Chef Taffy

Keto Chow Ranch Dressing Mix
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Keto Chow Ranch Dressing Mix

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Keto Chow Ranch Dressing Mix

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Keto Chow Ranch Dressing Mix

Instant flavor is at your fingertips with this simple, versatile mix.

Prep Time5

Chill Time1

Total Time1 5

Course: Salad

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: serving (2 Tbsp.)

Calories: 79.4kcal

Author: Taffiny Elrod

Ingredients

POWDER

1 serving Savory Chicken Soup Keto Chow
1 Tbsp. dry parsley
1 Tbsp. granulated garlic
1 tsp. granulated onion
1 tsp. dry dill
1 tsp. dry chives
1 tsp. ground black pepper
1 tsp. granulated sweetener
1/2 tsp. salt

TO MAKE SALAD DRESSING

1 cup room temperature water*
3/4 cup mayonnaise
1/2 cup sour cream
1 Tbsp. apple cider vinegar or lemon juice

Instructions

To make the powder, mix all dry ingredients together in a small container or Ziploc bag. Use for cooking and seasoning, or proceed to step 2.
To make salad dressing, blend the dry ranch mix with water, mayonnaise, sour cream, and vinegar in a jar with a tight-fitting lid. Shake well, then chill for at least an hour before serving. Prepared dressing will last in the refrigerator for up to five days.

Notes

*For a tangy variation on the dressing, replace up to half a cup of the water with pickle juice.

Nutrition Facts

Keto Chow Ranch Dressing Mix

Serving Size

1 serving (2 Tbsp.)

Amount per Serving

Calories

79.4

% Daily Value*

Fat

7.8

Saturated Fat

1.7

Trans Fat

0.1

Polyunsaturated Fat

3.93

Monounsaturated Fat

1.76

Cholesterol

8.1

Sodium

176

Potassium

102.19

Carbohydrates

1.7

Fiber

0.4

Sugar

0.3

Sugar Alcohol

Net Carbs

1.04

Protein

1.8

Vitamin A

55.12

Vitamin C

6.89

Calcium

50.97

Iron

0.21

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

Nutrition

Photography by Sarah DeYoung

By Taffiny Elrod|2021-09-28T08:29:26-06:00September 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto dressing, keto ranch, keto chow recipe, Chicken Savory Soup, Chef Taffy|0 Comments

Salmon in Creamy Tomato Basil Sauce
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Salmon in Creamy Tomato Basil Sauce

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Salmon in Creamy Tomato Basil Sauce

Salmon With Creamy Tomato Basil Sauce White 9

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Salmon in Creamy Tomato Basil Sauce

A luxurious dish that’s quick and easy to make. Because you deserve the best of all possible worlds.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Keyword: Chef Taffiny Elrod, Creamy Tomato Basil

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Chef Taffiny Elrod

Servings: 4 oz. piece of salmon and about 1/3 cup sauce

Calories: 267.4kcal

Author: Taffiny Elrod

Ingredients

1 lb. skin-on salmon filet
2 Tbsp. mild olive oil or avocado oil
6 fresh cloves garlic, chopped
Pinch red pepper flakes
1 medium tomato, sliced (6 oz.)
1/4 tsp. kosher slat plus extra for seasoning salmon
1/4 tsp. ground black pepper plus extra for seasoning salmon
1/2 cup dry white wine or 1/2 cup broth with 1 Tbsp. white wine vinegar
1/2 cup warm fish broth or chicken broth
1 serving Creamy Tomato Basil Keto Chow
2 Tbsp. heavy cream
1/4 cup loosely packed fresh basil leaves, cut into thin ribbons, plus extra for garnish

Instructions

Trim the salmon, check for any bones and scales, and cut into four equal pieces. Pat the skin of each piece dry and season the flesh side lightly with salt and pepper.
Place a large, heavy skillet over medium-high heat. When the pan is hot, add the oil.
When the oil is shimmering, carefully place the salmon in the pan skin side down.
Allow the salmon to cook undisturbed for about three minutes, or until the salmon begins to look opaque on the sides.
Use a pair of tongs to gently test the salmon. If it moves freely, turn it over. If it is stuck to the pan, let it cook for another 30 seconds or more until it frees easily from the pan.
Cook the salmon on the other side for another two minutes or until almost fully cooked. It should look opaque almost all the way through and be fairly firm to the touch.
Transfer the salmon to a plate and make the sauce.
Add chopped garlic to the same pan and cook until it begins to brown lightly. Add the red pepper flake and sizzle in the oil briefly.
Add the tomatoes, salt, and pepper to the pan and cook, stirring with a wooden spoon to scrape up anything stuck to the bottom of the pan.
When the tomatoes begin to soften, add the white wine to the pan, turn the heat to high and cook, stirring occasionally until the wine is reduced by at least half. Then reduce the heat to low.
Mix the Keto Chow with the warm broth, stirring until the Keto Chow is dissolved.
Whisk the Keto Chow mixture into the sauce in the pan and mix well.
Add the heavy cream and fresh basil and stir together.
Place the salmon back in the pan and heat gently until the salmon is warmed through and the sauce is hot. Don’t let the sauce boil.
Serve salmon and sauce garnished with fresh basil.
Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

Notes: Serve with zucchini noodles, or cauliflower rice and a green salad for a Mediterranean inspired plate that will make any meal feel special.

Nutrition Facts

Salmon in Creamy Tomato Basil Sauce

Serving Size

1 serving

Amount per Serving

Calories

267.4

% Daily Value*

Fat

12.5

Saturated Fat

3.4

Trans Fat

0.1

Polyunsaturated Fat

1.13

Monounsaturated Fat

5.71

Cholesterol

Sodium

950.7

Potassium

550.02

Carbohydrates

6.8

Fiber

Sugar

2.4

Sugar Alcohol

0.06

Net Carbs

3.73

Protein

32.9

Vitamin A

806.27

Vitamin C

38.54

Calcium

112.39

Iron

0.97

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-09-27T12:05:24-06:00September 27th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: keto chow recipe, creamy tomato basil, savory recipe, Chef Taffy|0 Comments

Mochaccino Mug Cake
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Mochaccino Mug Cake

Recipes, Keto Chow Recipes

Mochaccino Mug Cake

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Mochaccino Mug Cake

With an espresso kick, a chocolate center, and sweet espresso glaze, breakfast doesn’t get more luxurious than this.

Prep Time5

Cook Time1

Total Time6

Course: Desserts

Keyword: Chef Taffiny Elrod, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: 4 oz mug cake

Calories: 271.1kcal

Author: Taffiny Elrod

Ingredients

4 tsp. unsalted butter divided
1 large egg
1 Tbsp. brewed espresso or strong coffee room temperature, plus more for glaze
2 Tbsp. Mocha Keto Chow
4 tsp. powdered erythritol, divided
1 Tbsp. coconut flour
1/4 tsp. baking powder
1 tsp. sugar-free chocolate chips
Whipped cream for garnish optional

Instructions

Place the butter in a 12 oz. microwave safe mug and microwave about 30 seconds, or until melted. Remove 1 tsp. of melted butter and set aside for the topping.
If the butter is hot, allow it to cool to room temperature.
Break the egg into the mug with the butter and beat well.
Stir in 1 Tbsp. espresso.
Add the Keto Chow, 3 teaspoons erythritol, coconut flour, and baking powder. Stir until combined.
Gently place the chocolate chips together on the surface of the batter. They will sink in as the cake cooks.
Place the mug in the microwave and cook on full power for 60-90 seconds or until the cake is doubled and shrinks away from the sides. Be careful when handling; it will be very hot.
Let the cake cool for two minutes before removing it from the microwave.
In a small bowl stir together the reserved butter and erythritol with 1/4 teaspoon espresso to make a glaze.
Spread the glaze over the cooled mug cake and garnish with whipped cream if desired.

Nutrition Facts

Mochaccino Mug Cake

Serving Size

1 mug cake

Amount per Serving

Calories

271.1

% Daily Value*

Fat

22.1

Saturated Fat

12.1

Trans Fat

0.6

Polyunsaturated Fat

1.29

Monounsaturated Fat

6.47

Cholesterol

231.5

Sodium

444.2

Potassium

602.47

Carbohydrates

26.1

Fiber

3.1

Sugar

0.9

Sugar Alcohol

20.9

Net Carbs

2.13

Protein

14.8

Vitamin A

1033.11

Vitamin C

36.03

Calcium

322.4

Iron

1.72

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

Nutrition

Photography by Sarah DeYoung

By Taffiny Elrod|2021-09-01T23:50:31-06:00September 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Mocha, mug cake, keto recipe, Chef Taffy, keto mug cake|0 Comments

Pistachio Rose Shortbread Cookies
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Pistachio Rose Shortbread Cookies

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Pistachio Rose Shortbread Cookies

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Pistachio Rose Shortbread Cookies

These cookies are perfectly crumbly, and go from super to superior with the addition of delicate rose water icing.

Prep Time30

Cook Time10

Chill Time30

Total Time1 10

Course: Desserts

Keyword: Chef Taffiny Elrod, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Chef Taffiny Elrod

Servings: cookie

Calories: 106.8kcal

Author: Taffiny Elrod

Equipment

rolling pin, 2.5” pastry cutter or cookie cutter

Ingredients

COOKIES

1/2 cup shelled pistachios
1 serving Pistachio Keto Chow
1/2 cup fine almond flour (1.5 oz)
1/4 cup granulated erythritol
4 Tbsp. cold unsalted butter, cubed
1/2 tsp. rose water
1 Tbsp. dried rose petals or rose bud tea plus extra for garnish (4g) *
1 large egg

ICING

3/4 cup powdered erythritol (3 oz)
1/2 tsp. rose water
3 Tbsp. unsweetened almond milk
pink food coloring

Instructions

Place the pistachios in the work bowl of a food processor and pulse until they are coarsely ground. Remove from the food processor and set aside.
Place the Keto Chow, almond flour, and granulated erythritol in the food processor and pulse to combine.
Add the butter and pulse until it is cut into pea size pieces or smaller in the dry mixture.
Return the ground pistachios to the food processor along with the rose petals, 1/2 tsp. rose water, and egg. Process on low speed until the mixture begins to hold together.
Remove the dough and knead it into a ball. Slightly flatten and press the edges against the counter to create a square shape. Wrap in plastic and chill in the refrigerator for 30 minutes.
While the dough chills, heat the oven to 350℉ and line two cookie sheets with parchment paper.
Unwrap the dough and place it between two sheets of parchment paper.
Roll it out to a 9 X 9-inch square; it will be about 1/4-inch thickness.
Cut nine cookies out of the dough and transfer them to the prepared cookie sheets.
Gently press the scraps together, re-roll the dough and cut out three more cookies.
Bake the cookies for about ten minutes, or until they are lightly golden around the edges. They will be slightly soft in the center but will firm as they cool.
When the cookies have cooled completely, make the icing.
Place the powdered erythritol in a small bowl and stir in the rose water and milk. The icing should have a thick, pourable consistency like syrup.
Stir in the pink food coloring one small drop at a time, until the desired color is reached.
Spoon or pipe the icing into the middle of the cookie and spread it out to make a circle covering most of the cookie. While the icing is still wet, sprinkle with rose petals to decorate. Allow the icing to set before serving or storing cookies.
Store cookies in a single layer in an airtight container at room temperature for up to three days or tightly sealed in the freezer for up to three months.

Notes

*You can find dried rose leaves online and rosebud tea at many Asian markets. To use rosebud tea, gently pull the leaves off of the stem leaving the green behind. Wherever you source yours, be sure they are food grade and haven’t been treated with pesticides.

Nutrition Facts

Pistachio Rose Shortbread Cookies

Serving Size

1 cookie

Amount per Serving

Calories

106.8

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.2

Polyunsaturated Fat

1.51

Monounsaturated Fat

3.98

Cholesterol

26.7

Sodium

79.4

Potassium

224.93

Carbohydrates

14.3

Fiber

1.6

Sugar

0.7

Sugar Alcohol

11.23

Net Carbs

1.4

Protein

4.8

Vitamin A

249.93

Vitamin C

10.29

Calcium

64.47

Iron

0.61

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-07T11:14:45-06:00May 22nd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, Chef Taffy, pistachio cookies, keto recipes, keto cookies|0 Comments

Salted Caramel Chocolate Turtles
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Salted Caramel Chocolate Turtles

Recipes, Keto Chow Recipes

Salted Caramel Chocolate Turtles

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5 from 1 vote

Salted Caramel Chocolate Turtles

An adorable treat that also manages to be utterly deluxe, complete with a rich filling covered in a thick coat of chocolate.

Prep Time40

Chill Time20

Total Time1

Course: Desserts

Keyword: Chef Taffiny Elrod, Salted Caramel

Keto Chow Flavor: Salted Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: turtles

Calories: 158.5kcal

Author: Taffiny Elrod

Ingredients

48 pecan halves (about 4 oz medium pecan halves)
4 Tbsp. unsalted butter
2 Tbsp. brown, granulated erythritol blend
1/4 cup heavy cream
1/2 tsp. pure vanilla extract
1 serving Salted Caramel Keto Chow
1 cup sugar-free bittersweet chocolate chips
1 tsp. refined coconut oil
Flaky sea salt for decorating optional

Instructions

Line a large baking sheet with parchment paper.
Arrange the pecans into twelve groups on the baking sheet by placing four together, touching in the center, like the feet of a turtle.
Melt and cook the butter in a small saucepan over low heat until it begins to turn golden and smell nutty. Stir in the erythritol carefully, as the butter will be very hot.
Carefully stir in the heavy cream and vanilla extract. Heat through, stirring to make sure nothing is stuck to the bottom of the pan.
Remove from the heat. Let cool about five minutes until it’s warm but not steaming hot.
Whisk in the Keto Chow until it has absorbed all the liquid and looks like a cooked roux. If the butter starts to melt out of the mixture just stir it again. It may look slightly broken.
Place about a Tbsp. of the caramel mixture on the center of each group of pecans.
Place the tray in the freezer to set for about ten minutes or until the caramel filling is firm to the touch.
Meanwhile, melt the chocolate by microwaving it with the coconut oil in 30-second bursts, stirring after each time, until it 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.
Spoon chocolate over the center of each mound, making sure to cover the sides and part of each pecan with the chocolate. This will ensure they hold together when the chocolate sets.
If desired, sprinkle with a tiny bit of flaky sea salt to decorate.
Return the tray to the freezer and chill for ten more minutes until the chocolate is set.
Store the turtles in an airtight container 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

Salted Caramel Chocolate Turtles

Serving Size

1 turtle

Amount per Serving

Calories

158.5

% Daily Value*

Fat

14.1

Saturated Fat

6.2

Trans Fat

0.2

Polyunsaturated Fat

1.51

Monounsaturated Fat

3.99

Cholesterol

16.8

Sodium

112.3

Potassium

158.75

Carbohydrates

11.3

Fiber

4.8

Sugar

0.9

Sugar Alcohol

5.15

Net Carbs

1.41

Protein

3.8

Vitamin A

277.83

Vitamin C

10.1

Calcium

74.44

Iron

1.35

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-19T14:11:48-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, keto treats, Chef Taffy, keto easter|1 Comment

Spicy Nacho Cheese Rinds
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Spicy Nacho Cheese Rinds

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Spicy Nacho Cheese Rinds

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Spicy Nacho Cheese Rinds

Spicy, cheesy, crunchy–like keto Doritos...only better. Perfect for a picnic, school lunch, or a weekend hike. Experiment with your favorite seasonings to make them your own.

Prep Time10

Course: Main Dish, Snacks

Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Chef Taffiny Elrod

Servings: (1 oz) servings

Calories: 319.6kcal

Author: Taffiny Elrod

Ingredients

2 tbsp Spicy Taco Base Keto Chow
2 tbsp cheddar cheese powder
1 tsp taco seasoning, chili powder or smoked paprika
1/4 tsp cayenne pepper or chipotle chili optional
2 ounces pork rinds
2 tbsp butter melted

Instructions

In a small bowl or jar, mix the Keto Chow, cheese powder, and seasonings together.
Place the pork rinds in a Ziploc bag and pour the butter over them.
Shake the bag to distribute the butter as evenly as possible.
Shake the dry mix over the pork rinds, seal the bag and shake again to distribute the powder.

Nutrition Facts

Spicy Nacho Cheese Rinds

Serving Size

1 serving

Amount per Serving

Calories

319.6

% Daily Value*

Fat

22.7

Saturated Fat

12.1

Trans Fat

0.6

Polyunsaturated Fat

1.46

Monounsaturated Fat

7.17

Cholesterol

65.1

Sodium

1282.3

Potassium

316.52

Carbohydrates

4.1

Fiber

1.6

Sugar

1.8

Sugar Alcohol

0.01

Net Carbs

2.45

Protein

24.3

Vitamin A

653.67

Vitamin C

22.77

Calcium

141.56

Iron

0.74

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-08T10:08:21-07:00January 30th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto nacho, spicy taco base, savory recipe, Chef Taffy, Nacho|2 Comments

Caramel Apple Cupcakes
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Caramel Apple Cupcakes

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Caramel Apple Cupcakes

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Caramel Apple Cupcakes

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

Prep Time2

Cook Time1

Total Time3

Course: Desserts

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: cupcakes

Calories: 439.8kcal

Author: Taffiny Elrod

Ingredients

Allulose Caramel Sauce

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

Chayote "Apple"

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

Apple Spice Cream Cheese Frosting

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

Apple Spice Cupcakes

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

Instructions

Allulose Caramel Sauce

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

Chayote "Apple"

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

Apple Spice Cream Cheese Frosting

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

Apple Spice Cupcakes

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

Assemble the cupcakes:

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

Nutrition Facts

Caramel Apple Cupcakes

Serving Size

1 cupcake

Amount per Serving

Calories

439.8

% Daily Value*

Fat

42.3

Saturated Fat

22.5

141

Trans Fat

1.3

Polyunsaturated Fat

3.15

Monounsaturated Fat

13.6

Cholesterol

125

Sodium

556.8

Potassium

440.39

Carbohydrates

60.6

Fiber

Sugar

16.3

Sugar Alcohol

53.02

Net Carbs

3.61

Protein

10.1

Vitamin A

1156.48

Vitamin C

20.61

Calcium

250.12

Iron

1.16

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

Nutrition

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

Apple-Cheddar Sausage Rolls
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Apple-Cheddar Sausage Rolls

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Apple-Cheddar Sausage Rolls

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Apple-Cheddar Sausage Rolls

A little sweet, a little savory, the classic combination of apple, cheddar and sage sausage makes a wonderful holiday breakfast or brunch. They can be assembled the night before and then just popped in the oven before the meal.

Prep Time1

Cook Time25

Total Time1 25

Course: Main Dish

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: rolls

Calories: 319.4kcal

Author: Taffiny Elrod

Ingredients

2 scoop (3.2 ounces) Apple Pie Keto Chow
3/4 cup (3 ounces) almond flour
1 stick (4 ounces) unsalted butter, cubed
2 large egg whites
1 tbsp cold water
4 ounces shredded cheddar cheese
8 links cooked breakfast sausage

Instructions

Mix the keto chow with the almond flour in a large mixing bowl.
Cut the butter into the flour with a pastry cutter or fork until it resembles coarse sand with an occasional pebble.
Add the egg whites and cold water and mix until it can be formed into a ball. Knead by hand until it is smooth, shape into a ball and wrap tightly in plastic, refrigerate at least 30 minutes.
Preheat the oven to 350 and line a large baking tray with parchment paper or tin foil.
Split the dough into two equal pieces, roll one piece between two pieces of parchment paper to a 6-inch by 10-inch rectangle, the dough should be about 1/4 inch thick. Cut the dough into four equal rectangles. *The dough needs to be ¼-inch thick to hold its shape and this is more important than the size of the rectangle.
Sprinkle half an ounce of the cheddar cheese in the center of one rectangle, diagonally from corner to corner, then lay a sausage over the cheese. Wrap the short sides of the dough over the sausage and cheese and press to seal them together. Place the wrapped sausage on the prepared tray and continue with the remainder of the rectangles to make three more. Roll out the second piece of dough and repeat with the rest of the cheese and sausage.
Bake rolls for 25 minutes until they are golden brown, and crisp on the bottom. Serve hot.

Notes

NOTE: For pork breakfast sausages, I made a ¼” thick rectangle approximately 13-inches by 8-inches using all the dough and cut it into 8 equal rectangles.

Dough was frozen after cutting for 5 minutes, then cheese sprinkled, sausage placed, then rolled.

After all 8 were made, rolls were frozen for 20 minutes to help them keep their shape, then immediately placed in the oven.

Nutrition Facts

Apple-Cheddar Sausage Rolls

Serving Size

1 g

Amount per Serving

Calories

319.4

% Daily Value*

Fat

26.1

Saturated Fat

11.8

Trans Fat

0.6

Polyunsaturated Fat

1.9

Monounsaturated Fat

7.85

Cholesterol

67.5

Sodium

554.7

Potassium

490.29

Carbohydrates

4.5

Fiber

2.6

Sugar

0.79

Sugar Alcohol

0.03

Net Carbs

1.89

Protein

19.1

Vitamin A

581.33

Vitamin C

Calcium

313.83

Iron

1.13

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-01T13:45:49-07:00December 10th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, apple pie, apple pie keto chow, Chef Taffy|0 Comments