chef taffiny Elrod

Cinnamon Almond Coffee Cake

Layers of cinnamon and toasted almonds, and a buttery glaze make this a lovely cake for gifting to friends and neighbors or dressing up a brunch spread. And of course, a slice is wonderful with a cup of coffee.

Prep Time30

Cook Time50

Total Time1 20

Course: Breakfast, Desserts

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 168kcal

Author: Taffiny Elrod

Ingredients

2 tsp ground cinnamon
1/2 cup + 2 tbsp granulated erythritol, divided
1 cup almond flour
1/2 cup coconut flour
1 serving Eggnog Keto Chow
2 tsp baking powder
1/4 tsp salt
1 large egg
1 cup unsweetened almond milk
1/4 cup avocado oil
1 tsp pure vanilla extract
1/4 cup toasted, slivered almonds

For the Glaze

1/4 cup powdered erythritol
2 tbsp butter, melted
2 tsp unsweetened almond milk
1/2 tsp pure vanilla extract

Instructions

Butter an 8 x 4 inch glass loaf pan and preheat the oven to 350F.
In a small bowl stir together the cinnamon and two tablespoons of the erythritol and set aside.
In a large mixing bowl combine the remaining half cup erythritol, almond flour, coconut flour, keto chow, baking powder, and salt.
In a separate bowl whisk together the egg, almond milk, avocado oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together.
Spread half the batter into the bottom of the prepared loaf pan.
Sprinkle half the cinnamon-erythritol mix over the batter in the pan, then sprinkle half of the almonds over that. Cover with the remainder of the batter, smoothing it into place.
Sprinkle the remaining cinnamon-erythritol blend and almonds over the top of the cake.
Bake in the preheated oven for approximately 50 minutes, until a knife inserted in the center comes out clean.
To make the glaze mix the powdered erythritol, melted butter, almond milk, and vanilla extract together in a small bowl until there are no lumps.
While the cake is still warm spread the glaze over the top allowing it to drizzle down the edges of the cake. The glaze will set as the cake continues to cool.
Slice and serve warm or at room temperature with your favorite hot drink.

Nutrition Facts

Cinnamon Almond Coffee Cake

Serving Size

1 serving

Amount per Serving

Calories

168

% Daily Value*

Fat

13.8

g

21

%

Saturated Fat

3

g

19

%

Trans Fat

0.1

g

Polyunsaturated Fat

2.23

g

Monounsaturated Fat

7.81

g

Cholesterol

22.1

mg

7

%

Sodium

243.7

mg

11

%

Potassium

262.79

mg

8

%

Carbohydrates

32.4

g

11

%

Fiber

3.8

g

16

%

Sugar

1.2

g

1

%

Sugar Alcohol

25.93

g

Net Carbs

2.7

g

Protein

5.9

g

12

%

Vitamin A

101.77

IU

2

%

Vitamin C

11.41

mg

14

%

Calcium

177.48

mg

18

%

Iron

0.83

mg

5

%

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

Nutrition

Photos by Sarah DeYoung
www.sarahdeyoung.com

START COOKING

By Taffiny Elrod|2021-02-02T13:06:40-07:00December 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Cinnamon Almond Coffee Cake, Eggnog, coffee cake, keto cake, chef taffiny Elrod|0 Comments

Caramel Apple Cupcakes
Gallery
Caramel Apple Cupcakes

Recipes, Keto Chow Recipes

Caramel Apple Cupcakes

START COOKING

Print Recipe Pin Recipe

Caramel Apple Cupcakes

Apple Spice cupcakes studded with roasted chayote that tastes like apple, are decorated with spiced cream cheese frosting and homemade caramel sauce. These are a real showstopper and a special treat for a holiday or birthday. There are a few different steps to creating these cupcakes, but they are well worth it. You can prepare the chayote and the caramel sauce in advance and assemble them whenever you are ready.

Prep Time2

Cook Time1

Total Time3

Course: Desserts

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: cupcakes

Calories: 439.8kcal

Author: Taffiny Elrod

Ingredients

Allulose Caramel Sauce

1/4 cup (2 ounces) butter
3/4 cup (5 ounces) granulated allulose
1/4 cup (2 fluid ounces) heavy cream

Chayote "Apple"

1 chayote squash (about 8 ounces)
1 tbsp brown sugar style granulated sweetener
1/2 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 tsp ground cinnamon

Apple Spice Cream Cheese Frosting

1/2 cup (4 ounces) cream cheese
1/4 cup (2 fluide ounces) heavy cream plus extra for thinning the frosting if needed
1 scoop Apple Pie Keto Chow
2 tsp pure vanilla extract
1 tsp ground cinnamon
1 cup butter, cut into chucks
1 cup powdered erythritol

Apple Spice Cupcakes

1 1/2 cups almond flour
1/3 cup coconut flour
1 scoop Apple Pie Keto Chow
1 tsp ground cinnamon
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, softened
1 cup brown sugar style sweetener
2 large eggs
3/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1/2 cup roasted chayote "apple"

Instructions

Allulose Caramel Sauce

Place the butter and the allulose in a non-stick skillet or small saucepan over medium-low heat and cook stirring occasionally until they melt together and begin to turn golden. Cook until it is golden brown and looks smooth and glossy.
While that is cooking bring the heavy cream to a simmer in another pan and set aside. When the caramel is golden-brown and smooth remove it from the heat and very carefully stir in the warm cream a little at a time.
When all the cream is mixed in place it back over the heat and cook for about another five minutes.
Allow the caramel to cool for a few minutes before transferring it to a container. It will keep in an airtight container in the refrigerator for up to a week.

Chayote "Apple"

Peel the chayote, remove the pit, and cut into small dice.
Toss the chayote with the sweetener, vanilla, apple cider vinegar, and cinnamon.
Place on a baking sheet lined with parchment paper and bake at 350 degrees for about 40 minutes, rotating the tray and stirring the chayote halfway through cooking, until the pieces are starting to get tender.
Remove from the oven and allow to cool completely. This should yield about 1/2 cup cooked chayote.

Apple Spice Cream Cheese Frosting

Whip the cream cheese in a large mixing bowl with an electric mixer until it is soft and looks whipped.
Add the heavy cream, keto chow, cinnamon and vanilla and beat until everything is thoroughly combined, scraping down the sides of the bowl with a rubber spatula as needed.
With the mixer running on low speed add the butter a couple chunks at a time and whip it until it is light, fluffy and has increased in volume.
Stop the mixer and add the powdered erythritol, start beating on the lowest speed, then increase speed, and whip until all the powdered swerve is combined and the frosting is light and creamy.
Cover and chill.

Apple Spice Cupcakes

Line a 12-cup muffin tin with paper cupcake liners
Set a rack in the middle of the oven and preheat to 350 F
Whisk together the almond flour, coconut flour, keto chow, cinnamon, baking powder, and salt in a medium mixing bowl and set aside
In a large mixing bowl with an electric mixer, beat the butter with the swerve until light and fluffy, then add the eggs one at a time beating after each addition.
Add the dry ingredients and mix them on low speed.
Add the almond milk and vanilla and mix them in, then raise the speed to medium and mix until everything is fully combined. The batter will be thick.
Fold the prepared chayote squash and scoop the batter into the prepared muffin tin.
Bake in the preheated oven until the cupcakes are brown around the edges and set in the middle 25-30 minutes. They will fall slightly in the center.

Assemble the cupcakes:

Pipe the cream cheese frosting in a circle on the cupcake, building it up slightly higher around the edges to create a slight well in the center to hold the caramel sauce. If the caramel sauce is too thick to work with, it can be heated for a few seconds in the microwave or by placing the container into a bowl of warm water until it is soft enough to flow. Spoon or pipe it into the well in the center of each frosted cupcake.
The frosting and caramel will set as they chill.
The frosted cupcakes can be stored in an airtight container in the refrigerator for up to three days.

Nutrition Facts

Caramel Apple Cupcakes

Serving Size

1 cupcake

Amount per Serving

Calories

439.8

% Daily Value*

Fat

42.3

g

65

%

Saturated Fat

22.5

g

141

%

Trans Fat

1.3

g

Polyunsaturated Fat

3.15

g

Monounsaturated Fat

13.6

g

Cholesterol

125

mg

42

%

Sodium

556.8

mg

24

%

Potassium

440.39

mg

13

%

Carbohydrates

60.6

g

20

%

Fiber

4

g

17

%

Sugar

16.3

g

18

%

Sugar Alcohol

53.02

g

Net Carbs

3.61

g

Protein

10.1

g

20

%

Vitamin A

1156.48

IU

23

%

Vitamin C

20.61

mg

25

%

Calcium

250.12

mg

25

%

Iron

1.16

mg

6

%

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

Nutrition

START COOKING

By Taffiny Elrod|2021-02-01T13:39:57-07:00December 10th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cupcakes, apple pie keto chow, Chef Taffy, Apple, Caramel Apple Cupcakes, chef taffiny Elrod|0 Comments

Ultimate Pumpkin Spice Cheesecake Shake
Gallery
Ultimate Pumpkin Spice Cheesecake Shake

Recipes, Keto Chow Recipes

Ultimate Pumpkin Spice Cheesecake Shake

START COOKING

Print Recipe Pin Recipe

Ultimate Pumpkin Spice Cheesecake Shake

This shake is like a delicious pumpkin cheesecake in a glass. A filling, nutritious keto meal in the guise of a treasured dessert, pumpkin season doesn’t get much better than this.

Prep Time10

Total Time10

Course: Desserts, Drinks

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: ounces

Calories: 690.6kcal

Author: Taffiny Elrod

Ingredients

2 tbsp (1 ounce) unsalted butter melted
2 ounces cream cheese softened
1 tbsp almond butter
1 tbsp pumpkin puree
14 ounces unsweetened almond milk
1 scoop Pumpkin Spice Caramel Keto Chow
1/4 tsp pumpkin pie spice
whipped cream for garnish (optional)

Instructions

Blend the butter, cream cheese, almond butter, and pumpkin puree together in a blender.
Slowly pour the almond milk into the mixture while blending on low speed.
When all the almond milk has been incorporated, add the keto chow and pumpkin pie spice and blend again.
Pour into a tall glass and garnish with whipped cream and a sprinkle of pumpkin pie spice, if desired.

Nutrition Facts

Ultimate Pumpkin Spice Cheesecake Shake

Serving Size

20 ounces

Amount per Serving

Calories

690.6

% Daily Value*

Fat

55.7

g

86

%

Saturated Fat

27.1

g

169

%

Trans Fat

1.6

g

Polyunsaturated Fat

4.77

g

Monounsaturated Fat

19.11

g

Cholesterol

130.3

mg

43

%

Sodium

1328.6

mg

58

%

Potassium

2008.45

mg

57

%

Carbohydrates

20.3

g

7

%

Fiber

9.8

g

41

%

Sugar

7.2

g

8

%

Sugar Alcohol

0.07

g

Net Carbs

10.39

g

Protein

34.6

g

69

%

Vitamin A

3138.82

IU

63

%

Vitamin C

137.56

mg

167

%

Calcium

1592.15

mg

159

%

Iron

4.21

mg

23

%

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

Nutrition

Photos by Sarah DeYoung

START COOKING

By Taffiny Elrod|2021-02-03T08:14:34-07:00October 5th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: pumpkin, chef taffiny Elrod, keto dessert, pumpkin keto chow, keto shake|0 Comments

Spumoni Bombe
Gallery
Spumoni Bombe

Recipes, Keto Chow Recipes

Spumoni Bombe

START COOKING

Print Recipe Pin Recipe

Spumoni Bombe

Spumoni is such a classic frozen, summer treat, a combination of chocolate, pistachio, and cherry ice-creams studded with candied fruit and nuts. This version uses Keto Chow’s Raspberry Cheesecake flavor for the sweet berry layer instead of cherry. The unmolded bombe looks very impressive, with its festive layers of color, but you can layer the mixture in individual serving bowls, or popsicle molds for a more casual presentation. You can also layer it in a loaf pan for easier slicing and storage.

Prep Time30

Freeze time8

Total Time8 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate, pistachio, Raspberry Cheesecake

Keto Chow Flavor: Chocolate, Pistachio, Raspberry Cheesecake

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 203.24kcal

Author: Chef Taffiny Elrod

Ingredients

3 cups heavy cream divided
1 cup unsweetened almond milk divided
1/4 cup allulose
1 serving Chocolate Keto Chow (or 1 scoop)
1 tablespoon cocoa powder
1/4 cup slivered almonds
1 serving Raspberry Cheesecake Keto Chow (or 1 scoop)
1/2 cup fresh raspberries
1 serving Pistachio Keto Chow (or 1 scoop)
1/4 cup chopped pistachios

Instructions

Line a 2 1/2-quart to 3-quart freezer safe bowl with plastic wrap. A clear bowl is ideal as it will allow you to see the layers as you build the bombe. Overlap as many pieces of plastic wrap as you need to make sure the entire inside of the bowl is covered, leaving a couple inches overhang outside the bowl, this will help you remove the bombe when it’s frozen. Make sure the plastic wrap is pressed into the bowl completely. Any air pockets will mar the shape of your bombe.
In a large mixing bowl, whip two cups of the heavy cream with the powdered allulose until stiff peaks form. Place in the refrigerator to chill.
In a medium mixing bowl, beat together the Chocolate Keto Chow, 1/3 cup almond milk, 1/3 cup heavy cream, and the cocoa powder until well mixed. Fold in one third of the prepared, whipped cream, then fold in the almonds.
Spread the chocolate mixture in the bottom of the bowl, keeping the edges as neat as possible. Place the bowl in the freezer while you make the next layer.
In a medium bowl, beat together the Raspberry Cheesecake Keto Chow, 1/3 cup almond milk, and 1/3 cup heavy cream, then fold in one third of the prepared whipped cream and then the raspberries.
Spread the raspberry layer evenly over the chocolate layer, making a clear line around the edges of the bowl and return it to the freezer while you work on the final layer.
In a medium bowl, blend the Pistachio Keto Chow, the remaining 1/3 almond milk, and 1/3 heavy cream. Fold in the remaining third of the whipped cream, and then fold in the pistachios.
Spread the pistachio layer over the raspberry layer as evenly as possible.
Cover the bowl tightly with plastic wrap and return to the freezer. Freeze overnight.
To unmold the bombe, fill a larger bowl with hot water and carefully dip the frozen bowl in for a few seconds at a time, until you can pull the plastic wrap loose from the inside of the bowl. Gently lift the bombe by the overhanging pieces of plastic wrap, to make sure it is free, then place a plate over the bowl and invert the whole thing so the bombe releases onto the plate. Carefully pull off the plastic wrap.
Allow to sit at room temperature for five to ten minutes before slicing into servings.
Store any remaining servings in the freezer, in an airtight container for up to a month.

Notes

You can use a silicone cake deep cake pan instead of a plastic wrapped bowl, and remove the bombe by turning the silicone pan upside down and pulling up the sides. No need to place in hot water for removal this way.

Do not let each layer freeze solid before adding the next layer or the layers will separate when slicing for serving.

Nutrition Facts

Spumoni Bombe

Serving Size

80 grams

Amount per Serving

Calories

203.24

% Daily Value*

Fat

18.36

g

28

%

Saturated Fat

10.53

g

66

%

Trans Fat

0.55

g

Polyunsaturated Fat

1.25

g

Monounsaturated Fat

5.24

g

Cholesterol

52.68

mg

18

%

Sodium

183.01

mg

8

%

Potassium

399.7

mg

11

%

Carbohydrates

7.82

g

3

%

Fiber

2

g

8

%

Sugar

5.27

g

6

%

Sugar Alcohol

3.55

g

Net Carbs

2.28

g

Protein

7.17

g

14

%

Vitamin A

836.06

IU

17

%

Vitamin C

23.88

mg

29

%

Calcium

205.58

mg

21

%

Iron

0.76

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

START COOKING

By Shanelle Sorensen|2021-02-01T15:31:36-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy Elrod, frozen, Chocolate, raspberry cheesecake, Taffiny Elrod, chef taffiny Elrod, keto dessert, dessert recipe, pistachio, dessert|4 Comments

Snickerdoodle No Bake Granola Bars
Gallery
Snickerdoodle No Bake Granola Bars

Recipes, Keto Chow Recipes

Snickerdoodle No Bake Granola Bars

START COOKING

Print Recipe Pin Recipe

Snickerdoodle No-Bake Granola Bars

A delicious protein style granola bar that is easy to make. They are great to have on hand for quick, convenient meals, or snacks when you want something with a little crunch or just enough sweetness. They can be made completely nut-free by substituting seed butter for the almond butter and more seeds for the cashews. Once you’ve made them, you will want to experiment with different combinations of your favorite nuts, seeds and Keto Chow flavors.

Prep Time10

Chill Time2

Total Time2 10

Course: Breakfast, Snacks

Keyword: Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 171.78kcal

Author: Chef Taffy Elrod

Ingredients

1/4 cup unsweetened, shredded coconut
1/4 cup pumpkin seeds, chopped
1/4 cup sunflower seeds, chopped
1/4 cup cashews, chopped
1/4 cup chia seeds
1/2 cup unsweetened almond butter
1/4 cup sugar-free syrup or honey substitute
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 serving Snickerdoodle Keto Chow (or 1 scoop)

Instructions

Line an 8x8 square pan with two pieces of plastic wrap long enough to hang over the edges of the pan by a few inches. Lay one piece in the pan, then lay the second piece in the opposite direction so you have plastic wrap hanging over all four edges. Oil lightly and set aside.
In a medium mixing bowl combine coconut, pumpkin seeds, sunflower seeds, cashews, and chia seeds. Set aside.
In a large microwave safe bowl, combine the almond butter, syrup, and coconut oil.
Microwave on high for one minute, then carefully stir until everything is fully mixed.
Mix in the vanilla extract and the Keto Chow, the mixture will thicken as you stir.
Pour the dry seed mixture into the warm nut butter mixture and stir until the nuts and seeds are distributed evenly and everything is mixed. If the mixture is cool enough you can knead it by hand.
Press the mixture firmly into the prepared pan, using the bottom of a glass to smooth it into an even layer if necessary.
Take the plastic wrap hanging over the edges of the pan and fold it over the mixture. You can press down on the plastic wrap to even the bars more.
Place the pan in the refrigerator to chill for at least two hours.
When the bars have set, remove them from the pan by lifting the plastic wrap. Transfer them to a cutting board and remove the plastic wrap.
Cut them across into six pieces, then cut those six pieces in half vertically, so you have 12 bars.
To store them lay them flat in an airtight container with parchment or wax paper between the layers to keep them from sticking together. Store in the fridge or the freezer.

Nutrition Facts

Snickerdoodle No-Bake Granola Bars

Serving Size

29 grams

Amount per Serving

Calories

171.78

% Daily Value*

Fat

13.31

g

20

%

Saturated Fat

3.98

g

25

%

Trans Fat

0.01

g

Polyunsaturated Fat

2.21

g

Monounsaturated Fat

1.84

g

Cholesterol

1.5

mg

1

%

Sodium

81.46

mg

4

%

Potassium

276.01

mg

8

%

Carbohydrates

7.28

g

2

%

Fiber

4.44

g

19

%

Sugar

0.82

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

2.84

g

Protein

7.16

g

14

%

Vitamin A

86.45

IU

2

%

Vitamin C

11.57

mg

14

%

Calcium

109.78

mg

11

%

Iron

1.62

mg

9

%

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

Nutrition

START COOKING

By Shanelle Sorensen|2021-02-02T14:49:44-07:00August 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: snickerdoodle, bars, chef taffiny Elrod, granola|4 Comments

Snickerdoodle Blueberry Cobbler
Gallery
Snickerdoodle Blueberry Cobbler

Keto Chow Recipes, Recipes

Snickerdoodle Blueberry Cobbler

START COOKING

Print Recipe Pin Recipe

5 from 2 votes

Snickerdoodle Blueberry Cobbler

This cobbler is a luxurious treat for special occasions, especially when made with blueberries at the height of the season. It is bursting with fruit flavor and topped with a light biscuit crust that absorbs all the delicious juices, so you don’t need any thickener for the filling. Try a piece of this cobbler warm with a scoop of vanilla ice cream and a cup of coffee for the ultimate summer brunch treat.

Prep Time20

Cook Time55

Total Time1 15

Course: Desserts

Keyword: Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 115.33kcal

Author: Chef Taffy Elrod

Ingredients

4 cups fresh blueberries 1 1/2 pints
1/2 cup granulated brown-sugar style sweetener, divided
1/8 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup almond flour
1/4 cup coconut flour
1 serving Snickerdoodle Keto Chow (or 1 scoop)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 large eggs
1/4 cup sour cream
1/4 cup melted butter

Instructions

Butter a 9” deep-dish, glass pie plate or oven safe skillet. Preheat oven to 350 degrees Fahrenheit.
Mix the blueberries, 1/4 cup of the sweetener, lemon juice, and cinnamon and pour into the prepared pie pan or skillet. Put the fruit in the preheated oven and bake 25 - 30 minutes until the blueberries are beginning to boil and bubble up around the edges of the pan.
While the blueberries are baking, mix the almond flour, coconut flour, Keto Chow, baking powder, cinnamon, nutmeg and salt and set aside.
In a separate bowl mix the eggs, sour cream, butter, and the remaining 1/4 cup sweetener.
When the blueberries are almost ready, mix the wet ingredients into the dry ingredients.
Carefully remove the pie pan from the oven and place dollops of the topping on the hot blueberry filling, like drop biscuits, starting from the center and working around. Gently smooth the tops so they are all the same height.
Return the pan to the oven. For best results, place the pie pan on a cookie tray to catch any spills if it boils over.
Bake for about 20 minutes more, until the topping is beginning to brown around the edges and springs back when touched in the center.
Remove cobbler from the oven and allow it to cool for at least 10 minutes.
Serve warm or at room temperature with whipped cream or a scoop of sugar-free, vanilla ice cream.

Nutrition Facts

Snickerdoodle Blueberry Cobbler

Serving Size

62 grams

Amount per Serving

Calories

115.33

% Daily Value*

Fat

8.14

g

13

%

Saturated Fat

2.93

g

18

%

Trans Fat

0.15

g

Polyunsaturated Fat

1.12

g

Monounsaturated Fat

3.42

g

Cholesterol

34.18

mg

11

%

Sodium

121.98

mg

5

%

Potassium

196.4

mg

6

%

Carbohydrates

13.66

g

5

%

Fiber

2.59

g

11

%

Sugar

3.71

g

4

%

Sugar Alcohol

6.02

g

Net Carbs

5.05

g

Protein

4.45

g

9

%

Vitamin A

216.74

IU

4

%

Vitamin C

11.65

mg

14

%

Calcium

87.98

mg

9

%

Iron

0.57

mg

3

%

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

Nutrition

START COOKING

By Shanelle Sorensen|2021-02-02T14:52:43-07:00August 7th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: snickerdoodle, chef taffiny Elrod, cobbler|2 Comments

Pistachio White Chocolate Chunk Ice Cream
Gallery
Pistachio White Chocolate Chunk Ice Cream

Recipes, Keto Chow Recipes

Pistachio White Chocolate Chunk Ice Cream

START COOKING

Print Recipe Pin Recipe

Pistachio White Chocolate Chunk Ice Cream

Studded with delicious pistachios, combined with a silky smooth base, you’ll be hard pressed to find a more luxurious ice cream anywhere.

Prep Time30

FREEZE TIME4

Total Time4 30

Course: Desserts

Keyword: Chef Taffiny Elrod, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 301.4kcal

Author: Taffiny Elrod

Equipment

Blender, Ice Cream Maker

Ingredients

2 oz. shelled pistachios
2 oz. sugar-free white chocolate chips
3 oz. granulated allulose
1 cup unsweetened almond milk (8 oz)
2 servings Pistachio Keto Chow (or 2 scoops)
2 cups heavy cream (16 oz)
1/2 tsp. pistachio extract (optional)

Instructions

Toast the nuts by placing them in a dry skillet set over medium-low heat for about five minutes, or until they begin to look lightly browned and smell toasty. Keep a close eye on them as they can burn quickly. Then move them to a tray lined with parchment paper to cool.
Microwave the white chocolate chips in 15-second bursts, until melted enough to stir smooth.
Mix the toasted nuts into the white chocolate and spread the mixture onto your lined tray in one even layer. Place in the freezer to set.
Use a blender to mix the allulose, almond milk, and Keto Chow until the allulose is dissolved, and the Keto Chow is well incorporated.
Add the heavy cream and the pistachio extract if using; blend briefly until combined and frothy. If you blend too long, you will turn the cream into butter.
Transfer to your ice cream machine and churn according to the manufacturer's directions.
While the ice cream is churning, break the chocolate-covered nuts into individual pieces and add to the ice cream mixture. Some machines can mix in add-ins for you. If yours does not, fold them into the ice cream when you transfer it.
Transfer the ice cream to a container and freeze for at least four hours.
Keep in an airtight container in the freezer for up to two weeks for best results.

Nutrition Facts

Pistachio White Chocolate Chunk Ice Cream

Serving Size

1 serving

Amount per Serving

Calories

301.4

% Daily Value*

Fat

27.3

g

42

%

Saturated Fat

15.4

g

96

%

Trans Fat

0.7

g

Polyunsaturated Fat

2.02

g

Monounsaturated Fat

7.28

g

Cholesterol

70.2

mg

23

%

Sodium

250.2

mg

11

%

Potassium

539.5

mg

15

%

Carbohydrates

21

g

7

%

Fiber

3.9

g

16

%

Sugar

13.1

g

15

%

Sugar Alcohol

13.94

g

Net Carbs

3.18

g

Protein

9.8

g

20

%

Vitamin A

1223.87

IU

24

%

Vitamin C

30.75

mg

37

%

Calcium

296.37

mg

30

%

Iron

1

mg

6

%

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

Nutrition

Photos by Sarah DeYoung

START COOKING

By Taffiny Elrod|2021-03-15T15:24:02-06:00July 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: ice cream, keto chow recipes, chef taffiny Elrod, pistachio, pistachio ice cream|4 Comments

Chocolate-Peanut Butter Keto Muddy Buddies
Gallery
Chocolate-Peanut Butter Keto Muddy Buddies

Recipes, Keto Chow Recipes

Chocolate-Peanut Butter Keto Muddy Buddies

START COOKING

Print Recipe Pin Recipe

5 from 2 votes

Chocolate Peanut Butter Keto Muddy Buddies

The perfect crunchy treat, our Muddy Buddies will serve you well for any occasion, from movie night to an afternoon snack.

Prep Time10

Total Time10

Course: Snacks

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: 1-oz. servings

Calories: 130.1kcal

Author: Taffiny Elrod

Ingredients

2 oz. pork rinds
2 Tbsp. unsalted butter
1 Tbsp. unsweetened peanut butter
1 serving Chocolate Peanut Butter Keto Chow (or 1 scoop)
2 Tbsp. powdered erythritol
add-ins of your choice, such as shredded coconut, peanuts, chocolate chips, etc. optional

Instructions

Put the pork rinds into a gallon size, sealable freezer bag.
In a small bowl, melt the butter and peanut butter together, microwaving them in 20-second bursts until the butter is completely melted.
Stir the melted mixture and pour it over the pork rinds in the bag. Shake until all the pork rinds are coated.
Add the Keto Chow, seal and shake until all the pork rinds are coated.
Add the powdered erythritol, reseal the bag and shake again until all the pork rinds are covered with the powdered erythritol.
Open the bag and enjoy. Keep sealed in the bag or airtight container in the freezer up to a month.

Nutrition Facts

Chocolate Peanut Butter Keto Muddy Buddies

Serving Size

1 oz.

Amount per Serving

Calories

130.1

% Daily Value*

Fat

8.7

g

13

%

Saturated Fat

3.8

g

24

%

Trans Fat

0.2

g

Polyunsaturated Fat

9

g

Monounsaturated Fat

7

g

Cholesterol

22.1

mg

7

%

Sodium

324.9

mg

14

%

Potassium

342

mg

10

%

Carbohydrates

7.2

g

2

%

Fiber

1.7

g

7

%

Sugar

0.2

g

0

%

Sugar Alcohol

6

g

Net Carbs

2.55

g

Protein

11.6

g

23

%

Vitamin A

288.63

IU

6

%

Vitamin C

22.83

mg

28

%

Calcium

122.5

mg

12

%

Iron

0.71

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

START COOKING

By Taffiny Elrod|2021-02-01T16:19:58-07:00July 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chocolate peanut butter keto chow, muddy buddies, puppy chow, keto recipes, chocolate peanut butter, chef taffiny Elrod, keto snack|2 Comments

Tomato Basil French Dressing
Gallery
Tomato Basil French Dressing

Keto Chow Recipes, Recipes

Tomato Basil French Dressing

START COOKING

Print Recipe Pin Recipe

Tomato Basil French Dressing

A classic tangy and sweet salad dressing that comes together in a snap with wholesome ingredients you probably already have on hand.

Prep Time5

Total Time5

Course: Side Dish

Keyword: Chef Taffiny Elrod, Creamy Tomato Basil

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Chef Taffiny Elrod

Servings: Tbsp.

Calories: 56.5kcal

Author: Taffiny Elrod

Ingredients

1/2 cup avocado oil or light olive oil
1/3 cup white wine vinegar
1/3 cup coconut liquid aminos
1 serving Creamy Tomato Basil Keto Chow (or 1 scoop)
2 Tbsp. granulated erythritol
1 Tbsp. paprika
1 Tbsp. Worcestershire sauce
water as needed to thin

Instructions

Put all the ingredients into a blender and blend until fully combined.
Add water a Tbsp. at a time to reach desired consistency. (Note that the dressing will thicken as it sits.)
Store in the refrigerator up to one week.

Nutrition Facts

Tomato Basil French Dressing

Serving Size

1 tbsp

Amount per Serving

Calories

56.5

% Daily Value*

Fat

4.8

g

7

%

Saturated Fat

0.6

g

4

%

Polyunsaturated Fat

0.68

g

Monounsaturated Fat

3.34

g

Sodium

151.5

mg

7

%

Potassium

91.79

mg

3

%

Carbohydrates

3.3

g

1

%

Fiber

0.5

g

2

%

Sugar

1.56

g

2

%

Sugar Alcohol

1

g

Net Carbs

1.72

g

Protein

1.1

g

2

%

Vitamin A

323.72

IU

6

%

Vitamin C

5.32

mg

6

%

Calcium

21.02

mg

2

%

Iron

0.27

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

START COOKING

By Taffiny Elrod|2021-02-02T11:32:58-07:00June 24th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: creamy tomato basil, chef taffiny Elrod, salad dressing|0 Comments

Strawberry Lemonade Yogurt Pops
Gallery
Strawberry Lemonade Yogurt Pops

Recipes, Keto Chow Recipes

Strawberry Lemonade Yogurt Pops

START COOKING

Print Recipe Pin Recipe

Strawberry Lemonade Yogurt Pops

A fun, easy, protein packed snack. (You can even freeze them for a cooling summer treat!)

Prep Time10

Chill Time2

Total Time2 10

Course: Desserts, Snacks

Keyword: Chef Taffiny Elrod, lemon meringue keto chow, Strawberry

Keto Chow Flavor: Lemon Meringue, Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: pop

Calories: 185.3kcal

Author: Taffiny Elrod

Equipment

popsicle bags with a zip-close seal

Ingredients

2 cups unsweetened, whole milk yogurt*
1 cup sour cream
1 serving Strawberry Keto Chow (or 1 scoop)
1 serving Lemon Meringue Keto Chow (or 1 scoop)

Instructions

Mix all the ingredients together in a large mixing bowl.
Transfer the mixture to a large freezer bag and cut off the tip of one corner to create a piping bag.
Squeeze the yogurt into the popsicle bags starting as close to the bottom of the bag as possible, pressing out any air as you go. If the mixture is very thick due to thicker yogurt, add some water until desired thickness is achieved to pour into sleeves.
Seal the tops of the bags.
Store in the refrigerator for up to five days or in the freezer up to two months.

Notes

*If you have yogurt that’s high in fat you can replace the sour cream with another cup of yogurt.

Nutrition Facts

Strawberry Lemonade Yogurt Pops

Serving Size

1 pop

Amount per Serving

Calories

185.3

% Daily Value*

Fat

10.9

g

17

%

Saturated Fat

6.5

g

41

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.09

g

Monounsaturated Fat

0.95

g

Cholesterol

42.6

mg

14

%

Sodium

333.5

mg

15

%

Potassium

682.48

mg

19

%

Carbohydrates

6.2

g

2

%

Fiber

2.1

g

9

%

Sugar

4.19

g

5

%

Sugar Alcohol

0.02

g

Net Carbs

4.08

g

Protein

17.1

g

34

%

Vitamin A

657.85

IU

13

%

Vitamin C

42.84

mg

52

%

Calcium

378.63

mg

38

%

Iron

0.69

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

START COOKING

By Taffiny Elrod|2021-06-08T15:02:26-06:00June 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, strawberry, keto treat, chef taffiny Elrod, lemon meringue, strawberry lemonade yogurt pops, keto snack|0 Comments