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Baked S’mores

Gooey homemade goodness without the campfire.

Prep Time15

Cook Time10

Chill Time1

Total Time1 25

Course: Desserts

Keyword: Amanda Balle, S'mores

Keto Chow Flavor: S'mores

Recipe Creator: Amanda Balle

Servings: 2"x2.6" piece

Calories: 132.1kcal

Author: Amanda

Ingredients

COOKIES

1/2 cup unsalted butter
1/4 cup brown erythritol
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 serving S'mores Keto Chow

GANACHE

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

MARSHMALLOW FLUFF

2 egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 cup allulose

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

Saturated Fat

7.2

Trans Fat

0.4

Polyunsaturated Fat

0.54

Monounsaturated Fat

3.1

Cholesterol

70.2

Sodium

195.9

Potassium

222.14

Carbohydrates

11.8

Fiber

1.6

Sugar

0.2

Sugar Alcohol

9.72

Net Carbs

0.45

Protein

4.8

Vitamin A

495.4

Vitamin C

13.33

Calcium

94.94

Iron

0.46

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-07-20T09:27:37-06:00July 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, keto dessert, amanda balle, amandaeatsketo, smores dessert, smores recipe|0 Comments

Banana Blondies with Chocolate Chips
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Banana Blondies with Chocolate Chips

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Banana Blondies with Chocolate Chips

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Banana Blondies with Chocolate Chips

A one-bowl wonder that comes together with ease.

Prep Time15

Cook Time20

Total Time35

Course: Desserts

Keyword: Banana, Chef Taffiny Elrod

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: 2x2" squares

Calories: 105.4kcal

Author: Taffiny Elrod

Ingredients

8 Tbsp. unsalted butter, melted and cooled
1/2 cup brown erythritol blend
1/4 cup granulated allulose
1 large egg
1 tsp. pure vanilla extract
1/2 cup fine almond flour (2 oz)
1 serving Banana Keto Chow
1/2 tsp. baking powder
1/2 cup sugar-free chocolate chips

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

Saturated Fat

4.8

Trans Fat

0.2

Polyunsaturated Fat

0.69

Monounsaturated Fat

2.92

Cholesterol

28.6

Sodium

76.9

Potassium

157.99

Carbohydrates

13.3

Fiber

2.3

Sugar

0.4

Sugar Alcohol

10.26

Net Carbs

0.8

Protein

3.2

Vitamin A

294.22

Vitamin C

7.5

Calcium

73.64

Iron

0.5

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-07T11:45:06-06:00May 3rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto bananas, banana blondies, keto dessert, Chef Taffy Elrod, keto blondies|0 Comments

Key Lime Pie
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Key Lime Pie

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Key Lime Pie

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Key Lime Pie

Prep Time30

Cook Time30

Total Time1

Course: Desserts

Keyword: Amanda Balle, Key Lime

Keto Chow Flavor: Key Lime

Recipe Creator: Amanda Balle

Servings: slices

Calories: 302.3kcal

Author: Amanda

Ingredients

CRUST

1 1/4 cup almond flour
1/4 cup brown erythritol
1/4 cup confectioners erythritol
4 Tbsp. melted butter

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

Saturated Fat

12.5

Trans Fat

0.7

Polyunsaturated Fat

3.05

Monounsaturated Fat

10.88

Cholesterol

101

Sodium

122.7

Potassium

378.03

Carbohydrates

29.9

Fiber

2.9

Sugar

2.2

Sugar Alcohol

23.47

Net Carbs

3.62

Protein

8.8

Vitamin A

846.95

Vitamin C

18.5

Calcium

174.68

Iron

1.06

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-04-14T09:23:43-06:00April 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto dessert, keto pie, amanda balle, amandaeatsketo, Key Lime, key lime pie|4 Comments

Mixed Berry Milkshake
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Mixed Berry Milkshake

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Mixed Berry Milkshake

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Mixed Berry Milkshake

For those days when nothing but a milkshake will do.

Prep Time10

Chill Time30

Total Time40

Course: Drinks

Keyword: Chef Taffiny Elrod, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: 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

Saturated Fat

Trans Fat

0.3

Polyunsaturated Fat

0.58

Monounsaturated Fat

1.42

Cholesterol

59.5

Sodium

1060.3

Potassium

1718.8

Carbohydrates

23.7

Fiber

8.5

Sugar

7.6

Sugar Alcohol

4.51

Net Carbs

10.68

Protein

28.6

Vitamin A

310.67

Vitamin C

125.4

152

Calcium

1226.14

123

Iron

3.24

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-04-08T00:21:44-06:00April 8th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: strawberry, keto dessert, Chef Taffy Elrod, keto shake|0 Comments

Chocolate Orange Mousse
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Chocolate Orange Mousse

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Chocolate Orange Mousse

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Chocolate Orange Mousse

A light and luscious mousse that is simple and delicious enough to suit any occasion.

Prep Time20

Chill Time1

Total Time1 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: 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

Saturated Fat

27.8

174

Trans Fat

1.3

Polyunsaturated Fat

1.63

Monounsaturated Fat

9.48

Cholesterol

126

Sodium

259.1

Potassium

618.28

Carbohydrates

Fiber

7.8

Sugar

Sugar Alcohol

4.56

Net Carbs

4.62

Protein

10.9

Vitamin A

1684.61

Vitamin C

1.3

Calcium

274.96

Iron

1.29

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-04-08T00:21:55-06:00April 7th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto mousse, Chef Taffy Elrod, Chocolate, keto treat, keto dessert|3 Comments

Lemon Chiffon Mousse & Berry Cups
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Lemon Chiffon Mousse & Berry Cups

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Lemon Chiffon Mousse & Berry Cups

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Lemon Chiffon Mousse & Berry Cups

This light and cheery dish is the perfect make-ahead spring treat.

Prep Time30

Chill Time1

Total Time1 30

Course: Desserts

Keyword: Chef Taffiny Elrod, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Chef Taffiny Elrod

Servings: 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

Saturated Fat

13.8

Trans Fat

0.7

Polyunsaturated Fat

1.09

Monounsaturated Fat

5.61

Cholesterol

70.2

Sodium

278.7

Potassium

551.95

Carbohydrates

16.4

Fiber

3.3

Sugar

4.8

Sugar Alcohol

7.54

Net Carbs

5.58

Protein

10.6

Vitamin A

1154.3

Vitamin C

47.32

Calcium

290.81

Iron

0.91

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-23T14:19:09-06:00March 18th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: keto dessert, lemon meringue keto chow, Chef Taffy Elrod, keto easter, berry cups|0 Comments

Chocolate Toffee Pudding Cake
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Chocolate Toffee Pudding Cake

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Chocolate Toffee Pudding Cake

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Chocolate Toffee Pudding Cake

Prep Time30

Cook Time40

Total Time1 10

Course: Desserts

Keyword: Amanda Balle, Chocolate Toffee

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Amanda Balle

Servings: mini cakes

Calories: 42kcal

Author: Amanda

Ingredients

CAKE:

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

TOFFEE SAUCE:

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

Instructions

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

Nutrition Facts

Chocolate Toffee Pudding Cake

Serving Size

1 serving

Amount per Serving

Calories

% Daily Value*

Fat

51.6

Saturated Fat

30.7

192

Trans Fat

1.8

Polyunsaturated Fat

2.46

Monounsaturated Fat

14.72

Cholesterol

316.1

105

Sodium

297.8

Potassium

622.54

Carbohydrates

39.7

Fiber

3.5

Sugar

1.9

Sugar Alcohol

33.29

Net Carbs

2.9

Protein

14.9

Vitamin A

1760.97

Vitamin C

34.3

Calcium

228.47

Iron

1.1

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

Nutrition

Photos by Sarah DeYoung

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

Creamy Mocha Panna Cotta
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Creamy Mocha Panna Cotta

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Creamy Mocha Panna Cotta

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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

Chilling Time8

Total Time8 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: 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

Saturated Fat

20.8

130

Trans Fat

1.1

Polyunsaturated Fat

1.6

Monounsaturated Fat

8.65

Cholesterol

103.9

Sodium

277.5

Potassium

552.01

Carbohydrates

5.5

Fiber

0.5

Sugar

2.9

Sugar Alcohol

1.43

Net Carbs

3.54

Protein

10.7

Vitamin A

1436.97

Vitamin C

0.54

Calcium

354.54

Iron

1.15

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

Nutrition

Photos by Sarah DeYoung
www.sarahdeyoung.com

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By Taffiny Elrod|2021-02-08T10:19:43-07:00December 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: mocha keto chow, Creamy Mocha Panna Cotta, Mocha, chef taffiny Elrod, keto dessert|2 Comments

Glazed Double Pumpkin Scones
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Glazed Double Pumpkin Scones

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Glazed Double Pumpkin Scones

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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

Cook Time20

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 195.1kcal

Author: Lori Allred

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 scoop Pumpkin Spice Caramel Keto Chow
2 tbsp granulated erythritol
1 tsp baking powder
1/4 tsp salt
1/4 cup (2 ounces) cold, unsalted butter cubed
1/4 cup (2 ounces) cream cheese softened
1/4 cup pumpkin puree
1 tbsp pumpkin seeds
2 tbsp powdered erythritol
1 tsp unsweetened almond milk

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

Saturated Fat

6.2

Trans Fat

0.3

Polyunsaturated Fat

2.2

Monounsaturated Fat

6.91

Cholesterol

23.9

Sodium

275.2

Potassium

347.36

Carbohydrates

13.8

Fiber

3.9

Sugar

1.5

Sugar Alcohol

6.8

Net Carbs

3.04

Protein

7.5

Vitamin A

11477.02

230

Vitamin C

17.5

Calcium

173.36

Iron

1.07

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-08T10:23:20-07:00December 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: pumpkin spice keto chow, Chef Taffy Elrod, Glazed Double Pumpkin Scones, taffy, keto scones, keto dessert|0 Comments

Camp Out S’mores No-Bake Cupcakes
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Camp Out S’mores No-Bake Cupcakes

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Camp Out S’mores No-Bake Cupcakes

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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

CHILL2

Total Time2 30

Course: Desserts

Keyword: Chef Taffiny Elrod, S'mores

Keto Chow Flavor: S'mores

Recipe Creator: Chef Taffiny Elrod

Servings: cupcakes

Calories: 378.5kcal

Author: Lori Allred

Equipment

six paper cupcake liners, standard muffin tin

Ingredients

1/2 cup pecans 2 oz
1 tbsp brown sugar style erythritol blend
pinch cinnamon
pinch salt
1/4 cup melted butter, divided 2 oz
1/3 cup sugar-free chocolate chips 2 oz
1 1/4 cup heavy cream, divided 10 fluid oz
1/4 cup unsweetened almond milk 2 fluid oz
1 serving S'mores Keto Chow (or 1 scoop)
1 tbsp powdered erythritol
1 tsp cocoa powder

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

Saturated Fat

19.6

123

Trans Fat

0.9

Polyunsaturated Fat

3.13

Monounsaturated Fat

10.42

Cholesterol

78.4

Sodium

249.1

Potassium

424.92

Carbohydrates

16.8

Fiber

6.6

Sugar

Sugar Alcohol

7.17

Net Carbs

2.98

Protein

7.7

Vitamin A

1137.61

Vitamin C

20.4

Calcium

193.98

Iron

0.97

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-08T10:26:52-07:00October 28th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto dessert, keto cupcakes, Chef Taffy Elrod, S'mores Keto Chow, smores|6 Comments

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