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Sesame Tea Cakes

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

Prep Time15

Cook Time10

Total Time25

Course: Desserts

Keyword: Chef Taffiny Elrod, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: cookie

Calories: 151.4kcal

Author: Taffiny Elrod

Ingredients

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

Instructions

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

Notes

*Mix well before measuring if the oil has separated.

Nutrition Facts

Sesame Tea Cakes

Serving Size

1 cookie

Amount per Serving

Calories

151.4

% Daily Value*

Fat

11.5

g

18

%

Saturated Fat

1.5

g

9

%

Polyunsaturated Fat

4.18

g

Monounsaturated Fat

5.28

g

Cholesterol

12.8

mg

4

%

Sodium

135.3

mg

6

%

Potassium

212.55

mg

6

%

Carbohydrates

9.7

g

3

%

Fiber

2.7

g

11

%

Sugar

0.4

g

0

%

Sugar Alcohol

3.33

g

Net Carbs

3.75

g

Protein

6.2

g

12

%

Vitamin A

26.33

IU

1

%

Vitamin C

8.82

mg

11

%

Calcium

123.98

mg

12

%

Iron

0.96

mg

5

%

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

Nutrition

Photos by Sarah DeYoung

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

Lemon Crinkle Cookies
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Lemon Crinkle Cookies

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Lemon Crinkle Cookies

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Lemon Crinkle Cookies

Prep Time10

Cook Time12

Total Time22

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 107.7kcal

Author: Lori Allred

Ingredients

1/4 cup butter
2 large eggs
1 tsp lemon extract
1/4 cup confectioners erythritol
1 scoop Lemon Meringue Keto Chow
1 tsp baking powder
1/2 cup almond flour

Lemon Glaze

1 tsp lemon juice
1 tbsp heavy whipping cream
1 1/2 tbsp powdered erythritol

Instructions

Preheat the oven to 350 degrees.
Add all ingredients to a food processor and blend until combined. Scoop onto a greased cookie sheet.
Bake at 350 degrees for 10-12 minutes.
Dust or glaze cookies.
Let cool for five minutes and dust with powdered erythritol.
To make the glaze, mix everything together with a fork and drizzle on cookies once they are completely cooled.

Nutrition Facts

Lemon Crinkle Cookies

Serving Size

1 cookie

Amount per Serving

Calories

107.7

% Daily Value*

Fat

9.1

g

14

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.02

g

Monounsaturated Fat

3.52

g

Cholesterol

52.4

mg

17

%

Sodium

183

mg

8

%

Potassium

211.8

mg

6

%

Carbohydrates

10.5

g

4

%

Fiber

1.3

g

5

%

Sugar

0.6

g

1

%

Sugar Alcohol

8.27

g

Net Carbs

0.92

g

Protein

5.1

g

10

%

Vitamin A

316.23

IU

6

%

Vitamin C

12.01

mg

15

%

Calcium

122.58

mg

12

%

Iron

38.32

mg

213

%

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-01T08:47:01-07:00December 13th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: amanda balle, lemon meringue, lemon cookies, keto cookies|0 Comments

Apple Pie Spice Snickerdoodles
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Apple Pie Spice Snickerdoodles

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Apple Pie Spice Snickerdoodles

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4 from 1 vote

Apple Pie Spice Snickerdoodles

Two fall favorites in one fun cookie. They’re apple, spice, and everything nice.

Prep Time20

Cook Time15

CHILL1

Total Time1 35

Course: Desserts

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 89.6kcal

Author: Taffiny Elrod

Ingredients

1 scoop Apple Pie Keto Chow
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp cream of tartar
4 oz (1 stick) butter softened
2 oz cream cheese softened
1/4 cup granulated erythritol
1/4 cup brown sugar style erythritol
1 tsp vanilla extract
2 large eggs
3 tbsp granulated erythritol
1 tsp apple pie spice
1 tsp ground cinnamon

Instructions

In a large mixing bowl cream butter and cream cheese with an electric mixer, whipping until light and fluffy.
Add the granulated and brown erythritols and beat until well combined, add the vanilla extract and mix, then add the eggs one at a time, beating after each addition, scraping down the bowl with a spatula to ensure everything is incorporated.
Add the dry ingredients to the bowl and mix until a slightly sticky dough has formed. Cover with plastic and chill for approximately 1 hour.
When ready to make the cookies preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
Mix three tablespoons erythritol with apple pie spice and cinnamon in a small bowl.
Scoop approximately two tablespoons of dough – I used a #40 ice cream scoop - and roll into a ball, then place it in the erythritol-spice mixture and roll to coat well.
Place on a prepared cookie sheet and flatten slightly, continue with the rest of the dough placing eight cookies on each tray.
Bake in the preheated oven 13-15 minutes until the edges are firm and the tops are slightly puffed.
Allow the cookies to cool at least ten minutes before removing them from the tray. Cool completely and store in an airtight container for up to three days.

Nutrition Facts

Apple Pie Spice Snickerdoodles

Serving Size

1 cookie

Amount per Serving

Calories

89.6

% Daily Value*

Fat

7.9

g

12

%

Saturated Fat

4.8

g

30

%

Trans Fat

0.3

g

Polyunsaturated Fat

0.36

g

Monounsaturated Fat

2.06

g

Cholesterol

42.9

mg

14

%

Sodium

174

mg

8

%

Potassium

136.18

mg

4

%

Carbohydrates

11.2

g

4

%

Fiber

1.1

g

5

%

Sugar

0.4

g

0

%

Sugar Alcohol

9.34

g

Net Carbs

0.83

g

Protein

3

g

6

%

Vitamin A

262.19

IU

5

%

Vitamin C

7.51

mg

9

%

Calcium

55.76

mg

6

%

Iron

0.26

mg

1

%

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

Nutrition

Photography by Sarah DeYoung

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By Taffiny Elrod|2021-02-01T13:42:10-07:00December 10th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: snickerdoodle cookies, keto recipe, keto cookies, Chef Taffy Elrod, apple pie keto chow, apple keto chow|1 Comment

Festive Eggnog Biscotti
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Festive Eggnog Biscotti

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Festive Eggnog Biscotti

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Festive Eggnog Biscotti

These crispy, festive eggnog biscotti dipped in white chocolate are great for dunking in a cup of coffee, tea, or hot chocolate while you wrap gifts or snuggle up by the fireplace.

Prep Time30

Cook Time40

Total Time1 10

Course: Desserts

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings: biscotti

Calories: 138.9kcal

Author: Taffiny Elrod

Ingredients

1 scoop Eggnog Keto Chow
1/2 cup almond flour
1/3 cup granulated erythritol
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking soda
2 large eggs
1/4 cup melted butter
1/2 tsp pure vanilla extract
2 tbsp toastedd, slivered almonds
6 oz sugar-free white chocolate
sugar-free sprinkles, toasted almonds to decorate

Instructions

Preheat oven to 325F
Line a cookie sheet with parchment paper.
In a large mixing bowl whisk together the keto chow, almond flour, erythritol, cinnamon, nutmeg, and baking soda.
In a separate bowl whisk together the eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir to combine, stir in the almonds.
Shape the dough into a loaf approximately 8 inches long and 5 inches wide.
Place the loaf on the prepared tray and bake until golden around the edges and firm to the touch, but still slightly soft in the center, about 30 minutes.
Remove from the oven and cool until firm enough to slice, about 15 minutes. If it begins to crumble when you slice it, allow it to cool a few more minutes.
Slice into 1/2-inch-thick pieces.
Lower oven temperature to 250F
Arrange the sliced cookies on the cookie sheet and return to the oven to bake again until they are dry and crisp, about another 20 minutes.
Remove from the oven and cool completely, they will continue to crisp as they cool.
When they are completely cool, melt the white chocolate and dip one side of the biscotti in the chocolate, then decorate with sprinkles and nuts, place in the freezer for 10 minutes to set the chocolate.
Store in an airtight container in a cool, dry place.

Nutrition Facts

Festive Eggnog Biscotti

Serving Size

1 biscotti

Amount per Serving

Calories

138.9

% Daily Value*

Fat

12

g

18

%

Saturated Fat

5.3

g

33

%

Trans Fat

0.2

g

Polyunsaturated Fat

0.99

g

Monounsaturated Fat

3.16

g

Cholesterol

42.8

mg

14

%

Sodium

139.3

mg

6

%

Potassium

188.24

mg

5

%

Carbohydrates

17.5

g

6

%

Fiber

4.1

g

17

%

Sugar

0.4

g

0

%

Sugar Alcohol

12.7

g

Net Carbs

0.74

g

Protein

4.5

g

9

%

Vitamin A

181.4

IU

4

%

Vitamin C

11.4

mg

14

%

Calcium

88.89

mg

9

%

Iron

0.47

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-08T10:18:37-07:00December 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cookies, eggnog keto chow, keto treats, Chef Taffy Elrod, Eggnog Biscotti|0 Comments

Chocolate Mint Crackle Cookies
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Chocolate Mint Crackle Cookies

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Chocolate Mint Crackle Cookies

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5 from 1 vote

Chocolate Mint Crackle Cookies

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

Prep Time30

Cook Time15

CHILL TIME2

Total Time2 45

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 61.6kcal

Author: Taffiny Elrod

Ingredients

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

Instructions

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

Nutrition Facts

Chocolate Mint Crackle Cookies

Serving Size

1 cookie

Amount per Serving

Calories

61.6

% Daily Value*

Fat

3.4

g

5

%

Saturated Fat

1.9

g

12

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.13

g

Monounsaturated Fat

0.67

g

Cholesterol

23

mg

8

%

Sodium

208.7

mg

9

%

Potassium

350.89

mg

10

%

Carbohydrates

17.8

g

6

%

Fiber

2.3

g

10

%

Sugar Alcohol

14.92

g

Net Carbs

0.53

g

Protein

5.9

g

12

%

Vitamin A

125.67

IU

3

%

Vitamin C

26.57

mg

32

%

Calcium

152.2

mg

15

%

Iron

0.56

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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

Pumpkin Cream Cheese Cookies
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Pumpkin Cream Cheese Cookies

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Pumpkin Cream Cheese Cookies

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4.67 from 3 votes

Pumpkin Cream Cheese Cookies

Pumpkin and cream cheese are best friends—these soft and spicy cookies are proof!

Prep Time15

Cook Time15

Total Time30

Course: Desserts

Keyword: Amanda Balle, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Servings: cookie

Calories: 59.5kcal

Author: Amanda

Ingredients

1/2 cup canned pumpkin
1 egg
1/4 cup granular erythritol
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1 tsp. cinnamon (plus extra for optional dusting)
1/4 tsp. pumpkin spice (plus extra for optional dusting)
2 Tbsp. coconut flour
1 Tbsp. baking powder

CREAM CHEESE FROSTING

2 oz. cream cheese
2 Tbsp. butter
2 Tbsp. confectioner's erythritol

Instructions

Preheat oven to 350℉ and grease a or line a baking sheet.
Cream together pumpkin, egg, and sweetener.
Add in the Keto Chow, cinnamon, pumpkin spice, coconut flour, and baking powder. Mix well.
Form twelve dough balls, each approximately two Tbsp. of cookie dough, and place on prepared baking sheet. Use a spoon to make a divot on the top of each one.
Bake for 15 minutes. Cool for five minutes before frosting.
To make the frosting, add the cream cheese, butter, and erythritol to a glass bowl and soften in the microwave for 15-20 seconds. If the ingredients are still too stiff, microwave again in 10-second intervals until softened. Stir with fork until smooth.
Pipe onto each cookie (you can do this while still warm). Dust with cinnamon or pumpkin spice if desired.
Store in an airtight container in the refrigerator for up to three days.

Nutrition Facts

Pumpkin Cream Cheese Cookies

Serving Size

1 cookie

Amount per Serving

Calories

59.5

% Daily Value*

Fat

4.2

g

6

%

Saturated Fat

2.5

g

16

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.2

g

Monounsaturated Fat

1.07

g

Cholesterol

24.5

mg

8

%

Sodium

231.2

mg

10

%

Potassium

168.42

mg

5

%

Carbohydrates

9.5

g

3

%

Fiber

1.4

g

6

%

Sugar

0.7

g

1

%

Sugar Alcohol

6.51

g

Net Carbs

1.53

g

Protein

3.2

g

6

%

Vitamin A

1739.38

IU

35

%

Vitamin C

11.88

mg

14

%

Calcium

141.57

mg

14

%

Iron

0.55

mg

3

%

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

Nutrition

Photography by Sarah DeYoung

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By Amanda|2021-02-03T08:19:13-07:00September 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: pumpkin cookies, keto cookies, pumpkin spice keto chow, amanda balle, amandaeatsketo|7 Comments

Root Beer Float Frozen Whoopie Pies
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Root Beer Float Frozen Whoopie Pies

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Root Beer Float Frozen Whoopie Pies

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Root Beer Float Frozen Whoopie Pies

Prep Time20

Cook Time10

FREEZER TIME6

Total Time6 30

Course: Desserts

Keyword: Amanda Balle, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings: sandwiches

Calories: 180.9kcal

Author: Amanda

Ingredients

COOKIES

1/4 cup unsalted butter softened
1/4 cup granulated sweetener
2 eggs room temperature
1 tsp baking soda
1 serving Root Beer Float Keto Chow (or 1 scoop)

FILLING

1/2 cup heavy cream
2 tbsp confectioners sweetener
1 tsp vanilla

Instructions

Preheat the oven to 350 degrees.
With a mixer, cream butter and sweetener together on medium speed and then add eggs. Mix until combined.
Add baking soda and Keto Chow and on medium speed, mix until creamy.
Scoop one tablespoon balls onto a greased baking sheet, leaving an inch between.
Bake at 350 degrees for 10-12 minutes. Pull out of the oven and cool for 5 minutes and then place the pan of cookies in the freezer for 20 minutes.
While cookies are cooling, add filling ingredients to a mixing bowl and whip on high speed until stiff peaks form.
Pipe filling into cooled cookies and place another cookie on top to make a sandwich.
Cover with plastic wrap and place in the freezer for at least 6 hours.

Nutrition Facts

Root Beer Float Frozen Whoopie Pies

Serving Size

68 grams

Amount per Serving

Calories

180.9

% Daily Value*

Fat

16.43

g

25

%

Saturated Fat

9.82

g

61

%

Trans Fat

0.56

g

Polyunsaturated Fat

0.8

g

Monounsaturated Fat

4.62

g

Cholesterol

100.45

mg

33

%

Sodium

376.75

mg

16

%

Potassium

303.83

mg

9

%

Carbohydrates

16.5

g

6

%

Fiber

1.15

g

5

%

Sugar

0.91

g

1

%

Sugar Alcohol

14.45

g

Net Carbs

0.91

g

Protein

6.77

g

14

%

Vitamin A

642.68

IU

13

%

Vitamin C

22.9

mg

28

%

Calcium

136.11

mg

14

%

Iron

0.48

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-02T12:49:04-07:00July 29th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, root beer float, keto cookies, amanda balle, root beer float keto chow, ice cream sandwiches|2 Comments

Pistachio Slice and Bake Cookies
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Pistachio Slice and Bake Cookies

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Pistachio Slice and Bake Cookies

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Pistachio Slice and Bake Cookies

Prep Time30

Cook Time15

Refrigeration Time2

Total Time2 45

Course: Desserts

Keyword: Amanda Balle, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 97.2kcal

Author: Amanda

Ingredients

1/3 cup lightly salted pistachios 50g
1/2 cup softened unsalted butter
1/4 cup granulated erythritol
1 egg
1 serving Pistachio Keto Chow (or 1 scoop)
1/2 cup fine almond flour

Instructions

Soak pistachios in water for 20 minutes.
Combine butter, sweetener and egg with mixer on low speed. Add keto chow and almond flour and mix until well combined.
Blot dry pistachios with a paper towel and add into batter. Mix thoroughly.
Scoop onto plastic wrap and form into a cylinder with your hands and the wrap. Finish wrapping and refrigerate for at least two hours or even overnight.
Preheat oven to 350 degrees.
Remove plastic wrap and slice into 16 by cutting in half and those halves in half again until you have 16 slices. Place sliced cookies onto parchment paper on a cookie sheet.
Bake at 350 degrees for 15 minutes. Allow to cool.
You can leave as is or if you want to get fancy you can dip the ends in chocolate and add crushed pistachios or coarse sea salt.*

Notes

*For some festive Halloween fun, turn these cookies into little Frankensteins! Once the cookies are cooled, melt dark chocolate in 20-second intervals, stirring in between so it doesn't seize. Place in a piping bag and decorate with hair, facial features, and stitches as desired. White chocolate may be used with the same melting method to add other details.

Nutrition Facts

Pistachio Slice and Bake Cookies

Serving Size

1 cookie

Amount per Serving

Calories

97.2

% Daily Value*

Fat

9

g

14

%

Saturated Fat

4

g

25

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.04

g

Monounsaturated Fat

3.48

g

Cholesterol

26.3

mg

9

%

Sodium

57.8

mg

3

%

Potassium

153.05

mg

4

%

Carbohydrates

5.4

g

2

%

Fiber

1.1

g

5

%

Sugar

0.4

g

0

%

Sugar Alcohol

3.55

g

Net Carbs

0.8

g

Protein

3.3

g

7

%

Vitamin A

267.39

IU

5

%

Vitamin C

7.64

mg

9

%

Calcium

60.8

mg

6

%

Iron

0.39

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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For some festive Halloween fun, turn these cookies into little Frankensteins! Once the cookies are cooled, melt dark chocolate in 20-second intervals, stirring in between so it doesn’t seize. Place in a piping bag and decorate with hair, facial features, and stitches as desired. White chocolate may be used with the same melting method to add other details.

Frankenstein-pistachio-slice-and-bake-cookies—white-12

Frankenstein-pistachio-slice-and-bake-cookies—white-19

Frankenstein-pistachio-slice-and-bake-cookies—white-29

By Amanda|2021-09-20T13:34:01-06:00July 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: amanda balle, pistachio, pistachio recipes, keto cookies|0 Comments

Vanilla Wafers
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Vanilla Wafers

Keto Chow Recipes, Recipes

Vanilla Wafers

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Vanilla Wafers

Prep Time10

Cook Time15

Total Time25

Course: Desserts, Snacks

Keyword: Amanda Balle, cookie, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Amanda Balle

Servings: Cookies

Calories: 9.2kcal

Author: Amanda

Ingredients

2 large egg whites
2 tsp pure vanilla extract
1/4 cup confectioners erythritol
1 serving Vanilla Keto Chow (or 1 scoop)

Instructions

Preheat the oven to 350 degrees.
With an electric or stand mixer on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
Add in the confectioners sweetener and keto chow and then fold mixture with spoon or rubber spatula until it’s nice and creamy. It will limp together at first, just keep stirring. It will reduce down a lot by folding which is ok.
Add to piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes.
Allow cookies to cool for at least 30 minutes. They will harden as they cool.

Higher Altitude Instructions:

With an electric or stand mixer with whisk attachment on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
While the mixer is still whipping on high, add in the confectioners sweetener a little bit at a time and mix thoroughly between additions. Using the same method, add keto chow a bit at a time. The mixture will reduce down some, but let it keep whipping on high until fully mixed. Make sure to continue whipping while adding sweetener and keto chow. Only stop to scrape the sides once or twice.
Add to a piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15-20 minutes. Cookies should be golden brown and puffed.
For a crisper cookie, lightly oil a foil lined cookie sheet and pipe cookies onto the foil.

Nutrition Facts

Vanilla Wafers

Serving Size

1 cookie

Amount per Serving

Calories

9.2

% Daily Value*

Polyunsaturated Fat

0.01

g

Monounsaturated Fat

0.01

g

Cholesterol

0.1

mg

0

%

Sodium

50

mg

2

%

Potassium

87.49

mg

2

%

Carbohydrates

3.4

g

1

%

Fiber

0.32

g

1

%

Sugar

3

g

3

%

Sugar Alcohol

3

g

Net Carbs

0.11

g

Protein

1.7

g

3

%

Calcium

26.63

mg

3

%

Iron

0.1

mg

1

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-03T08:53:20-07:00July 14th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: cookie, Vanilla, keto cookies, amanda balle, vanilla keto chow, vanilla wafers, keto recipes|2 Comments

Chocolate Mint Chocolate Chip Cookies
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Chocolate Mint Chocolate Chip Cookies

Recipes, Keto Chow Recipes

Chocolate Mint Chocolate Chip Cookies

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5 from 1 vote

Chocolate Mint Chocolate Chip Cookies

Prep Time10

Cook Time12

Total Time22

Course: Desserts

Keyword: Chocolate Mint, cookie, sarah deyoung

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Sarah DeYoung

Servings: cookies

Calories: 86.3kcal

Author: Lori Allred

Ingredients

1/2 cup unsalted butter partially melted
2 large eggs
1/4 cup granulated erythritol
1/4 cup sour cream
1 tsp mint extract
1 cup Chocolate Mint Keto Chow
2 tbsp coconut flour
1 tsp baking soda
1/2 cup sugar free chocolate chips

Instructions

Preheat oven to 350 degrees.
Blend butter, eggs, and erythritol, mixing well. Add sour cream and mint extract.
Mix in baking soda, coconut flour, and Keto Chow, starting on a low speed to not make a mess with the dry ingredients.
Mix in chocolate chips. This is best done by hand so you don't break them up.
Use a large cookie scoop to shape cookies and place them on a greased baking sheet or silicone mat/parchment paper.
Bake for 12-14 minutes until the edges are barely golden brown.

Nutrition Facts

Chocolate Mint Chocolate Chip Cookies

Serving Size

1 cookie

Amount per Serving

Calories

86.3

% Daily Value*

Fat

7.5

g

12

%

Saturated Fat

4.6

g

29

%

Trans Fat

0.21

g

Polyunsaturated Fat

0.2

g

Monounsaturated Fat

1.66

g

Cholesterol

33.1

mg

11

%

Sodium

114.8

mg

5

%

Potassium

118.06

mg

3

%

Carbohydrates

7.2

g

2

%

Fiber

2.5

g

10

%

Sugar

0.2

g

0

%

Sugar Alcohol

3.97

g

Net Carbs

0.75

g

Protein

2.5

g

5

%

Vitamin A

192.04

IU

4

%

Vitamin C

6.86

mg

8

%

Calcium

46.81

mg

5

%

Iron

0.3

mg

2

%

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

Nutrition

Photography by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T15:55:50-07:00May 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: cookie, sarah deyoung, mint chocolate, chocolate mint, keto cookies, chocolate mint keto chow|4 Comments