Chef Taffy Elrod

By Taffiny Elrod|2021-04-12T12:58:14-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Turnip gratin, Savory Chicken Soup Keto Chow, easter recipe, keto recipe, Chef Taffy Elrod, easter|3 Comments

No-Bake Protein Pops
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No-Bake Protein Pops

Keto Chow Recipes, Recipes

No-Bake Protein Pops

No-Bake Protein Pops

This treat is packed with protein, and is sure to make you smile!

Prep Time30

Chill Time20

Course: Desserts

Keyword: Chef Taffiny Elrod, Strawberry

Keto Chow Flavor: Any sweet Keto Chow flavor, Apple Pie, Banana, Caramel Macchiato, Chocolate, Chocolate Mint, Chocolate Peanut Butter, Chocolate Toffee, Cookies and Cream, Eggnog, Key Lime, Lemon Meringue, Mocha, Orange Cream, Peaches & Cream, Pina Colada, Pistachio, Pumpkin Spice Caramel, Raspberry Cheesecake, Root Beer Float, S'mores, Salted Caramel, Snickerdoodle, Strawberry, Vanilla

Recipe Creator: Chef Taffiny Elrod

Servings: pops

Calories: 192.5kcal

Author: Taffiny Elrod

Equipment

Cake pop or Lolli-pop sticks and a piece of Styrofoam or a small box with holes punched in it to hold the sticks upright while the chocolate sets.

Ingredients

1 serving Strawberry Keto Chow or flavor of your choice
1/4 cup fine almond flour (1 ounce)
1 Tbsp. powdered erythritol
4 Tbsp. unsalted butter, cubed
1 Tbsp. heavy cream
1/2 tsp. flavoriting extract of your choice optional
1 cup sugar-free white chocolate chips
1 tsp. refined coconut oil
8 cake pop sticks
Assorted gel or paste food colorings, sugar-free sprinkles, candies, & chopped nuts for decorating

Instructions

Line a baking sheet or tray with parchment paper.
In a medium mixing bowl, stir together the Keto Chow, almond flour, and erythritol. Add the butter, heavy cream, and flavor extract (if using) and knead by hand until it comes together. The dough should feel like soft modeling clay.
Scoop a scant Tbsp. of the dough; roll it into a ball and place on the prepared baking sheet.
Place a stick in the center of each ball no deeper than halfway. Place in the freezer to chill while you melt the white chocolate for coating.
Before you melt the chocolate, set up any decorations you want to use. Use small bowls or cups for mixing different colors into the melted chocolate and small dishes for the sprinkles and any other decorations. You will also want to make sure you have something set up to hold the pops after they have been dipped. A piece of Styrofoam or a shoe box poked with small holes will work for this.
Melt the chocolate by placing it in a microwave safe bowl with the coconut oil and microwaving in 30-seconds bursts, stirring after each time, until the chocolate is completely melted and smooth. Be careful not to overheat or it will scorch and seize. The coconut oil helps keep the chocolate smooth while melting.
If you want to color the chocolate, add a small dab of desired food coloring to the chocolate, stir, and add more as needed to reach desired shade.
Pull the chilled protein balls from the freezer and dip them one at a time into the chocolate, letting the excess run back into the bowl. The stick will be loose; pull it out of the pop, coat the end in chocolate and place it back in the pop. This will help the stick stay in place once set. Use a small spatula to neaten the look if desired.
Add sprinkles, chopped nuts, or decorations while the chocolate is still soft. Then place the pop in the prepared Styrofoam or box until set.
Continue until all the pops are coated. When the chocolate is set, you can decorate them with different colored chocolate with a small piping bag, or a small plastic bag with the corner cut.
Chill until completely set. Then place each pop individually in plastic wrap or decorative bags, or store them in an airtight container. They will last in the refrigerator for up to a week or in the freezer for up to three months. Keep refrigerated until serving for best results.

Nutrition Facts

No-Bake Protein Pops

Serving Size

1 pop

Amount per Serving

Calories

192.5

% Daily Value*

Fat

17.3

g

27

%

Saturated Fat

9.4

g

59

%

Trans Fat

0.3

g

Polyunsaturated Fat

0.68

g

Monounsaturated Fat

3

g

Cholesterol

18.9

mg

6

%

Sodium

106.8

mg

5

%

Potassium

240.45

mg

7

%

Carbohydrates

22.3

g

7

%

Fiber

6.8

g

28

%

Sugar

0.3

g

0

%

Sugar Alcohol

15.11

g

Net Carbs

0.45

g

Protein

4.1

g

8

%

Vitamin A

205

IU

4

%

Vitamin C

15.01

mg

18

%

Calcium

121.8

mg

12

%

Iron

0.4

mg

2

%

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

Nutrition

By Taffiny Elrod|2021-03-31T12:39:27-06:00March 18th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: strawberry, keto treats, Chef Taffy Elrod, keto easter, easter, keto recipes|0 Comments

Hot Cross Buns
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Hot Cross Buns

Recipes, Keto Chow Recipes

Hot Cross Buns

Hot Cross Buns

Soft, sweet, and rich, these buns will be the star of any brunch table.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: buns

Calories: 87.3kcal

Author: Taffiny Elrod

Ingredients

BUNS

1 serving Orange Cream Keto Chow
1/3 cup psyllium husk powder (1.75 oz.)
1/3 cup coconut flour (1.25 oz.)
1/4 cup granulated erythritol
2 tsp. baking powder
1/4 tsp. orange extract or zest of 1 orange
1/4 tsp. lemon extract or zest of 1 lemon
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
2 Tbsp. butter, melted
1 cup boiling water
2 Tbsp. freeze dried blueberries (optional)

ICING

2 Tbsp. powdered erythritol
2 tsp. heavy cream, plus more as needed
1 tsp. lemon juice

Instructions

Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
Using an electric mixer with a paddle attachment, combine Keto Chow, psyllium husk powder, coconut flour, erythritol, baking powder, orange and lemon zest, cinnamon, allspice, and nutmeg. Mix on low to combine.
Add the melted butter and boiling hot water. Carefully mix on the lowest setting until the water is absorbed, then turn the speed up to medium and mix until a soft dough forms.
Add the dried blueberries, if using, and mix briefly to incorporate them into the dough.
Divide the dough into eight equal pieces and roll them into balls. Wet your hands lightly with cool water if they are too sticky to roll. Space them evenly on the prepared baking sheet.
Bake for 30-40 minutes, or until golden brown, round, and puffed. They should sound slightly hollow when tapped on the bottom.
Serve warm with plenty of butter or allow them to cool completely and decorate with royal icing.
To make the icing, stir heavy cream and lemon juice into the powdered erythritol. If it is too thick, add more heavy cream or water a tsp. at a time until thin enough to pipe but still thick enough to hold together in a string when piped.
Pipe a cross or other decorative shapes on the cooled buns and allow the icing to set for at least half an hour before serving.

Nutrition Facts

Hot Cross Buns

Serving Size

1 bun

Amount per Serving

Calories

87.3

% Daily Value*

Fat

4

g

6

%

Saturated Fat

2.7

g

17

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.13

g

Monounsaturated Fat

0.95

g

Cholesterol

11.3

mg

4

%

Sodium

241.3

mg

10

%

Potassium

225.54

mg

6

%

Carbohydrates

20.6

g

7

%

Fiber

7.4

g

31

%

Sugar

0.6

g

1

%

Sugar Alcohol

10.84

g

Net Carbs

2.35

g

Protein

3.9

g

8

%

Vitamin A

234.58

IU

5

%

Vitamin C

17.33

mg

21

%

Calcium

160.26

mg

16

%

Iron

0.42

mg

2

%

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

Nutrition

By Taffiny Elrod|2021-03-19T14:09:14-06:00March 17th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: orange cream keto chow, Chef Taffy Elrod, keto bread, keto easter, easter|2 Comments

Leek and Asparagus Quiche
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Leek and Asparagus Quiche

Recipes, Keto Chow Recipes

Leek and Asparagus Quiche

5 from 1 vote

Leek and Asparagus Quiche

Delicious whether served hot or cold, this luxurious dish is deceptively simple and rich enough to satisfy the heartiest appetite.

Prep Time40

Cook Time40

Chill Time20

Total Time1 40

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 492.3kcal

Author: Taffiny Elrod

Equipment

9” fluted tart pan with removable bottom

Ingredients

CRUST

2 oz. Savory Chicken Soup Keto Chow plus extra for rolling the dough
2 oz. fine almond flour
2 oz. cold, unsalted butter, cubed
1 oz. gruyere cheese, grated
1 egg white (save the yolk for the quiche)
1-2 Tbsp. ice water

QUICHE

15 spears asparagus enough to yeald 1 cup chopped
1 large leek
1 Tbsp. unsalted butter
4 large eggs (plus the leftover egg yolk from the crust)
1 cup heavy cream
1/2 tsp. salt
1/4 tsp. nutmeg, preferably freshly ground
1/4 tsp. ground white pepper
Small Pinch cayenne pepper
1/2 cup cooked ham, cut into ½ inch cubes optional
1 cup grated gruyere cheese

Instructions

Prepare the vegetables first. Cut the leeks in half lengthwise and trim the fibrous green tops, leaving the white and tender green parts. Wash them carefully to remove any sand between the layers. Cut them into 1/4-inch slices.
Heat a small skillet over medium heat and melt the butter. Add the leeks and cook until they are slightly tender and bright green. Set aside to cool.
Trim any tough ends from the asparagus.
Fill a shallow pot or large skillet with two inches of water. Bring to a boil and add a heaping tsp. of salt.
Place the asparagus in the pot to cook for about two minutes, or until bright green and barely tender. Immediately plunge cooked asparagus into ice water to cool. Drain well and cut into 1/2-inch pieces, reserving some of the tips to decorate the quiche.
To make the crust, mix the Keto Chow and almond flour together in a large bowl.
Cut the butter and cheese into the flour until the mixture resembles coarse sand with a few pebble-sized pieces of butter still visible.
Add the egg white and one Tbsp. of water and mix until the dough starts to come together. When you pinch the dough between your finger and thumb, it should hold together. If it doesn’t, add the second Tbsp. of water and knead together.
Shape the dough into a ball; wrap it in plastic and let it rest for about 5 minutes.
Sprinkle some Keto Chow on the dough and flatten it into a disc.
Place the disc between two pieces of parchment paper and roll the dough out to approximately 10” in diameter to fit into the tart pan. If it starts to stick, sprinkle more Keto Chow as you work.
Remove the top parchment paper and flip the rolled crust over into the tart pan. Remove the other piece of parchment paper and gently press the crust into the pan, making sure it fits into the edges and the flutes, pinching together any tears or weak spots. Use your rolling pin or your hands to remove any excess crust hanging over the edges of the tin.
Place the tin on a baking sheet and prick about four air vents in the crust with a fork. Don’t make too many or the filling will leak.
Preheat the oven to 375℉, set a rack to the bottom third of the oven, and chill the crust for 20 minutes.
Bake the crust for approximately 20 minutes until it starts to look golden. If it puffs up while baking, gently press it back down to release the steam.
Remove it and set aside while you make the filling, but keep it in the pan and on the sheet tray.
Mix the eggs and egg yolk, then beat in the heavy cream, salt, nutmeg, white pepper, and cayenne.
Spread the leeks, asparagus, and ham (if using) over the crust. Spread the cheese evenly over the vegetables, then gently pour the egg mixture over the fillings. Decorate the top with the reserved asparagus tips.
Place the quiche, still on the baking tray, in the oven and bake for about 20 minutes, or until golden brown and puffed in the center.
Once cooked, allow to cool at least 30 minutes before removing the quiche from the tart pan by loosening the edges and popping the bottom out of the pan.
Serve warm or keep tightly wrapped in the refrigerator for up to five days.

Notes

For the crust to work, the ingredients really need to be weighed, but the good news is this quiche is just as delicious baked in a well-buttered, deep dish pie pan or casserole dish. Baking time may increase in a glass pan.

Don’t panic at the number of steps in this recipe! The vegetables can be prepped in advance or you can substitute leftover, cooked vegetables.

Nutrition Facts

Leek and Asparagus Quiche

Serving Size

1 serving

Amount per Serving

Calories

492.3

% Daily Value*

Fat

41.8

g

64

%

Saturated Fat

21.7

g

136

%

Trans Fat

1.1

g

Polyunsaturated Fat

3.33

g

Monounsaturated Fat

13.94

g

Cholesterol

256.1

mg

85

%

Sodium

809.1

mg

35

%

Potassium

615.7

mg

18

%

Carbohydrates

7.8

g

3

%

Fiber

3.1

g

13

%

Sugar

3.1

g

3

%

Sugar Alcohol

0.08

g

Net Carbs

4.61

g

Protein

24

g

48

%

Vitamin A

1882.89

IU

38

%

Vitamin C

26.28

mg

32

%

Calcium

461.51

mg

46

%

Iron

2

mg

11

%

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

Nutrition

WP Recipe Maker #43229

By Taffiny Elrod|2021-03-22T10:47:59-06:00March 17th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto easter, easter, Savory Chicken Soup, Chef Taffy Elrod, quiche, keto food|1 Comment

Chocolate Mint Fudge Fat Bombs
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Chocolate Mint Fudge Fat Bombs

Recipes, Keto Chow Recipes

Chocolate Mint Fudge Fat Bombs

Chocolate Mint Fudge Fat Bombs

Full of healthy fats from coconut and avocado, this no-cook fudge doubles as an excellent fat bomb to crush cravings or top off your fat macros. The fresh mint takes the flavor to another level and keeps the fudge light and fresh.

Prep Time15

Chill Time:30

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Chef Taffiny Elrod

Servings: pieces

Calories: 90.6kcal

Author: Taffiny Elrod

Equipment

Blender

Ingredients

Fudge:

1/3 cup coconut butter
1/3 cup refined coconut oil *
1 ripe Haas Avocado peeled & pitted
1 serving Chocolate Mint Keto Chow
1 tablespoon almond milk if needed
3 ounces sugar-free, semi-sweet chocolate chips plus extra for decoration

Topping:

1/4 cup white chocolate chips (1.5 ounces)
1 tablespoon coconut oil
greet food coloring
small bunch fresh, mint leaves

Instructions

Oil a 9 X 4.5-inch loaf pan and line with parchment paper, leaving some extra hanging over the long sides. This will make the fudge easier to remove later.
Warm the coconut butter and coconut oil to soften; place in a blender with the flesh of the avocado and blend until smooth.
Add the Keto Chow and blend. If it is too thick to blend, add the almond milk.
Melt the chocolate chips carefully in the microwave or with a double boiler over gently simmering water.
Fold the melted chocolate into the avocado and coconut mixture.
Spread the fudge into the prepared loaf pan and chill in the freezer for about 20 minutes or until set.
Melt the white chocolate with the coconut oil in the microwave or over a double boiler of gently simmering water. Add a drop or two of green food coloring and stir to distribute the color.
Spread the white chocolate mixture over the fudge and decorate by pressing in chocolate chips and mint leaves.
Chill in the freezer for another ten minutes or until set.
Remove from the pan by lifting the parchment paper handles. If it won’t come loose, allow it to come to room temperature for ten minutes.
Cut the fudge into 24 pieces. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.

Notes

*Refined coconut oil gives a milder coconut flavor.

Nutrition Facts

Chocolate Mint Fudge Fat Bombs

Serving Size

1 serving

Amount per Serving

Calories

90.6

% Daily Value*

Fat

8.3

g

13

%

Saturated Fat

6.2

g

39

%

Polyunsaturated Fat

0.17

g

Monounsaturated Fat

0.79

g

Cholesterol

0.5

mg

0

%

Sodium

36.1

mg

2

%

Potassium

105.98

mg

3

%

Carbohydrates

4.6

g

2

%

Fiber

2.2

g

9

%

Sugar

0.1

g

0

%

Sugar Alcohol

1.77

g

Net Carbs

0.66

g

Protein

1.7

g

3

%

Vitamin A

18.3

IU

0

%

Vitamin C

6.22

mg

8

%

Calcium

34.74

mg

3

%

Iron

0.19

mg

1

%

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

Nutrition

By Taffiny Elrod|2021-03-01T16:14:36-07:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: chocolate mint, keto fudge, Chef Taffy Elrod, keto desserts, keto chow recipes|2 Comments

Root Beer Float Dessert Cups
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Root Beer Float Dessert Cups

Recipes, Keto Chow Recipes

Root Beer Float Dessert Cups

Root Beer Float Dessert Cups

A delicious dessert that’s ready in minutes with a few simple ingredients. Perfect for an afternoon treat.

Prep Time15

CHILL TIME1

Total Time16

Course: Desserts

Keyword: Chef Taffiny Elrod, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: 1/2 cup servings

Calories: 276.1kcal

Author: Taffiny Elrod

Ingredients

1 1/2 cups heavy whipping cream
1 tbsp. powdered erythritol
1/2 tsp. pure vanilla extract
1 serving Root Beer Float Keto Chow
3/4 cup diet root beer soda (6 fluid ounces)
1 cup cookie crumbs *
2 large strawberries for garnish

Instructions

Whip the heavy cream on medium speed until it starts to thicken. Add the erythritol and vanilla extract and beat on high speed until it holds stiff peaks.
Place the Keto Chow in a separate bowl and mix in the diet root beer.
Fold one third of the whipped cream into the Keto Chow mixture to lighten it.
Fold another third of the whipped cream into the mixture, reserving the final third for topping the cups.
Divide the cookie crumbs among six dessert glasses or small bowls. Reserve two Tbsp. for garnishing.
Divide the root beer cream among the cups and top them with a dollop of whipped cream.
Sprinkle the remaining cookie crumbs over each cup to decorate.
Slice each strawberry into three circles. Stand a strawberry circle in the center of the whipped cream on each cup.
For best results, chill the cups for about 30 minutes before serving.
Cover any remaining cups and refrigerate for up to three days.

Notes

KETO CHOW NOTE: Use any keto cookie crumbs you want to, including any from our own recipe archive. Or use store bought; we used High Key Snickerdoodle Mini Cookies.

Nutrition Facts

Root Beer Float Dessert Cups

Serving Size

1 serving

Amount per Serving

Calories

276.1

% Daily Value*

Fat

26.2

g

40

%

Saturated Fat

15.7

g

98

%

Trans Fat

0.7

g

Polyunsaturated Fat

0.94

g

Monounsaturated Fat

5.42

g

Cholesterol

76.9

mg

26

%

Sodium

193.6

mg

8

%

Potassium

333.33

mg

10

%

Carbohydrates

8.9

g

3

%

Fiber

1.9

g

8

%

Sugar

2.5

g

3

%

Sugar Alcohol

4.51

g

Net Carbs

2.44

g

Protein

7.4

g

15

%

Vitamin A

913.87

IU

18

%

Vitamin C

26.66

mg

32

%

Calcium

194.79

mg

19

%

Iron

0.71

mg

4

%

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

Nutrition

By Taffiny Elrod|2021-03-16T12:34:11-06:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: root beer, keto chow recipes, Chef Taffy Elrod, Root Beer Keto Chow, root beer dessert cups|0 Comments

Vanilla Cream Tarts with Fresh Berries
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Vanilla Cream Tarts with Fresh Berries

Recipes, Keto Chow Recipes

Vanilla Cream Tarts with Fresh Berries

Vanilla Cream Tarts with Fresh Berries

Vanilla tart shells filled with pastry cream and topped with fresh berries are a beautiful springtime dessert. Decorate with edible flowers and fresh mint leaves for a special touch.

Prep Time1

Cook Time30

Chill Time2

Total Time3 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Chef Taffiny Elrod

Servings: tarts

Calories: 442.1kcal

Author: Taffiny Elrod

Equipment

Mini tart pans, fine mesh sieve

Ingredients

TART SHELLS

1 serving Vanilla Keto Chow
1/2 cup fine almond flour (2 ounces)
1/4 cup granulated erythritol (2 ounces)
1/4 cup melted butter (2 ounces)
1 egg white
1/2 tsp pure vanilla extract

PASTY CREAM

1 tsp pure vanilla extract or half a vanilla bean
2 cups heavy cream, divided
2 large egg yolks
1/4 cup granulated allulose (2 ounces)
2 tbsp Vanilla Keto Chow

TO ASSEMBLE

2 pints fresh berries like raspberries, blackberries, blueberries & strawberries washed & dried
small edible flowers such as pansies or nasturtiums
fresh mint leaves

Instructions

To make the tart shells, preheat the oven to 325℉ and oil six mini tart pans.
Mix the Keto Chow, almond flour, and erythritol together in a bowl.
Stir in the melted butter until all the dry ingredients are coated.
Add the egg white and vanilla extract and stir until it comes together into a soft dough.
Separate into 6 equal pieces and press into the oiled tart pans.
If the dough is very soft or it is very warm in the kitchen, chill the prepared tart shells for 10-20 minutes before baking.
Prick the bottom of each shell with a fork in two or three places to allow steam to release while baking.
Bake for approximately 20 minutes, until brown and firm to the touch. The bottoms should be lightly browned when removed from the tart pan. If they seem too soft to remove from the pans place them back in the oven for another minute or two until they feel firmer.
Place on a cooling rack to cool completely.
To make the pastry cream, split the vanilla bean with a small knife and scrape the seeds from inside the pod.
Place the pod and the seeds in a small saucepan with one cup of heavy cream.
Heat the cream over medium heat until it comes to a low simmer.
While the cream heats, whisk the egg yolks with the allulose in a separate bowl until light and frothy.
When the cream is beginning to simmer, stir about 1/4 cup of it into the beaten egg yolks, then stir the mix back into the pan of cream.
Stir over low heat until it begins to thicken. It is ready when it coats the back of a spoon and holds a stripe when a finger is run through it.
Strain it through a fine mesh sieve into a bowl and whisk in the 2 tablespoons Keto Chow, being sure to mix well
Refrigerate the cream until well chilled.
Whip the remaining cup of heavy cream to soft peaks and fold it into the chilled pastry cream.
When ready to serve, fill the cooled tart shells with the prepared pastry cream and arrange the berries on top. Decorate with the flowers and mint leaves.
These tarts are best served within a couple hours of assembling. However, the components can be made ahead and stored in airtight containers in the refrigerator for up to three days.

Notes

KETO CHOW NOTES: Sarah used 6 mini tart pans with dimensions 4.25” in diameter by 1” high.

Nutrition Facts

Vanilla Cream Tarts with Fresh Berries

Serving Size

1 tart

Amount per Serving

Calories

442.1

% Daily Value*

Fat

42.6

g

66

%

Saturated Fat

24

g

150

%

Trans Fat

1.3

g

Polyunsaturated Fat

2.89

g

Monounsaturated Fat

13.06

g

Cholesterol

172.7

mg

58

%

Sodium

222.3

mg

10

%

Potassium

503.49

mg

14

%

Carbohydrates

24.8

g

8

%

Fiber

2.3

g

10

%

Sugar

3.1

g

3

%

Sugar Alcohol

18.93

g

Net Carbs

3.51

g

Protein

11.6

g

23

%

Vitamin A

1704.46

IU

34

%

Vitamin C

27.08

mg

33

%

Calcium

247.77

mg

25

%

Iron

1.05

mg

6

%

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

Nutrition

By Taffiny Elrod|2021-02-15T14:57:00-07:00February 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: fruit tart, Vanilla, keto treat, vanilla keto chow, Chef Taffy Elrod, keto tart|0 Comments

Peach Cobbler Bon-Bons
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Peach Cobbler Bon-Bons

Recipes, Keto Chow Recipes

Peach Cobbler Bon-Bons

Peach Cobbler Bon-Bons

These bon-bons feature all the flavors of a scrumptious peach cobbler in a bite sized treat.

Prep Time30

Chill Time30

Total Time1

Course: Desserts

Keyword: Chef Taffiny Elrod, Peaches & Cream

Keto Chow Flavor: Peaches & Cream

Recipe Creator: Chef Taffiny Elrod

Servings: bon bons

Calories: 96.4kcal

Author: Taffiny Elrod

Ingredients

1/2 cup unsalted butter melted
2 tbsp brown sweetener
1 tsp pure vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
8 ounces cream cheese softened
1 serving Peaches & Cream Keto Chow
1 cup pecans toasted & ground

Instructions

Mix the butter with the sweetener, vanilla, nutmeg, and cinnamon, then mix in the cream cheese and Keto Chow.
Chill the mixture for 30 minutes.
Scoop chilled mixture into half ounce balls, using a tablespoon or half ounce scoop.
Roll each bon-bon in the ground pecans to coat.
Store in the refrigerator in an airtight container for a week or in the freezer for three months.

Nutrition Facts

Peach Cobbler Bon-Bons

Serving Size

1 bon bon

Amount per Serving

Calories

96.4

% Daily Value*

Fat

9.6

g

15

%

Saturated Fat

4.4

g

28

%

Trans Fat

0.3

g

Polyunsaturated Fat

1.09

g

Monounsaturated Fat

3.42

g

Cholesterol

19.4

mg

6

%

Sodium

63.2

mg

3

%

Potassium

91.34

mg

3

%

Carbohydrates

2.4

g

1

%

Fiber

0.7

g

3

%

Sugar

0.5

g

1

%

Sugar Alcohol

0.96

g

Net Carbs

0.74

g

Protein

2

g

4

%

Vitamin A

256.54

IU

5

%

Vitamin C

4.84

mg

6

%

Calcium

42.91

mg

4

%

Iron

0.21

mg

1

%

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

Nutrition

By Taffiny Elrod|2021-02-09T19:49:54-07:00February 9th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, bon bons, Chef Taffy Elrod, peaches & cream, keto peach, keto chow peach, Peach cobbler|0 Comments

Ginger Peach Cheesecake
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Ginger Peach Cheesecake

Recipes, Keto Chow Recipes

Ginger Peach Cheesecake

Ginger Peach Cheesecake

Ginger gives peach a sophisticated edge in this beautiful cheesecake. It looks and tastes elaborate but comes together easily; just plan to make it at least a day before you want to serve it because it needs to chill overnight. Baking the cheesecake in a water bath ensures it bakes evenly and helps keep the top from cracking.

Prep Time30

Cook Time1 10

Chill Time8 5

Total Time9 45

Course: Desserts

Keyword: Chef Taffiny Elrod, Peaches & Cream

Keto Chow Flavor: Peaches & Cream

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 283.4kcal

Author: Taffiny Elrod

Equipment

8-inch springform pan, parchment paper

Ingredients

CRUST

1 cup almond flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup brown sweetener
1/4 cup unsalted buttter melted
1 egg white
1/2 tsp pure vanilla extract
1/2 tsp almond extract

FILLING:

1 pound (2 8-ounce packages) full fat cream cheese
2 large eggs
1/4 cup granulated erythritol
1/2 cup heavy cream
1 serving Peaches & Cream Keto Chow

TOPPING:

1 inch piece fresh ginger root
3 tbsp sugar-free peach or apricot jam

Instructions

To make the crust, preheat the oven to 350℉ and wrap the outside of the springform pan, tightly in aluminum foil. If you want to be able to easily remove the cheesecake from the bottom of the pan as well, carefully line the bottom with parchment paper before making the crust.
Mix the almond flour, ginger, cinnamon, and salt, then stir in the sweetener.
Stir in the butter, egg white, and extracts. Mix until it holds together when pressed between your fingers.
Press the crust into the bottom of the pan as evenly as possible.
Bake until it is beginning to brown slightly and is firm to the touch–about 20 minutes.
Set aside to cool while you make the filling.
Lower the oven temperature to 325℉.
Place the cream cheese in the work bowl of a stand mixer. Beat on low speed until the cream cheese is soft and has begun to increase in volume. The goal is to get the cream cheese as light and creamy as possible with no lumps.
Increase the speed to medium and add the eggs one at a time, beating after each addition, then mix in the erythritol.
Add the heavy cream and Keto Chow and mix just until they are fully incorporated. Don’t overmix at this stage.
Spread the filling over the prepared crust; make sure it is smooth and even.
Place the cheesecake in a shallow pan or baking dish with room to hold an inch of water.
Place the pan on the middle rack of the preheated oven, and carefully pour boiling water into the larger pan, until it reaches about 1 inch of the way up the springform pan.
Bake until the cheesecake is just starting to turn golden around the edges and set in the center–about 50 minutes.
Remove from the oven and take the pan out of the water bath. Transfer to a rack and let the cheesecake cool completely.
To make the topping, grate the ginger root and squeeze the pulp to get one teaspoon of ginger juice. Warm the jam slightly and stir in the ginger juice.
Spread the ginger-peach mixture over the cheesecake, smoothing it out to the edges.
Cover the cheesecake and move to the refrigerator to chill overnight.
To serve, remove the springform from the base and transfer the cheesecake to a serving dish. For best texture, remove the cheesecake from the refrigerator 20 minutes before serving.
Store cheesecake tightly wrapped in the refrigerator for up to three days. If you used parchment paper on the bottom, run a flexible metal spatula under the paper to loosen from the bottom when the cheesecake has been chilled, then peel the paper away from the crust.

Nutrition Facts

Ginger Peach Cheesecake

Serving Size

1 serving

Amount per Serving

Calories

283.4

% Daily Value*

Fat

26.1

g

40

%

Saturated Fat

12.9

g

81

%

Trans Fat

0.7

g

Polyunsaturated Fat

2.11

g

Monounsaturated Fat

8.7

g

Cholesterol

91.6

mg

31

%

Sodium

258.4

mg

11

%

Potassium

279.03

mg

8

%

Carbohydrates

13

g

4

%

Fiber

2.2

g

9

%

Sugar

2.3

g

3

%

Sugar Alcohol

8.76

g

Net Carbs

4.37

g

Protein

8.2

g

16

%

Vitamin A

811.5

IU

16

%

Vitamin C

10.08

mg

12

%

Calcium

13.68

mg

1

%

Iron

0.74

mg

4

%

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

Nutrition

By Taffiny Elrod|2021-02-22T12:50:27-07:00February 9th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy Elrod, keto peach, keto cheesecake, ginger peach cheesecake, keto|4 Comments

Banana Sunflower Mini Waffles
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Banana Sunflower Mini Waffles

Recipes, Keto Chow Recipes

Banana Sunflower Mini Waffles

Banana Sunflower Mini Waffles

This recipe is inspired by pancakes my grandmother used to make for us when we were kids. The combination of flavors is delicious, and the sunflower seeds add texture and crunch to the waffles. If you don’t have a mini waffle iron, you can use a standard waffle iron.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Keyword: Banana, Chef Taffiny Elrod

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: mini waffles

Calories: 116.1kcal

Author: Taffiny Elrod

Ingredients

1 cup Banana Keto Chow
1/4 cup coconut flour
1 tsp baking powder
1 large egg
2 tbsp unsalted butter melted
3/4 cup unsweetened almond milk
2 tbsp sunflower seeds

Instructions

Mix the Keto Chow, coconut flour, and baking powder in a medium mixing bowl and set aside.
In a separate bowl, whisk the egg, then whisk in the butter and milk.
Stir the wet ingredients into the dry ingredients. The mixture will be slightly thick.
Fold in the sunflower seeds.
For best results, allow batter to sit for at least five minutes while you heat your waffle iron.
When your waffle iron is hot, add about a heaping tablespoon of batter and cook according to the manufacturer's directions. Waffles should be golden and fluffy when fully cooked.
Continue cooking until you have baked all the waffles.

Notes

*If you use a standard waffle iron, this recipe would yield about four waffles.

Nutrition Facts

Banana Sunflower Mini Waffles

Serving Size

1 mini waffle

Amount per Serving

Calories

116.1

% Daily Value*

Fat

4.5

g

7

%

Saturated Fat

2.2

g

14

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.6

g

Monounsaturated Fat

1.3

g

Cholesterol

30.9

mg

10

%

Sodium

503.7

mg

22

%

Potassium

829.67

mg

24

%

Carbohydrates

5.7

g

2

%

Fiber

4.1

g

17

%

Sugar

0.8

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

1.55

g

Protein

14.8

g

30

%

Vitamin A

608.75

IU

12

%

Vitamin C

61.28

mg

74

%

Calcium

437.33

mg

44

%

Iron

1.43

mg

8

%

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

Nutrition