keto dessert

Baked S’mores

Baked S’mores

Gooey homemade goodness without the campfire.
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Desserts
Keyword: Amanda Balle, S'mores
Keto Chow Flavor: S'mores
Recipe Creator: Amanda Balle
Servings: 1 2"x2.6" piece
Calories: 132.1kcal
Author: Amanda

Ingredients

COOKIES

GANACHE

  • 1/2 cup heavy whipping cream
  • 1 cup sugar-free milk chocolate chips

MARSHMALLOW FLUFF

Instructions

  • Preheat oven to 350°F and line an 8x8 pan with greased parchment paper, leaving extra hanging over the side to act as handles later.
  • To make the cookies, melt butter and add the brown erythritol, baking soda, cinnamon, and Keto Chow. Stir well.
  • Smooth the mixture into the prepared pan and bake for 10-15 minutes, or until golden brown.
  • To make the ganache, heat the heavy cream for one minute in the microwave. Add the chocolate chips and let sit for one minute and then stir until thick, smooth, and creamy.
  • Once the cookies have cooled for five minutes, spread the ganache evenly on top and let set in the refrigerator for 30 minutes.
  • While the ganache is setting, make the marshmallow fluff. Whip the egg whites, cream of tartar, and vanilla on high speed with a mixer until stiff peaks form. Continue to whip the mixture, adding in 1/3 of the allulose at a time, waiting 30 seconds between each addition. After all allulose has been added, whip for another couple of minutes.
  • Top the s’mores with the marshmallow fluff once the ganache has cooled. Broil for one minute in the oven. It browns fast so watch it closely!
  • Refrigerate for at least another 30 minutes before serving.
Nutrition Facts
Baked S’mores
Serving Size
 
1 piece
Amount per Serving
Calories
132.1
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7.2
g
45
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
0.54
g
Monounsaturated Fat
 
3.1
g
Cholesterol
 
70.2
mg
23
%
Sodium
 
195.9
mg
9
%
Potassium
 
222.14
mg
6
%
Carbohydrates
 
11.8
g
4
%
Fiber
 
1.6
g
7
%
Sugar
 
0.2
g
0
%
Sugar Alcohol
 
9.72
g
Net Carbs
 
0.45
g
Protein
 
4.8
g
10
%
Vitamin A
 
495.4
IU
10
%
Vitamin C
 
13.33
mg
16
%
Calcium
 
94.94
mg
9
%
Iron
 
0.46
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1piece | Calories: 132.1kcal | Carbohydrates: 11.8g | Protein: 4.8g | Fat: 12g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.54g | Monounsaturated Fat: 3.1g | Trans Fat: 0.4g | Cholesterol: 70.2mg | Sodium: 195.9mg | Potassium: 222.14mg | Fiber: 1.6g | Sugar: 0.2g | Vitamin A: 495.4IU | Vitamin C: 13.33mg | Calcium: 94.94mg | Iron: 0.46mg | Sugar Alcohol: 9.72g | Net Carbs: 0.45g

Photos by Sarah DeYoung

Banana Blondies with Chocolate Chips

Banana Blondies with Chocolate Chips

A one-bowl wonder that comes together with ease.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Desserts
Keyword: Banana, Chef Taffiny Elrod
Keto Chow Flavor: Banana
Recipe Creator: Chef Taffiny Elrod
Servings: 16 2x2" squares
Calories: 105.4kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Set a rack to the center of the oven and preheat to 350℉. Oil an 8 x 8 baking pan and line with parchment paper. Allow the parchment paper to hang over two opposite sides of the pan to make handles for lifting the baked blondies out of the pan.
  • In a large bowl, mix the melted butter, brown erythritol, allulose, egg, and vanilla extract.
  • Stir in the almond flour, Keto Chow, and baking powder.
  • Mix in the chocolate chips.
  • Spread the batter into the prepared pan and bake for about 20 minutes until the edges begin to look browned.
  • Allow the blondies to cool 15 minutes before using the parchment paper handles to remove from the pan. They will be soft but will firm as they cool.
  • Once cooled, cut blondies into 16 pieces. Store in an airtight container for up to a week in the refrigerator or three months in the freezer.

Notes

Yield: 16 servings 
Serving: 2x2” square
Nutrition Facts
Banana Blondies with Chocolate Chips
Serving Size
 
1 square
Amount per Serving
Calories
105.4
% Daily Value*
Fat
 
9.4
g
14
%
Saturated Fat
 
4.8
g
30
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.69
g
Monounsaturated Fat
 
2.92
g
Cholesterol
 
28.6
mg
10
%
Sodium
 
76.9
mg
3
%
Potassium
 
157.99
mg
5
%
Carbohydrates
 
13.3
g
4
%
Fiber
 
2.3
g
10
%
Sugar
 
0.4
g
0
%
Sugar Alcohol
 
10.26
g
Net Carbs
 
0.8
g
Protein
 
3.2
g
6
%
Vitamin A
 
294.22
IU
6
%
Vitamin C
 
7.5
mg
9
%
Calcium
 
73.64
mg
7
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1square | Calories: 105.4kcal | Carbohydrates: 13.3g | Protein: 3.2g | Fat: 9.4g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.69g | Monounsaturated Fat: 2.92g | Trans Fat: 0.2g | Cholesterol: 28.6mg | Sodium: 76.9mg | Potassium: 157.99mg | Fiber: 2.3g | Sugar: 0.4g | Vitamin A: 294.22IU | Vitamin C: 7.5mg | Calcium: 73.64mg | Iron: 0.5mg | Sugar Alcohol: 10.26g | Net Carbs: 0.8g

Photos by Sarah DeYoung

Key Lime Pie

Key Lime Pie

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Desserts
Keyword: Amanda Balle, Key Lime
Keto Chow Flavor: Key Lime
Recipe Creator: Amanda Balle
Servings: 8 slices
Calories: 302.3kcal
Author: Amanda

Ingredients

CRUST

FILLING

  • 1 cup heavy whipping cream
  • 1/3 cup confectioners erythritol
  • 1/3 cup sour cream
  • 1/4 cup lime juice (about 2 large limes)
  • 1 Tbsp. lime zest
  • 1 serving Key Lime Keto Chow
  • 2 large egg yolks

Instructions

  • Preheat oven to 350°F and grease a 9-inch pie dish.
  • Toast almond flour in a shallow skillet over medium heat until it’s golden in color. Stir frequently so it doesn’t burn. It should only take a couple of minutes.
  • In a medium bowl add toasted almond flour and stir in sweeteners. Add the melted butter and mix until well combined.
  • Press the mixture into the greased pie dish, going up the sides to make a complete crust.
  • Bake at 350° F for 10 minutes. You may add filling while it’s still hot.
  • While the crust bakes, use a mixer to whip together the heavy whipping cream and sweetener on high speed until stiff peaks form.
  • Zest limes and then juice them.
  • Add sour cream, lime juice and zest, Key Lime Keto Chow, and egg yolks to the whipped cream and mix until combined.
  • Pour the key lime filling into the baked pie crust, sprinkling on more zest if desired. Bake at 350°F for 20 minutes.
  • Remove pie and let cool for at least 30 minutes and then refrigerate for at least 6 hours but preferably overnight. When ready to serve, add whipped cream to top, if desired.
Nutrition Facts
Key Lime Pie
Serving Size
 
1 serving
Amount per Serving
Calories
302.3
% Daily Value*
Fat
 
28.3
g
44
%
Saturated Fat
 
12.5
g
78
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
3.05
g
Monounsaturated Fat
 
10.88
g
Cholesterol
 
101
mg
34
%
Sodium
 
122.7
mg
5
%
Potassium
 
378.03
mg
11
%
Carbohydrates
 
29.9
g
10
%
Fiber
 
2.9
g
12
%
Sugar
 
2.2
g
2
%
Sugar Alcohol
 
23.47
g
Net Carbs
 
3.62
g
Protein
 
8.8
g
18
%
Vitamin A
 
846.95
IU
17
%
Vitamin C
 
18.5
mg
22
%
Calcium
 
174.68
mg
17
%
Iron
 
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 302.3kcal | Carbohydrates: 29.9g | Protein: 8.8g | Fat: 28.3g | Saturated Fat: 12.5g | Polyunsaturated Fat: 3.05g | Monounsaturated Fat: 10.88g | Trans Fat: 0.7g | Cholesterol: 101mg | Sodium: 122.7mg | Potassium: 378.03mg | Fiber: 2.9g | Sugar: 2.2g | Vitamin A: 846.95IU | Vitamin C: 18.5mg | Calcium: 174.68mg | Iron: 1.06mg | Sugar Alcohol: 23.47g | Net Carbs: 3.62g

Photos by Sarah DeYoung

By |2021-04-14T09:23:43-06:00April 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |4 Comments

Mixed Berry Milkshake

Mixed Berry Milkshake

For those days when nothing but a milkshake will do.
Prep Time10 minutes
Chill Time30 minutes
Total Time40 minutes
Course: Drinks
Keyword: Chef Taffiny Elrod, Strawberry
Keto Chow Flavor: Strawberry
Recipe Creator: Chef Taffiny Elrod
Servings: 1 shake
Calories: 285.5kcal
Author: Taffiny Elrod

Ingredients

  • 1 cup unsweetened almond milk
  • 1/2 cup room temperature water
  • 1 serving Strawberry Keto Chow
  • 2 oz. frozen mixed berries (approx. 1/2 cup)
  • 1 scoop keto-friendly vanilla ice cream (approx. 1/3 cup)
  • 4-6 ice cubes (optional)
  • whipped cream for garnish (optional)

Instructions

  • Mix the almond milk, water, and Keto Chow until all powder is dissolved; refrigerate at least 30 minutes, or overnight for best flavor.
  • Blend the prepared Keto Chow with the frozen berries until smooth.
  • Add the ice cream and blend briefly to incorporate it into the shake. Add ice cubes for a thicker shake if desired.
  • Pour the shake into a tall glass; top with whipped cream and serve immediately.
Nutrition Facts
Mixed Berry Milkshake
Serving Size
 
1 serving
Amount per Serving
Calories
285.5
% Daily Value*
Fat
 
12.3
g
19
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.58
g
Monounsaturated Fat
 
1.42
g
Cholesterol
 
59.5
mg
20
%
Sodium
 
1060.3
mg
46
%
Potassium
 
1718.8
mg
49
%
Carbohydrates
 
23.7
g
8
%
Fiber
 
8.5
g
35
%
Sugar
 
7.6
g
8
%
Sugar Alcohol
 
4.51
g
Net Carbs
 
10.68
g
Protein
 
28.6
g
57
%
Vitamin A
 
310.67
IU
6
%
Vitamin C
 
125.4
mg
152
%
Calcium
 
1226.14
mg
123
%
Iron
 
3.24
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 285.5kcal | Carbohydrates: 23.7g | Protein: 28.6g | Fat: 12.3g | Saturated Fat: 6g | Polyunsaturated Fat: 0.58g | Monounsaturated Fat: 1.42g | Trans Fat: 0.3g | Cholesterol: 59.5mg | Sodium: 1060.3mg | Potassium: 1718.8mg | Fiber: 8.5g | Sugar: 7.6g | Vitamin A: 310.67IU | Vitamin C: 125.4mg | Calcium: 1226.14mg | Iron: 3.24mg | Sugar Alcohol: 4.51g | Net Carbs: 10.68g

Photos by Sarah DeYoung

By |2021-04-08T00:21:44-06:00April 8th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments

Chocolate Orange Mousse

Chocolate Orange Mousse

A light and luscious mousse that is simple and delicious enough to suit any occasion.
Prep Time20 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 1 1/2 cup serving (approx)
Calories: 469.6kcal
Author: Taffiny Elrod

Ingredients

  • 1 3/4 cups heavy cream, divided (14 fl. oz.)
  • 1/2 cup sugar-free milk chocolate chips
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. finely grated orange zest or 1-2 drops orange oil
  • 1 serving Orange Cream Keto Chow
  • whipped cream & chocolate chips for garnish optional

Instructions

  • Place 1/4 cup of the heavy cream and all the chocolate chips in a bowl and microwave in 30-second bursts, stirring between each interval until the chocolate is completely melted. Stir until glossy and smooth. Set aside to cool to room temperature.
  • In a large mixing bowl, beat the remaining heavy cream with an electric mixer on high speed until soft peaks form.
  • Add the vanilla extract and orange zest, then sprinkle the Keto Chow over the whipped cream and beat on medium speed until fluffy and stiff.
  • Add the cooled chocolate mixture to the bowl and beat on medium speed until combined.
  • Spoon the mousse into four dessert dishes, cover with plastic wrap, and refrigerate at least one hour. Serve garnished with whipped cream and a sprinkling of chocolate chips if desired. Keep refrigerated for up to three days
Nutrition Facts
Chocolate Orange Mousse
Serving Size
 
1 serving
Amount per Serving
Calories
469.6
% Daily Value*
Fat
 
43.7
g
67
%
Saturated Fat
 
27.8
g
174
%
Trans Fat
 
1.3
g
Polyunsaturated Fat
 
1.63
g
Monounsaturated Fat
 
9.48
g
Cholesterol
 
126
mg
42
%
Sodium
 
259.1
mg
11
%
Potassium
 
618.28
mg
18
%
Carbohydrates
 
17
g
6
%
Fiber
 
7.8
g
33
%
Sugar
 
4
g
4
%
Sugar Alcohol
 
4.56
g
Net Carbs
 
4.62
g
Protein
 
10.9
g
22
%
Vitamin A
 
1684.61
IU
34
%
Vitamin C
 
1.3
mg
2
%
Calcium
 
274.96
mg
27
%
Iron
 
1.29
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 469.6kcal | Carbohydrates: 17g | Protein: 10.9g | Fat: 43.7g | Saturated Fat: 27.8g | Polyunsaturated Fat: 1.63g | Monounsaturated Fat: 9.48g | Trans Fat: 1.3g | Cholesterol: 126mg | Sodium: 259.1mg | Potassium: 618.28mg | Fiber: 7.8g | Sugar: 4g | Vitamin A: 1684.61IU | Vitamin C: 1.3mg | Calcium: 274.96mg | Iron: 1.29mg | Sugar Alcohol: 4.56g | Net Carbs: 4.62g

Photos by Sarah DeYoung

Lemon Chiffon Mousse & Berry Cups

Lemon Chiffon Mousse & Berry Cups

This light and cheery dish is the perfect make-ahead spring treat.
Prep Time30 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, lemon meringue keto chow
Keto Chow Flavor: Lemon Meringue
Recipe Creator: Chef Taffiny Elrod
Servings: 4 1/2 cup servings
Calories: 266.3kcal
Author: Taffiny Elrod

Ingredients

  • 2 egg whites
  • 2 Tbsp. powdered erythritol, divided
  • 1 cup heavy cream
  • 1 serving Lemon Meringue Keto Chow
  • 1/2 cup unsweetened macadamia milk or almond milk
  • zest and juice of 1 lemon or 1/2 tsp. lemon extract
  • 1 cup mixed berries, washed and dried, plus extra for garnish
  • fresh mint leaves for garnish

Instructions

  • Beat egg whites with one Tbsp. erythritol with an electric mixer until stiff peaks form.
  • In a separate mixing bowl, beat the heavy cream with remaining Tbsp. erythritol until soft peaks form. Set aside 4 Tbsp. of this whipped cream to decorate the finished mousse cups.
  • In another large mixing bowl, mix the Keto Chow into the milk, then mix in the lemon zest and lemon juice.
  • Fold 1/3 of the remaining whipped cream into the Keto Chow mixture to lighten it. Then fold in the rest of the whipped cream.
  • Fold in the egg whites in two parts. The mousse should be light and fluffy. It’s okay if you still see white streaks.
  • Place a quarter of the berries into each serving dish and add the lemon mousse. Top each one with the reserved whipped cream.
  • Garnish with berries and mint leaves if desired.
  • Cover loosely, and chill at least one hour for best flavor and texture.
  • These will keep tightly covered in the fridge for up to three days but are at their best within 24 hours.
Nutrition Facts
Lemon Chiffon Mousse & Berry Cups
Serving Size
 
1 serving
Amount per Serving
Calories
266.3
% Daily Value*
Fat
 
22.1
g
34
%
Saturated Fat
 
13.8
g
86
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
1.09
g
Monounsaturated Fat
 
5.61
g
Cholesterol
 
70.2
mg
23
%
Sodium
 
278.7
mg
12
%
Potassium
 
551.95
mg
16
%
Carbohydrates
 
16.4
g
5
%
Fiber
 
3.3
g
14
%
Sugar
 
4.8
g
5
%
Sugar Alcohol
 
7.54
g
Net Carbs
 
5.58
g
Protein
 
10.6
g
21
%
Vitamin A
 
1154.3
IU
23
%
Vitamin C
 
47.32
mg
57
%
Calcium
 
290.81
mg
29
%
Iron
 
0.91
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 266.3kcal | Carbohydrates: 16.4g | Protein: 10.6g | Fat: 22.1g | Saturated Fat: 13.8g | Polyunsaturated Fat: 1.09g | Monounsaturated Fat: 5.61g | Trans Fat: 0.7g | Cholesterol: 70.2mg | Sodium: 278.7mg | Potassium: 551.95mg | Fiber: 3.3g | Sugar: 4.8g | Vitamin A: 1154.3IU | Vitamin C: 47.32mg | Calcium: 290.81mg | Iron: 0.91mg | Sugar Alcohol: 7.54g | Net Carbs: 5.58g

Photos by Sarah DeYoung

Chocolate Toffee Pudding Cake

Chocolate Toffee Pudding Cake

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Desserts
Keyword: Amanda Balle, Chocolate Toffee
Keto Chow Flavor: Chocolate Toffee
Recipe Creator: Amanda Balle
Servings: 4 mini cakes
Calories: 42kcal
Author: Amanda

Ingredients

CAKE:

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

Serving: 1serving | Calories: 42kcal | Carbohydrates: 39.7g | Protein: 14.9g | Fat: 51.6g | Saturated Fat: 30.7g | Polyunsaturated Fat: 2.46g | Monounsaturated Fat: 14.72g | Trans Fat: 1.8g | Cholesterol: 316.1mg | Sodium: 297.8mg | Potassium: 622.54mg | Fiber: 3.5g | Sugar: 1.9g | Vitamin A: 1760.97IU | Vitamin C: 34.3mg | Calcium: 228.47mg | Iron: 1.1mg | Sugar Alcohol: 33.29g | Net Carbs: 2.9g

Photos by Sarah DeYoung

Creamy Mocha Panna Cotta

Creamy Mocha Panna Cotta

Panna cotta is a creamy dessert that feels elegant and luxurious but is easy to make. The chocolate almond milk enhances this recipe, but plain almond milk works just as well. Chocolate stevia is another way to add more chocolate flavor.
Prep Time20 minutes
Chilling Time8 hours
Total Time8 hours 20 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Mocha
Keto Chow Flavor: Mocha
Recipe Creator: Chef Taffiny Elrod
Servings: 4 servings
Calories: 352.1kcal
Author: Taffiny Elrod

Ingredients

  • 1 cup cold unsweetened, chocolate almond milk
  • 2 tsp gelatin powder
  • 1 tsp espresso powder
  • 1 scoop Mocha Keto Chow
  • 1 1/2 cups heavy cream
  • 4-5 drops liquid stevia, optional

Instructions

  • Lightly oil four 6-ounce teacups, dessert glasses or ramekins coconut oil cooking spray works well for this.
  • Place the cold almond milk in a small saucepan and sprinkle gelatin over the surface. Let the gelatin sit on the cold milk until it has softened or “bloomed”, about two minutes.
  • Heat the milk over low heat, stirring until all the gelatin has dissolved. The milk should be just below a simmer. Don’t allow the mixture to boil. Cool the mixture slightly.
  • Place the mocha keto chow and espresso powder in a large mixing bowl. Whisk in the warm milk, stirring until the keto chow and espresso are completely dissolved.
  • Whisk in the heavy cream, and the stevia if you are using it. You can taste the mix and adjust the sweetness to your liking.
  • Divide the mixture between the prepared cups, cover with plastic wrap and chill overnight.
  • When they are set the panna cotta can be served as is or gently loosened from their cups, turned out onto small dishes, and garnished with whipped cream, chocolate curls, or fresh berries.
Nutrition Facts
Creamy Mocha Panna Cotta
Serving Size
 
1 serving
Amount per Serving
Calories
352.1
% Daily Value*
Fat
 
33.3
g
51
%
Saturated Fat
 
20.8
g
130
%
Trans Fat
 
1.1
g
Polyunsaturated Fat
 
1.6
g
Monounsaturated Fat
 
8.65
g
Cholesterol
 
103.9
mg
35
%
Sodium
 
277.5
mg
12
%
Potassium
 
552.01
mg
16
%
Carbohydrates
 
5.5
g
2
%
Fiber
 
0.5
g
2
%
Sugar
 
2.9
g
3
%
Sugar Alcohol
 
1.43
g
Net Carbs
 
3.54
g
Protein
 
10.7
g
21
%
Vitamin A
 
1436.97
IU
29
%
Vitamin C
 
0.54
mg
1
%
Calcium
 
354.54
mg
35
%
Iron
 
1.15
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 352.1kcal | Carbohydrates: 5.5g | Protein: 10.7g | Fat: 33.3g | Saturated Fat: 20.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 8.65g | Trans Fat: 1.1g | Cholesterol: 103.9mg | Sodium: 277.5mg | Potassium: 552.01mg | Fiber: 0.5g | Sugar: 2.9g | Vitamin A: 1436.97IU | Vitamin C: 0.54mg | Calcium: 354.54mg | Iron: 1.15mg | Sugar Alcohol: 1.43g | Net Carbs: 3.54g

Photos by Sarah DeYoung
www.sarahdeyoung.com

Glazed Double Pumpkin Scones

Glazed Double Pumpkin Scones

Double Pumpkin refers to the pumpkin puree, and pumpkin seeds in these perfect fall scones. They are easy to make, light and tender, and the recipe is egg-free.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 8 slices
Calories: 195.1kcal
Author: Lori Allred

Ingredients

Instructions

  • Preheat oven to 350F
  • Line a cookie sheet with parchment paper.
  • In a large mixing bowl combine almond flour, coconut flour, keto chow, erythritol, baking powder, and salt, and mix.
  • Scatter the cubed butter over the dry ingredients in the mixing bowl.
  • Use a fork or pastry blender to cut the butter into the dry ingredients until it looks like coarse sand.
  • Add the cream cheese, and pumpkin puree and mix until it comes together to form a soft dough.
  • Gently mix in the pumpkin seeds.
  • Shape the dough into a ball and place it in the center of the prepared baking sheet, pat the ball into a disc about 1-inch high and 8-inches in diameter. Use a knife to score it four times to create 8 triangle shaped slices.
  • Place in the preheated oven and bake 20 minutes until the scones are beginning to turn golden brown around the edges and the center bounces back when gently touched.
  • Allow to cool before glazing.
  • To make the glaze, mix the erythritol with the almond milk and drizzle over the scones.
  • The glaze will set as it dries.
Nutrition Facts
Glazed Double Pumpkin Scones
Serving Size
 
1 serving
Amount per Serving
Calories
195.1
% Daily Value*
Fat
 
16.3
g
25
%
Saturated Fat
 
6.2
g
39
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2.2
g
Monounsaturated Fat
 
6.91
g
Cholesterol
 
23.9
mg
8
%
Sodium
 
275.2
mg
12
%
Potassium
 
347.36
mg
10
%
Carbohydrates
 
13.8
g
5
%
Fiber
 
3.9
g
16
%
Sugar
 
1.5
g
2
%
Sugar Alcohol
 
6.8
g
Net Carbs
 
3.04
g
Protein
 
7.5
g
15
%
Vitamin A
 
11477.02
IU
230
%
Vitamin C
 
17.5
mg
21
%
Calcium
 
173.36
mg
17
%
Iron
 
1.07
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 195.1kcal | Carbohydrates: 13.8g | Protein: 7.5g | Fat: 16.3g | Saturated Fat: 6.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 6.91g | Trans Fat: 0.3g | Cholesterol: 23.9mg | Sodium: 275.2mg | Potassium: 347.36mg | Fiber: 3.9g | Sugar: 1.5g | Vitamin A: 11477.02IU | Vitamin C: 17.5mg | Calcium: 173.36mg | Iron: 1.07mg | Sugar Alcohol: 6.8g | Net Carbs: 3.04g

Photos by Sarah DeYoung

Camp Out S’mores No-Bake Cupcakes

Camp Out S’mores No-Bake Cupcakes

Layers of s’mores cream, chocolate filling, and pecan crust come together for a simple, fun dessert.
Prep Time30 minutes
CHILL2 hours
Total Time2 hours 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, S'mores
Keto Chow Flavor: S'mores
Recipe Creator: Chef Taffiny Elrod
Servings: 6 cupcakes
Calories: 378.5kcal
Author: Lori Allred

Equipment

  • six paper cupcake liners, standard muffin tin

Ingredients

Instructions

  • Place the pecans in a small food processor or blender and process them until they are ground, but still have a slightly pebbly texture.
  • Then add the brown erythritol, salt, and the cinnamon and pulse to combine.
  • Transfer the mix to a small bowl and stir in three tablespoons of the melted butter.
  • Divide the pecan mixture between the muffin cups and press it into the bottom of each, making it as even as possible.
  • Place the muffin cups in the freezer to set while you prepare the chocolate layer.
  • Place the chocolate chips in a small, heat safe bowl.
  • Heat 1/4 cup of the heavy cream in a small pot over medium heat, or in the microwave safe dish in the microwave, until it simmers.
  • Remove the cream from the heat and carefully pour it over the chocolate chips. Allow the hot cream to sit on the chips until they have melted, stir to mix the cream and chocolate together, then stir in the remaining tablespoon of melted butter. Stir until smooth.
  • Remove the muffin tin from the freezer and divide the chocolate filling among the cups, smoothing it into place as evenly as possible.
  • Return the muffin tin to the freezer again to set the chocolate while you make the s’mores filling.
  • In a large mixing bow,l use an electric mixer to blend the Keto Chow with the heavy cream, the almond milk, and the powdered erythritol. Mix until it is the consistency of whipped cream cheese.
  • Remove the muffin tin from the freezer and fill each cup with the cream filling.
  • Transfer to the refrigerator to chill for approximately two hours.
  • Dust the tops with cocoa powder and serve.
  • Store in an airtight container in the refrigerator for up to three days, or store in the freezer for up to three months.
Nutrition Facts
Camp Out S’mores No-Bake Cupcakes
Serving Size
 
1 cupcake
Amount per Serving
Calories
378.5
% Daily Value*
Fat
 
36.6
g
56
%
Saturated Fat
 
19.6
g
123
%
Trans Fat
 
0.9
g
Polyunsaturated Fat
 
3.13
g
Monounsaturated Fat
 
10.42
g
Cholesterol
 
78.4
mg
26
%
Sodium
 
249.1
mg
11
%
Potassium
 
424.92
mg
12
%
Carbohydrates
 
16.8
g
6
%
Fiber
 
6.6
g
28
%
Sugar
 
2
g
2
%
Sugar Alcohol
 
7.17
g
Net Carbs
 
2.98
g
Protein
 
7.7
g
15
%
Vitamin A
 
1137.61
IU
23
%
Vitamin C
 
20.4
mg
25
%
Calcium
 
193.98
mg
19
%
Iron
 
0.97
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cupcake | Calories: 378.5kcal | Carbohydrates: 16.8g | Protein: 7.7g | Fat: 36.6g | Saturated Fat: 19.6g | Polyunsaturated Fat: 3.13g | Monounsaturated Fat: 10.42g | Trans Fat: 0.9g | Cholesterol: 78.4mg | Sodium: 249.1mg | Potassium: 424.92mg | Fiber: 6.6g | Sugar: 2g | Vitamin A: 1137.61IU | Vitamin C: 20.4mg | Calcium: 193.98mg | Iron: 0.97mg | Sugar Alcohol: 7.17g | Net Carbs: 2.98g

Photos by Sarah DeYoung