Chocolate

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By Taffiny Elrod|2021-07-20T09:37:11-06:00June 29th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy Elrod, raspberry almond smoothie, Chocolate, keto smoothie|0 Comments

Chocolate Orange Mousse
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Chocolate Orange Mousse

Recipes, Keto Chow Recipes

Chocolate Orange Mousse

Chocolate Orange Mousse

A light and luscious mousse that is simple and delicious enough to suit any occasion.

Prep Time20

Chill Time1

Total Time1 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: 1/2 cup serving (approx)

Calories: 469.6kcal

Author: Taffiny Elrod

Ingredients

1 3/4 cups heavy cream, divided (14 fl. oz.)
1/2 cup sugar-free milk chocolate chips
1/2 tsp. pure vanilla extract
1 tsp. finely grated orange zest or 1-2 drops orange oil
1 serving Orange Cream Keto Chow
whipped cream & chocolate chips for garnish optional

Instructions

Place 1/4 cup of the heavy cream and all the chocolate chips in a bowl and microwave in 30-second bursts, stirring between each interval until the chocolate is completely melted. Stir until glossy and smooth. Set aside to cool to room temperature.
In a large mixing bowl, beat the remaining heavy cream with an electric mixer on high speed until soft peaks form.
Add the vanilla extract and orange zest, then sprinkle the Keto Chow over the whipped cream and beat on medium speed until fluffy and stiff.
Add the cooled chocolate mixture to the bowl and beat on medium speed until combined.
Spoon the mousse into four dessert dishes, cover with plastic wrap, and refrigerate at least one hour. Serve garnished with whipped cream and a sprinkling of chocolate chips if desired. Keep refrigerated for up to three days

Nutrition Facts

Chocolate Orange Mousse

Serving Size

1 serving

Amount per Serving

Calories

469.6

% Daily Value*

Fat

43.7

g

67

%

Saturated Fat

27.8

g

174

%

Trans Fat

1.3

g

Polyunsaturated Fat

1.63

g

Monounsaturated Fat

9.48

g

Cholesterol

126

mg

42

%

Sodium

259.1

mg

11

%

Potassium

618.28

mg

18

%

Carbohydrates

17

g

6

%

Fiber

7.8

g

33

%

Sugar

4

g

4

%

Sugar Alcohol

4.56

g

Net Carbs

4.62

g

Protein

10.9

g

22

%

Vitamin A

1684.61

IU

34

%

Vitamin C

1.3

mg

2

%

Calcium

274.96

mg

27

%

Iron

1.29

mg

7

%

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

Nutrition

By Taffiny Elrod|2021-04-08T00:21:55-06:00April 7th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chocolate, keto treat, keto dessert, keto mousse, Chef Taffy Elrod|3 Comments

Chocolate Rum Balls
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Chocolate Rum Balls

Recipes, Keto Chow Recipes

Chocolate Rum Balls

Chocolate Rum Balls

These are an indulgent treat for the holidays or anytime. They can be made with other flavors as well. Try mint, orange, cherry or amaretto extract in place of the rum extract. And of course, you can replace the heavy cream and rum extract with real rum for the genuine article.

Prep Time1

CHILL TIME8

Total Time9

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Chef Taffiny Elrod

Servings: rum balls

Calories: 72.3kcal

Author: Taffiny Elrod

Ingredients

1/2 cup (2 ounces) walnuts or pecans
1/2 cup (3 ounces) sugar-free, dark chocolate chips
2 ounces unsalted butter
1/4 cup powdered sweetener, plus more for frosting
1 serving Chocolate Keto Chow
1 tbsp heavy cream
1 tsp rum extract

Instructions

In a food processor or blender grind the walnuts to a fine texture.
Place the chocolate chips and butter in a microwave safe bowl and microwave 30 seconds at a time, stirring afterward until the chocolate is completely melted. Set aside to cool slightly.
In a mixing bowl combine the walnuts, keto chow, and powdered sweetener.
Mix the melted chocolate and butter into the dry ingredients, stir in the heavy cream and rum extract, and mix well.
Chill the mixture in the refrigerator for 30 minutes
When the mix has chilled, scoop approximately a tablespoon - a small cookie dough scoop works well for this - and shape into a ball. The texture should be like playdough. If they are too soft, refrigerate them for another 30 minutes. If they are too dry and crumbly, warm them in your hand a bit as you shape them, they should soften and come together.
Roll the balls in more powdered sweetener to coat and place them in a container to chill overnight in the refrigerator. The flavors will develop and marry as they chill.
You can also roll them in cocoa powder, ground nuts or desiccated coconut. If you want to dip them in melted chocolate, chill them for at least 30 minutes after you roll them.

Nutrition Facts

Chocolate Rum Balls

Serving Size

1 rum ball

Amount per Serving

Calories

72.3

% Daily Value*

Fat

6.4

g

10

%

Saturated Fat

3

g

19

%

Trans Fat

0.1

g

Polyunsaturated Fat

1.59

g

Monounsaturated Fat

1.1

g

Cholesterol

8.4

mg

3

%

Sodium

47.6

mg

2

%

Potassium

137

mg

4

%

Carbohydrates

7.1

g

2

%

Fiber

2.2

g

9

%

Sugar

0.2

g

0

%

Sugar Alcohol

4.28

g

Net Carbs

0.66

g

Protein

2.3

g

5

%

Vitamin A

147.21

IU

3

%

Vitamin C

6.71

mg

8

%

Calcium

48.28

mg

5

%

Iron

0.38

mg

2

%

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

Nutrition

By Taffiny Elrod|2021-02-03T09:46:18-07:00December 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, Chocolate, keto candy, Chef Taffy Elrod, Chocolate Rum Balls|0 Comments

Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins
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Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins

Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins

5 from 1 vote

Double Chocolate Raspberry Muffins

An amazingly delicious chocolate muffin, loaded with sugar-free chocolate chips and fresh raspberries. You're sure to love the rich flavor and amazing texture of this tasty treat!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 176.21kcal

Author: Oh Hello! Keto Bakery

Ingredients

6 eggs
1 cup almond milk
2 tsp vanilla
1 cup almond flour
1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 cup granular erythritol sweetener we used Swerve
4 tsp baking powder
1/2 cup melted coconut oil
2/3 cup sugar free chocolate chips
1 cup raspberries
melted chocolate for drizzle optional

Instructions

Preheat oven to 325F and line 18 muffin cups.
In a large bowl, mix eggs, almond milk, and vanilla.
Add almond flour, Chocolate Keto Chow, coconut flour, cocoa powder, sweetener, and baking powder. Mix well.
Add melted coconut oil and blend until well combined.
Stir in chocolate chips and then carefully fold in the raspberries.
Divide batter evenly among muffin cups.
Bake 25-30 minutes or until a toothpick comes out clean and the muffin is firm to the touch.
Cool and, if desired, drizzle with melted chocolate. Enjoy!

Nutrition Facts

Double Chocolate Raspberry Muffins

Serving Size

71 grams

Amount per Serving

Calories

176.21

% Daily Value*

Fat

13.97

g

21

%

Saturated Fat

7.67

g

48

%

Trans Fat

0.01

g

Polyunsaturated Fat

1.22

g

Monounsaturated Fat

3.93

g

Cholesterol

62.83

mg

21

%

Sodium

193.82

mg

8

%

Potassium

258.5

mg

7

%

Carbohydrates

15.83

g

5

%

Fiber

4.16

g

17

%

Sugar

1.18

g

1

%

Sugar Alcohol

8.5

g

Net Carbs

3.16

g

Protein

6.33

g

13

%

Vitamin A

172.55

IU

3

%

Vitamin C

8.46

mg

10

%

Calcium

157.92

mg

16

%

Iron

1.44

mg

8

%

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

Nutrition

By Shanelle Sorensen|2021-02-03T09:49:28-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: holiday recipe challenge, oh hello bakery, keto muffins, chocolate muffins, Chocolate, muffins, community recipe, recipe challenge|0 Comments

Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie
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Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie

Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie

5 from 1 vote

Chocolate Cream Pie

Decadent, yet rich chocolate cream dessert. This recipe from Joe Stauffer at 2 Krazy Ketos is a cross between a no bake cream cheese and chocolate mousse.

Prep Time15

Cook Time12

Cooling Time1

Total Time1 27

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Joe Stauffer

Servings:

Calories: 348.88kcal

Video

Author: Joe Stauffer

Ingredients

Pie Crust - Enough dough for 2 shallow dish pie pans or one deep dish pie.

1 cup coconut flour
1/2 tsp xanthan gum
2 tbsp powdered erythritol
2 large eggs
1/2 tsp vanilla extract
8 tbsp cold butter

Filling

1 cup heavy whipping cream
8 oz cream cheese
8 oz mascarpone cheese
1 serving Chocolate Keto Chow (or 1 scoop)
1/4 cup allulose
1 tsp liquid stevia
1/2 cup unsweetened almond milk

Instructions

Pie Crust

Combine coconut flour, xanthan gum, and erythritol into a bowl
Add eggs and vanilla extract and mix well.
Cut butter into small pieces and add to pie mixture; blend until smooth. You want the butter to be well mixed in; the crust mixture should not be chunky from the butter.
Wrap in plastic and chill in fridge for at least 1-2 hours.
Preheat oven to 350 degrees. Using parchment paper top and bottom, roll out the crust with a rolling pin to an approximately 12" circle.
Remove top parchment paper and place into a well-grease 9" standard depth pie pan and poke holes in the bottom with a fork. Cut any excess crust from around the edges and use excess to fix any cracks that may have occurred while placing the crust into the dish.
Bake in oven at 350 degrees until crust begins to brown, about 10 minutes.

Chocolate Filling

In a bowl, whip heavy cream until it forms stiff peaks. It should double in size so that you have 2 cups. Place in the fridge while you work on the next step.
Combine cream cheese and mascarpone cheese until well blended.
Add in Chocolate Keto Chow, allulose, stevia, and almond milk. Mix until smooth.
Gently fold whipped cream into the cream cheese mixture and blend until smooth.
For assembly, take the chilled pie crust and fill with chocolate cream filling.
Gently shave a small piece of dark chocolate across the top.
Place in freezer to chill so that it's easier to slice.

Notes

This recipe will work with any sweet flavor of Keto Chow.

To make it easier to slice, place the finished pie in the freezer.

Pie crust recipe video at https://youtu.be/7fPCVwuVooc

Nutrition Facts

Chocolate Cream Pie

Serving Size

107 grams

Amount per Serving

Calories

348.88

% Daily Value*

Fat

32.53

g

50

%

Saturated Fat

19.55

g

122

%

Trans Fat

0.78

g

Polyunsaturated Fat

1.02

g

Monounsaturated Fat

6.12

g

Cholesterol

117.54

mg

39

%

Sodium

185.04

mg

8

%

Potassium

248.67

mg

7

%

Carbohydrates

15.12

g

5

%

Fiber

3.98

g

17

%

Sugar

6.87

g

8

%

Sugar Alcohol

7.23

g

Net Carbs

3.91

g

Protein

7.85

g

16

%

Vitamin A

1155.44

IU

23

%

Vitamin C

10.12

mg

12

%

Calcium

145.69

mg

15

%

Iron

0.59

mg

3

%

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

Nutrition

By Shanelle Sorensen|2021-02-03T09:50:40-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: 2 Krazy Ketos, Joe Stauffer, keto pie, cream, Pie, Chocolate|0 Comments

Spumoni Bombe
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Spumoni Bombe

Recipes, Keto Chow Recipes

Spumoni Bombe

Spumoni Bombe

Spumoni is such a classic frozen, summer treat, a combination of chocolate, pistachio, and cherry ice-creams studded with candied fruit and nuts. This version uses Keto Chow’s Raspberry Cheesecake flavor for the sweet berry layer instead of cherry. The unmolded bombe looks very impressive, with its festive layers of color, but you can layer the mixture in individual serving bowls, or popsicle molds for a more casual presentation. You can also layer it in a loaf pan for easier slicing and storage.

Prep Time30

Freeze time8

Total Time8 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate, pistachio, Raspberry Cheesecake

Keto Chow Flavor: Chocolate, Pistachio, Raspberry Cheesecake

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 203.24kcal

Author: Chef Taffiny Elrod

Ingredients

3 cups heavy cream divided
1 cup unsweetened almond milk divided
1/4 cup allulose
1 serving Chocolate Keto Chow (or 1 scoop)
1 tablespoon cocoa powder
1/4 cup slivered almonds
1 serving Raspberry Cheesecake Keto Chow (or 1 scoop)
1/2 cup fresh raspberries
1 serving Pistachio Keto Chow (or 1 scoop)
1/4 cup chopped pistachios

Instructions

Line a 2 1/2-quart to 3-quart freezer safe bowl with plastic wrap. A clear bowl is ideal as it will allow you to see the layers as you build the bombe. Overlap as many pieces of plastic wrap as you need to make sure the entire inside of the bowl is covered, leaving a couple inches overhang outside the bowl, this will help you remove the bombe when it’s frozen. Make sure the plastic wrap is pressed into the bowl completely. Any air pockets will mar the shape of your bombe.
In a large mixing bowl, whip two cups of the heavy cream with the powdered allulose until stiff peaks form. Place in the refrigerator to chill.
In a medium mixing bowl, beat together the Chocolate Keto Chow, 1/3 cup almond milk, 1/3 cup heavy cream, and the cocoa powder until well mixed. Fold in one third of the prepared, whipped cream, then fold in the almonds.
Spread the chocolate mixture in the bottom of the bowl, keeping the edges as neat as possible. Place the bowl in the freezer while you make the next layer.
In a medium bowl, beat together the Raspberry Cheesecake Keto Chow, 1/3 cup almond milk, and 1/3 cup heavy cream, then fold in one third of the prepared whipped cream and then the raspberries.
Spread the raspberry layer evenly over the chocolate layer, making a clear line around the edges of the bowl and return it to the freezer while you work on the final layer.
In a medium bowl, blend the Pistachio Keto Chow, the remaining 1/3 almond milk, and 1/3 heavy cream. Fold in the remaining third of the whipped cream, and then fold in the pistachios.
Spread the pistachio layer over the raspberry layer as evenly as possible.
Cover the bowl tightly with plastic wrap and return to the freezer. Freeze overnight.
To unmold the bombe, fill a larger bowl with hot water and carefully dip the frozen bowl in for a few seconds at a time, until you can pull the plastic wrap loose from the inside of the bowl. Gently lift the bombe by the overhanging pieces of plastic wrap, to make sure it is free, then place a plate over the bowl and invert the whole thing so the bombe releases onto the plate. Carefully pull off the plastic wrap.
Allow to sit at room temperature for five to ten minutes before slicing into servings.
Store any remaining servings in the freezer, in an airtight container for up to a month.

Notes

You can use a silicone cake deep cake pan instead of a plastic wrapped bowl, and remove the bombe by turning the silicone pan upside down and pulling up the sides. No need to place in hot water for removal this way.

Do not let each layer freeze solid before adding the next layer or the layers will separate when slicing for serving.

Nutrition Facts

Spumoni Bombe

Serving Size

80 grams

Amount per Serving

Calories

203.24

% Daily Value*

Fat

18.36

g

28

%

Saturated Fat

10.53

g

66

%

Trans Fat

0.55

g

Polyunsaturated Fat

1.25

g

Monounsaturated Fat

5.24

g

Cholesterol

52.68

mg

18

%

Sodium

183.01

mg

8

%

Potassium

399.7

mg

11

%

Carbohydrates

7.82

g

3

%

Fiber

2

g

8

%

Sugar

5.27

g

6

%

Sugar Alcohol

3.55

g

Net Carbs

2.28

g

Protein

7.17

g

14

%

Vitamin A

836.06

IU

17

%

Vitamin C

23.88

mg

29

%

Calcium

205.58

mg

21

%

Iron

0.76

mg

4

%

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

Nutrition

By Shanelle Sorensen|2021-02-01T15:31:36-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: raspberry cheesecake, Taffiny Elrod, chef taffiny Elrod, keto dessert, dessert recipe, pistachio, dessert, Chef Taffy Elrod, frozen, Chocolate|4 Comments

Keto Chow Chocolate 21 meal bags 10% off for 24 hours!
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Keto Chow Chocolate 21 meal bags 10% off for 24 hours!

Keto Chow

Keto Chow Chocolate 21 meal bags 10% off for 24 hours!

We were looking at inventory yesterday and decided that we had enough of the single flavor 21 meal bags of Chocolate on-hand to do a quick 24 hour sale. As the most popular flavor, it’s actually pretty difficult just to keep in stock so a sale on Chocolate doesn’t happen very often.If you’ve been wanting to stock up, you have until 9:15 am (mountain time zone) on Sunday, March 29 – the sale will automatically revert back to regular price at that point.

Normally, the single flavor 21 meal bags of Chocolate are $64.00, with the 10% discount it’s down to $57.60 – that’s $2.74 per shelf-stable meal! (it lasts up to 2 years, by the way, we even had it tested to verify).

If you decide you REALLY want to stock-up, we have some additional discounts that come into play: if you buy 4+ bags, you get an additional 5% off and that will generally qualify you for free ground shipping within the contiguous United States. Your purchase also qualifies for our rewards program and even our military/first responder discount program.

This is a VERY time limited offer so if you want to take advantage, please act fast. We will not be extending the sale if you miss it, sorry.

We WILL have another “flavor of the week” on sale on Monday, though – so look out for that too!

Stock Up on Chocolate!

By Chris|2020-03-27T14:18:43-06:00March 28th, 2020|Categories: Keto Chow|Tags: Chocolate, sale|0 Comments

Keto Chow Chocolate Raspberry Truffles
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Keto Chow Chocolate Raspberry Truffles

Recipes, Keto Chow Recipes

Keto Chow Chocolate Raspberry Truffles

BUY NOW

Keto Chow Chocolate Raspberry Truffles

Prep Time30

Total Time30

Course: Desserts

Keyword: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 113.2kcal

Author: Sarah DeYoung

Equipment

Two 1” truffle molds, piping bag (plastic sandwich bags also work)

Ingredients

1 cup sugar free dark chocolate chips + 2 Tbsp for later
1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup freeze dried raspberries measured whole then crushed/powered
3 oz heavy cream
2 tsp raspberry extract

Instructions

Melt ½ cup sugar free dark chocolate chips in a microwaveable bowl, 20 seconds at a time until mostly melted, then stir until all chips have melted. Use a small spoon to coat truffle mold cavities.
While chocolate sets, add ½ cup sugar free dark chocolate chips, crushed/powdered freeze dried raspberries, and Keto Chow into a mixing bowl.
Add heavy cream and raspberry extract to a small saucepan and heat until simmering but not boiling. Pour the hot cream over the chocolate and start mixing. I used my stand mixer on the stir setting for 2 minutes.
Fill chocolate coated truffle molds with the truffle filling. The truffle filling will need to stay relatively warm to stay pliable enough to not crack the chocolate shell. I used a double boiler method and placed my mixing bowl over a pot of hot water and this worked well.
Pop each truffle half out. Melt remaining 2 TBSP of chocolate, spoon into piping bag, cutting off a small portion at the end and pipe around the inner rim of half of truffles, placing another half on top to “glue” them together as you go. Make sure to place together before moving to the next truffle.

Notes

You can make 12 equal sized balls and place them on a fork, using a spoon to coat the balls with melted chocolate. They won’t be as pretty but I am sure they will taste delicious!

If you don’t want raspberry seeds, you can use a food processor and powder the raspberries or nix the freeze dried raspberries and go for a little more extract.

Nutrition Facts

Keto Chow Chocolate Raspberry Truffles

Serving Size

1 serving

Amount per Serving

Calories

113.2

% Daily Value*

Fat

8.1

g

12

%

Saturated Fat

4.7

g

29

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.13

g

Monounsaturated Fat

0.68

g

Cholesterol

8.2

mg

3

%

Sodium

75.6

mg

3

%

Potassium

157.47

mg

4

%

Carbohydrates

11.5

g

4

%

Fiber

5.83

g

24

%

Sugar

1.21

g

1

%

Sugar Alcohol

3.66

g

Net Carbs

1.99

g

Protein

3.7

g

7

%

Vitamin A

122.77

IU

2

%

Vitamin C

11.38

mg

14

%

Calcium

50.42

mg

5

%

Iron

1.89

mg

11

%

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

Nutrition

Photos by Sarah DeYoung Photography

BUY NOW

By Lori Allred|2021-02-16T10:01:15-07:00March 4th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: raspberry, keto treats, keto truffles, Chocolate, sarah deyoung, chocolate keto chow|0 Comments

Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart
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Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart

Uncategorized, Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart

5 from 1 vote

Mike Mallett's Pumpkin Spice Tart

This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin.

Total Time1

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 374.21kcal

Author: Mike Mallett

Equipment

10" tart pan
whipped cream dispenser (optional)

Ingredients

Topping

2 cups heavy whipping cream
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
2 tbsp Lakanto powdered monk fruit sweetener or sweetener of your choice
1/2 serving Pumpkin Spice Caramel Keto Chow (or 1/2 scoop)

Crust

1/4 cup Lakanto monk fruit sweetener, granulated or powdered or sweetener of your choice
1/4 cup ground golden flaxseed meal
1/4 cup coconut flour
1/2 cup finely ground blanched almond flour
1/4 cup ground psyllium husk powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
1/4 cup salted butter

Pumpkin Filling

1 15-oz can of 100% pumpkin puree
8 oz softened cream cheese (1 package)
1/4 cup Lakanto powdered monk fruit sweetener or sweetener of your choice
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1/2 cup heavy whipping cream
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp salt

Instructions

Topping

This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
Pour the cream into the whipped cream canister and screw on the lid tightly.
Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
Install the right dispenser nozzle.
Store in the fridge until the tart is finished.

Crust

This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
Preheat oven to 325F.
Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
Melt butter in the microwave.
Add vanilla to melted butter and stir.
Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.

Pumpkin Filling

Whip cream to soft peaks, then add vanilla.
Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.

Final Assembly

Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
Using an offset spatula, spread the filling to all of the corners.
Chill for at least 1 hour
Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.

Notes

The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.

Orig

Nutrition Facts

Mike Mallett's Pumpkin Spice Tart

Serving Size

150 g

Amount per Serving

Calories

374.21

% Daily Value*

Fat

31.99

g

49

%

Saturated Fat

18.67

g

117

%

Trans Fat

0.99

g

Polyunsaturated Fat

2.59

g

Monounsaturated Fat

8.32

g

Cholesterol

86.78

mg

29

%

Sodium

420.55

mg

18

%

Potassium

380.29

mg

11

%

Carbohydrates

27.13

g

9

%

Fiber

8.63

g

36

%

Sugar

3.9

g

4

%

Sugar Alcohol

11.99

g

Net Carbs

6.51

g

Protein

8.51

g

17

%

Vitamin A

6601.22

IU

132

%

Vitamin C

18.98

mg

23

%

Calcium

168.24

mg

17

%

Iron

1.42

mg

8

%

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

Nutrition

Photos by Sarah DeYoung Photography

By Shanelle Sorensen|2021-02-03T08:22:56-07:00February 14th, 2020|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: Chocolate, peanut Butter, keto treat, amanda balle, peanut butter bars|0 Comments

Chocolate Peanut Butter Bars
Gallery
Chocolate Peanut Butter Bars

Recipes, Keto Chow Recipes

Chocolate Peanut Butter Bars

4 from 1 vote

Chocolate Peanut Butter Bars

Prep Time30

Cook Time15

Total Time45

Course: Desserts

Keyword: Amanda Balle, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Amanda Balle

Servings:

Calories: 175.9kcal

Author: Amanda

Ingredients

PEANUT BUTTER BARS

1/2 cup or 1 stick of unsalted butter softened
1/2 cup natural peanut butter (145g) Salted is okay
1 egg room temperature
1/4 cup confectioners swerve or other sweetener
1 tsp vanilla extract
1 tsp baking soda
1 serving Chocolate Peanut Butter Keto Chow (58g or 1 scoop)

FROSTING

1/2 cup or 1 stick unsalted butter softened
1/4 cup heavy whipping cream
1/3 cup confectioners swerve
1/4 cup unsweetened cocoa

Instructions

Preheat oven to 350 degrees
Cream together butter, peanut butter, egg, sweetener, and vanilla for about 1 minute with a mixer on low to medium speed. Add baking soda and Keto Chow and mix again until combined.
Spread mixture in a greased 9x13 baking dish or a ¼ size cookie sheet. Bake at 350 degrees for 15 minutes. The mixture will not spread while baking so make sure to spread to the edges.
While your bars are cooling, mix together frosting ingredients until smooth and creamy. Once the bars are cooled, spread on chocolate frosting.

Notes

I softened my frosting for about 10 seconds (watch carefully it melts quick) in the microwave before frosting the bars so that it spread easier. I then set them in the fridge for roughly 30 minutes to set the frosting back up.

If you wish, you can add a layer of peanut butter between the bars and frosting.

Nutrition Facts

Chocolate Peanut Butter Bars

Serving Size

1 serving

Amount per Serving

Calories

175.9

% Daily Value*

Fat

17.2

g

26

%

Saturated Fat

8.7

g

54

%

Trans Fat

0.5

g

Polyunsaturated Fat

1.53

g

Monounsaturated Fat

5.69

g

Cholesterol

45.7

mg

15

%

Sodium

115.4

mg

5

%

Potassium

223.04

mg

6

%

Carbohydrates

10.8

g

4

%

Fiber

1.5

g

6

%

Sugar

0.5

g

1

%

Sugar Alcohol

8.25

g

Net Carbs

1.1

g

Protein

4.5

g

9

%

Vitamin A

438.14

IU

9

%

Vitamin C

8.56

mg

10

%

Calcium

78.58

mg

8

%

Iron

0.51

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography