dessert recipe

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

Saturated Fat

10.53

Trans Fat

0.55

Polyunsaturated Fat

1.25

Monounsaturated Fat

5.24

Cholesterol

52.68

Sodium

183.01

Potassium

399.7

Carbohydrates

7.82

Fiber

Sugar

5.27

Sugar Alcohol

3.55

Net Carbs

2.28

Protein

7.17

Vitamin A

836.06

Vitamin C

23.88

Calcium

205.58

Iron

0.76

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

Nutrition

Photos by Sarah DeYoung

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Keto Churros

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Keto Churros

Prep Time10

Cook Time40

Total Time50

Course: Desserts

Keyword: Amanda Balle, Salted Caramel

Keto Chow Flavor: Salted Caramel

Recipe Creator: Amanda Balle

Servings: churros

Calories: 36.9kcal

Author: Amanda

Ingredients

2 Tbsp. unsalted butter
1/4 cup water
2 Tbsp. erythritol granular
1 tsp. vanilla
1 serving Salted Caramel Keto Chow
1 large egg room temperature
1/2 cup almond flour
avocado or coconut oil for frying

Coating

1/4 cup erythritol granular
1 tsp. cinnamon

Instructions

In a small saucepan over medium heat, add the butter, water, erythritol, and vanilla. Stir intermittently until it boils.
Meanwhile, combine the Keto Chow and almond flour, mixing well until there are no clumps.
In a skillet, add enough avocado or coconut oil that it is 1/2 inch deep. Heat on medium.
Once the butter mixture is boiling, remove from heat and add in the dry mixture. Stir until well combined. It should form a ball of dough. Let cool for five minutes and then add the egg. Beat until the egg is completely incorporated.
Add mixture to a piping bag with a large star tip. A Wilton 1M tip works perfectly.
Mix together erythritol and cinnamon in a shallow pan or bowl. Set up an assembly line with your frying pan, paper towels, cinnamon mixture, and then a pan or a plate for your finished churros.
Once your oil is hot, start piping in 3-4 inch strings. You can use scissors to cut the batter. Don’t fry more than 3-4 churros at a time in your pan. Use tongs to flip once the top sides of the dough start to bubble and the bottom looks golden brown. Once flipped, it only takes a minute to finish cooking.
Use a slotted spoon or tongs to remove your churros from the pan and put on paper towels to drain excess oil. Leave them on the paper towel to cool for several minutes (while you continue frying more churros), then place them in the cinnamon mixture and shake them around to coat.
Place your finished churros on a dish or platter and serve warm.

Nutrition Facts

Keto Churros

Serving Size

1 g

Amount per Serving

Calories

36.9

% Daily Value*

Fat

2.8

Saturated Fat

0.9

Polyunsaturated Fat

0.08

Monounsaturated Fat

0.43

Cholesterol

13.3

Sodium

47.1

Potassium

103.77

Carbohydrates

5.1

Fiber

0.65

Sugar

0.18

Sugar Alcohol

4.04

Net Carbs

0.42

Protein

2.2

Vitamin A

48.84

Vitamin C

0.01

Calcium

43.17

Iron

0.23

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

Nutrition

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