keto chow recipes

Banana Daiquiri Popsicles
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Banana Daiquiri Popsicles

Keto Chow Recipes, Recipes

Banana Daiquiri Popsicles

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Banana Daiquiri Popsicles

Enjoy all the flavors of a tropical cocktail in these delightful popsicles.

Prep Time15

Freeze Time4

Total Time4 15

Course: Desserts, Snacks

Keyword: Banana, Chef Taffiny Elrod

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: 2oz popsicle

Calories: 66.4kcal

Author: Taffiny Elrod

Equipment

Popsicle Molds

Ingredients

1/2 cup heavy cream or coconut cream
1 serving Banana Keto Chow
1 1/4 cup water, room temperature
1 Tbsp. fresh lime juice
2 tsp. orange zest (zest of 1 orange) or 1 tsp. orange extract
1 tsp. rum extract

Instructions

Blend the heavy cream, water and Keto Chow with a whisk or immersion blender until the Keto Chow is completely dissolved.
Add the lime juice, orange zest, and rum extract and mix until combined.
Pour the mixture into popsicle molds and place in the freezer.
Freeze at least four hours, or until popsicles are completely frozen.
To unmold popsicles, dip the molds in very hot water just until the popsicles loosen.
Store in the freezer for up to three months.

Nutrition Facts

Banana Daiquiri Popsicles

Serving Size

1 popsicle

Amount per Serving

Calories

66.4

% Daily Value*

Fat

5.4

Saturated Fat

3.5

Trans Fat

0.2

Polyunsaturated Fat

0.23

Monounsaturated Fat

1.35

Cholesterol

18.3

Sodium

111.2

Potassium

208.29

Carbohydrates

1.4

Fiber

0.8

Sugar

0.6

Sugar Alcohol

0.01

Net Carbs

0.6

Protein

3.7

Vitamin A

344.51

Vitamin C

16.02

Calcium

102.98

Iron

0.3

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-09-14T15:20:23-06:00September 14th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: popsicles, keto chow recipes, banana keto chow, banana recipes|0 Comments

Banana “oatmeal” Cookies
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Banana “oatmeal” Cookies

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Banana “oatmeal” Cookies

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Banana “oatmeal” Cookies

Prep Time5

Cook Time15

Keyword: Amanda Balle, Banana

Keto Chow Flavor: Banana

Recipe Creator: Amanda Balle

Servings: cookie

Calories: 113.8kcal

Author: Amanda Balle

Ingredients

1/2 cup unsalted softened butter
1/3 cup brown erythritol
2 large eggs
1 tsp banana extract or flavoring
1 serving Banana Keto Chow
1/3 cup fine almond flour
1 tsp baking powder
1 tsp ground cinnamon
1 cup unsweetened coconut flakes (chopped smaller like oatmeal)
1/2 cup Sugar free chocolate chips (optional)

Instructions

Preheat oven to 350° and grease cookie sheet
With the mixer on low speed, cream the butter. Add the sweetener, extract and the eggs one at a time and mix well.
Add Keto Chow, almond flour, baking powder, cinnamon and mix well.
Add chopped coconut flakes and mix again.
Add chocolate chips if desired.
Scoop an inch apart onto a greased cookie sheet and bake on 350° for 15 minutes.

Notes

*Ingredients must be room temperature to make them fluffier.

KETO CHOW NOTES: This made 16 cookies with a #40 cookie scoop
Cronometer does not include the optional choc chips.

Nutrition Facts

Banana “oatmeal” Cookies

Serving Size

1 cookie

Amount per Serving

Calories

113.8

% Daily Value*

Fat

10.7

Saturated Fat

6.7

Trans Fat

0.2

Polyunsaturated Fat

0.59

Monounsaturated Fat

2.72

Cholesterol

39.3

Sodium

93.9

Potassium

148.91

Carbohydrates

5.9

Fiber

7.49

Sugar

0.58

Sugar Alcohol

3.61

Net Carbs

0.79

Protein

3.3

Vitamin A

272.91

Vitamin C

7.58

Calcium

75.44

Iron

0.5

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

Nutrition

Photography by Sarah DeYoung

By Amanda|2021-09-13T12:52:54-06:00September 13th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Banana, keto chow recipes, amanda balle, banana recipe, keto oatmeal cookies|0 Comments

Pumpkin Spice Cranberry Yogurt Bowls
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Pumpkin Spice Cranberry Yogurt Bowls

Recipes, Keto Chow Recipes

Pumpkin Spice Cranberry Yogurt Bowls

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Pumpkin Spice Cranberry Yogurt Bowls

The perfect breakfast bowl when nothing but fall flavors will do.

Prep Time30

Chill Time1

Total Time1 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: (6 oz.) Bowl

Author: Taffiny Elrod

Ingredients

3 cups fresh cranberries (12 oz.) sorted and rinsed
1 cup water
3/4 cup granulated erythritol (5 oz.)
1 cinnamon stick
2 cups full-fat Greek yogurt
1 cup coconut cream
1 serving Pumpkin Spice Caramel Keto Chow
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice or ground cinnamon
10-20 drops liquid stevia
3 Tbsp. chopped walnuts
3 Tbsp. toasted pumpkin seeds

Instructions

To make the cranberry sauce place the cranberries, water, erythritol, and cinnamon stick in a medium saucepan and bring to a boil.
Cook for about 10 minutes, or until the cranberries have all popped.
Remove the cinnamon stick and transfer the sauce to a container. For clear cranberry sauce, strain it through a sieve to remove skins. Let chill completely.
To make the yogurt, combine Greek yogurt, coconut cream, and the Keto Chow in a large mixing bowl and whisk until fully combined.
Add the vanilla extract, pumpkin spice, and stevia; mix well.
To assemble, place 1/4 cup chilled cranberry sauce in the bottom of each bowl.
Top the cranberry sauce in each bowl with 1/2 cup of the yogurt.
Mix the walnuts and pumpkin seeds together and sprinkle about one Tbsp. over each bowl.
Let chill at least an hour for the best flavor.
Wrap tightly and store in the refrigerator for up to five days.

Photography by Sarah DeYoung

By Taffiny Elrod|2021-09-09T13:30:58-06:00September 7th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipes, Chef Taffy Elrod, pumpkin recipes, pumpkin Spice Caramel|0 Comments

Chocolate Mint Fudge Fat Bombs
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Chocolate Mint Fudge Fat Bombs

Recipes, Keto Chow Recipes

Chocolate Mint Fudge Fat Bombs

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Chocolate Mint Fudge Fat Bombs

Full of healthy fats from coconut and avocado, this no-cook fudge doubles as an excellent fat bomb to crush cravings or top off your fat macros. The fresh mint takes the flavor to another level and keeps the fudge light and fresh.

Prep Time15

Chill Time:30

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Chef Taffiny Elrod

Servings: pieces

Calories: 90.6kcal

Author: Taffiny Elrod

Equipment

Blender

Ingredients

Fudge:

1/3 cup coconut butter
1/3 cup refined coconut oil *
1 ripe Haas Avocado peeled & pitted
1 serving Chocolate Mint Keto Chow
1 tablespoon almond milk if needed
3 ounces sugar-free, semi-sweet chocolate chips plus extra for decoration

Topping:

1/4 cup white chocolate chips (1.5 ounces)
1 tablespoon coconut oil
greet food coloring
small bunch fresh, mint leaves

Instructions

Oil a 9 X 4.5-inch loaf pan and line with parchment paper, leaving some extra hanging over the long sides. This will make the fudge easier to remove later.
Warm the coconut butter and coconut oil to soften; place in a blender with the flesh of the avocado and blend until smooth.
Add the Keto Chow and blend. If it is too thick to blend, add the almond milk.
Melt the chocolate chips carefully in the microwave or with a double boiler over gently simmering water.
Fold the melted chocolate into the avocado and coconut mixture.
Spread the fudge into the prepared loaf pan and chill in the freezer for about 20 minutes or until set.
Melt the white chocolate with the coconut oil in the microwave or over a double boiler of gently simmering water. Add a drop or two of green food coloring and stir to distribute the color.
Spread the white chocolate mixture over the fudge and decorate by pressing in chocolate chips and mint leaves.
Chill in the freezer for another ten minutes or until set.
Remove from the pan by lifting the parchment paper handles. If it won’t come loose, allow it to come to room temperature for ten minutes.
Cut the fudge into 24 pieces. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.

Notes

*Refined coconut oil gives a milder coconut flavor.

Nutrition Facts

Chocolate Mint Fudge Fat Bombs

Serving Size

1 serving

Amount per Serving

Calories

90.6

% Daily Value*

Fat

8.3

Saturated Fat

6.2

Polyunsaturated Fat

0.17

Monounsaturated Fat

0.79

Cholesterol

0.5

Sodium

36.1

Potassium

105.98

Carbohydrates

4.6

Fiber

2.2

Sugar

0.1

Sugar Alcohol

1.77

Net Carbs

0.66

Protein

1.7

Vitamin A

18.3

Vitamin C

6.22

Calcium

34.74

Iron

0.19

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-03-01T16:14:36-07:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipes, chocolate mint, keto fudge, Chef Taffy Elrod, keto desserts|2 Comments

Root Beer Float Dessert Cups
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Root Beer Float Dessert Cups

Recipes, Keto Chow Recipes

Root Beer Float Dessert Cups

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Root Beer Float Dessert Cups

A delicious dessert that’s ready in minutes with a few simple ingredients. Perfect for an afternoon treat.

Prep Time15

CHILL TIME1

Total Time16

Course: Desserts

Keyword: Chef Taffiny Elrod, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: 1/2 cup servings

Calories: 276.1kcal

Author: Taffiny Elrod

Ingredients

1 1/2 cups heavy whipping cream
1 tbsp. powdered erythritol
1/2 tsp. pure vanilla extract
1 serving Root Beer Float Keto Chow
3/4 cup diet root beer soda (6 fluid ounces)
1 cup cookie crumbs *
2 large strawberries for garnish

Instructions

Whip the heavy cream on medium speed until it starts to thicken. Add the erythritol and vanilla extract and beat on high speed until it holds stiff peaks.
Place the Keto Chow in a separate bowl and mix in the diet root beer.
Fold one third of the whipped cream into the Keto Chow mixture to lighten it.
Fold another third of the whipped cream into the mixture, reserving the final third for topping the cups.
Divide the cookie crumbs among six dessert glasses or small bowls. Reserve two Tbsp. for garnishing.
Divide the root beer cream among the cups and top them with a dollop of whipped cream.
Sprinkle the remaining cookie crumbs over each cup to decorate.
Slice each strawberry into three circles. Stand a strawberry circle in the center of the whipped cream on each cup.
For best results, chill the cups for about 30 minutes before serving.
Cover any remaining cups and refrigerate for up to three days.

Notes

KETO CHOW NOTE: Use any keto cookie crumbs you want to, including any from our own recipe archive. Or use store bought; we used High Key Snickerdoodle Mini Cookies.

Nutrition Facts

Root Beer Float Dessert Cups

Serving Size

1 serving

Amount per Serving

Calories

276.1

% Daily Value*

Fat

26.2

Saturated Fat

15.7

Trans Fat

0.7

Polyunsaturated Fat

0.94

Monounsaturated Fat

5.42

Cholesterol

76.9

Sodium

193.6

Potassium

333.33

Carbohydrates

8.9

Fiber

1.9

Sugar

2.5

Sugar Alcohol

4.51

Net Carbs

2.44

Protein

7.4

Vitamin A

913.87

Vitamin C

26.66

Calcium

194.79

Iron

0.71

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-16T12:34:11-06:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: root beer, keto chow recipes, Chef Taffy Elrod, Root Beer Keto Chow, root beer dessert cups|0 Comments

Rosemary-Parmesan Crackers
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Rosemary-Parmesan Crackers

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Rosemary-Parmesan Crackers

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Rosemary-Parmesan Crackers

Savory, crisp, and fragrant with fresh rosemary, these crackers are a great accompaniment to cheeses, pates, dips, soups, and salads. They will be the star of your next charcuterie board.

Prep Time30

Cook Time20

Total Time50

Course: Snacks

Keyword: Chef Taffiny Elrod, Creamy Tomato Basil

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Chef Taffiny Elrod

Servings: crackers

Calories: 202.5kcal

Author: Taffiny Elrod

Ingredients

4 oz. cream cheese softened
1 serving Creamy Tomato Basil Keto Chow
2 Tbsp. olive oil
2 Tbsp. fresh rosemary minced
2/3 cup coconut flour (2 ounces)
1 1/2 cups grated parmesan cheese
2 Tbsp. heavy cream

Instructions

Whip the cream cheese in a large mixing bowl with an electric mixer until it is soft.
Add the Keto Chow, olive oil, and rosemary; beat until combined.
Add the coconut flour and cheese; beat until it starts to come together into a dough.
Add the heavy cream and beat again. It should form a stiff, slightly tacky dough.
Preheat the oven to 350℉.
Divide the dough in two and shape each half into a rectangular block.
Place one half of the dough between two pieces of parchment paper and roll the dough out into a large rectangle 1/8 inch thick. It doesn’t have to be perfect! You can trim the edges and use the trimmed pieces to repair any parts that are too thin.
Remove the parchment paper from the top. Use a large knife, pastry cutter, or pizza cutter to score the dough into 1 1/2" squares (or any shape you prefer).
Transfer the dough, still on the parchment paper to a large baking sheet. Use a fork to prick the center of each cracker to help them crisp while baking.
Repeat with the other half of the dough.
Bake on the center rack of the oven for about 20 minutes, rotating the trays halfway through baking. When the crackers are done, they will be brown around the outer edges and on the bottoms and just starting to brown lightly on the tops. If the crackers aren’t lightly browned, they won’t be crispy when they cool.
Transfer them to a cooling rack and allow to cool completely before breaking them apart along the scoring.
Store in an airtight container in a cool, dry place for up to three days. Store in the freezer for up to three months.

Nutrition Facts

Rosemary-Parmesan Crackers

Serving Size

5 crackers

Amount per Serving

Calories

202.5

% Daily Value*

Fat

14.2

Saturated Fat

7.9

Trans Fat

0.2

Polyunsaturated Fat

0.63

Monounsaturated Fat

4.99

Cholesterol

29.2

Sodium

507.5

Potassium

245.95

Carbohydrates

6.9

Fiber

3.5

Sugar

1.5

Sugar Alcohol

0.01

Net Carbs

3.36

Protein

11.9

Vitamin A

457.84

Vitamin C

12.62

Calcium

298.72

Iron

0.6

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-08T10:06:00-07:00December 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: creamy tomato basil keto chow, Chef Taffy Elrod, crackers, keto crackers, keto chow recipes|0 Comments

Pistachio White Chocolate Chunk Ice Cream
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Pistachio White Chocolate Chunk Ice Cream

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Pistachio White Chocolate Chunk Ice Cream

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Pistachio White Chocolate Chunk Ice Cream

Studded with delicious pistachios, combined with a silky smooth base, you’ll be hard pressed to find a more luxurious ice cream anywhere.

Prep Time30

FREEZE TIME4

Total Time4 30

Course: Desserts

Keyword: Chef Taffiny Elrod, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 301.4kcal

Author: Taffiny Elrod

Equipment

Blender, Ice Cream Maker

Ingredients

2 oz. shelled pistachios
2 oz. sugar-free white chocolate chips
3 oz. granulated allulose
1 cup unsweetened almond milk (8 oz)
2 servings Pistachio Keto Chow (or 2 scoops)
2 cups heavy cream (16 oz)
1/2 tsp. pistachio extract (optional)

Instructions

Toast the nuts by placing them in a dry skillet set over medium-low heat for about five minutes, or until they begin to look lightly browned and smell toasty. Keep a close eye on them as they can burn quickly. Then move them to a tray lined with parchment paper to cool.
Microwave the white chocolate chips in 15-second bursts, until melted enough to stir smooth.
Mix the toasted nuts into the white chocolate and spread the mixture onto your lined tray in one even layer. Place in the freezer to set.
Use a blender to mix the allulose, almond milk, and Keto Chow until the allulose is dissolved, and the Keto Chow is well incorporated.
Add the heavy cream and the pistachio extract if using; blend briefly until combined and frothy. If you blend too long, you will turn the cream into butter.
Transfer to your ice cream machine and churn according to the manufacturer's directions.
While the ice cream is churning, break the chocolate-covered nuts into individual pieces and add to the ice cream mixture. Some machines can mix in add-ins for you. If yours does not, fold them into the ice cream when you transfer it.
Transfer the ice cream to a container and freeze for at least four hours.
Keep in an airtight container in the freezer for up to two weeks for best results.

Nutrition Facts

Pistachio White Chocolate Chunk Ice Cream

Serving Size

1 serving

Amount per Serving

Calories

301.4

% Daily Value*

Fat

27.3

Saturated Fat

15.4

Trans Fat

0.7

Polyunsaturated Fat

2.02

Monounsaturated Fat

7.28

Cholesterol

70.2

Sodium

250.2

Potassium

539.5

Carbohydrates

Fiber

3.9

Sugar

13.1

Sugar Alcohol

13.94

Net Carbs

3.18

Protein

9.8

Vitamin A

1223.87

Vitamin C

30.75

Calcium

296.37

Iron

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-15T15:24:02-06:00July 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: ice cream, keto chow recipes, chef taffiny Elrod, pistachio, pistachio ice cream|4 Comments

Lemon Muffins
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Lemon Muffins

Recipes, Keto Chow Recipes

Lemon Muffins

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5 from 1 vote

Lemon Muffins

Prep Time5

Cook Time30

Total Time35

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: mini muffins

Calories: 62.6kcal

Author: Amanda

Ingredients

3 room temperature eggs
2 tbsp sour cream
2 tbsp melted butter, cooled
1/4 cup erythritol
1 tsp almond extract
1 cup almond flour
1 serving Lemon Meringue Keto Chow 46g (or 1 scoop)
2 tsp baking powder

OPTIONAL ADD INS (select one)

2 tsp poppy seeds
1/2 cup bluebberries

Instructions

Preheat the oven to 350 degrees.
Mix together eggs, sour cream, and butter. Add in sweetener and mix well.
Add in the rest of the ingredients and mix until creamy.
Add in poppyseeds or blueberries if desired.
Scoop into greased mini muffin tin or use silicone liners.
Bake at 350 degrees for 15 minutes.

Notes

Sarah’s notes:

Freeze-dried blueberries will help with controlling moisture in the muffins if you have those available.

Nutrition Facts

Lemon Muffins

Serving Size

1 mini muffin

Amount per Serving

Calories

62.6

% Daily Value*

Fat

Saturated Fat

1.3

Trans Fat

0.1

Polyunsaturated Fat

0.83

Monounsaturated Fat

2.45

Cholesterol

29.1

Sodium

100.7

Potassium

128.82

Carbohydrates

4.6

Fiber

Sugar

0.4

Sugar Alcohol

2.85

Net Carbs

0.81

Protein

3.4

Vitamin A

126.51

Vitamin C

6.01

Calcium

83.08

Iron

0.43

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-01T08:51:31-07:00July 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: lemon muffins, keto chow recipes, amanda balle, keto muffins, lemon meringue|1 Comment

Snickerdoodle Jam Dot Cookies
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Snickerdoodle Jam Dot Cookies

Recipes, Keto Chow Recipes

Snickerdoodle Jam Dot Cookies

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Snickerdoodle Jam Dot Cookies

Prep Time20

Cook Time15

Total Time35

Course: Desserts

Keyword: Chef Taffiny Elrod, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 180.3kcal

Author: Taffiny Elrod

Ingredients

5 oz walnuts
1 cup Snickerdoodle Keto Chow
1/3 cup coconut oil melted
1/3 cup sugar-free maple syrup
2 tbsp sugar-free jam divided

Instructions

Preheat oven to 350 F.
Line a cookie sheet with parchment paper or tin foil.
In the work bowl of the food processor, pulse the walnuts until they are coarsely ground.
Add the Keto Chow and pulse again until mixed.
Add the coconut oil and syrup and blend on low until it starts to form a dough.
Allow the dough to sit for 5 minutes to firm up and hold its shape.
Using a tablespoon divide the dough into 12 pieces. Roll each piece into a ball and place on the prepared cookie sheet.
Flatten the balls into rounds and make an indentation in the center of each one with your thumb.
Place ½ teaspoon of jam in each indentation.
Bake at 350 degrees for 15 minutes, or until they are beginning to brown on the bottom.
Allow to cool completely, store in an airtight container in the fridge for up to a week.

Notes

Each food processor will grind the walnuts to a different level of powder. The cookies still taste the same but may be a little harder to handle with not as smooth edges if the walnuts are not ground as small.

I flattened the cookie dough balls with a cup bottom.

Nutrition Facts

Snickerdoodle Jam Dot Cookies

Serving Size

1 cookie

Amount per Serving

Calories

180.3

% Daily Value*

Fat

13.2

Saturated Fat

5.2

Polyunsaturated Fat

5.67

Monounsaturated Fat

1.4

Cholesterol

7.4

Sodium

363.5

Potassium

703.33

Carbohydrates

6.7

Fiber

4.1

Sugar

0.6

Sugar Alcohol

1.27

Net Carbs

1.33

Protein

12.4

Vitamin A

412.8

Vitamin C

56.38

Calcium

299.13

Iron

1.06

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T14:54:51-07:00June 15th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipes, keto recipe, chef taffiny Elrod, Snickerdoodle Jam Dot Cookies, snickerdoodle|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

Saturated Fat

9.8

Trans Fat

0.6

Polyunsaturated Fat

0.72

Monounsaturated Fat

4.5

Cholesterol

81.4

Sodium

263.4

Potassium

301.15

Carbohydrates

7.6

Fiber

1.6

Sugar

0.8

Sugar Alcohol

Net Carbs

1.02

Protein

6.9

Vitamin A

516.73

Calcium

128.43

Iron

0.51

* 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

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