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Chocolate-Cherry Root Beer Cookies with Cherry Icing

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

Prep Time20

Cook Time10

Total Time30

Course: Desserts

Keyword: Chef Taffiny Elrod, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 93.3kcal

Author: Taffiny Elrod

Ingredients

COOKIES

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

ICING

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

Instructions

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

Notes

Yield: 15 cookies

Serving: 1 cookie

Nutrition Facts

Chocolate-Cherry Root Beer Cookies with Cherry Icing

Serving Size

1 cookie

Amount per Serving

Calories

93.3

% Daily Value*

Fat

7.6

g

12

%

Saturated Fat

1.9

g

12

%

Polyunsaturated Fat

1.08

g

Monounsaturated Fat

4.07

g

Cholesterol

31

mg

10

%

Sodium

143

mg

6

%

Potassium

284.7

mg

8

%

Carbohydrates

13.4

g

4

%

Fiber

1.4

g

6

%

Sugar

0.4

g

0

%

Sugar Alcohol

11.34

g

Net Carbs

0.67

g

Protein

4.9

g

10

%

Vitamin A

227.99

IU

5

%

Vitamin C

16.04

mg

19

%

Calcium

106.17

mg

11

%

Iron

0.43

mg

2

%

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

Nutrition

Photos by Sarah DeYoung Photography

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

Chocolate Toffee Cookie Bars
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Chocolate Toffee Cookie Bars

Recipes, Keto Chow Recipes

Chocolate Toffee Cookie Bars

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Chocolate Toffee Cookie Bars

Prep Time20

Cook Time15

Chill Time1 15

Total Time1 50

Course: Desserts

Keyword: Amanda Balle, Chocolate Toffee

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Amanda Balle

Servings: Servings (2x6 rectangle)

Calories: 216.8kcal

Author: Amanda

Ingredients

Cookie Bar Ingredients

1/4 cup unsalted butter
1/4 cup allulose
2 large eggs
1/4 cup almond flour
1 serving Chocolate Toffee Keto Chow

Toffee Ingredients

1/4 cup unsalted butter
1/2 cup heavy whipping cream
1/4 cup allulose

Chocolate Ganache Ingredients

1/4 cup heavy whipping cream
1/3 cup semi sweet sugar free chocolate chips or chopped chocolate

Instructions

Cookie Bar Instructions

Preheat oven to 350°F
Line an 8x8 pan or baking dish with parchment paper and grease liner.
Add the butter, allulose, eggs, almond flour and Keto Chow to a food processor and pulse until combined. Stop and scrape the sides and pulse again.
Spread batter into greased, lined 8x8 and bake on 350°F for 15 minutes.
While the cookie bar bakes, use a medium sized sauce pan over medium heat to make the toffee.

Toffee Instructions

Add the ¼ cup butter to a medium sauce pan over medium heat. Melt the butter and continue cooking it until it starts to turn brown and fragrant, about 5 minutes.
Once the butter is brown add in the heavy cream and allulose.
Continue to boil over medium heat for another 5 minutes stirring occasionally. Turn off heat and set aside until cookie is baked.
Evenly spread the toffee over the baked cookie bar and refrigerate an hour to set toffee.

Chocolate Ganache Instructions

Heat the heavy cream until it’s hot. This takes about 40 seconds in the microwave.
Add the chocolate and cream together let it sit for 1 minute and then stir with a fork until the chocolate has melted and it is thick and creamy. It will be chunky and broken at first but just keep stirring!
After a couple of minutes of stirring if the chocolate isn’t melting, you can add to microwave for another 10 seconds and stir again.
Spread chocolate ganache over the top of the toffee cookie bar and let set in fridge another 30 minutes.
Slice and serve!

Notes

Yield: 10 servings (1.6x4” rectangle)

Nutrition Facts

Chocolate Toffee Cookie Bars

Serving Size

1 serving

Amount per Serving

Calories

216.8

% Daily Value*

Fat

20.2

g

31

%

Saturated Fat

11.6

g

73

%

Trans Fat

0.6

g

Polyunsaturated Fat

1.1

g

Monounsaturated Fat

5.59

g

Cholesterol

83.7

mg

28

%

Sodium

105

mg

5

%

Potassium

237.17

mg

7

%

Carbohydrates

18.4

g

6

%

Fiber

3.6

g

15

%

Sugar

0.8

g

1

%

Sugar Alcohol

13.43

g

Net Carbs

1.41

g

Protein

5.5

g

11

%

Vitamin A

598.16

IU

12

%

Vitamin C

13.77

mg

17

%

Calcium

99.58

mg

10

%

Iron

0.51

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-05-03T08:51:31-06:00April 30th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto cookies, amanda balle, amandaeatsketo, chocolate toffee keto chow, chocolate toffee cookie, cookies|0 Comments

Sesame Tea Cakes
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Sesame Tea Cakes

Recipes, Keto Chow Recipes

Sesame Tea Cakes

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Sesame Tea Cakes

The perfect accompaniment to an afternoon cup of tea or a morning coffee.

Prep Time15

Cook Time10

Total Time25

Course: Desserts

Keyword: Chef Taffiny Elrod, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: cookie

Calories: 151.4kcal

Author: Taffiny Elrod

Ingredients

1/2 cup sesame seeds
1 cup almond flour
1 serving Snickerdoodle Keto Chow
1 tsp. baking powder
1/4 tsp. fine sea salt
2/3 cup sesame tahini*
2/3 cup sugar-free honey replacer or caramel syrup
1 large egg

Instructions

Preheat the oven to 350℉ and line two baking sheets with parchment paper.
Place the sesame seeds in a small pie plate or shallow bowl.
In a large mixing bowl, combine the almond flour, Keto Chow, baking powder, and sea salt.
In a separate bowl, whisk together the sesame tahini and sugar-free syrup. Mix in the egg.
Add the wet ingredients into the dry ingredients and mix well. The dough will be soft and slightly sticky.
Scoop about two Tbsp. of dough (a #40 ice cream scoop works perfectly) and roll it into a ball.
Roll the ball of dough in the sesame seed dish to coat it. Set it on the prepared baking sheet and flatten slightly with the bottom of a glass or the palm of your hand.
Continue with the rest of the dough, spacing the balls at least an inch apart on the cookie sheets.
Bake for ten minutes, or until they are slightly puffed and golden on the bottom. Transfer to a cooling rack. Store in an airtight container in the refrigerator for up to a week.

Notes

*Mix well before measuring if the oil has separated.

Nutrition Facts

Sesame Tea Cakes

Serving Size

1 cookie

Amount per Serving

Calories

151.4

% Daily Value*

Fat

11.5

g

18

%

Saturated Fat

1.5

g

9

%

Polyunsaturated Fat

4.18

g

Monounsaturated Fat

5.28

g

Cholesterol

12.8

mg

4

%

Sodium

135.3

mg

6

%

Potassium

212.55

mg

6

%

Carbohydrates

9.7

g

3

%

Fiber

2.7

g

11

%

Sugar

0.4

g

0

%

Sugar Alcohol

3.33

g

Net Carbs

3.75

g

Protein

6.2

g

12

%

Vitamin A

26.33

IU

1

%

Vitamin C

8.82

mg

11

%

Calcium

123.98

mg

12

%

Iron

0.96

mg

5

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T14:46:13-07:00December 17th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: cookies, snickerdoodle, cookie, keto cookies, Chef Taffy Elrod, teacakes|0 Comments

Chocolate Mint Crackle Cookies
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Chocolate Mint Crackle Cookies

Recipes, Keto Chow Recipes

Chocolate Mint Crackle Cookies

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5 from 1 vote

Chocolate Mint Crackle Cookies

These cookies are a little fudgy, a little crispy and all chocolate with a burst of true peppermint flavor. If you want to make them even more decadent and delicious, try sandwiching our Chocolate Mint Meltaway filling between two cookies!

Prep Time30

Cook Time15

CHILL TIME2

Total Time2 45

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 61.6kcal

Author: Taffiny Elrod

Ingredients

2 oz sugar-free, dark chocolate chips
1 scant cup Chocolate Mint Keto Chow
1/2 tsp baking powder
1/8 tsp salt
1/4 cup cocoa powder
1 cup granulated erythritol
2 large eggs
4 tbsp butter melted
1/2 tsp peppermint extract
1/2 cup powdered erythritol

Instructions

Place the chocolate in a microwave safe bowl and microwave in 10 second bursts until the chocolate is melted and can be stirred completely smooth.
In a medium mixing bowl, whisk together the keto chow, baking powder, salt, and cocoa powder.
In a large mixing bowl, beat together the erythritol, eggs, butter, and peppermint extract.
Mix the dry ingredients into the wet ingredients, then fold in the melted chocolate.
Cover and chill the dough for at least two hours.
When ready to bake the cookies preheat the oven to 325 F
Line two cookie sheets with parchment paper
Scoop the dough by tablespoons and roll into balls
Place the dough at least two inches apart on the prepared baking sheets
Place on racks set in the middle of the preheated oven.
Bake 13-15 minutes until the cookies are firm at the edges and the centers are still slightly soft.
Allow the cookies to cool slightly before transferring them to a cooling rack.
While they are still warm, sift the powdered erythritol over them.
Store cookies in an airtight container in the fridge for up to a week.

Nutrition Facts

Chocolate Mint Crackle Cookies

Serving Size

1 cookie

Amount per Serving

Calories

61.6

% Daily Value*

Fat

3.4

g

5

%

Saturated Fat

1.9

g

12

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.13

g

Monounsaturated Fat

0.67

g

Cholesterol

23

mg

8

%

Sodium

208.7

mg

9

%

Potassium

350.89

mg

10

%

Carbohydrates

17.8

g

6

%

Fiber

2.3

g

10

%

Sugar Alcohol

14.92

g

Net Carbs

0.53

g

Protein

5.9

g

12

%

Vitamin A

125.67

IU

3

%

Vitamin C

26.57

mg

32

%

Calcium

152.2

mg

15

%

Iron

0.56

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T15:37:54-07:00September 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: cookies, chocolate mint, keto cookies, chocolate mint keto chow, Chef Taffy Elrod|1 Comment

Meringue Cookies
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Meringue Cookies

Recipes, Keto Chow Recipes

Meringue Cookies

Featured with the No Cook Lemon Custard

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1 from 1 vote

Meringue Cookies

Prep Time10

Cook Time15

Total Time25

Course: Desserts

Keyword: Amanda Balle

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 3.5kcal

Author: Amanda

Ingredients

2 large egg whites
1/3 cup confections erythritol

Instructions

Preheat the oven to 300 degrees.
Using an electric/stand mixer, beat egg whites on high speed until stiff peaks. Add in erythritol a little at a time while still whipping
Spoon onto a cookie sheet lined with parchment paper and make a little indent in the middle of each one. Bake for 15 minutes.
Let cool, they will harden as they cool. Use a metal knife or spatula under each one to remove from paper, be careful they are fragile.
You can store these at room temperature with a towel over them until you are ready to add the custard.
Keep the custard refrigerated until you are ready to eat cookies and pipe custard into each meringue cookie. Can also top with whipped cream if desired.

Notes

****any little bit of yolk will keep your whites from getting to stiff peaks so be careful separating eggs.

Nutrition Facts

Meringue Cookies

Serving Size

1 cookie

Amount per Serving

Calories

3.5

% Daily Value*

Sodium

11.1

mg

0

%

Potassium

10.89

mg

0

%

Carbohydrates

8

g

3

%

Sugar Alcohol

7.92

g

Net Carbs

0.05

g

Protein

0.7

g

1

%

Calcium

0.47

mg

0

%

Iron

0.01

mg

0

%

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

Nutrition

Photos by Sarah DeYoung

By Amanda|2020-07-01T00:36:31-06:00July 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, amanda balle, meringue cookies, cookies, amanda|2 Comments

Holiday Recipe Challenge: Sarah DeYoung’s No Bake Cookies
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Holiday Recipe Challenge: Sarah DeYoung’s No Bake Cookies

Community Submissions, Recipes

Holiday Recipe Challenge: Sarah DeYoung’s No Bake Cookies

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5 from 1 vote

No Bake Cookies

These are so close to the originals that I used to make as a kid. My kids can't stop devouring these cookies faster than I can make them.

Prep Time10

Cooling time10

Total Time20

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 85.5kcal

Author: Sarah DeYoung

Ingredients

1/4 cup butter
1/4 cup almond milk
1/3 cup granulated sweetener
1 tbsp cocoa powder
1 serving Chocolate Keto Chow (or 1 scoop)
1/3 cup chunky peanut butter
1 tsp vanilla extract
1/2 cup hemp seed hearts

Instructions

Melt butter and bring to a boil with almond milk, sweetener, and cocoa powder, stirring for 1-2 minutes while boiling.
Turn heat to low and add peanut butter and vanilla, making sure to melt peanut butter and mix well.
Turn off heat. Add in Keto Chow and mix thoroughly. Add hemp seed hearts.
Scoop onto wax paper or silicone baking mat and let cool.

Nutrition Facts

No Bake Cookies

Serving Size

1 serving

Amount per Serving

Calories

85.5

% Daily Value*

Fat

6.8

g

10

%

Saturated Fat

2

g

13

%

Trans Fat

0.1

g

Polyunsaturated Fat

2.46

g

Monounsaturated Fat

1.96

g

Cholesterol

7

mg

2

%

Sodium

56.2

mg

2

%

Potassium

2.46

mg

0

%

Carbohydrates

6

g

2

%

Fiber

1.24

g

5

%

Sugar

0.37

g

0

%

Sugar Alcohol

3.9

g

Net Carbs

0.85

g

Protein

4.4

g

9

%

Vitamin A

126.74

IU

3

%

Vitamin C

6.83

mg

8

%

Calcium

44.75

mg

4

%

Iron

1.29

mg

7

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T09:56:10-07:00December 26th, 2019|Categories: Community Submissions, Recipes|Tags: cookies, Chocolate, sarah deyoung, chocolate keto chow, holiday recipe challenge, no bake cookies|0 Comments

Rum Butter Pecan Cookies
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Rum Butter Pecan Cookies

Recipes, Community Submissions

Rum Butter Pecan Cookies

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5 from 1 vote

Rum Butter Pecan Cookies

Prep Time10

Cook Time15

Total Time25

Course: Desserts

Keyword: Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 206.2kcal

Author: Chris

Ingredients

COOKIES

3 eggs separated, beat the whites to stiff peaks
2 1/2 Tbsp sweetener (I used monk fruit)
1/2 cup unsalted butter, softened
1/4 tsp rum flavoring
1 tsp baking powder
2 servings Vanilla Keto Chow (or 2 scoops)
1/4 cup pecans chopped

RUM CREAM CHEESE FROSTING

4 ounces cream cheese, softened
1/4 cup butter
1/4 tsp rum flavoring
2 Tbsp powdered sweetener (I used swerve)
pecans finely chopped for decorating

Instructions

COOKIES

Mix egg yolks and sweetener and butter until smooth and creamy. Add additional ingredients and then fold into your whipped egg whites.
Scoop onto cookie sheet. Cook at 350 degrees for 8-12 minutes. (11 minutes is the magic number for my oven.)

FROSTING

Combine all frosting ingredients and mix well.
Pipe frosting onto cooled cookies.
Sprinkle with chopped pecans.

Notes

Depending on scoop size, using a small scoop will yield 20-24 cookies. A larger scoop will yield 12 cookies.

Nutrition Facts

Rum Butter Pecan Cookies

Serving Size

1 serving

Amount per Serving

Calories

206.2

% Daily Value*

Fat

19.3

g

30

%

Saturated Fat

9.8

g

61

%

Trans Fat

0.6

g

Polyunsaturated Fat

0.72

g

Monounsaturated Fat

4.5

g

Cholesterol

81.4

mg

27

%

Sodium

263.4

mg

11

%

Potassium

301.15

mg

9

%

Carbohydrates

7.6

g

3

%

Fiber

1.6

g

7

%

Sugar

0.8

g

1

%

Sugar Alcohol

5

g

Net Carbs

1.02

g

Protein

6.9

g

14

%

Vitamin A

516.73

IU

10

%

Calcium

128.43

mg

13

%

Iron

0.51

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Chris|2021-02-10T14:58:10-07:00December 15th, 2019|Categories: Recipes, Community Submissions|Tags: cookies, keto chow recipes, Sara Dearden, keto cookies, Rum Butter Pecan Cookies|0 Comments

N’oatmeal Cookies
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N’oatmeal Cookies

Recipes, Keto Chow Recipes

N’oatmeal Cookies

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N’oatmeal Cookies

Prep Time10

Cook Time15

Total Time25

Course: Desserts

Keyword: Chef Taffiny Elrod, Eggnog, Keto Chow

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings:

Calories: 281kcal

Author: Taffiny Elrod

Ingredients

1/2 cup coconut oil liquid or melted
1/2 cup brown sugar sweetener
2 large eggs
1 tsp pure vanilla extract
1 cup Eggnog Keto Chow measured
2 tsp ground cinnamon
1/2 tsp baking powder
2 Tbsp unsweetened coconut flakes
2 Tbsp hemp hearts
1/4 cup walnuts plus 8 walnut halves for decorating

Instructions

In a large mixing bowl, beat together the coconut oil and sweetener, then mix in the eggs and vanilla extract.
Mix in the Keto Chow, cinnamon and baking powder. Then stir in the coconut and hemp seeds.
Finally mix in the walnuts.
Use a 1/4 cup measuring cup or an ice cream scoop to scoop 8 large cookies onto a cookie sheet lined with parchment paper or tin foil. Flatten them gently with your fingers or the bottom of the measuring cup.
Top each cookie with a walnut half, gently pressing it into the cookie.
Bake at 325 degrees F for approximately 15 minutes, or until the cookies are golden around the edges.
Allow to cool for about 5 minutes before removing them from the cookie sheet.

Notes

Notes: The cookies will flatten better and not crack as easily if you keep the mixture warm.

Nutrition Facts

N’oatmeal Cookies

Serving Size

1 cookie

Amount per Serving

Calories

281

% Daily Value*

Fat

20.8

g

32

%

Saturated Fat

13

g

81

%

Polyunsaturated Fat

3.84

g

Monounsaturated Fat

2.04

g

Cholesterol

54

mg

18

%

Sodium

576.8

mg

25

%

Potassium

1001.37

mg

29

%

Carbohydrates

21.1

g

7

%

Fiber

5.55

g

23

%

Sugar

0.87

g

1

%

Sugar Alcohol

14.19

g

Net Carbs

1.4

g

Protein

19.3

g

39

%

Vitamin A

210.29

IU

4

%

Vitamin C

84.57

mg

103

%

Calcium

495.11

mg

50

%

Iron

2.32

mg

13

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T13:43:25-07:00November 15th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: Taffiny Elrod, keto cookies, N'oatmeal cookies, cookies, Eggnog|0 Comments

Lemony Lemon Snap Keto Chow Cookies
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Lemony Lemon Snap Keto Chow Cookies

Keto Chow Recipes, Recipes

Lemony Lemon Snap Keto Chow Cookies

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5 from 3 votes

Lemony Lemon Snap Keto Cookies

Light, crisp and packed with a lemon punch, these cookies add sparkle to our banana pudding.

Prep Time10

Cook Time10

Total Time20

Course: Desserts, Snacks

Keyword: Banana, Chef Taffiny Elrod, Keto Chow

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 56.3kcal

Author: Taffiny Elrod

Ingredients

1/2 cup Banana Keto Chow
1/2 cup almond flour
1/2 tsp. baking powder
1/2 cup unsalted butter softened
1/2 cup granulated sweetener
1 large egg
2 tsp. lemon zest the zest of 1 large lemon
1 tsp. lemon extract

Instructions

Preheat oven to 325 F and prepare a cookie sheet by lining with parchment paper or tin foil.
Whisk together the Keto Chow, almond flour, and baking powder in a small mixing bowl and set aside.
Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
Beat in the sweetener, lemon zest and lemon extract.
When the sweetener is completely mixed with the butter, add the egg and mix well.
Add the dry ingredient mixture and mix on low until everything is completely combined.
Scoop balls of dough that are about 0.5 oz. (about two tsp.) each onto the prepared cookie sheet.
Bake for 10-12 minutes, or until the cookies have puffed slightly and are just beginning to turn golden around the edges.
Cool them completely and store in an airtight container or use them to make low carb lemon snap banana pudding.

Nutrition Facts

Lemony Lemon Snap Keto Cookies

Serving Size

15 g

Amount per Serving

Calories

56.3

% Daily Value*

Fat

5.26

g

8

%

Saturated Fat

2.56

g

16

%

Trans Fat

0.16

g

Polyunsaturated Fat

0.45

g

Monounsaturated Fat

1.94

g

Cholesterol

18.44

mg

6

%

Sodium

49.07

mg

2

%

Potassium

85.17

mg

2

%

Carbohydrates

4.81

g

2

%

Fiber

0.5

g

2

%

Sugar

0.18

g

0

%

Sugar Alcohol

4.01

g

Net Carbs

0.3

g

Protein

1.87

g

4

%

Vitamin A

138.75

IU

3

%

Vitamin C

5.69

mg

7

%

Calcium

43.98

mg

4

%

Iron

0.21

mg

1

%

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

Nutrition

Photos by Carrie Brown

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By Taffiny Elrod|2021-04-16T16:50:06-06:00April 11th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: recipes, keto chow recipe, cookie, Taffiny Elrod, lemon, cookies|5 Comments

Keto Chocolate-Chocolate Chip Cream filled Sandwich Cookies
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Keto Chocolate-Chocolate Chip Cream filled Sandwich Cookies

Recipes, Keto Chow Recipes

Keto Chocolate-Chocolate Chip Cream filled Sandwich Cookies

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Toasted Macadamia Cinnamon Vanilla Keto Chow Cooler

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Chocolate-Chocolate Chip Cream filled Sandwich Cookies

If you love chocolate and mint, try the Chocolate Mint Meltaway filling instead of the vanilla cream for a really delicious treat.

Prep Time10

Cook Time10

Total Time20

Course: Desserts, Snacks

Keyword: Chef Taffiny Elrod, Chocolate, Keto Chow

Keto Chow Flavor: Chocolate

Recipe Creator: Chef Taffiny Elrod

Servings: large cookie sandwiches

Calories: 640.4kcal

Video

Author: Taffiny Elrod

Ingredients

Cookies

1/2 cup avocado oil or mild tasting olive oil
1 large egg
1/2 cup granulated sweetener (I used allulose)
1 teaspoon pure vanilla extract
1 cup Chocolate Keto Chow
1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup sugar-free chocolate chips

Filling

4 ounces unsalted butter, softened (1 stick)
1 cup confectioner’s style sweetener (I used erythritol)
1 teaspoon pure vanilla extract

Instructions

Prepare Cookies

Prepare a cookie sheet by lining with parchment paper or aluminum foil
Place the oil, egg and sweetener in a large mixing bowl and whisk together.
Add the Keto Chow, cocoa powder, baking powder, and cinnamon and mix to combine.
The dough will should be soft and glossy when its fully mixed.
Stir in the chocolate chips.
Measure out eight evenly sized cookies onto the prepared cookie sheet. I use a small ice cream scoop for this.
Bake at 325 degrees for 10 minutes until the cookies are just beginning to brown around the edges but they are still slightly soft to the touch.
When they are done baking, allow then to cool completely. While the are cooling make the cream filling.

Filling and final prep.

Beat the butter with an electric mixer until it is light and fluffy. Beat the sweetener in a little at a time, on low speed. Add the vanilla extract and beat until everything is fully mixed and the cream begins to look stiff.
Spread a quarter of the filling on one cookie and top with another cookie. Continue until you have four cookie sandwiches.
Store the sandwiches in an air tight container in the refrigerator or individually wrapped in plastic.

Notes

Taffiny Elrod February 2019

Nutrition Facts

Chocolate-Chocolate Chip Cream filled Sandwich Cookies

Serving Size

245 g

Amount per Serving

Calories

640.4

% Daily Value*

Fat

60.2

g

93

%

Saturated Fat

23.45

g

147

%

Trans Fat

0.93

g

Polyunsaturated Fat

4.71

g

Monounsaturated Fat

26.44

g

Cholesterol

108.58

mg

36

%

Sodium

554.58

mg

24

%

Potassium

927.36

mg

26

%

Carbohydrates

142.28

g

47

%

Fiber

10.46

g

44

%

Sugar

24.75

g

28

%

Sugar Alcohol

128

g

Net Carbs

3.82

g

Protein

16.53

g

33

%

Vitamin A

774.41

IU

15

%

Vitamin C

0.01

mg

0

%

Calcium

342.56

mg

34

%

Iron

2.11

mg

12

%

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

Nutrition

Photos by Carrie Brown

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By Taffiny Elrod|2021-02-03T10:03:54-07:00February 23rd, 2019|Categories: Recipes, Keto Chow Recipes|Tags: dessert, cookies, snack, Chocolate, chocolate chip, Taffiny Elrod|5 Comments