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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

Keto Chow Recipes, 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

Saturated Fat

7.67

Trans Fat

0.01

Polyunsaturated Fat

1.22

Monounsaturated Fat

3.93

Cholesterol

62.83

Sodium

193.82

Potassium

258.5

Carbohydrates

15.83

Fiber

4.16

Sugar

1.18

Sugar Alcohol

8.5

Net Carbs

3.16

Protein

6.33

Vitamin A

172.55

Vitamin C

8.46

Calcium

157.92

Iron

1.44

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

Nutrition

Photos by Sarah DeYoung

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

Chocolate Toffee Cheesecake Brownie
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Chocolate Toffee Cheesecake Brownie

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Chocolate Toffee Cheesecake Brownie

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Chocolate Toffee Cheesecake Brownie

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Keyword: Chocolate Toffee

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Keto Chow Community Recipe

Servings: brownies

Calories: 241.4kcal

Author: Amy Kim

Ingredients

CHOCOLATE TOFFEE BROWNIE

1/2 cup butter
2 eggs
1/4 cup granular sweetener
1 serving Chocolate Toffee Keto Chow (or 1 scoop)
1/4 cup unsweetened vanilla almond milk
1/4 cup Lily's Chocolate Chips

CHEESECAKE

8 oz cream cheese
1 egg
1/2 tsp vanilla
2 tbsp granular sweetener
1/4 tsp lemon juice

Instructions

Using a mixer, blend butter, eggs, and sweetener together until well mixed. Turn speed to low and add Keto Chow. Add almond milk and blend well. Mix in Chocolate Chips.
Place half the brownie mixture on the bottom of the 8x8" greased pan.
Place cream cheese in a bowl and stir/mix until smooth and creamy texture. Add all remaining ingredients together and stir/mix until smooth. Room temperature cream cheese works best.
Pour cheesecake mixture on top of brownie. Then dollop the left over brownie mixture on top of cheesecake. I used a knife to blend together slightly by going back and forth one direction 6-8 times then 6-8 times in at a 90 degree turn (think T shape). Bake at 350 for 30 to 35 minutes. Best a little undercooked. Even better the next day.

Nutrition Facts

Chocolate Toffee Cheesecake Brownie

Serving Size

1 brownie

Amount per Serving

Calories

241.4

% Daily Value*

Fat

22.5

Saturated Fat

13.2

Trans Fat

0.7

Polyunsaturated Fat

0.98

Monounsaturated Fat

5.84

Cholesterol

109.3

Sodium

199.3

Potassium

254.25

Carbohydrates

15.2

Fiber

2.9

Sugar

1.2

Sugar Alcohol

10.23

Net Carbs

2.08

Protein

6.8

Vitamin A

796.43

Vitamin C

15.21

Calcium

127.1

Iron

0.54

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-02T10:03:56-07:00June 12th, 2020|Categories: Recipes|Tags: keto chow recipe, community recipe, brownies, Chocolate Toffee, keto brownies, amy kim|2 Comments

Holiday Recipe Challenge: Paula Schmitt’s Coffee Shop Quadruple Chocolate Espresso Brownies
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Holiday Recipe Challenge: Paula Schmitt’s Coffee Shop Quadruple Chocolate Espresso Brownies

Keto Chow Recipes, Recipes

Holiday Recipe Challenge: Paula Schmitt’s Coffee Shop Quadruple Chocolate Espresso Brownies

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1 from 1 vote

Coffee Shop Quadruple Chocolate Espresso Brownies

My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more!

Prep Time45

Total Time45

Course: Desserts

Keyword: Chocolate, Mocha

Keto Chow Flavor: Chocolate, Mocha

Recipe Creator: Keto Chow Community Recipe

Servings: servings

Calories: 118.95kcal

Author: Paula Schmitt

Ingredients

4 oz unsweetened chocolate chopped
3/4 cup sugar free chocolate chips
1/2 cup butter cut into quarters
1/4 cup cocoa powder
1 tbsp fresh finely ground coffee (or espresso) or substitute instant coffee powder
1 serving Chocolate Keto Chow (or Mocha Keto Chow) (or 1 scoop)
1/2 cup finely ground blanched almond flour
3 large eggs
1 cup granulated allulose
2 tsp vanilla extract
1/2 tsp salt
powdered Swerve for dusting finished brownies

Instructions

Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.

Notes

Photo of completed Coffee Shop Quadruple Espresso Brownies

If you don't like espresso, cut it out of the recipe.

Variations:

Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.

Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.

Nutrition Facts

Coffee Shop Quadruple Chocolate Espresso Brownies

Serving Size

38 grams

Amount per Serving

Calories

118.95

% Daily Value*

Fat

10.34

Saturated Fat

5.57

Trans Fat

0.15

Polyunsaturated Fat

0.22

Monounsaturated Fat

1.31

Cholesterol

32.86

Sodium

91.02

Potassium

180.28

Carbohydrates

16.3

Fiber

3.61

Sugar

9.56

Sugar Alcohol

11.13

Net Carbs

1.56

Protein

3.67

Vitamin A

184.65

Vitamin C

5.47

Calcium

37.71

Iron

1.72

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

Nutrition

Photos by Sarah DeYoung Photography

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By Shanelle Sorensen|2021-02-03T09:53:43-07:00April 17th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: community recipe, brownies|2 Comments

Keto Chow Chocolate Toffee Walnut Brownie Bark
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Keto Chow Chocolate Toffee Walnut Brownie Bark

Recipes, Keto Chow Recipes, Community Submissions

Keto Chow Chocolate Toffee Walnut Brownie Bark

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5 from 1 vote

Keto Chocolate Toffee Walnut Brownie Bark

This recipe was created by Joshua Gudim and made the TOP 3 Sweet Recipes for our 2019 Recipe Challenge. We tested it out and loved how simply full of flavor these were and how easily they could be customized to personal taste!

Prep Time20

Cook Time20

Total Time40

Course: Desserts

Keyword: Chocolate Toffee, Keto Chow, Keto Chow Community Recipe

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Keto Chow Community Recipe

Servings: brownies

Calories: 77.2kcal

Author: Chris

Ingredients

1/2 cup almond flour
1 serving Chocolate Toffee Keto Chow (or 1 scoop)
1/2 tsp baking powder
1/4 tsp salt
2 large egg whites
3/4 cup Swerve sweetener
3 tbsp cocoa powder
1/4 cup melted butter/ghee
1 tbsp cream
1/2 tsp pure vanilla extract
1/3 cups walnuts

Instructions

Preheat oven to 325 degrees and grease your baking pan with a thin amount of ghee or butter.
In a small bowl, whisk together Keto Chow, almond flour, baking powder and salt,
In a large bowl, beat egg whites until frothy. Beat in sweetener and cocoa powder until smooth. Then beat in melted butter, cream and vanilla.
Beat in the almond flour mixture until well combined. This will get thick so I recommend changing to a fork instead of a whisk.
Spread batter onto greased pan into a thin layer.
Sprinkle crushed walnuts on top and press into the batter gently.
Bake 18 minutes, until puffed and set. Remove from oven, turn oven off and let cool 15 minutes.
Use a sharp knife or pizza wheel to cut into squares, but don't separate. Return to warm oven for 5 to 10 minutes to crisp up slightly.
Remove, let cool and break into squares.

Nutrition Facts

Keto Chocolate Toffee Walnut Brownie Bark

Serving Size

28 g

Amount per Serving

Calories

77.2

% Daily Value*

Fat

6.7

Saturated Fat

2.4

Trans Fat

0.13

Polyunsaturated Fat

1.69

Monounsaturated Fat

2.29

Cholesterol

9.43

Sodium

114.11

Potassium

156.72

Carbohydrates

11.2

Fiber

1.37

Sugar

0.34

Sugar Alcohol

9.01

Net Carbs

0.82

Protein

3.4

Vitamin A

117.39

Vitamin C

8.58

Calcium

67.92

Iron

0.49

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

Nutrition

Photos by Photography by Lindsay

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By Chris|2021-02-02T10:07:22-07:00August 24th, 2019|Categories: Recipes, Keto Chow Recipes, Community Submissions|Tags: keto chow recipe, community recipe, brownies, recipe challenge, Chocolate Toffee, brownie|3 Comments

Keto Spicy Taco Fajita Soup
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Keto Spicy Taco Fajita Soup

Recipes, Keto Chow Recipes, Community Submissions

Keto Spicy Taco Fajita Soup

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Keto Spicy Taco Fajita Soup

This tasty soup was created by Sarah DeYoung and was the the 2019 Recipe Challenge SAVORY WINNER. It's been tested and approved by our Keto Chow team.

Prep Time5

Cook Time30

Total Time35

Course: Main Dish, Side Dish, Soup

Keyword: Keto Chow, Keto Chow Community Recipe, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Keto Chow Community Recipe

Servings: servings

Calories: 493.3kcal

Ingredients

Soup

1 lb steak
1 bell pepper sliced
1/2 small onion sliced
1-2 clove garlic
2 tbsp butter
1 serving Spicy Taco Soup Keto Chow (or 1 scoop)
1/4 cup butter
14 oz warm water
salt
pepper

Suggested Toppings

shredded cheese
sour cream
avocado
cilantro
lime
tomatoes

Instructions

Conventional Cooking Method

Generously coat steak with salt and pepper. Grill steak to desired doneness or a little less.
While grilling steak, add Taco Soup Base with 1/4 c butter and warm water to a pot, whisking thoroughly until no longer lumpy. Keep on low heat.
Saute onions and peppers in 2 tbsp butter and add garlic.
Slice steak into “bite-sized” pieces.
Add cooked onions, peppers, garlic, and steak to soup base and let simmer for a few minutes.
Add salt and pepper to taste. Serve and top with any toppings you like.

InstantPot Method

Generously coat steak with salt and pepper. Using 2 tbsp butter, sear steak using SAUTE function. Remove steak and cut into “bite-sized” pieces.
Saute onions and peppers with the garlic for 2 min, adding more butter if necessary. Remove onions and peppers.
Add 1/4 c butter and melt. Once melted, add water and turn off saute function.
Whisk in Spicy Taco Soup Keto Chow until no longer lumpy.
Add steak, onions, peppers and garlic back to InstantPot. Season with more salt and pepper. Cook on low pressure for 10 min. Serve and top with any toppings you like.

Notes

TIPS: For a more liquid soup, do a second serving of Keto Chow Taco Soup mixed with water and butter. This recipe is very mild in the spiciness factor. If you want more spice, add a hotter pepper in the mix, chili powder, or some cumin. You can replace the water with beef broth.

Nutrition Facts

Keto Spicy Taco Fajita Soup

Serving Size

196 g

Amount per Serving

Calories

493.3

% Daily Value*

Fat

35.8

Saturated Fat

17.72

111

Trans Fat

1.48

Polyunsaturated Fat

1.91

Monounsaturated Fat

12.54

Cholesterol

135.59

Sodium

361.7

Potassium

844.79

Carbohydrates

5.87

Fiber

2.71

Sugar

1.74

Sugar Alcohol

0.05

Net Carbs

3.13

Protein

37.09

Vitamin A

1937.98

Vitamin C

97.88

119

Calcium

123.79

Iron

2.61

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

Nutrition

Photos by Photography by Lindsay

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By Chris|2021-02-02T12:42:57-07:00August 24th, 2019|Categories: Recipes, Keto Chow Recipes, Community Submissions|Tags: soup, spicy taco soup, fajita soup, community recipe, recipe challenge, instapot, sarah deyoung|0 Comments