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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: Keto Chow Recipes, Recipes|Tags: keto chow recipe, root beer, keto cake, Chef Taffy Elrod, mini keto cakes|0 Comments

Strawberry White Chocolate Bark
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Strawberry White Chocolate Bark

Recipes, Keto Chow Recipes

Strawberry White Chocolate Bark

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Strawberry White Chocolate Bark

A little sweet and a little tart, hitting that “just right” spot when you’re craving something special and chocolatey.

Prep Time10

Chill time10

Total Time20

Course: Desserts

Keyword: Chef Taffiny Elrod, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: pieces of bark

Calories: 92.1kcal

Author: Taffiny Elrod

Ingredients

6 oz. sugar-free white chocolate chips (approx. 1 cup)
1/4 cup refined coconut oil
1 serving Strawberry Keto Chow
1 oz. freeze-dried strawberries or raspberries
2 Tbsp. sliced almonds
2 Tbsp. sugar-free chocolate chips

Instructions

Line a rimmed baking sheet with parchment paper.
Microwave the white chocolate chips and the coconut oil, stirring between 30-second bursts until completely melted. Alternatively, you can melt them in a double boiler set over gently simmering water.
Add the Keto Chow to the melted chocolate mixture and stir well.
Pour onto the prepared baking sheet and smooth it evenly with the back of a spoon or an offset spatula.
Sprinkle the freeze-dried berries, almonds, and chocolate chips over the surface and lightly pat in any pieces that aren’t sticking.
Place the tray on an even surface in the freezer to chill until set, about ten minutes.
Break the set bark into around 16 pieces.
Store bark in an airtight container in the freezer.

Nutrition Facts

Strawberry White Chocolate Bark

Serving Size

1 serving

Amount per Serving

Calories

92.1

% Daily Value*

Fat

7.5

g

12

%

Saturated Fat

4.9

g

31

%

Polyunsaturated Fat

0.16

g

Monounsaturated Fat

0.48

g

Cholesterol

1.1

mg

0

%

Sodium

53.8

mg

2

%

Potassium

119.52

mg

3

%

Carbohydrates

10.2

g

3

%

Fiber

3.4

g

14

%

Sugar

1.2

g

1

%

Sugar Alcohol

5.34

g

Net Carbs

1.5

g

Protein

2

g

4

%

Vitamin A

12.67

IU

0

%

Vitamin C

15.63

mg

19

%

Calcium

60.67

mg

6

%

Iron

0.27

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-04-08T00:22:02-06:00April 7th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, strawberry, keto treat, keto candy, Chef Taffy Elrod|0 Comments

Snow Peas with Green Onion and Mint
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Snow Peas with Green Onion and Mint

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Snow Peas with Green Onion and Mint

Snow Peas With Mint And Green Onion White 4

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Snow Peas with Green Onion and Mint

These beautifully bright flavors and textures are inspired by the traditional dish of sweet peas and pearl onions.

Prep Time10

Cook Time2

Total Time12

Course: Appetizer

Keyword: Chef Taffiny Elrod

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 48kcal

Author: Taffiny Elrod

Ingredients

1 lb. snow peas
1 tsp. salt
2 tsp. olive oil or avocado oil
1 green onion, thinly sliced
Loose handful fresh mint leaves, minced
zest and juice of one lemon

Instructions

Fill a large pot with two to three inches of water; cover and bring to a boil while you prepare the snow peas.
Snap one end of each pea and pull the string off with the end.
Add the salt to the water and add the snow peas. Return the pot to a boil and cook the peas for one to two minutes–just until they are bright green but still snap when you break one in half. They should be tender-crisp.
Drain the snow peas and transfer them to a large bowl, toss them with the oil, sliced onion, mint, lemon zest and juice.
Serve immediately.*

Notes

*If you’d like to prepare this dish in advance, cool the peas in ice water immediately after blanching them. Toss them with the oil, onion, mint and lemon zest but reserve the lemon juice until just before serving to keep the color bright green. Reheat them or serve cold.

Nutrition Facts

Snow Peas with Green Onion and Mint

Serving Size

1 serving

Amount per Serving

Calories

48

% Daily Value*

Fat

1.7

g

3

%

Saturated Fat

0.2

g

1

%

Polyunsaturated Fat

0.28

g

Monounsaturated Fat

1.09

g

Sodium

3.5

mg

0

%

Potassium

164.83

mg

5

%

Carbohydrates

6.5

g

2

%

Fiber

25

g

104

%

Sugar

3.3

g

4

%

Sugar Alcohol

0.01

g

Net Carbs

4.41

g

Protein

2.2

g

4

%

Vitamin A

903.71

IU

18

%

Vitamin C

50.09

mg

61

%

Calcium

35.86

mg

4

%

Iron

1.62

mg

9

%

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-03-19T14:13:15-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy Elrod, keto easter, sweet peas, keto chow recipe|0 Comments

Spring Salad & Creamy Tomato Basil Dressing
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Spring Salad & Creamy Tomato Basil Dressing

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Spring Salad & Creamy Tomato Basil Dressing

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Spring Salad & Creamy Tomato Basil Dressing

This beautiful, colorful salad is the ultimate representation of spring with its warm days and new beginnings.

Prep Time25

Chill time30

Total Time55

Course: Salad

Keyword: Chef Taffiny Elrod, Creamy Tomato Basil

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 297.2kcal

Author: Taffiny Elrod

Ingredients

Dressing

1/2 cup mayonnaise
1/4 cup extra virgin olive oil
1 serving Creamy Tomato Basil Keto Chow
1/3 cup water
1 juice of 1 lemon
1 Tbsp. granulated allulose
1/2 tsp. salt
Loose handful of basil leaves, torn into ribbons

Salad

6 quail eggs*
6 cups spring mix or other fresh lettuce washed and dried
4 radishes, thinly sliced**
2 Persian cucumbers, thinly sliced
1 ripe avocado, sliced
Small bunch fresh chives, minced***
Petals from edible flowers like pansies, or nasturtiums

Instructions

To make the dressing, combine the mayonnaise and olive oil in a large mixing bowl, then add the Keto Chow, water, lemon juice, allulose, and salt. Whisk everything together well, then stir in the basil leaves.
Cover and chill for at least 30 minutes for best flavor. Stir again before serving.
To make the salad, prepare a bowl of ice water. Then, bring a small pot of water to a boil and carefully add the quail eggs. Cover and boil for three minutes.
Drain and place the eggs directly into the ice water. Let them chill for three to five minutes.
Peel the eggs by pinching at the large end to get started easily; there should be an air gap there. One peeled, rinse to remove any remaining shell.
Arrange the lettuce, radishes, cucumbers, and avocado in a large salad bowl or platter.
Garnish with minced scallions and flower petals. Cut the eggs in half lengthwise and gently place them around the salad. Serve with the dressing.
The salad will keep without salad dressing in an airtight container in the refrigerator for up to three days.

Notes

*If you can’t or prefer not to quail eggs, use two hen’s eggs, hard boiled and sliced into circles.

**Heirloom radishes like watermelon radishes or French butter radishes will make the colors extra bright and fun.

***Add any other herbs you enjoy. Chervil, basil, parsley, and dill are all great options.

Nutrition Facts

Spring Salad & Creamy Tomato Basil Dressing

Serving Size

1 serving

Amount per Serving

Calories

297.2

% Daily Value*

Fat

28.2

g

43

%

Saturated Fat

4.4

g

28

%

Trans Fat

0.1

g

Polyunsaturated Fat

9.98

g

Monounsaturated Fat

12.69

g

Cholesterol

84.1

mg

28

%

Sodium

551.3

mg

24

%

Potassium

568.66

mg

16

%

Carbohydrates

8.8

g

3

%

Fiber

3.9

g

16

%

Sugar

1

g

1

%

Sugar Alcohol

2.01

g

Net Carbs

2.89

g

Protein

6.6

g

13

%

Vitamin A

435.69

IU

9

%

Vitamin C

28.14

mg

34

%

Calcium

84.05

mg

8

%

Iron

1.25

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-04-06T15:10:50-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, creamy tomato basil keto chow, Chef Taffy Elrod, keto salad, keto easter|0 Comments

Salted Caramel Chocolate Turtles
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Salted Caramel Chocolate Turtles

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Salted Caramel Chocolate Turtles

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5 from 1 vote

Salted Caramel Chocolate Turtles

An adorable treat that also manages to be utterly deluxe, complete with a rich filling covered in a thick coat of chocolate.

Prep Time40

Chill Time20

Total Time1

Course: Desserts

Keyword: Chef Taffiny Elrod, Salted Caramel

Keto Chow Flavor: Salted Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: turtles

Calories: 158.5kcal

Author: Taffiny Elrod

Ingredients

48 pecan halves (about 4 oz medium pecan halves)
4 Tbsp. unsalted butter
2 Tbsp. brown, granulated erythritol blend
1/4 cup heavy cream
1/2 tsp. pure vanilla extract
1 serving Salted Caramel Keto Chow
1 cup sugar-free bittersweet chocolate chips
1 tsp. refined coconut oil
Flaky sea salt for decorating optional

Instructions

Line a large baking sheet with parchment paper.
Arrange the pecans into twelve groups on the baking sheet by placing four together, touching in the center, like the feet of a turtle.
Melt and cook the butter in a small saucepan over low heat until it begins to turn golden and smell nutty. Stir in the erythritol carefully, as the butter will be very hot.
Carefully stir in the heavy cream and vanilla extract. Heat through, stirring to make sure nothing is stuck to the bottom of the pan.
Remove from the heat. Let cool about five minutes until it’s warm but not steaming hot.
Whisk in the Keto Chow until it has absorbed all the liquid and looks like a cooked roux. If the butter starts to melt out of the mixture just stir it again. It may look slightly broken.
Place about a Tbsp. of the caramel mixture on the center of each group of pecans.
Place the tray in the freezer to set for about ten minutes or until the caramel filling is firm to the touch.
Meanwhile, melt the chocolate by microwaving it with the coconut oil in 30-second bursts, stirring after each time, until it is completely melted and smooth. Be careful not to overheat or it will scorch and seize. The coconut oil helps keep the chocolate smooth while melting.
Spoon chocolate over the center of each mound, making sure to cover the sides and part of each pecan with the chocolate. This will ensure they hold together when the chocolate sets.
If desired, sprinkle with a tiny bit of flaky sea salt to decorate.
Return the tray to the freezer and chill for ten more minutes until the chocolate is set.
Store the turtles in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. Keep refrigerated until serving for best results.

Nutrition Facts

Salted Caramel Chocolate Turtles

Serving Size

1 turtle

Amount per Serving

Calories

158.5

% Daily Value*

Fat

14.1

g

22

%

Saturated Fat

6.2

g

39

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.51

g

Monounsaturated Fat

3.99

g

Cholesterol

16.8

mg

6

%

Sodium

112.3

mg

5

%

Potassium

158.75

mg

5

%

Carbohydrates

11.3

g

4

%

Fiber

4.8

g

20

%

Sugar

0.9

g

1

%

Sugar Alcohol

5.15

g

Net Carbs

1.41

g

Protein

3.8

g

8

%

Vitamin A

277.83

IU

6

%

Vitamin C

10.1

mg

12

%

Calcium

74.44

mg

7

%

Iron

1.35

mg

8

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-19T14:11:48-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, keto treats, Chef Taffy, keto easter|1 Comment

Peanut Butter Stuffed Chocolate Cookies
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Peanut Butter Stuffed Chocolate Cookies

Recipes, Keto Chow Recipes

Peanut Butter Stuffed Chocolate Cookies

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Peanut Butter Stuffed Chocolate Cookies

Prep Time30

Cook Time15

Chill Time30

Total Time1 15

Course: Desserts

Keyword: Amanda Balle, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 209.2kcal

Author: Amanda

Ingredients

Filling:

1/2 cup unsweetened creamy peanut butter (112 grams)
2 tbsp powdered erythritol

Cookie:

1/4 cup unsweetened creamy peanut butter (60 grams)
1/4 cup unsalted butter softened
1/4 cup granulated erythritol
1 large egg
1 serving Chocolate Peanut Butter Keto Chow
1 teaspoon baking powder
2 tablespoon unsweetened cocoa powder

Instructions

Preheat oven to 350°F.
To make the filling, mix the peanut butter with the powdered sweetener.
Scoop the mixture to form 8 discs of about 1 tablespoon each onto wax paper; freeze for at least 30 minutes.
While the discs freeze, make the cookies. Use a mixer to cream the peanut butter and the butter on medium speed. Add the erythritol, mix; add the egg and mix. Add the Keto Chow, baking powder, and cocoa powder. Mix again.
Turn out dough onto wax paper and make 16 equal portions of about 1 tablespoon, then flatten each into a disc. Sandwich the frozen peanut butter discs between two chocolate discs. Pinch the sides together to seal and place on an ungreased cookie sheet.
Bake for 15 minutes.

Nutrition Facts

Peanut Butter Stuffed Chocolate Cookies

Serving Size

1 cookie

Amount per Serving

Calories

209.2

% Daily Value*

Fat

17.9

g

28

%

Saturated Fat

5.3

g

33

%

Trans Fat

0.2

g

Polyunsaturated Fat

3.33

g

Monounsaturated Fat

7.29

g

Cholesterol

40.8

mg

14

%

Sodium

254

mg

11

%

Potassium

438.94

mg

13

%

Carbohydrates

16.3

g

5

%

Fiber

3.3

g

14

%

Sugar

0.9

g

1

%

Sugar Alcohol

10.84

g

Net Carbs

2.11

g

Protein

10.3

g

21

%

Vitamin A

334.77

IU

7

%

Vitamin C

17.08

mg

21

%

Calcium

146.93

mg

15

%

Iron

1.22

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-03-01T16:09:42-07:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, chocolate peanut butter, keto cookies, amandaeatsketo, amanada balle|0 Comments

Keto Chow Turkey Tamales
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Keto Chow Turkey Tamales

Recipes, Keto Chow Recipes

Keto Chow Turkey Tamales

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5 from 1 vote

Keto Chow Turkey Tamales

These aren’t the most traditional tamales, but they are delicious and fun to make with friends and family for a festive holiday meal. They are a great way to use leftover turkey, too. If you don’t have extra turkey, you can use rotisserie chicken or roast pork instead.

Prep Time1

Cook Time30

Total Time31

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: tamales

Calories: 135.6kcal

Author: Taffiny Elrod

Ingredients

25-30 dried corn husks cleaned & soaked until flexible
2 cups prepared salsa verde
1 pound cooked turkey shredded
15 ounces canned baby corn
2 cups Savory Chicken Soup Keto Chow
1/3 cup coconut flour (1 ounce)
1 tsp baking powder
1/2 cup lard, tallow or coconut oil
1/2 tsp corn extract (optional)
1/4 cup reserved corn liquid or chicken broth

Instructions

Mix the shredded turkey with the salsa verde and set aside.
Drain the baby corn, reserving the liquid. In a food processor or blender, puree the baby corn until smooth, adding a tablespoon or two of the reserved liquid if necessary.
In a large mixing bowl, blend the Keto Chow, coconut flour, and baking powder.
Add the lard, pureed baby corn, and the corn extract (if using), to the dry ingredients and beat on medium speed until a soft dough has formed and it has increased in volume. If it’s too thick, add more corn liquid or chicken broth one tablespoon at a time until it’s the consistency of smooth peanut butter.
Drain the corn husks and, working one husk at a time, spread a thin layer of the dough over the center of the husk. Nearer the large end, leave about an inch uncovered on either side of the dough, then spread a spoonful of filling over the center of the dough. *A #40 cookie scoop or approximately 1.5 tablespoons per corn husk made exactly 24 tamales; 2-3 tablespoons of meat per tamale.
Fold one side of the husk and then the other so they overlap, bend the empty part of the husk up to close one side of the tamale.
Prepare a large pot with a steamer rack and fill the bottom with water. Stand the tamales up in the streamer rack, placing a small upturned bowl, or bundle of tin foil in the center to steady the tamales if needed. Cover the tamales with any extra corn husks to keep the steam from getting into them.
Steam the tamales for 20-30 minutes until they are firm enough for the husk to pull away from the dough easily.

Nutrition Facts

Keto Chow Turkey Tamales

Amount per Serving

Calories

135.6

% Daily Value*

Fat

5.5

g

8

%

Saturated Fat

2.2

g

14

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.58

g

Monounsaturated Fat

2.04

g

Cholesterol

24.2

mg

8

%

Sodium

644.9

mg

28

%

Potassium

735.94

mg

21

%

Carbohydrates

5.2

g

2

%

Fiber

3.1

g

13

%

Sugar

1.7

g

2

%

Sugar Alcohol

0.01

g

Net Carbs

2.17

g

Protein

17

g

34

%

Vitamin A

203.99

IU

4

%

Vitamin C

50.72

mg

61

%

Calcium

318.6

mg

32

%

Iron

1.11

mg

6

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-08T10:07:26-07:00December 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, keto recipe, Chef Taffy Elrod, chicken soup keto chow, keto turkey tamales|3 Comments

Tomato Basil Gnocchi
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Tomato Basil Gnocchi

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Tomato Basil Gnocchi

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Tomato Basil Gnocchi

Prep Time25

Cook Time5

Refrigeration Time:2

Total Time2 30

Course: Main Dish

Keyword: Amanda Balle, Creamy Tomato Basil

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Amanda Balle

Servings: servings

Calories: 706.8kcal

Author: Amanda Balle

Ingredients

1 cup shredded mozzarella
1/4 cup finely grated parmesan
1 serving Creamy Tomato Basil Keto Chow (or 1 scoop)
1/2 cup fine almond flour
1 egg

BASIL BROWN BUTTER (per one serving of gnocchi)

2 tbsp butter
4 fresh basil leaves

Instructions

In a microwaveable bowl mix together the cheeses and Keto Chow with your hands until the Keto Chow is evenly distributed in the cheese.
Microwave for 1 minute, stir, microwave for another 15-30 seconds. If cheese is not melted keep stirring and adding time in 15 second increments.
Add almond flour and mix a little and then add egg.
You may have to use your hands after a minute to knead everything together. Split dough into two balls.
Take each one and make a rope with it by stretching and rolling on wax paper or plastic wrap (wax paper is easier) once it is uniform and about 11 inches long roll it into the wax paper and place in fridge for at least an hour.
Unwrap dough and slice every ½-1 inch. You can add little grooves with a fork or the inside of an egg slicer works great too.

BASIL BROWN BUTTER

Warm a non stick skillet over low medium heat. Add butter and let it heat for a couple minutes. Add basil.
Add prepared gnocchi and baste and flip as they brown. Be very careful as they are fragile.
Once all sides are brown and crisp add to plate and drizzle butter over gnocchi.
Can use basil as garnish. Repeat for second serving.

Notes

Other cooking options:

You can fry these in a greased non stick pan on low medium heat, one serving at a time. Make sure to be careful, they are fragile. Flip with a spoon or spatula to get each side fried evenly. Once done add your favorite sauce or broth.

You can also boil these for a few minutes and add to your favorite broth, soup or sauce

Nutrition Facts

Tomato Basil Gnocchi

Serving Size

1 serving

Amount per Serving

Calories

706.8

% Daily Value*

Fat

57.5

g

88

%

Saturated Fat

27.3

g

171

%

Trans Fat

1.4

g

Polyunsaturated Fat

5.23

g

Monounsaturated Fat

20.78

g

Cholesterol

215.8

mg

72

%

Sodium

1436.2

mg

62

%

Potassium

1159.1

mg

33

%

Carbohydrates

14.8

g

5

%

Fiber

7.1

g

30

%

Sugar

3.4

g

4

%

Sugar Alcohol

0.08

g

Net Carbs

7.65

g

Protein

37.7

g

75

%

Vitamin A

2017.07

IU

40

%

Vitamin C

63.03

mg

76

%

Calcium

703.17

mg

70

%

Iron

2.89

mg

16

%

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

Nutrition

Photography by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T10:50:43-07:00August 31st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: amandaeatsketo, tomato basil gnocchi, keto chow recipe, creamy tomato basil keto chow, amanda balle|0 Comments

Spicy Taco Tamale Pie
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Spicy Taco Tamale Pie

Recipes, Keto Chow Recipes

Spicy Taco Tamale Pie

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5 from 3 votes

Spicy Taco Tamale Pie

A comforting classic gets a complete (and delicious) keto makeover.

Prep Time30

Cook Time30

Total Time1

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup, Spicy Taco Soup Base

Keto Chow Flavor: Savory Chicken Soup, Spicy Taco Soup

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 380.7kcal

Author: Taffiny Elrod

Ingredients

FILLING

2 Tbsp. olive oil
1/2 red bell pepper diced
1/2 green bell pepper diced
1/2 small yellow onion diced
3 cloves of garlic crushed
1 lb. ground beef
1 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1 serving Spicy Taco Base Keto Chow (or 1 scoop)
1/4 cup green olives with pimento

CORNBREAD TOPPING

1 cup almond flour
1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
1/4 cup coconut flour
1 tsp. baking soda
1/4 tsp. salt
4 Tbsp. butter melted
2 large eggs
1 cup unsweetened almond milk
1 tsp. apple cider vinegar
1/2 tsp. sweet corn extract or cornbread flavoring optional
1/2 cup. shredded Mexican cheese blend

Instructions

Make the filling first by heating the olive oil in a ten-inch cast iron skillet or oven safe skillet over medium heat.
Add the bell peppers, onion, and garlic to the pan and cook, stirring occasionally until they begin to brown.
Add the ground beef, stirring and breaking it up with a spoon or spatula.
Add the chili powder, salt, and black pepper. Lower the heat and continue cooking for about 10-15 minutes, stirring occasionally, until the beef is cooked through.
When the beef is cooked, stir in the Spicy Taco Soup Keto Chow and the green olives.
Preheat the oven to 350℉.
To make the cornbread topping, combine the almond flour, Savory Chicken Soup Keto Chow, coconut flour, baking soda and salt in a large mixing bowl.
In another mixing bowl, whisk together the melted butter, eggs, almond milk, cider vinegar, and corn extract (if using).
Pour the wet ingredients into the center of the dry ingredients and gently fold it all together with a wooden spoon or spatula. Then fold in the cheese.
If the beef filling has cooled down too much, warm through again. Then carefully spread the “cornbread” topping over the filling to the edges of the pan.
Transfer the skillet to the preheated oven and bake for about 30 minutes, or until the top is golden brown and springs back when gently touched, and the filling is bubbling.

Notes

This would also be wonderful if you replaced the hamburger with shredded chicken, pork, or beef. With hamburger, it has a more taco taste/feel.

Nutrition Facts

Spicy Taco Tamale Pie

Serving Size

1 serving

Amount per Serving

Calories

380.7

% Daily Value*

Fat

26.8

g

41

%

Saturated Fat

9.4

g

59

%

Trans Fat

0.5

g

Polyunsaturated Fat

2.76

g

Monounsaturated Fat

11.9

g

Cholesterol

73.8

mg

25

%

Sodium

917.5

mg

40

%

Potassium

831.44

mg

24

%

Carbohydrates

11.7

g

4

%

Fiber

7.1

g

30

%

Sugar

2.7

g

3

%

Sugar Alcohol

0.08

g

Net Carbs

4.51

g

Protein

28

g

56

%

Vitamin A

902.37

IU

18

%

Vitamin C

40.47

mg

49

%

Calcium

296.93

mg

30

%

Iron

3.76

mg

21

%

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

Nutrition

Photography by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T12:21:58-07:00June 15th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, spicy taco soup, chef taffiny Elrod, savory recipe, Spicy Taco Tamale Pie, Savory Chicken Soup|4 Comments

Chocolate Toffee Cheesecake Brownie
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Chocolate Toffee Cheesecake Brownie

Recipes

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

g

35

%

Saturated Fat

13.2

g

83

%

Trans Fat

0.7

g

Polyunsaturated Fat

0.98

g

Monounsaturated Fat

5.84

g

Cholesterol

109.3

mg

36

%

Sodium

199.3

mg

9

%

Potassium

254.25

mg

7

%

Carbohydrates

15.2

g

5

%

Fiber

2.9

g

12

%

Sugar

1.2

g

1

%

Sugar Alcohol

10.23

g

Net Carbs

2.08

g

Protein

6.8

g

14

%

Vitamin A

796.43

IU

16

%

Vitamin C

15.21

mg

18

%

Calcium

127.1

mg

13

%

Iron

0.54

mg

3

%

* 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