dish.
Mix together streusel ingredients and sprinkle evenly over the top.
Bake on 350 for 35-40 minutes.

Nutrition Facts

Keto Chow Salted Caramel Coffee Cake

Serving Size

62 g

Amount per Serving

Calories

158.1

% Daily Value*

Fat

13.75

Saturated Fat

7.98

Trans Fat

0.47

Polyunsaturated Fat

0.69

Monounsaturated Fat

4.1

Cholesterol

94.67

Sodium

339.58

Potassium

298.47

Carbohydrates

9.46

Fiber

1.62

Sugar

0.4

Sugar Alcohol

6.67

Net Carbs

1.16

Protein

6.83

Vitamin A

507.87

Vitamin C

22.78

Calcium

251.22

Iron

0.83

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

Nutrition

Photos by Sarah DeYoung Photography

Photos by Photography by Lindsay

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By Amanda|2021-02-02T12:09:28-07:00February 25th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: cake, dessert, keto chow recipe, coffee cake, tea, amanda, salted caramel|8 Comments