Chef Taffy Elrod

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Caramel Macchiato Frappe

A creamy, frosty, frappe right in your kitchen.

Prep Time10

Freeze Time:6

Total Time6 10

Course: Desserts, Drinks

Keyword: Caramel Macchiato, Chef Taffiny Elrod

Keto Chow Flavor: Caramel Macchiato

Recipe Creator: Chef Taffiny Elrod

Servings: (16 oz) serving

Calories: 1163.6kcal

Author: Taffiny Elrod

Equipment

Blender
Ice cube tray

Ingredients

1 cup unsweetened almond milk
1/2 cup heavy cream
1 serving Caramel Macchiato Keto Chow
1/2 cup chilled coffee
1 scoop sugar-free, vanilla ice cream (about 1/3 cup)
whipped cream for garnish
sugar-free caramel syrup for garnish
instant espresso powder for garnish

Instructions

Place the almond milk, heavy cream, and Keto Chow in a blender or shaker cup and mix until all the Keto Chow is dissolved.
Pour the mixture into an ice cube tray and freeze overnight. It should make about 20 cubes.
Pour the coffee into a blender with about 10 of the prepared Caramel Macchiato ice cubes and blend.
When the ice cubes are blended, add the scoop of ice cream and blend briefly.
Pour into a tall glass and top with whipped cream, a drizzle of caramel syrup, and a dusting of espresso powder if desired.

Notes

NOTE: The ice cube mixture (first 3 ingredients) will make approximately 2 shakes worth.

Nutrition Facts

Caramel Macchiato Frappe

Serving Size

1 serving

Amount per Serving

Calories

1163.6

% Daily Value*

Fat

107.6

g

166

%

Saturated Fat

66.3

g

414

%

Trans Fat

3.4

g

Polyunsaturated Fat

4.31

g

Monounsaturated Fat

23.11

g

Cholesterol

375.9

mg

125

%

Sodium

1166.8

mg

51

%

Potassium

2097.93

mg

60

%

Carbohydrates

31.5

g

11

%

Fiber

10.52

g

44

%

Sugar

9.6

g

11

%

Sugar Alcohol

9.01

g

Net Carbs

20.96

g

Protein

36.2

g

72

%

Vitamin A

5030.94

IU

101

%

Vitamin C

121.43

mg

147

%

Calcium

1398.08

mg

140

%

Iron

3.36

mg

19

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-07T11:19:10-06:00May 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Caramel Macchiato, frappe, keto chow drink, Chef Taffy Elrod|2 Comments

Caramel Macchiato Ice Cream
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Caramel Macchiato Ice Cream

Recipes, Keto Chow Recipes

Caramel Macchiato Ice Cream

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Caramel Macchiato Ice Cream

Lush, creamy ice cream layered with a ribbon of crisp caramel-chocolate.

Prep Time15

Freeze Time (plus churn time)4

Total Time4 15

Course: Desserts

Keyword: Caramel Macchiato, Chef Taffiny Elrod

Keto Chow Flavor: Caramel Macchiato

Recipe Creator: Chef Taffiny Elrod

Servings: scoop (116 grams or 4.09 per serving)

Calories: 281.4kcal

Author: Taffiny Elrod

Equipment

Ice cream maker

Ingredients

1 cup unsweetened almond milk well chilled
3 oz. granulated allulose
2 tsp. instant espresso powder
1/2 tsp. pure vanilla extract
1 serving Caramel Macchiato Keto Chow
2 cups heavy cream well chilled
1/3 cup sugar-free salted caramel chocolate chips*
2 Tbsp. refined coconut oil

Instructions

Place the almond milk, allulose, espresso powder, and vanilla extract in a blender and blend until the allulose is dissolved.
Add the Keto Chow and blend until combined.
Add the heavy cream and blend briefly to combine. If the cream is blended too long, it will start to turn into butter.
Pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.
Meanwhile, melt the chocolate-caramel chips with the coconut oil in a microwave safe bowl by microwaving, stirring in between 30-second bursts until all the chips are melted.
Transfer the melted chocolate to a shallow dish and cool it to room temperature as quickly as possible.
When the ice cream is done churning, transfer half of it to a freezer safe container and smooth it out.
Pour half of the chocolate mixture over the surface of the ice cream, then repeat with the remaining ice cream and chocolate.
Cover and freeze for at least four hours.

Notes

*If you can’t find the salted caramel chocolate chips substitute any sugar-free, chocolate chips.

Nutrition Facts

Caramel Macchiato Ice Cream

Serving Size

1 serving

Amount per Serving

Calories

281.4

% Daily Value*

Fat

27

g

42

%

Saturated Fat

17.7

g

111

%

Trans Fat

0.7

g

Polyunsaturated Fat

1.06

g

Monounsaturated Fat

5.81

g

Cholesterol

69.8

mg

23

%

Sodium

157.9

mg

7

%

Potassium

306.59

mg

9

%

Carbohydrates

17.3

g

6

%

Fiber

2.69

g

11

%

Sugar

2.33

g

3

%

Sugar Alcohol

11.96

g

Net Carbs

2.69

g

Protein

5.6

g

11

%

Vitamin A

999.78

IU

20

%

Vitamin C

15.36

mg

19

%

Calcium

196.73

mg

20

%

Iron

0.45

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-10T11:48:09-06:00May 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy Elrod, Caramel Macchiato, keto ice cream, keto chow ice cream|4 Comments

Root Beer Float Spice Cakes with Root Beer Glaze
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Root Beer Float Spice Cakes with Root Beer Glaze

Recipes, Keto Chow Recipes

Root Beer Float Spice Cakes with Root Beer Glaze

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Root Beer Float Spice Cakes with Root Beer Glaze

The best thing about this cake is that it feels like a warm smile—a really crave-worthy smile.

Prep Time25

Cook Time25

Total Time50

Course: Desserts

Keyword: Chef Taffiny Elrod, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: mini bundt cakes

Calories: 133.6kcal

Author: Taffiny Elrod

Equipment

eight 1-2 oz. mini Bundt cake pans or 6 standard muffin cups

Ingredients

CAKE

1 cup fine almond flour (3.5oz)
1 serving Root Beer Float Keto Chow
1/4 cup coconut flour (1 oz)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. fine sea salt
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 large egg
1/2 cup brown sugar style erythritol blend
1/4 cup sour cream
1/2 cup diet root beer at room temperature

GLAZE

1/2 cup powdered erythritol
2 Tbsp. diet root beer
1-2 Tbsp. heavy cream

Instructions

Preheat the oven to 350℉ and set a rack to the center. Grease 8 mini-Bundt pans or 6 muffin cups and place them on a rimmed baking tray.
In a medium mixing bowl, whisk together the almond flour, Keto Chow, coconut flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
In a separate bowl, beat the egg, then add the brown erythritol and sour cream and mix well. Add the root beer to the mixture and stir well.
Combine wet and dry ingredients and stir until ingredients are fully incorporated and there are no lumps remaining. The batter will be thick.
Divide the batter evenly among the prepared Bundt pans and smooth into place. Tap the pans lightly on the counter to release any air bubbles.
Slide the tray with the filled Bundt pans into the preheated oven and bake for approximately 25 minutes, or until the cakes are browning around the edges, bounce back when lightly touched, and a cake tester comes out clean when inserted into the center of a cake.
Transfer the Bundt pans to a cooling rack. When they are cool enough to handle, invert them.
Let cool completely and then release the cakes by gently pulling them away from the sides of the pans.
To make the glaze, mix the powdered erythritol and the root beer together in a small bowl.
Add one Tbsp. of heavy cream and stir. If glaze is too thick to pour over the cakes, add the second Tbsp. of heavy cream.
Drizzle the glaze over the tops of the cooled cakes, letting it drip down the sides.
Let the cakes sit undisturbed for approximately 30 minutes for the glaze to set before serving.
Store in a single layer, in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

Notes

Yield: 8 mini Bundt cakes

Serving: 1 mini Bundt cake

Nutrition Facts

Root Beer Float Spice Cakes with Root Beer Glaze

Serving Size

1 bundt cake

Amount per Serving

Calories

133.6

% Daily Value*

Fat

9.5

g

15

%

Saturated Fat

2.4

g

15

%

Trans Fat

0.1

g

Polyunsaturated Fat

1.68

g

Monounsaturated Fat

4.71

g

Cholesterol

31.1

mg

10

%

Sodium

300

mg

13

%

Potassium

321.6

mg

9

%

Carbohydrates

25.7

g

9

%

Fiber

3.5

g

15

%

Sugar

1.3

g

1

%

Sugar Alcohol

19.53

g

Net Carbs

2.6

g

Protein

7.4

g

15

%

Vitamin A

218.1

IU

4

%

Vitamin C

15.1

mg

18

%

Calcium

168.7

mg

17

%

Iron

0.91

mg

5

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-06-07T11:39:18-06:00May 10th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy Elrod, mini keto cakes, keto chow recipe, root beer, keto cake|0 Comments

Chocolate-Cherry Root Beer Cookies with Cherry Icing
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Chocolate-Cherry Root Beer Cookies with Cherry Icing

Recipes, Keto Chow Recipes

Chocolate-Cherry Root Beer Cookies with Cherry Icing

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Chocolate-Cherry Root Beer Cookies with Cherry Icing

A positively gourmet flavor combination that is *chef’s kiss*

Prep Time20

Cook Time10

Total Time30

Course: Desserts

Keyword: Chef Taffiny Elrod, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 93.3kcal

Author: Taffiny Elrod

Ingredients

COOKIES

2 large eggs
1/2 cup granulated erythritol
1/4 cup avocado oil
1 tsp. cherry extract
2 servings Root Beer Float Keto Chow
1/4 cup cocoa powder
1/4 tsp. baking soda
1/4 cup ground pecans

ICING

1 cup powdered erythritol
4-5 Tbsp. heavy cream
1 tsp. cherry extract
1-2 drops pink food coloring (optional)
Sugar-free sprinkles or mini sugar-free chocolate chips for decoration optional

Instructions

Preheat oven to 350℉ and line two large cookie sheets with parchment paper.
To make the cookies, beat the eggs, erythritol, avocado oil, and cherry extract together in a large mixing bowl.
Add the Keto Chow, cocoa powder, and baking soda and mix well.
Stir in the ground pecans.
Use a #40 ice cream scoop or Tbsp. to form 15 cookies and place them onto the prepared trays.
Gently flatten the cookies with the bottom of a glass or the flats of your fingers until they are about half an inch thick.
Bake for 10 minutes, or until the edges of the cookies look set.
Transfer the cookies to a cooling rack. When they are completely cool, make the icing.
Place the powdered erythritol in a medium mixing bowl and add the heavy cream one Tbsp. at a time, mixing until it has a smooth, spreadable consistency with no lumps.
Stir in the cherry extract. Add the pink food coloring, if using, a drop at a time, stirring after each addition until it reaches the desired color.
Spread icing on each cookie and decorate with sprinkles or mini chocolate chips if desired.
Store in a single layer, in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

Notes

Yield: 15 cookies

Serving: 1 cookie

Nutrition Facts

Chocolate-Cherry Root Beer Cookies with Cherry Icing

Serving Size

1 cookie

Amount per Serving

Calories

93.3

% Daily Value*

Fat

7.6

g

12

%

Saturated Fat

1.9

g

12

%

Polyunsaturated Fat

1.08

g

Monounsaturated Fat

4.07

g

Cholesterol

31

mg

10

%

Sodium

143

mg

6

%

Potassium

284.7

mg

8

%

Carbohydrates

13.4

g

4

%

Fiber

1.4

g

6

%

Sugar

0.4

g

0

%

Sugar Alcohol

11.34

g

Net Carbs

0.67

g

Protein

4.9

g

10

%

Vitamin A

227.99

IU

5

%

Vitamin C

16.04

mg

19

%

Calcium

106.17

mg

11

%

Iron

0.43

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|2021-06-07T11:42:36-06:00May 10th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: root beer, root beer float, keto cookies, Chef Taffy Elrod, chocolate cherry, cookies|0 Comments

Banana Blondies with Chocolate Chips
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Banana Blondies with Chocolate Chips

Recipes, Keto Chow Recipes

Banana Blondies with Chocolate Chips

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Banana Blondies with Chocolate Chips

A one-bowl wonder that comes together with ease.

Prep Time15

Cook Time20

Total Time35

Course: Desserts

Keyword: Banana, Chef Taffiny Elrod

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: 2x2" squares

Calories: 105.4kcal

Author: Taffiny Elrod

Ingredients

8 Tbsp. unsalted butter, melted and cooled
1/2 cup brown erythritol blend
1/4 cup granulated allulose
1 large egg
1 tsp. pure vanilla extract
1/2 cup fine almond flour (2 oz)
1 serving Banana Keto Chow
1/2 tsp. baking powder
1/2 cup sugar-free chocolate chips

Instructions

Set a rack to the center of the oven and preheat to 350℉. Oil an 8 x 8 baking pan and line with parchment paper. Allow the parchment paper to hang over two opposite sides of the pan to make handles for lifting the baked blondies out of the pan.
In a large bowl, mix the melted butter, brown erythritol, allulose, egg, and vanilla extract.
Stir in the almond flour, Keto Chow, and baking powder.
Mix in the chocolate chips.
Spread the batter into the prepared pan and bake for about 20 minutes until the edges begin to look browned.
Allow the blondies to cool 15 minutes before using the parchment paper handles to remove from the pan. They will be soft but will firm as they cool.
Once cooled, cut blondies into 16 pieces. Store in an airtight container for up to a week in the refrigerator or three months in the freezer.

Notes

Yield: 16 servings

Serving: 2x2” square

Nutrition Facts

Banana Blondies with Chocolate Chips

Serving Size

1 square

Amount per Serving

Calories

105.4

% Daily Value*

Fat

9.4

g

14

%

Saturated Fat

4.8

g

30

%

Trans Fat

0.2

g

Polyunsaturated Fat

0.69

g

Monounsaturated Fat

2.92

g

Cholesterol

28.6

mg

10

%

Sodium

76.9

mg

3

%

Potassium

157.99

mg

5

%

Carbohydrates

13.3

g

4

%

Fiber

2.3

g

10

%

Sugar

0.4

g

0

%

Sugar Alcohol

10.26

g

Net Carbs

0.8

g

Protein

3.2

g

6

%

Vitamin A

294.22

IU

6

%

Vitamin C

7.5

mg

9

%

Calcium

73.64

mg

7

%

Iron

0.5

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-07T11:45:06-06:00May 3rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto dessert, Chef Taffy Elrod, keto blondies, keto bananas, banana blondies|0 Comments

Peanut Butter and Jelly Thumbprint Cookies
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Peanut Butter and Jelly Thumbprint Cookies

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Peanut Butter and Jelly Thumbprint Cookies

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Peanut Butter Jelly Thumbprint Cookies White 8

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Peanut Butter and Jelly Thumbprint Cookies

PB&J meet again in these wholesome cookie jar favorites that are fun and easy to make.

Prep Time20

Cook Time20

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 88.1kcal

Author: Taffiny Elrod

Ingredients

1/4 cup unsweetened, peanut butter
1/4 cup coconut oil, softened
1/4 cup allulose syrup or other thick, sugar-free syrup
2 servings Chocolate Peanut Butter Keto Chow
1 tsp. pure vanilla extract
2 Tbsp. plus 2 tsp. sugar-free strawberry jam

Instructions

Set the oven to 350℉ and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the peanut butter, coconut oil, and allulose syrup.
Stir in the Keto Chow and vanilla extract and mix until a soft dough is formed.
Let the dough rest for five minutes. If the kitchen is very warm, rest the dough in the refrigerator.
Scoop 15 dough balls onto the baking sheet. They should be approximately 0.75 oz. each, or about one Tbsp. each.
Flatten them slightly with your hand or the bottom of a glass.
Make an indentation in the middle of each cookie with the tip of your finger or the handle of a small wooden spoon.
Fill each indentation with 1/2 tsp. strawberry jam.
Bake the filled cookies for about ten minutes, or until they are set and starting to brown around the edges and the jam looks cooked. Let cool.
Cookies will keep refrigerated in an airtight container for up to a week, or in the freezer for up to three months.

Notes

Yield: 15 cookies

Serving size: 1 cookie

Nutrition Facts

Peanut Butter and Jelly Thumbprint Cookies

Serving Size

1 cookie

Amount per Serving

Calories

88.1

% Daily Value*

Fat

6.1

g

9

%

Saturated Fat

3.5

g

22

%

Polyunsaturated Fat

0.6

g

Monounsaturated Fat

1.18

g

Cholesterol

1.6

mg

1

%

Sodium

127.9

mg

6

%

Potassium

262.34

mg

7

%

Carbohydrates

5.8

g

2

%

Fiber

4.7

g

20

%

Sugar

0.3

g

0

%

Net Carbs

1.16

g

Protein

5.1

g

10

%

Vitamin A

133.87

IU

3

%

Vitamin C

16

mg

19

%

Calcium

102.16

mg

10

%

Iron

0.63

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-07T11:47:08-06:00May 3rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow cookies, keto cookies, Chef Taffy Elrod, keto desserts|0 Comments

Spicy Taco Deviled Eggs
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Spicy Taco Deviled Eggs

Recipes, Keto Chow Recipes

Spicy Taco Deviled Eggs

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Spicy Taco Deviled Eggs

This version of the dinner party classic is every bit as deluxe and crave-worthy as it looks.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Snacks

Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Chef Taffiny Elrod

Servings: egg halves

Calories: 124.9kcal

Author: Taffiny Elrod

Ingredients

12 large eggs
3 Tbsp. mayonnaise
1 Tbsp. bacon fat
1 tsp. apple cider vinegar
1 serving Spicy Taco Soup Keto Chow
Pinch cayenne pepper (optional)
1 piece crisp-cooked bacon, finely crumbled
1 green onion, thinly sliced for garnish
Hot or sweet red pepper, cut into small pieces for garnish

Instructions

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cool water, cover the pot tightly and bring to a boil. When the pot boils, remove it from the heat.
Keep the pot tightly covered and let sit undisturbed for ten minutes. Then drain the eggs and run them under cold water or plunge them into ice water to cool quickly.
Peel the eggs, cut them in half, and place the yolks in a bowl.
Mash the yolks, add in the mayonnaise, bacon fat, and vinegar; mix until smooth.
Add the Keto Chow and cayenne pepper if using, and mix well. If it’s too thick, add water a tsp. at a time until it's creamy and easy to stir.
Pipe or spoon the yolk mixture back onto the egg whites.
Sprinkle with the crumbled bacon and garnish with green onion and red peppers.
Chill for 30 minutes in the refrigerator for best results. Store in the refrigerator in an airtight container for up to three days.

Notes

Yield: 24 egg halves
Serving: 2 egg halves

Nutrition Facts

Spicy Taco Deviled Eggs

Serving Size

2 egg halves

Amount per Serving

Calories

124.9

% Daily Value*

Fat

9.1

g

14

%

Saturated Fat

2.5

g

16

%

Polyunsaturated Fat

2.33

g

Monounsaturated Fat

3.17

g

Cholesterol

189.6

mg

63

%

Sodium

193.4

mg

8

%

Potassium

205.71

mg

6

%

Carbohydrates

1.7

g

1

%

Fiber

0.8

g

3

%

Sugar

0.9

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

0.89

g

Protein

8.6

g

17

%

Vitamin A

579.35

IU

12

%

Vitamin C

18.12

mg

22

%

Calcium

55.2

mg

6

%

Iron

0.82

mg

5

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-07T11:49:27-06:00May 3rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: spicy taco soup, Chef Taffy Elrod, keto foods, deviled eggs|0 Comments

Salted Caramel “Horchata” Pops
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Salted Caramel “Horchata” Pops

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Salted Caramel “Horchata” Pops

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Salted Caramel “Horchata” Pops

Inspired by the refreshing Mexican drink, these popsicles are fragrant and perfectly sweetened.

Prep Time10

Freeze Overnight12

Total Time12 10

Course: Desserts

Keyword: Chef Taffiny Elrod, Salted Caramel

Keto Chow Flavor: Salted Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: popsicle (approx 3 oz)

Calories: 55.9kcal

Author: Nicholas Murphy

Equipment

popsicle molds and sticks

Ingredients

1/4 cup heavy cream
1 serving Salted Caramel Keto Chow *
1 3/4 cups room temperature water
1/2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
2 drops almond extract
1/2 tsp. lime zest (optional)

Instructions

Pour the heavy cream into a shaker cup or blender, then add the remaining ingredients.
Shake or blend until all the Keto Chow is dissolved and everything is completely mixed.
Pour the mix into the popsicle molds and freeze overnight, or simply serve as a cool drink.

Notes

*Or use Snickerdoodle Keto Chow for a delicious variation.

Nutrition Facts

Salted Caramel “Horchata” Pops

Serving Size

1 popsicle

Amount per Serving

Calories

55.9

% Daily Value*

Fat

3.7

g

6

%

Saturated Fat

2.3

g

14

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.16

g

Monounsaturated Fat

0.9

g

Cholesterol

13.22

mg

4

%

Sodium

146.18

mg

6

%

Potassium

267.5

mg

8

%

Carbohydrates

1.6

g

1

%

Fiber

1.1

g

5

%

Sugar

0.5

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

0.52

g

Protein

4.7

g

9

%

Vitamin A

313.58

IU

6

%

Vitamin C

20.28

mg

25

%

Calcium

132.73

mg

13

%

Iron

0.4

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-05-03T08:49:11-06:00April 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto drink, Chef Taffy Elrod, horchata, keto recipe, salted caramel keto chow|3 Comments

Spicy Taco Shrimp Lettuce Wraps
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Spicy Taco Shrimp Lettuce Wraps

Recipes, Keto Chow Recipes

Spicy Taco Shrimp Lettuce Wraps

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Spicy Taco Shrimp Lettuce Wraps

A light, festive, hands-on family meal that is equal parts fun and luxurious. Pairs perfectly with a side of cauliflower rice.

Prep Time30

Cook Time10

Total Time40

Course: Main Dish

Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 289.6kcal

Author: Nicholas Murphy

Ingredients

1 large English (hot house) cucumber unpeeled
1 small red bell pepper
4 large green onions washed and dried
2 ripe avocados
8 large romaine lettuce leaves washed and dried
1 lb. jumbo shrimp peeled and cleaned
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. coconut oil
4 cloves garlic minced
pinch red pepper flakes
juice of one lemon
1 serving Spicy Taco Soup Keto Chow mixed with 1/2 cup warm water

Instructions

Slice the cucumber into thin sticks about 2 inches long and 1/2 inch wide.
Cut the bell pepper in half, remove the ribs and seeds, and slice into thin pieces.
Cut the green onions in half the long way and cut into two-inch long pieces.
Cut the avocados in half, then peel and slice into thin pieces. Sprinkle with a little of the lemon juice to preserve their color if desired.
Toss the shrimp with the salt and pepper.
Heat the coconut oil in a large skillet over medium heat. When the pan is hot, add the garlic and the red pepper flake. Cook until the garlic smells fragrant and is just starting to brown.
Add the shrimp to the pan in a single layer. Don’t crowd the pan; if all the shrimp doesn’t fit in one layer, work in batches. Cook undisturbed on one side for about one to two minutes, until the shrimp begins to look opaque on the sides, then flip and cook for one to two minutes on the other side.
Squeeze the lemon juice over the shrimp and remove from the pan to a clean dish. Set aside while you make the sauce.
Lower the heat slightly and add the prepared Keto Chow. Stir to scrape up any bits of flavor stuck to the bottom of the pan. Cook until the sauce is heated through and lightly bubbling.
Add the shrimp to the sauce and heat until warmed through. Remove from heat immediately so they don’t overcook.
Divide the shrimp, sauce, and prepared vegetables between the eight lettuce leaves.

Nutrition Facts

Spicy Taco Shrimp Lettuce Wraps

Serving Size

1 lettuce wraps

Amount per Serving

Calories

289.6

% Daily Value*

Fat

17.7

g

27

%

Saturated Fat

7.2

g

45

%

Polyunsaturated Fat

1.46

g

Monounsaturated Fat

7.13

g

Cholesterol

118.4

mg

39

%

Sodium

636.7

mg

28

%

Potassium

1044.64

mg

30

%

Carbohydrates

13.1

g

4

%

Fiber

8

g

33

%

Sugar

2.4

g

3

%

Sugar Alcohol

0.07

g

Net Carbs

4.99

g

Protein

23.6

g

47

%

Vitamin A

1559.3

IU

31

%

Vitamin C

70.57

mg

86

%

Calcium

166.63

mg

17

%

Iron

1.7

mg

9

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-05-03T08:31:44-06:00April 26th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: spicy taco soup, Chef Taffy Elrod, keto tacos, shrimp, spicy taco shrimp lettuce wraps|0 Comments

Spicy, Creamy Guacamole Dip
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Spicy, Creamy Guacamole Dip

Recipes, Keto Chow Recipes

Spicy, Creamy Guacamole Dip

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Spicy, Creamy Guacamole Dip

Pass the guac! Our version is low on carbs but packed with flavor, making it the perfect game day dip.

Prep Time10

Chill Time30

Total Time40

Course: Appetizer

Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Chef Taffiny Elrod

Servings: servings (1/4 cup)

Calories: 101.9kcal

Author: Nicholas Murphy

Ingredients

2 ripe Haas avocados
1/2 cup sour cream
1 serving Spicy Taco Soup Keto Chow
2 tsp. apple cider vinegar or lime juice
1/2 tsp. salt
1 green onion, thinkly sliced
1 small jalapenio, minced (optional)

Instructions

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
Mash the avocado flesh with a fork, leaving it slightly chunky.
Stir in the sour cream, Keto Chow, vinegar, and salt.
Add the green onion, and minced jalapeno if using, and stir well.
Cover the dish and refrigerate for at least 30 minutes for best flavor.
To serve, stir again, transfer to a serving dish, and accompany with cut vegetables, pork rinds, or keto crackers.

Notes

YIELD: 2 cups (8 - 1/4 cup servings)

Nutrition Facts

Spicy, Creamy Guacamole Dip

Serving Size

0.25 cup

Amount per Serving

Calories

101.9

% Daily Value*

Fat

8.1

g

12

%

Saturated Fat

2.2

g

14

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.73

g

Monounsaturated Fat

3.98

g

Cholesterol

8.5

mg

3

%

Sodium

286.22

mg

12

%

Potassium

384.04

mg

11

%

Carbohydrates

5

g

2

%

Fiber

3.4

g

14

%

Sugar

0.7

g

1

%

Sugar Alcohol

0.03

g

Net Carbs

1.52

g

Protein

4.1

g

8

%

Vitamin A

318.71

IU

6

%

Vitamin C

20.94

mg

25

%

Calcium

63.24

mg

6

%

Iron

0.5

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-05-03T08:30:17-06:00April 26th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: spicy taco soup, Chef Taffy Elrod, guacamole, keto dip|0 Comments