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Angel Food Cake

Prep Time20

Cook Time30

Total Time50

Course: Desserts

Keyword: Amanda Balle, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Amanda Balle

Servings: Slices

Calories: 64.7kcal

Author: Nicholas Murphy

Equipment

angel food cake pan

Ingredients

1/2 cup fine almond flour
1/4 cup coconut flour
1 serving Vanilla Keto Chow
1/3 cup confectioner's erythritol
10 egg whites or 1 1/2 + 1/3 cup liquid egg whites
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract
1/3 cup granulated erythritol

Instructions

Preheat the oven to 375°F and line the bottom of a 9.5 x 4 inch angel food cake pan with parchment paper.* Do not grease the pan.
Sift the almond flour into a medium mixing bowl. Discard any remaining almond flour in the sieve—do not push it through. Then sift in the coconut flour, Keto Chow and confectioner’s erythritol. (You can push these through the sieve if needed.)
Using a stand mixer with the whisk attachment, add the egg whites, extracts, and cream of tartar. Whip on high speed to soft peaks. Leave the mixer running and add in the granulated erythritol a little at a time, waiting 30 seconds after each addition. Whip to stiff peaks.
Carefully fold in half of the flour mixture, then add the second half. Fold and stir until fully incorporated.
Gently spread into the prepared pan and bake for 40-45 minutes, until golden brown on top.
Remove from the oven and turn upside down to cool.
Once the cake has completely cooled, run a butter knife around the edges to remove it from the pan and then turn over onto a plate.
Serve with whipped cream and berries!

Notes

*A little cheat to do this easily is to cut out a circle and then fold it in half and cut a smaller circle.

Yield: 1 cake (12 slices)

Servings: 1 slice (1/12 of cake)

Nutrition Facts

Angel Food Cake

Serving Size

1 slice

Amount per Serving

Calories

64.7

% Daily Value*

Fat

2.8

g

4

%

Saturated Fat

0.5

g

3

%

Polyunsaturated Fat

0.56

g

Monounsaturated Fat

1.49

g

Cholesterol

1

mg

0

%

Sodium

122.5

mg

5

%

Potassium

282.45

mg

8

%

Carbohydrates

16.4

g

5

%

Fiber

1.8

g

8

%

Sugar

0.7

g

1

%

Sugar Alcohol

13.11

g

Net Carbs

1.49

g

Protein

6.5

g

13

%

Vitamin A

83.63

IU

2

%

Vitamin C

10

mg

12

%

Calcium

74.64

mg

7

%

Iron

0.41

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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By Nicholas Murphy|2021-08-10T12:22:58-06:00August 10th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow vanilla, keto recipe, keto cake, amandaeatsketo, amanada balle, angel food cake|0 Comments

German Chocolate Cake
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German Chocolate Cake

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German Chocolate Cake

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German Chocolate Cake

This treat is a winner all around, with a perfectly textured filling and moist cake.

Prep Time25

Cook Time40

Resting Time1 30

Total Time2 35

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Kim Howerton

Servings: cake slices

Calories: 531kcal

Author: Kim Howerton

Ingredients

FILLING

1 cup pecan raw, unsalted
1 cup unsweetened coconut flakes
6 oz. heavy whipping cream
3 large egg yolks
1/2 cup unsalted butter melted
1/2 cup brown sugar erythritol
1 tsp. vanilla

CAKE

2 oz. unsweetened baker's chocolate
1/2 cup unsalted butter
5 large eggs
2 Tbsp. unsweetened cocoa powder
1/2 cup fine almond flour
1 serving Chocolate Keto Chow
1 Tbsp. coconut flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup confectioner's erythritol
1 Tbsp. vanilla extract
1/2 cup heavy whipping cream
10 whole, raw pecans, set aside for decoration
2 Tbsp. coconut flakes, loosely chopped, set aside for decoration

Instructions

Preheat the oven to 325℉.
Once preheated, spread one cup of pecans on a rimmed baking sheet and roast for eight minutes.
Take out the baking sheet and sprinkle one cup of coconut flakes over pecans and return to the oven for two minutes to very lightly toast the coconut. Leave the oven at 325℉.
In a medium saucepan, whisk together the cream, egg yolks, butter, sweetener, and vanilla on medium, whisking constantly so it doesn't burn. Cook for about five minutes, or until it begins to thicken. It's done when it's reached the thickness of condensed milk. When it's ready, pour into a cool bowl so it stops cooking.
Chop roasted pecans and coconut finely. Stir into the thickened mixture. Let it sit at room temperature for 90 minutes.
Meanwhile, prepare the cake. Butter the sides and bottom of two small (8- or 9-inch) cake pans, then line the bottom of each pan with parchment paper.
Chop the chocolate into small pieces and place it in a small bowl along with the butter. Microwave for 45 seconds, then stir. Everything should be melted. If not, put it back in for 15-20 seconds. Set aside to cool slightly.
Using a stand mixer or electric mixer, beat the eggs on low for 30 seconds, or until frothy. Then increase speed to high and beat about 5 minutes, or until light in color, and about tripled in volume.
Mix all the dry ingredients together in a large bowl, then set aside.
Pour the melted chocolate/butter mixture, as well as the vanilla and heavy cream, into the eggs and beat until combined.
Fold in the dry ingredients gently. The mixture will lose some air.
Pour evenly into the prepared pans and place on the center rack of the oven.
Bake at 325℉ for 25-35 minutes, or until they are bouncy to the touch, and a knife comes out of them clean.
Let cool completely.
Turn cakes out of the pans. Put one on a serving plate and cover with half of the filling. Place the other cake on top and evenly spread on the remaining filling. Decorate with unroasted pecans and coconut and serve.
Store any leftover cake in the fridge, but allow it to come to room temperature so that the filling softens before serving.

Nutrition Facts

German Chocolate Cake

Serving Size

1 slice

Amount per Serving

Calories

531

% Daily Value*

Fat

52

g

80

%

Saturated Fat

27.7

g

173

%

Trans Fat

1.1

g

Polyunsaturated Fat

4.54

g

Monounsaturated Fat

15.61

g

Cholesterol

230.94

mg

77

%

Sodium

246.2

mg

11

%

Potassium

474.62

mg

14

%

Carbohydrates

31.1

g

10

%

Fiber

5.34

g

22

%

Sugar

2.83

g

3

%

Sugar Alcohol

21.64

g

Net Carbs

4.11

g

Protein

11.5

g

23

%

Vitamin A

1312.62

IU

26

%

Vitamin C

12.42

mg

15

%

Calcium

168.85

mg

17

%

Iron

2.75

mg

15

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-06-07T11:24:25-06:00May 10th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto cake, Kim Howerton, ketonist, german chocolate cake, keto chow recipe|0 Comments

Root Beer Float Spice Cakes with Root Beer Glaze
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Root Beer Float Spice Cakes with Root Beer Glaze

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Root Beer Float Spice Cakes with Root Beer Glaze

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Root Beer Float Spice Cakes with Root Beer Glaze

The best thing about this cake is that it feels like a warm smile—a really crave-worthy smile.

Prep Time25

Cook Time25

Total Time50

Course: Desserts

Keyword: Chef Taffiny Elrod, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: mini bundt cakes

Calories: 133.6kcal

Author: Taffiny Elrod

Equipment

eight 1-2 oz. mini Bundt cake pans or 6 standard muffin cups

Ingredients

CAKE

1 cup fine almond flour (3.5oz)
1 serving Root Beer Float Keto Chow
1/4 cup coconut flour (1 oz)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. fine sea salt
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 large egg
1/2 cup brown sugar style erythritol blend
1/4 cup sour cream
1/2 cup diet root beer at room temperature

GLAZE

1/2 cup powdered erythritol
2 Tbsp. diet root beer
1-2 Tbsp. heavy cream

Instructions

Preheat the oven to 350℉ and set a rack to the center. Grease 8 mini-Bundt pans or 6 muffin cups and place them on a rimmed baking tray.
In a medium mixing bowl, whisk together the almond flour, Keto Chow, coconut flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
In a separate bowl, beat the egg, then add the brown erythritol and sour cream and mix well. Add the root beer to the mixture and stir well.
Combine wet and dry ingredients and stir until ingredients are fully incorporated and there are no lumps remaining. The batter will be thick.
Divide the batter evenly among the prepared Bundt pans and smooth into place. Tap the pans lightly on the counter to release any air bubbles.
Slide the tray with the filled Bundt pans into the preheated oven and bake for approximately 25 minutes, or until the cakes are browning around the edges, bounce back when lightly touched, and a cake tester comes out clean when inserted into the center of a cake.
Transfer the Bundt pans to a cooling rack. When they are cool enough to handle, invert them.
Let cool completely and then release the cakes by gently pulling them away from the sides of the pans.
To make the glaze, mix the powdered erythritol and the root beer together in a small bowl.
Add one Tbsp. of heavy cream and stir. If glaze is too thick to pour over the cakes, add the second Tbsp. of heavy cream.
Drizzle the glaze over the tops of the cooled cakes, letting it drip down the sides.
Let the cakes sit undisturbed for approximately 30 minutes for the glaze to set before serving.
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: 8 mini Bundt cakes

Serving: 1 mini Bundt cake

Nutrition Facts

Root Beer Float Spice Cakes with Root Beer Glaze

Serving Size

1 bundt cake

Amount per Serving

Calories

133.6

% Daily Value*

Fat

9.5

g

15

%

Saturated Fat

2.4

g

15

%

Trans Fat

0.1

g

Polyunsaturated Fat

1.68

g

Monounsaturated Fat

4.71

g

Cholesterol

31.1

mg

10

%

Sodium

300

mg

13

%

Potassium

321.6

mg

9

%

Carbohydrates

25.7

g

9

%

Fiber

3.5

g

15

%

Sugar

1.3

g

1

%

Sugar Alcohol

19.53

g

Net Carbs

2.6

g

Protein

7.4

g

15

%

Vitamin A

218.1

IU

4

%

Vitamin C

15.1

mg

18

%

Calcium

168.7

mg

17

%

Iron

0.91

mg

5

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-06-07T11:39:18-06:00May 10th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, root beer, keto cake, Chef Taffy Elrod, mini keto cakes|0 Comments

Chocolate Peanut Butter Snack Cakes
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Chocolate Peanut Butter Snack Cakes

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Chocolate Peanut Butter Snack Cakes

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Chocolate Peanut Butter Snack Cakes

Snack size treats that will satisfy the strongest chocolate peanut butter craving.

Prep Time1

Cook Time20

Total Time1 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: cakes

Calories: 194.5kcal

Author: Taffiny Elrod

Equipment

éclair/ lady finger cake molds*; piping bags; large, round piping tip; decorative piping tip

Ingredients

Instructions

Oil the cake molds and preheat the oven to 325℉. Attach a round tip to the piping bag or use a plastic Ziploc bag with a cut corner.
In a small mixing bowl, combine the Keto Chow, cocoa powder, and baking powder.
Beat the egg whites in the work bowl of an electric mixer with the whip attachment until they begin to look frothy. With the mixer at medium speed, add the cream of tartar and sprinkle 1/4 cup of the powdered erythritol over the egg whites. Beat until the egg whites look glossy and hold stiff peaks.
Transfer the beaten egg whites to another bowl and place the egg yolks in the work bowl. (No need to wash the bowl yet.) Beat the egg yolks with the remaining 1/4 cup powdered erythritol until they have doubled in volume, which should take about five minutes. They should look satiny and be light yellow in color.
Fold the avocado oil and vanilla extract into the egg yolks with a rubber spatula.
Fold the egg whites into the egg mixture in two portions.
Sprinkle the Keto Chow mixture over the eggs and fold in gently. The volume will decrease slightly.
Fill the piping bag with the batter and pipe into the prepared cake molds.
Bake the cakes for 15-20 minutes, or until they have risen, the surface looks dull, they spring back when touched, and a cake tester comes out clean.
Set the molds on a cooling rack. Turn the cakes out of the molds when they have cooled for about five minutes, then let cool completely.
To make the filling, beat together the peanut butter and softened butter until light and fluffy. Add the Keto Chow, erythritol, heavy cream, and vanilla extract and beat until combined and light.
Put the filling in a piping bag with a large star tip or ruffle tip, or in a Ziploc bag with a cut corner to create a piping bag.
Carefully slice the cooled cakes in half lengthwise.
Pipe filling on one half and place the other half on top, then place in the refrigerator to set. Reserve about 1/4 cup of the filling to decorate the cakes.
To make the glaze, sift the powdered erythritol and cocoa powder into a mixing bowl.
Add the vanilla extract and stir in the warm water a tsp. at a time until it reaches a thick, pourable consistency.
Spoon or pour the glaze over the top of each cake, smoothing it to the edges.
Allow the glaze to set slightly, then decorate the tops with the remaining peanut butter filling. They can also be decorated with crushed peanuts, shaved chocolate, or whipped cream.
Store in an airtight container in the refrigerator for up to three days or store frozen for up to three months.

Notes

NOTES: Higher elevation may impact your baking time; it took approximately 30 minutes of baking to get a clean toothpick

*You can use a mini cupcake tin instead if you do not have éclair molds.

Nutrition Facts

Chocolate Peanut Butter Snack Cakes

Serving Size

1 serving

Amount per Serving

Calories

194.5

% Daily Value*

Fat

169

g

260

%

Saturated Fat

6.8

g

43

%

Trans Fat

0.3

g

Polyunsaturated Fat

2.04

g

Monounsaturated Fat

6.29

g

Cholesterol

87.5

mg

29

%

Sodium

182.7

mg

8

%

Potassium

383.95

mg

11

%

Carbohydrates

26.3

g

9

%

Fiber

2.23

g

9

%

Sugar

0.72

g

1

%

Sugar Alcohol

22.5

g

Net Carbs

1.56

g

Protein

8.7

g

17

%

Vitamin A

483.18

IU

10

%

Vitamin C

16.88

mg

20

%

Calcium

120.1

mg

12

%

Iron

0.92

mg

5

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-04T10:28:39-07:00March 4th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: taffy elrod, chocolate peanut butter, keto recipe, keto cake, chef taffiny Elrod|0 Comments

Chocolate Toffee Pudding Cake
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Chocolate Toffee Pudding Cake

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Chocolate Toffee Pudding Cake

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Chocolate Toffee Pudding Cake

Prep Time30

Cook Time40

Total Time1 10

Course: Desserts

Keyword: Amanda Balle, Chocolate Toffee

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Amanda Balle

Servings: mini cakes

Calories: 42kcal

Author: Amanda

Ingredients

CAKE:

2 tbsp unsalted butter
2 tsp brown erythritol
6 tbsp softened unsalted butter
1/4 cup brown erythritol
1 tsp pure vanilla extract
4 large eggs room temperature
2 tbsp coconut flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1 serving Chocolate Toffee Keto Chow

TOFFEE SAUCE:

1/4 cup unsalted butter
1/2 cup heavy whipping cream
1/4 cup brown erythritol

Instructions

Preheat oven to 350°F and grease four 4-ounce ramekins and place them on a cookie sheet.
In the bottom of each ramekin, add 1/2 tablespoon butter and 1/2 teaspoon brown erythritol.
With a stand mixer using the paddle attachment, cream the softened butter with the brown sweetener and vanilla.
While continuing to mix, add in eggs one at a time. Add the coconut flour, cocoa, baking powder, and Chocolate Toffee Keto Chow. Mix on low speed until combined.
Add 1/2 cup of batter into each ramekin.
Bake at 350°F for 30 minutes or until a toothpick inserted comes out clean.
To make the toffee sauce, melt the butter over medium heat in a medium saucepan.
Carefully pour in the heavy cream.
In the middle of the pan, add the sweetener and the vanilla. Do not stir. Let sit for 2 minutes so the sweetener will melt. (Waiting to stir prevents crystals of sugar on the sides, making a smoother sauce.)
Once the sweetener has melted, stir and turn off heat.
Run a butter knife around the ramekin to release the cooked cake from the sides. Turn the cake onto a serving plate and spoon toffee sauce over the cake. Best served right away while warm!

Nutrition Facts

Chocolate Toffee Pudding Cake

Serving Size

1 serving

Amount per Serving

Calories

42

% Daily Value*

Fat

51.6

g

79

%

Saturated Fat

30.7

g

192

%

Trans Fat

1.8

g

Polyunsaturated Fat

2.46

g

Monounsaturated Fat

14.72

g

Cholesterol

316.1

mg

105

%

Sodium

297.8

mg

13

%

Potassium

622.54

mg

18

%

Carbohydrates

39.7

g

13

%

Fiber

3.5

g

15

%

Sugar

1.9

g

2

%

Sugar Alcohol

33.29

g

Net Carbs

2.9

g

Protein

14.9

g

30

%

Vitamin A

1760.97

IU

35

%

Vitamin C

34.3

mg

42

%

Calcium

228.47

mg

23

%

Iron

1.1

mg

6

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-08T16:42:52-07:00February 8th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto dessert, amanda balle, keto pudding, amandaeatsketo, Chocolate Toffee, keto cake|0 Comments

Magic Lemon Cake
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Magic Lemon Cake

Keto Chow Recipes, Recipes

Magic Lemon Cake

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Magic Lemon Cake

Somewhere between a custard and a soaked cake, this dish is bursting with a light, refreshing lemon flavor. It needs to be refrigerated overnight to set so plan ahead when you’re ready to make it.

Prep Time30

Cook Time40

CHILL TIME8

Total Time9 10

Course: Desserts

Keyword: Chef Taffiny Elrod, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Chef Taffiny Elrod

Servings: 2.5x2.5" slices

Calories: 191.2kcal

Author: Taffiny Elrod

Ingredients

5 large eggs
1/2 cup granulated allulose
1/2 cup unsalted butter melted
juice and zest of 1 lemon
1/2 tsp vanilla extract
1/2 cup almond flour
1 serving Lemon Meringue Keto Chow
1 1/2 cups unsweetened almond milk at room temperature

Instructions

Preheat the oven to 325℉ and set a rack to the center.
Grease an 8 X 8-inch square baking pan and line it with parchment paper so that the parchment paper hangs over two sides of the pan to create handles for lifting the finished cake out of the pan when it is cool.
Separate the egg whites from the egg yolks.
Beat the egg whites until they hold stiff peaks. Set them aside.
Beat the egg yolks with the allulose until doubled in volume and light yellow in color.
Add the melted butter, lemon juice, zest and vanilla extract and beat until fully combined.
Add the almond flour and Keto Chow and mix well.
Gradually stir in the milk, then fold in the beaten egg whites a third at a time. There should be some lumps of egg white still visible in the batter.
Pour the batter into the prepared pan and bake for approximately 40 minutes, or until the top is brown, and the cake is set. It should have a very slight tremble when the pan is jiggled but feel firm to the touch.
Allow the cake to cool to room temperature. Run a knife around the edge of the pan to loosen it from the edges of the pan before wrapping and chilling overnight in the refrigerator.
When ready to serve, remove from the pan by lifting the parchment paper out. Carefully remove the parchment paper and set the cake on a serving dish or cutting board.
Cut it into squares and dust with powdered sweetener or serve with whipped cream and fresh berries.

Notes

For high altitude, use a 9x9 pan or bake at 300F for an extra 10-15 minutes.

Nutrition Facts

Magic Lemon Cake

Serving Size

1 serving

Amount per Serving

Calories

191.2

% Daily Value*

Fat

16.8

g

26

%

Saturated Fat

7.6

g

48

%

Trans Fat

0.4

g

Polyunsaturated Fat

1.62

g

Monounsaturated Fat

6.31

g

Cholesterol

132.1

mg

44

%

Sodium

160

mg

7

%

Potassium

288.41

mg

8

%

Carbohydrates

16

g

5

%

Fiber

1.6

g

7

%

Sugar

1.2

g

1

%

Sugar Alcohol

12.62

g

Net Carbs

1.79

g

Protein

8

g

16

%

Vitamin A

571.76

IU

11

%

Vitamin C

16.26

mg

20

%

Calcium

189.64

mg

19

%

Iron

0.92

mg

5

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-01T08:50:22-07:00January 29th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: lemon, keto cake, keto treats, lemon meringue, Chef Taffy Elrod, Magic Lemon cake|0 Comments

Bûche de Noël
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Bûche de Noël

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Bûche de Noël

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5 from 1 vote

Bûche de Noël

I transformed the traditional Christmas yule log into a ketogenic holiday stunner and added a touch of raspberry for a bright twist. It's moist, sumptuous, festive, and keto!

I've added a touch of raspberry jam to this beloved holiday classic made with chocolate sponge cake and creamy filling. Although this cake has a few steps, it comes together with surprising ease and will wow at your next holiday gathering. Even better, it tastes delicious and will keep chilled in the refrigerator for up to three days so you can make it ahead.

Prep Time30

Cook Time15

Assembly time1

Total Time1 45

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 307kcal

Author: Shanelle Sorensen

Equipment

Electric mixer
15" X 10" jelly roll pan
Cooking spray
Parchment paper
Clean, dry kitchen towel larger than the jelly roll pan
Fine sieve or sifter

Ingredients

For the cake

4 large eggs, separated
1/2 cup powdered Sweetener, divided
1/2 cup Chocolate Keto Chow
2 tbsp dark cocoa powder
1/2 tsp gelatin
1/2 tsp baking powder

For the filling

1 1/2 cups heavy whipping cream
2 tbsp powdered sweetener
1 tsp vanilla extract

For the frosting

2 cups heavy whipping cream
1 serving Chocolate Keto Chow (or 1 scoop)
2 tbsp dark cocoa powder
2 tbsp powdered sweetener
2-3 tbsp almond milk to thin the frosting if needed

For assembly

additional powdered sweetener and cocoa powder for rolling the cake
1/3 cup sugar-free raspberry jam
Fresh raspberries, mint leaves, chocolate leaves, or curls for garnish optional

Instructions

Preheat oven to 325F and spray a 15x10 jelly roll pan lightly with cooking spray and line with lightly oiled parchment paper.
Beat the egg yolks with 1/4 cup of the sweetener until light yellow in color and ribbons form when the beaters go through.
In a separate bowl, whip the egg whites with very clean beaters until they begin to foam, then sprinkle in the remaining 1/4 cup of sweetener and continue to beat until stiff peaks form.
Fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then gently fold in the remaining egg whites until they are almost completely combined. Be careful to retain as much air in the egg whites as possible.
Mix the Keto Chow, coconut flour, cocoa powder, gelatin, and baking powder together and sprinkle them over the egg mixture. Gently fold the dry ingredients into the eggs.
Using an offset spatula, spread the batter onto the prepared pan and even it out as much as possible. It’s ok if it’s a little bumpy.
Bake for 10-15 minutes until the cake is set and slightly browned around the edges but tender and soft to the touch.
Sift a layer of powdered sweetener combined with cocoa powder on a clean, dry kitchen towel. Then when the cake is cool enough to touch, carefully turn it over onto the towel and remove the pan.
Gently peel the parchment paper away from the cake and roll the cake up from the long side, using the towel with the cake rolled inside. Leave it rolled up to cool completely while you make the filling.
Whip the cream until it begins to thicken, then add the sweetener and vanilla extract. Continue to beat until stiff peaks form.
Unroll the cake and spread the raspberry jam across the inside of the cake in a thin layer. Then spread the whipped cream over the jam, leaving about 1/2 inch of plain cake around the edges. Then gently reroll the cake. Make sure not to roll the towel inside again. Wrap it in plastic wrap and chill it while you make the frosting.
For the frosting, beat the heavy cream to soft peaks and sprinkle the Chocolate Keto Chow, cocoa powder, and powdered sweetener over the top. Continue to beat until the dry ingredients are fully combined, light, and fluffy. It should be thick, but if needed, add almond milk one tablespoon at a time to thin it slightly.
Remove the cake from the fridge and unwrap it. Cut a slice from one end on a slight angle. This will be used to create a stump on the log. If you would like, you can cut a piece from the other end to create another stump. You can cut the second piece on the diagonal or straight across.
Place the cake on a board or on a serving dish and cover it with frosting. Attach the stumps you cut by pressing them into the frosting wherever you think they would look best and frost them, too. For a bark-like look, gently run the tines of a fork through the frosting along the length of the cake.
Garnish with fresh raspberries and mint leaves or anything else you would like.
Chill in the refrigerator for up to three days, or until ready to serve.

Nutrition Facts

Bûche de Noël

Serving Size

1 serving

Amount per Serving

Calories

307

% Daily Value*

Fat

27.4

g

42

%

Saturated Fat

16.9

g

106

%

Trans Fat

0.9

g

Polyunsaturated Fat

1.33

g

Monounsaturated Fat

7

g

Cholesterol

143.9

mg

48

%

Sodium

295.3

mg

13

%

Potassium

618.25

mg

18

%

Carbohydrates

20.2

g

7

%

Fiber

2.2

g

9

%

Sugar

2.5

g

3

%

Sugar Alcohol

15

g

Net Carbs

3.03

g

Protein

12

g

24

%

Vitamin A

1385.55

IU

28

%

Vitamin C

33.8

mg

41

%

Calcium

271.83

mg

27

%

Iron

1.26

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-08T10:09:33-07:00December 26th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, keto cake, chef taffiny Elrod, Buche de Noel, christmas recipe|0 Comments

Cinnamon Almond Coffee Cake
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Cinnamon Almond Coffee Cake

Recipes, Keto Chow Recipes

Cinnamon Almond Coffee Cake

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Cinnamon Almond Coffee Cake

Layers of cinnamon and toasted almonds, and a buttery glaze make this a lovely cake for gifting to friends and neighbors or dressing up a brunch spread. And of course, a slice is wonderful with a cup of coffee.

Prep Time30

Cook Time50

Total Time1 20

Course: Breakfast, Desserts

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 168kcal

Author: Taffiny Elrod

Ingredients

2 tsp ground cinnamon
1/2 cup + 2 tbsp granulated erythritol, divided
1 cup almond flour
1/2 cup coconut flour
1 serving Eggnog Keto Chow
2 tsp baking powder
1/4 tsp salt
1 large egg
1 cup unsweetened almond milk
1/4 cup avocado oil
1 tsp pure vanilla extract
1/4 cup toasted, slivered almonds

For the Glaze

1/4 cup powdered erythritol
2 tbsp butter, melted
2 tsp unsweetened almond milk
1/2 tsp pure vanilla extract

Instructions

Butter an 8 x 4 inch glass loaf pan and preheat the oven to 350F.
In a small bowl stir together the cinnamon and two tablespoons of the erythritol and set aside.
In a large mixing bowl combine the remaining half cup erythritol, almond flour, coconut flour, keto chow, baking powder, and salt.
In a separate bowl whisk together the egg, almond milk, avocado oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together.
Spread half the batter into the bottom of the prepared loaf pan.
Sprinkle half the cinnamon-erythritol mix over the batter in the pan, then sprinkle half of the almonds over that. Cover with the remainder of the batter, smoothing it into place.
Sprinkle the remaining cinnamon-erythritol blend and almonds over the top of the cake.
Bake in the preheated oven for approximately 50 minutes, until a knife inserted in the center comes out clean.
To make the glaze mix the powdered erythritol, melted butter, almond milk, and vanilla extract together in a small bowl until there are no lumps.
While the cake is still warm spread the glaze over the top allowing it to drizzle down the edges of the cake. The glaze will set as the cake continues to cool.
Slice and serve warm or at room temperature with your favorite hot drink.

Nutrition Facts

Cinnamon Almond Coffee Cake

Serving Size

1 serving

Amount per Serving

Calories

168

% Daily Value*

Fat

13.8

g

21

%

Saturated Fat

3

g

19

%

Trans Fat

0.1

g

Polyunsaturated Fat

2.23

g

Monounsaturated Fat

7.81

g

Cholesterol

22.1

mg

7

%

Sodium

243.7

mg

11

%

Potassium

262.79

mg

8

%

Carbohydrates

32.4

g

11

%

Fiber

3.8

g

16

%

Sugar

1.2

g

1

%

Sugar Alcohol

25.93

g

Net Carbs

2.7

g

Protein

5.9

g

12

%

Vitamin A

101.77

IU

2

%

Vitamin C

11.41

mg

14

%

Calcium

177.48

mg

18

%

Iron

0.83

mg

5

%

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

Nutrition

Photos by Sarah DeYoung
www.sarahdeyoung.com

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By Taffiny Elrod|2021-02-02T13:06:40-07:00December 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cake, chef taffiny Elrod, Cinnamon Almond Coffee Cake, Eggnog, coffee cake|0 Comments

Upside Down Cake
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Upside Down Cake

Keto Chow Recipes, Recipes

Upside Down Cake

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Upside Down Cake

Prep Time25

Cook Time30

Total Time55

Course: Desserts

Keyword: Amanda Balle, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Servings: slices

Calories: 197.3kcal

Author: Amanda

Ingredients

100 gram thin sliced chayote (less than one)

Sticky Butter Sauce:

1/4 cup unsalted butter
1/4 cup brown swerve
1 tsp cinnamon

Spice Cake:

1/2 cup softened unsalted butter
2 tbsp granulated erythritol
2 tbsp brown swerve
3 eggs room temperature
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1 tbsp baking powder

Instructions

Preheat oven to 350 degrees.
Grease a large round 9inch baking dish or pan. If you will not be removing from the pan immediately, use parchment paper in the bottom of the pan grease parchment paper, and continue with the recipe.
Thinly slice a chayote, making sure to take the core out, and lay in the bottom of the greased baking dish.
Melt ¼ cup butter in a small saucepan over medium heat. Add brown sweetener and cinnamon and heat until boiling, stirring intermittently. Boil for 1 minute and then pour over chayote.
While the sauce is heating, cream the butter on medium speed with a mixer. Add sweetener and eggs and mix again. Add the keto chow and baking powder and mix until thoroughly combined.
Spread over the top of the chayote and butter sauce. The batter is thick so you will need to place batter in globs around the pan then smooth together and spread to edge.
Bake at 350 degrees for 25-28 minutes.
Cool for five minutes. Being careful with hot dish, place a plate on top and then flip it to turn out cake.
Top with your favorite sugar free ice cream or whipped cream.
This cake is great hot or cold!

Nutrition Facts

Upside Down Cake

Serving Size

1 slice

Amount per Serving

Calories

197.3

% Daily Value*

Fat

19.1

g

29

%

Saturated Fat

11.3

g

71

%

Trans Fat

0.7

g

Polyunsaturated Fat

0.88

g

Monounsaturated Fat

5.66

g

Cholesterol

108.8

mg

36

%

Sodium

313.4

mg

14

%

Potassium

234.87

mg

7

%

Carbohydrates

14.2

g

5

%

Fiber

1.1

g

5

%

Sugar

0.47

g

1

%

Sugar Alcohol

12

g

Net Carbs

1.11

g

Protein

5.6

g

11

%

Vitamin A

646.5

IU

13

%

Vitamin C

18.12

mg

22

%

Calcium

209.76

mg

21

%

Iron

0.73

mg

4

%

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

Nutrition

Sarah DeYoung
www.sarahdeyoung.com

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By Amanda|2021-02-03T08:17:40-07:00September 10th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: keto recipe, keto cake, amanda balle, amandaeatsketo, upside down cake|0 Comments

Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll
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Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll

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Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll

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5 from 1 vote

Pumpkin Roll

Pumpkin cake with a cream cheese frosting rolled inside.

Prep Time30

Cook Time15

Cooling Time1 15

Total Time2

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Servings:

Calories: 131.58kcal

Author: Amanda Balle

Ingredients

Pumpkin Cake

3 eggs
1/3 cup powdered erythritol
1/2 cup pureed pumpkin
1 tsp baking soda
1 tsp cinnamon
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)

Cream Cheese Filling

6 oz cream cheese, softened
6 tbsp butter, softened
1/3 cup powdered erythritol

Instructions

Preheat oven to 350F.
Prepare a jelly roll pan by lining it with a piece of parchment paper that fits the pan and grease the top side of the paper.
Add eggs, sweetener, pumpkin, vanilla, baking soda, cinnamon, and Keto Chow together in a bowl and blend everything with an electric mixer or stand mixer until it's nice and creamy. Your cake mixture will be thick.
Spread around on previously prepared greased parchment paper until evenly dispersed over the whole surface of the pan.
Bake in preheated oven for 15 minutes. When cake is finished baking, let it cool for 1-5 minutes and then roll it up WITH the parchment paper. Let cake cool for 30 minutes while rolled up with parchment paper.
While your cake cools, you can prepare your filling by adding the cream cheese, butter, and sweetener. Beat slowly to incorporate powdered sweetener then speed up and beat for 30 seconds. Stop and scrape sides of the bowl and then beat for another minute.
After 30 minutes of cooling, unroll the cake and let it cool for another minute or two.
Spread your cream cheese filling over the entire cake and then roll up the cake, this time without the parchment paper.
Wrap with plastic wrap and set in the fridge for at least an hour. When serving, you can dust with more powdered sweetener, if desired.

Notes

If you do not have parchment paper, you can dust a thin kitchen towel with powdered sweetener and roll your cooked cake up with the towel instead of the parchment paper, but be sure to grease your baking pan very well.

Nutrition Facts

Pumpkin Roll

Serving Size

63 g

Amount per Serving

Calories

131.58

% Daily Value*

Fat

11.88

g

18

%

Saturated Fat

6.91

g

43

%

Trans Fat

0.4

g

Polyunsaturated Fat

0.58

g

Monounsaturated Fat

3.21

g

Cholesterol

71.6

mg

24

%

Sodium

280.82

mg

12

%

Potassium

183.97

mg

5

%

Carbohydrates

15.58

g

5

%

Fiber

0.89

g

4

%

Sugar

1.04

g

1

%

Sugar Alcohol

13.21

g

Net Carbs

1.49

g

Protein

4.58

g

9

%

Vitamin A

1999.96

IU

40

%

Vitamin C

11.87

mg

14

%

Calcium

85.55

mg

9

%

Iron

0.49

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-03T08:20:59-07:00February 14th, 2020|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: pumpkin Spice Caramel, keto treat, keto cake, amanda balle, pumpkin keto chow, pumpkin roll|5 Comments

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