chef taffiny Elrod

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Snickerdoodle Jam Dot Cookies

Prep Time20

Cook Time15

Total Time35

Course: Desserts

Keyword: Chef Taffiny Elrod, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 180.3kcal

Author: Taffiny Elrod

Ingredients

5 oz walnuts
1 cup Snickerdoodle Keto Chow
1/3 cup coconut oil melted
1/3 cup sugar-free maple syrup
2 tbsp sugar-free jam divided

Instructions

Preheat oven to 350 F.
Line a cookie sheet with parchment paper or tin foil.
In the work bowl of the food processor, pulse the walnuts until they are coarsely ground.
Add the Keto Chow and pulse again until mixed.
Add the coconut oil and syrup and blend on low until it starts to form a dough.
Allow the dough to sit for 5 minutes to firm up and hold its shape.
Using a tablespoon divide the dough into 12 pieces. Roll each piece into a ball and place on the prepared cookie sheet.
Flatten the balls into rounds and make an indentation in the center of each one with your thumb.
Place ½ teaspoon of jam in each indentation.
Bake at 350 degrees for 15 minutes, or until they are beginning to brown on the bottom.
Allow to cool completely, store in an airtight container in the fridge for up to a week.

Notes

Each food processor will grind the walnuts to a different level of powder. The cookies still taste the same but may be a little harder to handle with not as smooth edges if the walnuts are not ground as small.

I flattened the cookie dough balls with a cup bottom.

Nutrition Facts

Snickerdoodle Jam Dot Cookies

Serving Size

1 cookie

Amount per Serving

Calories

180.3

% Daily Value*

Fat

13.2

g

20

%

Saturated Fat

5.2

g

33

%

Polyunsaturated Fat

5.67

g

Monounsaturated Fat

1.4

g

Cholesterol

7.4

mg

2

%

Sodium

363.5

mg

16

%

Potassium

703.33

mg

20

%

Carbohydrates

6.7

g

2

%

Fiber

4.1

g

17

%

Sugar

0.6

g

1

%

Sugar Alcohol

1.27

g

Net Carbs

1.33

g

Protein

12.4

g

25

%

Vitamin A

412.8

IU

8

%

Vitamin C

56.38

mg

68

%

Calcium

299.13

mg

30

%

Iron

1.06

mg

6

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T14:54:51-07:00June 15th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: snickerdoodle, keto chow recipes, keto recipe, chef taffiny Elrod, Snickerdoodle Jam Dot Cookies|0 Comments

Spicy Taco Tamale Pie
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Spicy Taco Tamale Pie

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Spicy Taco Tamale Pie

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5 from 3 votes

Spicy Taco Tamale Pie

A comforting classic gets a complete (and delicious) keto makeover.

Prep Time30

Cook Time30

Total Time1

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup, Spicy Taco Soup Base

Keto Chow Flavor: Savory Chicken Soup, Spicy Taco Soup

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 380.7kcal

Author: Taffiny Elrod

Ingredients

FILLING

2 Tbsp. olive oil
1/2 red bell pepper diced
1/2 green bell pepper diced
1/2 small yellow onion diced
3 cloves of garlic crushed
1 lb. ground beef
1 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1 serving Spicy Taco Base Keto Chow (or 1 scoop)
1/4 cup green olives with pimento

CORNBREAD TOPPING

1 cup almond flour
1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
1/4 cup coconut flour
1 tsp. baking soda
1/4 tsp. salt
4 Tbsp. butter melted
2 large eggs
1 cup unsweetened almond milk
1 tsp. apple cider vinegar
1/2 tsp. sweet corn extract or cornbread flavoring optional
1/2 cup. shredded Mexican cheese blend

Instructions

Make the filling first by heating the olive oil in a ten-inch cast iron skillet or oven safe skillet over medium heat.
Add the bell peppers, onion, and garlic to the pan and cook, stirring occasionally until they begin to brown.
Add the ground beef, stirring and breaking it up with a spoon or spatula.
Add the chili powder, salt, and black pepper. Lower the heat and continue cooking for about 10-15 minutes, stirring occasionally, until the beef is cooked through.
When the beef is cooked, stir in the Spicy Taco Soup Keto Chow and the green olives.
Preheat the oven to 350℉.
To make the cornbread topping, combine the almond flour, Savory Chicken Soup Keto Chow, coconut flour, baking soda and salt in a large mixing bowl.
In another mixing bowl, whisk together the melted butter, eggs, almond milk, cider vinegar, and corn extract (if using).
Pour the wet ingredients into the center of the dry ingredients and gently fold it all together with a wooden spoon or spatula. Then fold in the cheese.
If the beef filling has cooled down too much, warm through again. Then carefully spread the “cornbread” topping over the filling to the edges of the pan.
Transfer the skillet to the preheated oven and bake for about 30 minutes, or until the top is golden brown and springs back when gently touched, and the filling is bubbling.

Notes

This would also be wonderful if you replaced the hamburger with shredded chicken, pork, or beef. With hamburger, it has a more taco taste/feel.

Nutrition Facts

Spicy Taco Tamale Pie

Serving Size

1 serving

Amount per Serving

Calories

380.7

% Daily Value*

Fat

26.8

g

41

%

Saturated Fat

9.4

g

59

%

Trans Fat

0.5

g

Polyunsaturated Fat

2.76

g

Monounsaturated Fat

11.9

g

Cholesterol

73.8

mg

25

%

Sodium

917.5

mg

40

%

Potassium

831.44

mg

24

%

Carbohydrates

11.7

g

4

%

Fiber

7.1

g

30

%

Sugar

2.7

g

3

%

Sugar Alcohol

0.08

g

Net Carbs

4.51

g

Protein

28

g

56

%

Vitamin A

902.37

IU

18

%

Vitamin C

40.47

mg

49

%

Calcium

296.93

mg

30

%

Iron

3.76

mg

21

%

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

Nutrition

Photography by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T12:21:58-07:00June 15th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, savory recipe, Spicy Taco Tamale Pie, Savory Chicken Soup, keto chow recipe, spicy taco soup|4 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

g

48

%

Saturated Fat

10.2

g

64

%

Trans Fat

0.01

g

Polyunsaturated Fat

3.1

g

Monounsaturated Fat

12.14

g

Cholesterol

56.35

mg

19

%

Sodium

301.43

mg

13

%

Potassium

493.95

mg

14

%

Carbohydrates

29.81

g

10

%

Fiber

4.44

g

19

%

Sugar

1.92

g

2

%

Sugar Alcohol

22.71

g

Net Carbs

2.66

g

Protein

10.61

g

21

%

Vitamin A

118.9

IU

2

%

Vitamin C

24.12

mg

29

%

Calcium

201.1

mg

20

%

Iron

2.52

mg

14

%

* 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: cake, Banana, chef taffiny Elrod|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

Servings: 2 1/2 cups

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

g

18

%

Saturated Fat

7.25

g

45

%

Trans Fat

0.45

g

Polyunsaturated Fat

0.52

g

Monounsaturated Fat

2.98

g

Cholesterol

37.27

mg

12

%

Sodium

100.09

mg

4

%

Potassium

207.29

mg

6

%

Carbohydrates

4.56

g

2

%

Fiber

0.63

g

3

%

Sugar

1.37

g

2

%

Sugar Alcohol

2.41

g

Net Carbs

1.52

g

Protein

3.71

g

7

%

Vitamin A

446.97

IU

9

%

Vitamin C

12.3

mg

15

%

Calcium

85.45

mg

9

%

Iron

0.65

mg

4

%

* 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: keto icing, cake, Banana, frosting, chef taffiny Elrod|0 Comments

Strawberry-Banana Smoothie Bowl
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Strawberry-Banana Smoothie Bowl

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Strawberry-Banana Smoothie Bowl

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Strawberry-Banana Smoothie Bowl

These smoothie bowls are a perfect warm-weather treat. Offer a selection of fresh or frozen berries, nuts, and seeds - even chocolate chips, and let kids dress up their own bowl however they like, for a fun family meal. To scoop out just the rich cream for this recipe, I place a can of coconut milk in the freezer for about ten minutes.

Prep Time10

Total Time10

Course: Breakfast, Desserts, Snacks

Keyword: Banana, Chef Taffiny Elrod

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: 8 oz Serving

Calories: 193kcal

Author: Taffiny Elrod

Ingredients

1/2 cup frozen strawberries (3 ounces)
1/3 cup plain, whole milk yogurt
1/3 cup coconut cream cold
1 serving Banana Keto Chow (or 1 scoop)
2-3 ice cubes
2 tbsp almond milk plus more as needed
fresh or frozen berries, nuts, seeds, coconut, hemp hearts, or sugar free chocolate chips as desired, for topping and decorating your bowl

Instructions

Place strawberries, yogurt, coconut cream, Banana Keto Chow, ice cubes, and almond milk in a blender. Cover and blend until the mixture is smooth but still thick enough to eat with a spoon.
If the mixture is too thick to blend add almond milk a tablespoon at a time until the mixture blends.
Pour into a bowl and decorate with your selected toppings.

Nutrition Facts

Strawberry-Banana Smoothie Bowl

Serving Size

1 serving

Amount per Serving

Calories

193

% Daily Value*

Fat

10.1

g

16

%

Saturated Fat

8.8

g

55

%

Polyunsaturated Fat

0.1

g

Monounsaturated Fat

0.44

g

Cholesterol

13.8

mg

5

%

Sodium

468.9

mg

20

%

Potassium

1003

mg

29

%

Carbohydrates

11.4

g

4

%

Fiber

4

g

17

%

Sugar

4.9

g

5

%

Sugar Alcohol

0.12

g

Net Carbs

7.28

g

Protein

15.5

g

31

%

Vitamin A

92.44

IU

2

%

Vitamin C

91.28

mg

111

%

Calcium

437

mg

44

%

Iron

1.59

mg

9

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T14:06:26-07:00May 14th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: keto chow recipe, chef taffiny Elrod, banana keto chow, Strawberry-Banana Smoothie Bowl, keto smoothie|0 Comments

Strawberry Chia Seed Pudding
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Strawberry Chia Seed Pudding

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Strawberry Chia Seed Pudding

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Strawberry Chia Seed Pudding

With freeze-dried strawberries for a punch of flavor and added color, this chia seed pudding is the ultimate weekday breakfast.

Prep Time5

Chill Time8

Total Time8 5

Course: Breakfast

Keyword: Chef Taffiny Elrod, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: 1/2 Cup Servings

Calories: 144.1kcal

Author: Taffiny Elrod

Ingredients

2 1/2 cups unsweetened almond milk
1/2 cup heavy cream
2 servings Strawberry Keto Chow (or 2 scoops)
1/3 cup chia seeds
1/2 oz. freeze-dried strawberries

Instructions

Place the almond milk, heavy cream, and Strawberry Keto Chow in a large mixing bowl and whisk together until the Keto Chow is completely mixed into the milk.
Add the chia seeds and freeze-dried strawberries to the bowl and mix them in.
Pour mixture into 8 individual containers and seal tightly. Refrigerate overnight.

Nutrition Facts

Strawberry Chia Seed Pudding

Serving Size

1 half cup

Amount per Serving

Calories

144.1

% Daily Value*

Fat

9.2

g

14

%

Saturated Fat

3.8

g

24

%

Trans Fat

0.2

g

Polyunsaturated Fat

-2

g

Monounsaturated Fat

2.1

g

Cholesterol

21.3

mg

7

%

Sodium

272

mg

12

%

Potassium

497.89

mg

14

%

Carbohydrates

7.9

g

3

%

Fiber

4.9

g

20

%

Sugar

1.7

g

2

%

Sugar Alcohol

0.01

g

Net Carbs

2.93

g

Protein

9

g

18

%

Vitamin A

378.82

IU

8

%

Vitamin C

42.54

mg

52

%

Calcium

392.06

mg

39

%

Iron

2.29

mg

13

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T14:27:43-07:00May 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, strawberry keto chow, chia seed pudding, strawberry pudding, keto pudding|0 Comments

Blueberry-Banana Donut Muffins
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Blueberry-Banana Donut Muffins

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Blueberry-Banana Donut Muffins

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Blueberry-Banana Donut Muffins

Blueberry muffins are back and better than ever! I love blueberry muffins but adding berries to low-carb baked goods can cause them to become soggy. I finally found a solution; a small number of freeze-dried berries add all the flavor and color of fresh berries but instead of adding more moisture to the mix, they actually help absorb moisture.

Prep Time10

Cook Time25

Total Time35

Course: Desserts

Keyword: Banana, Chef Taffiny Elrod

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: donut muffins

Calories: 140.3kcal

Author: Taffiny Elrod

Equipment

6 Silicone Donut Molds

Ingredients

2 large eggs
2 oz sour cream
2 oz butter melted
2 tbsp granulated erythritol
1 serving Banana Keto Chow (or 1 scoop)
1 tbsp coconut flour
1/2 tsp baking soda
1/4 cup freeze-dried blueberries 10 grams

Instructions

Oil the donut molds well and arrange them on a baking sheet.
Preheat the oven to 350 degrees Fahrenheit.
Beat the eggs in a large mixing bowl, add the sour cream, melted butter, and erythritol and blend together.
Add the Keto Chow, coconut flour and baking soda and mix into the egg mixture. Stir in the freeze-dried blueberries.
Divide the batter among the prepared donut molds filling up the molds so that the batter lightly covers the center of donut mold. This will result in a muffin top when the donuts rise in the oven.
Bake until the donuts are golden-brown and spring back when lightly touched, about 25 minutes.
Transfer them to a cooling rack and allow to cool completely.
Serve warm or cold.

Notes

Baking these muffin/donut hybrids in donut molds helps them bake through faster and keep their crown. You can serve them toasted and buttered or topped with your favorite icing. If you have blueberry extract you can add a couple of drops to this and your muffins will smell like they’re fresh from your favorite bakery.

Nutrition Facts

Blueberry-Banana Donut Muffins

Serving Size

1 muffin

Amount per Serving

Calories

140.3

% Daily Value*

Fat

11.4

g

18

%

Saturated Fat

6.5

g

41

%

Trans Fat

0.4

g

Polyunsaturated Fat

0.6

g

Monounsaturated Fat

3.1

g

Cholesterol

91.1

mg

30

%

Sodium

332.4

mg

14

%

Potassium

312.91

mg

9

%

Carbohydrates

7.8

g

3

%

Fiber

1.9

g

8

%

Sugar

1.6

g

2

%

Sugar Alcohol

4.01

g

Net Carbs

1.85

g

Protein

6.9

g

14

%

Vitamin A

365.06

IU

7

%

Vitamin C

22.86

mg

28

%

Calcium

135.29

mg

14

%

Iron

0.65

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T14:08:02-07:00May 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: banana keto chow, keto muffins, blueberry banana donut muffins, chef taffiny Elrod|0 Comments

Mocha Almond Milkshake
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Mocha Almond Milkshake

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Mocha Almond Milkshake

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Mocha Almond Milkshake

This luscious, frosty milkshake is inspired by one of my all-time favorite milkshake flavor combinations. The good news is you can drink this milkshake for breakfast. Brew some extra coffee and allow it to cool, or just mix your favorite instant coffee with cool water to make the coffee ice cubes. Once the ice cubes are frozen the milkshake comes together in less than five minutes.

Prep Time5

Freezing time8

Total Time8 5

Course: Breakfast, Desserts

Keyword: Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: serving

Calories: 378.72kcal

Author: Chef Taffiny Elrod

Ingredients

2 cups cold coffee to make ice cubes
1/2 cup unsweetened almond milk
1/4 cup heavy cream
1 serving Mocha Keto Chow (or 1 scoop)
1 tablespoon sugar-free chocolate syrup
1/2 teaspoon almond extract

Instructions

To make the coffee ice cubes, fill an ice cube tray with cool coffee and freeze overnight or until solid.
Combine eight coffee ice cubes, almond milk, heavy cream, Mocha Keto Chow, chocolate syrup, and almond extract in a blender.
Blend until all the ice is crushed. It should be thick enough to stand a spoon or a straw up. If it is too thick, you can add more almond milk. If it is too thin, you can add more ice cubes.
Serve immediately.

Notes

Nutrition Facts

Mocha Almond Milkshake

Serving Size

1 serving

Amount per Serving

Calories

378.72

% Daily Value*

Fat

22.5

g

35

%

Saturated Fat

13.3

g

83

%

Trans Fat

0.7

g

Polyunsaturated Fat

1.16

g

Monounsaturated Fat

6.03

g

Cholesterol

82.07

mg

27

%

Sodium

990.02

mg

43

%

Potassium

2082.11

mg

59

%

Carbohydrates

20.64

g

7

%

Fiber

8.75

g

36

%

Sugar

2.4

g

3

%

Sugar Alcohol

6.51

g

Net Carbs

5.39

g

Protein

29.22

g

58

%

Vitamin A

1069.34

IU

21

%

Vitamin C

0.34

mg

0

%

Calcium

962.23

mg

96

%

Iron

3.09

mg

17

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Shanelle Sorensen|2021-02-02T11:52:22-07:00April 20th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Mocha, shake, chef taffiny Elrod|2 Comments

Mocha Hazelnut Cookies
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Mocha Hazelnut Cookies

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Mocha Hazelnut Cookies

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Mocha Hazelnut Cookies

If you really like a kick of coffee and desserts that aren’t too sweet, these cookies are for you. They get their coffee kick from a tablespoon of ground coffee – not instant - which gives the cookies a rich coffee flavor and a slight crunch. The hazelnut flour delivers a lot of texture, and the chocolate decoration adds a nice contrast. Altogether it adds up to a very grown-up cookie with a lot of flavor.

Prep Time15

Cook Time12

Total Time27

Course: Desserts, Snacks

Keyword: Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 87.58kcal

Author: Chef Taffiny Elrod

Ingredients

1 serving Mocha Keto Chow (or 1 scoop)
1/2 cup hazelnut flour or substitute almond flour if hazelnut flour is unavailable
1/3 cup granulated erythritol
1 tablespoon cocoa powder
1 tablespoon coarsely ground coffee
1/4 teaspoon baking soda
1/8 teaspoon salt
2 large eggs beaten
1/4 cup melted butter
1/2 teaspoon pure vanilla extract
1/4 cup sugar-free milk chocolate chips
1/4 cup sugar-free white chocolate chips

Instructions

Preheat the oven to 325 degrees. Line two cookie sheets with parchment paper or tin foil.
In a large mixing bowl whisk together Keto Chow, hazelnut flour, erythritol, cocoa powder, ground coffee, salt, and baking soda.
Add the eggs, butter and vanilla extract to the bowl and mix everything together.
Use a tablespoon or a 1-ounce ice cream scoop to portion out 9 cookies on each prepared cookie sheet. Gently flatten the cookies with the flats of your fingers. The dough is sticky, so you can also spray a rubber spatula with cooking spray and use that to flatten the cookies.
Bake the cookies about 12 minutes until the cookies are slightly puffed and firm enough in the center to hold their shape when gently touched.
Allow cookies to cool completely.
When the cookies are cool, melt the milk chocolate in a microwave safe bowl in the microwave or in a double boiler set over barely simmering water.
Drizzle the melted milk chocolate over the cookies in a zigzag pattern.
Melt the white chocolate and drizzle it over the milk chocolate diagonally.
Allow the chocolate to set before storing the cookies in an airtight container in the refrigerator or freezer.

Notes

If you don’t have a convection oven, make sure to rotate what rack the cookies are on halfway through baking.

This nutrition info uses instant coffee.

Nutrition Facts

Mocha Hazelnut Cookies

Serving Size

24 g

Amount per Serving

Calories

87.58

% Daily Value*

Fat

7.38

g

11

%

Saturated Fat

3.26

g

20

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.17

g

Monounsaturated Fat

0.97

g

Cholesterol

29.06

mg

10

%

Sodium

96.71

mg

4

%

Potassium

122.09

mg

3

%

Carbohydrates

9.93

g

3

%

Fiber

2.34

g

10

%

Sugar

0.26

g

0

%

Sugar Alcohol

6.43

g

Net Carbs

1.16

g

Protein

2.97

g

6

%

Vitamin A

130.18

IU

3

%

Calcium

54.87

mg

5

%

Iron

0.52

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Shanelle Sorensen|2021-02-02T11:55:27-07:00April 20th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cookies, chef taffiny Elrod, Mocha|0 Comments

Spicy Taco Cauliflower Rice
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Spicy Taco Cauliflower Rice

Recipes, Keto Chow Recipes

Spicy Taco Cauliflower Rice

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Spicy Taco Cauliflower Rice

Cauliflower rice packed with fresh flavor and color try it as a side dish for your favorite fish, chicken, pork or beef. Add shrimp and sausage for a special one dish meal.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Chef Taffiny Elrod

Servings: 1/2 C servings

Calories: 102kcal

Author: Taffiny Elrod

Ingredients

2 tbsp olive oil or bacon fat
1/2 green bell pepper diced small
1/2 red bell pepper diced small
1/2 small onion diced small
1 clove garlic minced
1 cup tomato diced
12 oz riced cauliflower
1/4 cup water
1 serving Spicy Taco Soup Base (or 1 scoop)

Instructions

Heat a large skillet over medium heat and add the olive oil or bacon fat.
Add the green peppers, red peppers, onion, and garlic to the pan and cook them, stirring regularly, until they lightly brown. Add the chopped tomato and cook for another minute.
Add the riced cauliflower and cook until the cauliflower starts to look translucent.
Mix the Keto Chow with 1/4 cup water and stir it into the rice. Cook stirring frequently until everything is heated through and simmering.

Nutrition Facts

Spicy Taco Cauliflower Rice

Serving Size

143 grams

Amount per Serving

Calories

102

% Daily Value*

Saturated Fat

5.63

g

35

%

Trans Fat

0.01

g

Polyunsaturated Fat

0.61

g

Monounsaturated Fat

3.95

g

Cholesterol

0.2

mg

0

%

Sodium

252.57

mg

11

%

Potassium

394.51

mg

11

%

Carbohydrates

7.85

g

3

%

Fiber

4.08

g

17

%

Sugar Alcohol

0.04

g

Net Carbs

3.73

g

Protein

1

g

2

%

Vitamin A

850.73

IU

17

%

Vitamin C

93.95

mg

114

%

Calcium

92.14

mg

9

%

Iron

1.21

mg

7

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T12:26:06-07:00April 16th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, cauliflower, spicy taco soup, keto recipe, chef taffiny Elrod|4 Comments