chef taffiny Elrod

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Mini Strawberry Mousse and Chocolate Tarts

Prep Time1

Chill Time1 30

Total Time2 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: tarts

Calories: 450kcal

Author: Taffiny Elrod

Equipment

food processor
cupcake liners or ramekins

Ingredients

CRUST

1 cup blanched almonds
1/2 ounce freeze dried strawberries
2 Tbsp powdered erythritol
2 ounces unsalted butter, melted
1/8 tsp sea salt

CHOCOLATE GANACHE LAYER

2/3 cup heavy whipping cream
5 ounces sugar free, semi-sweet chocolate cut in small pieces
2 Tbsp unsalted butter cut into cubes

STRAWBERRY MOUSSE LAYER

6 ounces fresh strawberries washed & hulled
1 cup heavy whipping cream
1 serving Strawberry Keto Chow (or 1 scoop)

Instructions

To make the crust, pulse the strawberries and almonds in the food processor until they are finely ground, then mix in the erythritol, butter, and salt. Blend until it’s all mixed.
Press the mixture into the bottoms of the eight liners or ramekins as evenly as possible They should be about 1/2 inch thick.
To make the ganache, heat the cream in a small saucepan over medium-low heat until small bubbles start to break the surface and it's almost simmering. Take the cream off the heat and put all the chocolate into the cream. Let it sit for about a minute for the chocolate to soften. Then gently stir the mixture until it is glossy and all the chocolate is melted. Add the butter and stir gently until it has melted and is mixed in.
Pour a layer of ganache over each crust layer, then transfer them to the freezer to set while you make the strawberry mousse.
Puree the strawberries to a liquid and strain through a fine sieve. They should yield approximately 1/2 cup of strawberry puree.
Beat the whipping cream until soft peaks begin to form, then sprinkle the Keto Chow over the top and mix briefly. Finally add the strawberry puree and whip until it is fully combined. The mixture will be soft but spoonable.
Top the crust and chocolate layer with a generous layer of strawberry mousse and return to the freezer to set. Freeze for about an hour until you can remove the muffin liners from the mini tarts to reveal the layers.
To serve, decorate with crushed freeze-dried strawberries, melted chocolate, or whipped cream.
Store extra tarts in an airtight container in the freezer.

Notes

Keto Chow used regular almonds (unblanched) and they taste wonderful.

The power of your food processor will change the texture, and the color of your dried strawberries will change the color of the bottom layer.

Nutrition Facts

Mini Strawberry Mousse and Chocolate Tarts

Serving Size

1 serving

Amount per Serving

Calories

450

% Daily Value*

Fat

40.8

g

63

%

Saturated Fat

20.4

g

128

%

Trans Fat

1

g

Polyunsaturated Fat

3.37

g

Monounsaturated Fat

13.05

g

Cholesterol

80.9

mg

27

%

Sodium

159.9

mg

7

%

Potassium

458

mg

13

%

Carbohydrates

24.2

g

8

%

Fiber

9.1

g

38

%

Sugar

4.4

g

5

%

Sugar Alcohol

8.57

g

Net Carbs

6.58

g

Protein

10

g

20

%

Vitamin A

995.45

IU

20

%

Vitamin C

38.01

mg

46

%

Calcium

182.17

mg

18

%

Iron

1.22

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|2021-02-02T14:34:15-07:00January 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chocolate tart, strawberry, natural strawberry, keto recipe, chef taffiny Elrod, keto dessert, keto mousse|0 Comments

Keto Gingerbread Cookies
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Keto Gingerbread Cookies

Recipes, Keto Chow Recipes

Keto Gingerbread Cookies

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Keto Gingerbread Cookies

Gingerbread cookies you can roll, cut and decorate. Even make a gingerbread house or hang them as edible ornaments from the Christmas tree!

Prep Time15

Cook Time12

Refrigerate Dough20

Total Time47

Course: Desserts

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings:

Calories: 82.6kcal

Video

Author: Taffiny Elrod

Ingredients

1/2 cup unsalted butter softened
1/2 cup brown sugar style sweetener
1 large egg
2 tsp pure vanilla extract
1 cup Pumpkin Spice Keto Chow
1 Tbsp coconut flour
1 Tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking powder
3-4 drops brown food coloring optional

Instructions

Preheat oven to 325 degrees. Whip the butter, then blend in the sweetener, then the egg and vanilla extract.
When that is fully combined, add the Keto Chow, coconut flour, spices and baking powder. Add the brown food coloring and mix in if using.
Mix well and roll into a slightly flattened disc. Wrap in plastic and refrigerate for approximately 20 minutes.
When the dough feels firm to the touch remove from the fridge and place on a clean counter.
Use a rolling pin to roll the dough out to approximately 1/4 inch thickness.
Cut with cookie cutters and arrange on a lined cookie sheet. Reroll the dough and cut more cookies.
Bake at 325 degrees for 10-12 minutes, just until cookies are golden around the edges and firm on the bottom.
Remove to a cooling rack and cool completely before decorating.

Notes

Yield: Approximately 15 cookies depending on the size of cutters you use.

Nutrition Facts

Keto Gingerbread Cookies

Serving Size

1 serving

Amount per Serving

Calories

82.6

% Daily Value*

Fat

6.7

g

10

%

Saturated Fat

4.1

g

26

%

Trans Fat

0.2

g

Polyunsaturated Fat

0.28

g

Monounsaturated Fat

1.91

g

Cholesterol

30.3

mg

10

%

Sodium

137.2

mg

6

%

Potassium

221.84

mg

6

%

Carbohydrates

8.4

g

3

%

Fiber

1.4

g

6

%

Sugar

0.2

g

0

%

Sugar Alcohol

6.4

g

Net Carbs

0.68

g

Protein

4.1

g

8

%

Vitamin A

238.49

IU

5

%

Vitamin C

18.32

mg

22

%

Calcium

115.91

mg

12

%

Iron

0.48

mg

3

%

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

Nutrition

Photos by Carrie Brown

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By Taffiny Elrod|2021-02-03T08:26:24-07:00January 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: gingerbread, pumpkin spice keto chow, pumpkin, keto cookies, chef taffiny Elrod, gingerbread cookies|0 Comments

Root Beer Pecan Pralines
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Root Beer Pecan Pralines

Recipes, Keto Chow Recipes

Root Beer Pecan Pralines

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Root Beer Pecan Pralines

The root beer, caramel and pecans make a wonderfully subtle flavor combination in these classic pralines. Make these for a special occasion or as a luxurious treat for an afternoon cup of coffee or tea.

Prep Time5

Cook Time20

Chill Time1

Total Time1 25

Course: Desserts

Keyword: Chef Taffiny Elrod, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: 1-Ounce Pieces

Calories: 139.1kcal

Author: Taffiny Elrod

Equipment

Candy Thermometer (optional)

Ingredients

4 ounces butter unsalted
4 ounces Erythritol-Stevia blend granulated sweetener
2 fluid ounces heavy cream (1/4 cup)
1/4 tsp pure vanilla extract
1 serving Root Beer Float Keto Chow (or 1 scoop)
4 ounces pecan halves
1/4 tsp coarse sea salt

Instructions

Prepare a cookie sheet by lining it with lightly oiled tin foil
Put the butter and granulated sweetener in a small, non-stick skillet or saucepan and place over medium heat. Stir gently until the butter and the sweetener melt. At first the butter and sweetener will separate but as they continue to cook they will begin to come together.
As it continues to cook you will see many tiny bubbles breaking the surface the color will lighten and it will have an almost foamy look. You are essentially making a caramel.
Let it cook for about ten minutes. It should look lighter in color and thicker. If you have a candy thermometer, you want it to reach a temperature of about 240 degrees.
When it is ready, remove pan from heat and carefully stir in the heavy cream a little at a time, and then the vanilla extract. Be careful! It may bubble up a lot when you add the liquid and it is very hot.
Bring it back to a boil and cook it for another two-three minutes until it looks thick again. Then remove it from the heat and allow it to cool for a minute.
When it has cooled, whisk in the Root Beer Float Keto Chow. It should pull together and start to look velvety and glossy as you stir the Keto Chow in.
Then stir in the pecans and sea salt, being sure to mix them well so they are evenly distributed.
Now working quickly, use two spoons to scoop and drop 14 rounds of the mixture onto the prepared baking sheet. They should look somewhat like cookie dough before baking.
Chill in a cool, dry place until firm, about one hour. They set up best if they can set slowly so don’t put them in the fridge or freezer if you can avoid it.
Once they are set, you can store them in an airtight container in the fridge for up to two weeks, or in the freezer for two months. If you store them in the freezer, allow them to return to room temperature before enjoying them.

Notes

NOTES: If not using a SMALL saucepan, watch carefully as the caramel will burn quickly, even on medium low heat. It is best to use a small saucepan, small burner, and candy thermometer.

Use small spoons to scoop out to get 12-14 pieces.

Nutrition Facts

Root Beer Pecan Pralines

Serving Size

1 serving

Amount per Serving

Calories

139.1

% Daily Value*

Fat

14

g

22

%

Saturated Fat

5.6

g

35

%

Trans Fat

0.32

g

Polyunsaturated Fat

0.3

g

Monounsaturated Fat

5.24

g

Cholesterol

23.3

mg

8

%

Sodium

90.8

mg

4

%

Potassium

118.69

mg

3

%

Carbohydrates

8.7

g

3

%

Fiber

1.3

g

5

%

Sugar

0.4

g

0

%

Sugar Alcohol

6.94

g

Net Carbs

0.44

g

Protein

2.8

g

6

%

Vitamin A

278.45

IU

6

%

Vitamin C

9.79

mg

12

%

Calcium

58.6

mg

6

%

Iron

0.32

mg

2

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T12:52:08-07:00January 6th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto candy, root beer float, chef taffiny Elrod, keto dessert, pralines, keto chow recipe|2 Comments

White Chocolate Root Beer Cream Bon Bons
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White Chocolate Root Beer Cream Bon Bons

Recipes, Keto Chow Recipes

White Chocolate Root Beer Cream Bon Bons

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White Chocolate Root Beer Cream Bon Bons

Prep Time20

Freezing2

Total Time2 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: 1 oz pieces

Calories: 137.4kcal

Author: Taffiny Elrod

Equipment

Silicone Candy Molds or Ice Cube Trays

Ingredients

4 oz cream cheese room temperature
4 oz heavy cream
1 serving Root Beer Float Keto Chow (or 1 scoop)
2 oz unsalted butter
5 oz sugar-free white chocolate chips divided

Instructions

Beat the cream cheese in a large bowl with an electric mixer until it is light and fluffy. Beat the heavy cream and Root Beer Float Keto Chow into the cream cheese.
Melt the butter and 3 ounces of the white chocolate chips together over a double boiler or in a microwave safe bowl in the microwave. Heat on low temperature so it doesn’t burn or seize.
Beat the melted white chocolate and butter into the cream cheese mixture until fully combined.
Spread the mixture into oiled candy molds or ice cube trays making sure to press them firmly into all the edges, tapping them on the counter to settle them into the molds.
Freeze them for at least two hours. They should be firm enough to remove from the molds with ease.
When they are fully set, melt the remaining two ounces of white chocolate.
While the bon bons are still frozen spread a small amount of white chocolate on top of each one. Place them back in the freezer to set the chocolate.
When the chocolate is set, transfer them to an airtight container and store in the freezer for up to a month.

Notes

NOTES: The two hours is a minimum and if you try to unmold them early, they will fall apart and melt when the chocolate touches them.

Nutrition Facts

White Chocolate Root Beer Cream Bon Bons

Serving Size

1 serving

Amount per Serving

Calories

137.4

% Daily Value*

Fat

13

g

20

%

Saturated Fat

7.8

g

49

%

Trans Fat

0.4

g

Polyunsaturated Fat

0.4

g

Monounsaturated Fat

2.59

g

Cholesterol

29.4

mg

10

%

Sodium

95.9

mg

4

%

Potassium

149.58

mg

4

%

Carbohydrates

8.6

g

3

%

Fiber

2.7

g

11

%

Sugar

0.6

g

1

%

Sugar Alcohol

5.09

g

Net Carbs

0.78

g

Protein

2.8

g

6

%

Vitamin A

351.9

IU

7

%

Vitamin C

10.57

mg

13

%

Calcium

74.84

mg

7

%

Iron

0.15

mg

1

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T12:53:54-07:00January 6th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, root beer float, chef taffiny Elrod, keto dessert, bon bons|0 Comments

Keto Royal Icing
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Keto Royal Icing

Recipes

Keto Royal Icing

This recipe is perfect when paired with Chef Taffiny Elrod’s Eggnog Gingerbread House

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5 from 1 vote

Keto Royal Icing

Prep Time10

Total Time10

Course: Desserts

Keyword: Chef Taffiny Elrod

Recipe Creator: Chef Taffiny Elrod

Servings:

Calories: 19.3kcal

Author: Taffiny Elrod

Ingredients

1 cup powdered erythritol sifted
1/4 tsp cream of tartar
1 large egg white
1/2 tsp water add more as needed
food coloring (optional)

Instructions

To make the royal icing, beat together erythritol, egg white, 1/2 tsp water, and 1/4 tsp cream of tartar in the work bowl of an electric mixer.
If the icing is too thick, add more water 1/2 tsp at a time, blending after each addition until it is pipeable but still quite thick.
It should be quite stiff. If you add too much water, you can add more erythritol a teaspoon at a time, but try to stay as close as possible to the original recipe so it will dry and hold together.

Nutrition Facts

Keto Royal Icing

Serving Size

1 serving

Amount per Serving

Calories

19.3

% Daily Value*

Fat

0.1

g

0

%

Sodium

55.9

mg

2

%

Potassium

178.19

mg

5

%

Carbohydrates

240.7

g

80

%

Sugar

0.2

g

0

%

Sugar Alcohol

240

g

Net Carbs

0.7

g

Protein

3.6

g

7

%

Calcium

2.47

mg

0

%

Iron

0.05

mg

0

%

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

Nutrition

Photos by Sarah DeYoung Photography

By Taffiny Elrod|2020-01-13T12:25:10-07:00January 6th, 2020|Categories: Recipes|Tags: keto frosting, keto recipe, chef taffiny Elrod, royal icing, keto icing|10 Comments

Coconut Curry Soup
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Coconut Curry Soup

Keto Chow Recipes, Recipes

Coconut Curry Soup

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Coconut Curry Soup

Prep Time5

Cook Time10

Total Time15

Course: Soup

Keyword: Chef Taffiny Elrod

Keto Chow Flavor: Beef Soup Base

Recipe Creator: Chef Taffiny Elrod

Servings:

Calories: 439.8kcal

Author: Taffiny Elrod

Ingredients

1 Tbsp coconut oil
2 Tbsp Thai Green Curry Paste prepared, no sugar
1 clove garlic
1 tsp ginger root minced
2 tsp coconut aminos or soy sauce
1 cup full fat coconut milk
6 ounces water
1 serving Beef Soup Base Keto Chow (or 1 scoop)
1 tsp lime juice or hot sauce
3 ounces leftover, cooked vegetables like cabbage, green beans, bean sprouts, mushrooms or bok choy (optional)
2 ounces leftover, protein like chicken or shrimp

Instructions

Heat the coconut oil in a small pan over medium heat.
Mix in the curry paste, garlic and ginger and cook until it smells fragrant.
Stir in the coconut aminos or soy sauce, and coconut milk, then stir in the water and keto chow and whisk or blend with an immersion blender.
When the soup is fully heated, add the lime juice or hot sauce. Season with salt and pepper if desired.
You can leave the soup just like this so you can drink it out of a to-go cup, or you can add leftover vegetables and protein for a more substantial meal.

Nutrition Facts

Coconut Curry Soup

Serving Size

1 serving

Amount per Serving

Calories

439.8

% Daily Value*

Fat

19.6

g

30

%

Saturated Fat

16.7

g

104

%

Polyunsaturated Fat

0.38

g

Monounsaturated Fat

0.91

g

Cholesterol

108.2

mg

36

%

Sodium

3169.5

mg

138

%

Potassium

1885.18

mg

54

%

Carbohydrates

24.5

g

8

%

Fiber

14.1

g

59

%

Sugar

7.7

g

9

%

Sugar Alcohol

0.3

g

Net Carbs

10.09

g

Protein

39.7

g

79

%

Vitamin A

1753.64

IU

35

%

Vitamin C

22.76

mg

28

%

Calcium

726.26

mg

73

%

Iron

3.65

mg

20

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-01T14:39:04-07:00December 26th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: soup, beef base, chef taffiny Elrod, coconut curry soup, keto recipes|0 Comments

Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House
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Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House

Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House

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5 from 1 vote

Eggnog Gingerbread House

A real gingerbread house that tastes great, smells like Christmas at Grandma's house, and holds together beautifully. All without flour, sugar, or gluten!

When I realized this dough would hold up to building a gingerbread house, I was so excited. It works beautifully, tastes like a good old-fashioned gingerbread, and will make your kitchen smell magical.

Prep Time40

Cook Time20

Assembly time1

Total Time2

Course: Desserts

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings: gingerbread house and decorations

Calories: 109.93kcal

Author: Chef Taffiny Elrod

Equipment

Electric mixer
Cookie cutters or patterns to cut out the shapes for the house and any decorations
Rolling pin
Cookie sheets
Cardboard or cake board for the base of the house
Parchment paper
Piping bag

Ingredients

The Gingerbread House

2 cups Eggnog Keto Chow
1/4 cup coconut flour
2 tbsp ground ginger
1 1/2 tbsp ground cinnamon
1 tbsp ground cloves
2 tsp cocoa powder for color
1 tsp baking powder
1 cup unsalted butter, softened (two sticks of butter)
1 cup "brown sugar" style granulated sweetener
2 large eggs
2 tsp vanilla extract

Royal Icing for Assembly

1 cup sifted powdered erythritol
1 egg white
1/2 tsp water, plus more as needed
1/4 tsp cream of tartar
food coloring if desired

Instructions

Cookies

Preheat oven to 350F.
Line cookie sheets with lightly oiled tin foil or parchment paper
Whisk together the Keto Chow, coconut flour, spices, cocoa powder, and baking powder in a small mixing bowl and set aside.
Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
Beat in the sweetener.
When the sweetener is completely mixed with the butter, add the egg and the vanilla extract.
Beat the mixture until the eggs are completely mixed with the butter and sweetener. The mixture will look grainy and separated.
Add half of the dry ingredients to the bowl and blend. When that is fully combined, add the rest of the dry ingredients.
Beat on low speed until it is completely combined and creates a stiff dough. It should start to come together into a ball.
To make cut-out cookies, chill the dough for approximately 15 minutes. Then, working with 1/3 of the dough at a time, roll it out between two sheets of oiled parchment paper to about 1/2 inch thickness and cut it into pieces for your house.
For my house, I cut two end panels with door and window openings, two side panels, and two roof panels, plus gingerbread people, a snowman, and various shapes to decorate the house.
Place the cut pieces on the prepared cookie sheets and bake for about 20 minutes until the pieces start to look brown and feel firm to the touch. They will still be slightly soft to the touch in the center but will firm up as they cool.
Continue until you have made all the pieces you need. You can reroll the dough more than once. If it gets too soft, just return it to the fridge for a few minutes.
Allow the baked cookies to cool completely before assembling the house.

Icing and Assembly

To make the royal icing, beat together erythritol, egg white, 1/2 tsp water, and 1/4 tsp cream of tartar in the work bowl of an electric mixer. If the icing is too thick, add more water 1/2 tsp at a time, blending after each addition until it is pipeable but still quite thick. It should be quite stiff. If you add too much water, you can add more erythritol a teaspoon at a time, but try to stay as close as possible to the original recipe so it will dry and hold together.
To assemble your gingerbread house, first check the edges of your wall and roof pieces and be sure they are straight and even. If they aren't, you can even them by filing them with a micro plane zester of a small knife until they all match up to each other and are flat.
Cut a small hole into the tip of a disposable icing bag or fit an icing bag with a small round tip. Fill the bag about 1/3 full with icing.
Starting with the back wall of your house, pipe a generous line of icing along the bottom edge of the wall and place it on your cardboard or cake board. You can use a can or jar to prop it up while you pipe icing along the edge and the bottom of one of the side walls and connect it with the back wall. Continue building the walls of the house like this until you have all four in place.
Allow the icing on the walls to set and dry for at least half an hour until they are sturdy enough to hold the roof pieces. Then pipe icing onto the roof pieces where they will connect with the walls and where they meet at the peak.
Refrigerate your remaining icing tightly covered while you wait for the house to set.
When the house is set, decorate however you wish. Color the icing with different colors, decorate with sugar-free chocolates, sprinkles, and candies. Use your favorite molds to make chocolate shapes. Let your imagination and creativity run wild and have fun.
Once the house has dried and everything is set, store in a cool, dry place, loosely covered with plastic wrap so it doesn't get dusty when it isn't on display.
If properly stored, it should be edible for up to a week. If you don't want to eat it, it should be in good condition for display for up to a month.

Notes

KETO CHOW NOTES:

Eggnog gingerbread house: Would make approx 30 medium sized cookies.

Nutrition Facts

Eggnog Gingerbread House

Serving Size

36 g

Amount per Serving

Calories

109.93

% Daily Value*

Fat

6.97

g

11

%

Saturated Fat

4.23

g

26

%

Trans Fat

0.25

g

Polyunsaturated Fat

0.29

g

Monounsaturated Fat

1.91

g

Cholesterol

32.64

mg

11

%

Sodium

306.72

mg

13

%

Potassium

540.31

mg

15

%

Carbohydrates

11.55

g

4

%

Fiber

3.06

g

13

%

Sugar

0.31

g

0

%

Sugar Alcohol

7.56

g

Net Carbs

0.93

g

Protein

9.24

g

18

%

Vitamin A

283.89

IU

6

%

Vitamin C

44.9

mg

54

%

Calcium

262.74

mg

26

%

Iron

0.96

mg

5

%

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

Nutrition

Be sure to check out Taffiny’s Keto Royal Icing Recipe

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T13:42:00-07:00December 23rd, 2019|Categories: Recipes, Keto Chow Recipes|Tags: Keto Chow, Eggnog, keto recipe, Gingerbread House, keto gingerbread, chef taffiny Elrod|0 Comments