keto dessert

Ultimate Pumpkin Spice Cheesecake Shake

This shake is like a delicious pumpkin cheesecake in a glass. A filling, nutritious keto meal in the guise of a treasured dessert, pumpkin season doesn’t get much better than this.

Prep Time10

Total Time10

Course: Desserts, Drinks

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: ounces

Calories: 690.6kcal

Author: Taffiny Elrod

Ingredients

2 tbsp (1 ounce) unsalted butter melted
2 ounces cream cheese softened
1 tbsp almond butter
1 tbsp pumpkin puree
14 ounces unsweetened almond milk
1 scoop Pumpkin Spice Caramel Keto Chow
1/4 tsp pumpkin pie spice
whipped cream for garnish (optional)

Instructions

Blend the butter, cream cheese, almond butter, and pumpkin puree together in a blender.
Slowly pour the almond milk into the mixture while blending on low speed.
When all the almond milk has been incorporated, add the keto chow and pumpkin pie spice and blend again.
Pour into a tall glass and garnish with whipped cream and a sprinkle of pumpkin pie spice, if desired.

Nutrition Facts

Ultimate Pumpkin Spice Cheesecake Shake

Serving Size

20 ounces

Amount per Serving

Calories

690.6

% Daily Value*

Fat

55.7

g

86

%

Saturated Fat

27.1

g

169

%

Trans Fat

1.6

g

Polyunsaturated Fat

4.77

g

Monounsaturated Fat

19.11

g

Cholesterol

130.3

mg

43

%

Sodium

1328.6

mg

58

%

Potassium

2008.45

mg

57

%

Carbohydrates

20.3

g

7

%

Fiber

9.8

g

41

%

Sugar

7.2

g

8

%

Sugar Alcohol

0.07

g

Net Carbs

10.39

g

Protein

34.6

g

69

%

Vitamin A

3138.82

IU

63

%

Vitamin C

137.56

mg

167

%

Calcium

1592.15

mg

159

%

Iron

4.21

mg

23

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-03T08:14:34-07:00October 5th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, keto dessert, pumpkin keto chow, keto shake, pumpkin|0 Comments

Spumoni Bombe
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Spumoni Bombe

Recipes, Keto Chow Recipes

Spumoni Bombe

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Spumoni Bombe

Spumoni is such a classic frozen, summer treat, a combination of chocolate, pistachio, and cherry ice-creams studded with candied fruit and nuts. This version uses Keto Chow’s Raspberry Cheesecake flavor for the sweet berry layer instead of cherry. The unmolded bombe looks very impressive, with its festive layers of color, but you can layer the mixture in individual serving bowls, or popsicle molds for a more casual presentation. You can also layer it in a loaf pan for easier slicing and storage.

Prep Time30

Freeze time8

Total Time8 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate, pistachio, Raspberry Cheesecake

Keto Chow Flavor: Chocolate, Pistachio, Raspberry Cheesecake

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 203.24kcal

Author: Chef Taffiny Elrod

Ingredients

3 cups heavy cream divided
1 cup unsweetened almond milk divided
1/4 cup allulose
1 serving Chocolate Keto Chow (or 1 scoop)
1 tablespoon cocoa powder
1/4 cup slivered almonds
1 serving Raspberry Cheesecake Keto Chow (or 1 scoop)
1/2 cup fresh raspberries
1 serving Pistachio Keto Chow (or 1 scoop)
1/4 cup chopped pistachios

Instructions

Line a 2 1/2-quart to 3-quart freezer safe bowl with plastic wrap. A clear bowl is ideal as it will allow you to see the layers as you build the bombe. Overlap as many pieces of plastic wrap as you need to make sure the entire inside of the bowl is covered, leaving a couple inches overhang outside the bowl, this will help you remove the bombe when it’s frozen. Make sure the plastic wrap is pressed into the bowl completely. Any air pockets will mar the shape of your bombe.
In a large mixing bowl, whip two cups of the heavy cream with the powdered allulose until stiff peaks form. Place in the refrigerator to chill.
In a medium mixing bowl, beat together the Chocolate Keto Chow, 1/3 cup almond milk, 1/3 cup heavy cream, and the cocoa powder until well mixed. Fold in one third of the prepared, whipped cream, then fold in the almonds.
Spread the chocolate mixture in the bottom of the bowl, keeping the edges as neat as possible. Place the bowl in the freezer while you make the next layer.
In a medium bowl, beat together the Raspberry Cheesecake Keto Chow, 1/3 cup almond milk, and 1/3 cup heavy cream, then fold in one third of the prepared whipped cream and then the raspberries.
Spread the raspberry layer evenly over the chocolate layer, making a clear line around the edges of the bowl and return it to the freezer while you work on the final layer.
In a medium bowl, blend the Pistachio Keto Chow, the remaining 1/3 almond milk, and 1/3 heavy cream. Fold in the remaining third of the whipped cream, and then fold in the pistachios.
Spread the pistachio layer over the raspberry layer as evenly as possible.
Cover the bowl tightly with plastic wrap and return to the freezer. Freeze overnight.
To unmold the bombe, fill a larger bowl with hot water and carefully dip the frozen bowl in for a few seconds at a time, until you can pull the plastic wrap loose from the inside of the bowl. Gently lift the bombe by the overhanging pieces of plastic wrap, to make sure it is free, then place a plate over the bowl and invert the whole thing so the bombe releases onto the plate. Carefully pull off the plastic wrap.
Allow to sit at room temperature for five to ten minutes before slicing into servings.
Store any remaining servings in the freezer, in an airtight container for up to a month.

Notes

You can use a silicone cake deep cake pan instead of a plastic wrapped bowl, and remove the bombe by turning the silicone pan upside down and pulling up the sides. No need to place in hot water for removal this way.

Do not let each layer freeze solid before adding the next layer or the layers will separate when slicing for serving.

Nutrition Facts

Spumoni Bombe

Serving Size

80 grams

Amount per Serving

Calories

203.24

% Daily Value*

Fat

18.36

g

28

%

Saturated Fat

10.53

g

66

%

Trans Fat

0.55

g

Polyunsaturated Fat

1.25

g

Monounsaturated Fat

5.24

g

Cholesterol

52.68

mg

18

%

Sodium

183.01

mg

8

%

Potassium

399.7

mg

11

%

Carbohydrates

7.82

g

3

%

Fiber

2

g

8

%

Sugar

5.27

g

6

%

Sugar Alcohol

3.55

g

Net Carbs

2.28

g

Protein

7.17

g

14

%

Vitamin A

836.06

IU

17

%

Vitamin C

23.88

mg

29

%

Calcium

205.58

mg

21

%

Iron

0.76

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-01T15:31:36-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Chocolate, raspberry cheesecake, Taffiny Elrod, chef taffiny Elrod, keto dessert, dessert recipe, pistachio, dessert, Chef Taffy Elrod, frozen|4 Comments

Orange-Carrot Cupcakes
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Orange-Carrot Cupcakes

Keto Chow Recipes, Recipes

Orange-Carrot Cupcakes

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Orange-Carrot Cupcakes

A citrus spiced carrot cake that’s perfect for spring and special occasions. One carrot divided among 12 cupcakes adds a lot of flavor and texture for a small number of additional carbs. Topped with creamy orange frosting, they are just as festive as they are delicious.

Prep Time20

Cook Time30

Total Time50

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: cupcakes

Calories: 249.8kcal

Author: Taffiny Elrod

Ingredients

1 cup Orange Cream Keto Chow
1/2 cup almond flour
1/3 cup coconut flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup brown sugar style granulated sweetener
3 large eggs
3/4 cup unsweetened almond milk
1/2 cup avocado oil
1 tsp pure vanilla extract
1/2 tsp orange extract
1 small carrot (about 4 ounces) finely grated
1/2 cup walnuts chopped
1 recipe Creamy Orange Frosting optional

Instructions

Line a 12-cup muffin tin with paper liners or grease very well.
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together the Orange Cream Keto Chow, almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a separate large mixing bowl, whisk together the granulated sweetener, eggs, almond milk, avocado oil, vanilla extract, and orange extract. Whisk well until everything is fully combined.
Pour the wet ingredients into the center of the dry ingredients and stir them together with a wooden spoon or a rubber spatula. Fold in carrots and walnuts.
Scoop approximately 1/4 cup of batter into each prepared muffin cup. Distribute any remaining batter as evenly as possible among the cups.
Bake in the preheated 350F oven on a center rack until the cupcakes are golden, spring back slightly when gently touched and a skewer inserted in the center comes out clean. Approximately thirty minutes.
Place the muffin tin on a cooling rack and cool for about 15 minutes, then remove the cupcakes from the tin, place directly on the cooling rack and allow them to cool completely.
When they are completely cool, frost them with Creamy Orange Frosting and decorate to your liking.
Store in an airtight container in the fridge for 3-5 days.
Store unfrosted cupcakes in an airtight container in the freezer for up to three months.
These are also great without the frosting as muffins. Toast them and slather with butter for a special breakfast treat.

Notes

A 3 tbsp scoop worked perfectly for the amount of batter in cupcake tin with no spill over.

Nutrition Facts

Orange-Carrot Cupcakes

Serving Size

1 serving

Amount per Serving

Calories

249.8

% Daily Value*

Fat

17.9

g

28

%

Saturated Fat

2.8

g

18

%

Polyunsaturated Fat

4.37

g

Monounsaturated Fat

10

g

Cholesterol

51.5

mg

17

%

Sodium

518

mg

23

%

Potassium

842.49

mg

24

%

Carbohydrates

28.3

g

9

%

Fiber

6.5

g

27

%

Sugar

1.3

g

1

%

Sugar Alcohol

18.92

g

Net Carbs

2.96

g

Protein

15.2

g

30

%

Vitamin A

875.42

IU

18

%

Vitamin C

49.14

mg

60

%

Calcium

401.57

mg

40

%

Iron

3.22

mg

18

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T15:14:42-07:00March 27th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: keto chow recipe, cupcakes, orange cream keto chow, chef taffiny Elrod, keto dessert|0 Comments

Strawberry Cake or Cupcakes
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Strawberry Cake or Cupcakes

Uncategorized, Recipes, Keto Chow Recipes

Strawberry Cake or Cupcakes

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3 from 1 vote

Strawberry Cake or Cupcakes

Prep Time10

Cook Time25

Total Time35

Course: Desserts

Keyword: Amanda Balle, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Amanda Balle

Servings:

Calories: 229.4kcal

Author: Amanda

Ingredients

STRAWBERRY CAKE

1/2 cup unsalted butter softened
4 eggs room temp
1/4 cup granulated sweetener monk fruit or erythritol
1 Tbsp baking powder
1/2 cup fine almond flour
1/2 cup Strawberry Keto Chow 54g
2-3 drops red food coloring (if a brighter pink is desired) optional

STRAWBERRY CREAM CHEESE FROSTING

6 ounces cream cheese softened
1/2 cup heavy whipping cream
2 Tbsp Strawberry Keto Chow
1/4 cup powdered sweetener

Instructions

Preheat oven to 350 degrees.
With an electric mixer, cream together all cake ingredients on medium speed for about 2-4 minutes until creamy and well combined.
Add batter to a standard cupcake tin with papers or well greased pan. You can also use a 10-inch round cake pan that has been lined with parchment and greased.
For cupcakes, bake for 25 minutes. For round cake pan, bake for 30 minutes. Let cake or cupcakes cool completely before frosting.
While your cake is baking, you can prepare the frosting. Add together all ingredients and mix on low. After 30 seconds, once there is no loose powder, whip on high for one minute, scrape sides and then whip another minute.
Frost cakes as desired.

Notes

Mini cupcakes yield approx 45 pieces.

In the Keto Chow photos, we used the optional red food coloring.

Nutrition Facts

Strawberry Cake or Cupcakes

Serving Size

1 serving

Amount per Serving

Calories

229.4

% Daily Value*

Fat

20.1

g

31

%

Saturated Fat

10.6

g

66

%

Trans Fat

0.6

g

Polyunsaturated Fat

1.42

g

Monounsaturated Fat

6.47

g

Cholesterol

104.9

mg

35

%

Sodium

392.1

mg

17

%

Potassium

459.73

mg

13

%

Carbohydrates

13.6

g

5

%

Fiber

1.9

g

8

%

Sugar

1.3

g

1

%

Sugar Alcohol

9.74

g

Net Carbs

2.03

g

Protein

10.2

g

20

%

Vitamin A

616.1

IU

12

%

Vitamin C

32.64

mg

40

%

Calcium

272.62

mg

27

%

Iron

0.89

mg

5

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T14:32:27-07:00January 21st, 2020|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: cupcakes, strawberry, natural strawberry, amanda, keto dessert, keto cupcakes|4 Comments

Mini Strawberry Mousse and Chocolate Tarts
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Mini Strawberry Mousse and Chocolate Tarts

Recipes, Keto Chow Recipes

Mini Strawberry Mousse and Chocolate Tarts

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Mini Strawberry Mousse and Chocolate Tarts

Prep Time1

Chill Time1 30

Total Time2 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: tarts

Calories: 450kcal

Author: Taffiny Elrod

Equipment

food processor
cupcake liners or ramekins

Ingredients

CRUST

1 cup blanched almonds
1/2 ounce freeze dried strawberries
2 Tbsp powdered erythritol
2 ounces unsalted butter, melted
1/8 tsp sea salt

CHOCOLATE GANACHE LAYER

2/3 cup heavy whipping cream
5 ounces sugar free, semi-sweet chocolate cut in small pieces
2 Tbsp unsalted butter cut into cubes

STRAWBERRY MOUSSE LAYER

6 ounces fresh strawberries washed & hulled
1 cup heavy whipping cream
1 serving Strawberry Keto Chow (or 1 scoop)

Instructions

To make the crust, pulse the strawberries and almonds in the food processor until they are finely ground, then mix in the erythritol, butter, and salt. Blend until it’s all mixed.
Press the mixture into the bottoms of the eight liners or ramekins as evenly as possible They should be about 1/2 inch thick.
To make the ganache, heat the cream in a small saucepan over medium-low heat until small bubbles start to break the surface and it's almost simmering. Take the cream off the heat and put all the chocolate into the cream. Let it sit for about a minute for the chocolate to soften. Then gently stir the mixture until it is glossy and all the chocolate is melted. Add the butter and stir gently until it has melted and is mixed in.
Pour a layer of ganache over each crust layer, then transfer them to the freezer to set while you make the strawberry mousse.
Puree the strawberries to a liquid and strain through a fine sieve. They should yield approximately 1/2 cup of strawberry puree.
Beat the whipping cream until soft peaks begin to form, then sprinkle the Keto Chow over the top and mix briefly. Finally add the strawberry puree and whip until it is fully combined. The mixture will be soft but spoonable.
Top the crust and chocolate layer with a generous layer of strawberry mousse and return to the freezer to set. Freeze for about an hour until you can remove the muffin liners from the mini tarts to reveal the layers.
To serve, decorate with crushed freeze-dried strawberries, melted chocolate, or whipped cream.
Store extra tarts in an airtight container in the freezer.

Notes

Keto Chow used regular almonds (unblanched) and they taste wonderful.

The power of your food processor will change the texture, and the color of your dried strawberries will change the color of the bottom layer.

Nutrition Facts

Mini Strawberry Mousse and Chocolate Tarts

Serving Size

1 serving

Amount per Serving

Calories

450

% Daily Value*

Fat

40.8

g

63

%

Saturated Fat

20.4

g

128

%

Trans Fat

1

g

Polyunsaturated Fat

3.37

g

Monounsaturated Fat

13.05

g

Cholesterol

80.9

mg

27

%

Sodium

159.9

mg

7

%

Potassium

458

mg

13

%

Carbohydrates

24.2

g

8

%

Fiber

9.1

g

38

%

Sugar

4.4

g

5

%

Sugar Alcohol

8.57

g

Net Carbs

6.58

g

Protein

10

g

20

%

Vitamin A

995.45

IU

20

%

Vitamin C

38.01

mg

46

%

Calcium

182.17

mg

18

%

Iron

1.22

mg

7

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T14:34:15-07:00January 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chocolate tart, strawberry, natural strawberry, keto recipe, chef taffiny Elrod, keto dessert, keto mousse|0 Comments

Root Beer Pecan Pralines
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Root Beer Pecan Pralines

Recipes, Keto Chow Recipes

Root Beer Pecan Pralines

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Root Beer Pecan Pralines

The root beer, caramel and pecans make a wonderfully subtle flavor combination in these classic pralines. Make these for a special occasion or as a luxurious treat for an afternoon cup of coffee or tea.

Prep Time5

Cook Time20

Chill Time1

Total Time1 25

Course: Desserts

Keyword: Chef Taffiny Elrod, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: 1-Ounce Pieces

Calories: 139.1kcal

Author: Taffiny Elrod

Equipment

Candy Thermometer (optional)

Ingredients

4 ounces butter unsalted
4 ounces Erythritol-Stevia blend granulated sweetener
2 fluid ounces heavy cream (1/4 cup)
1/4 tsp pure vanilla extract
1 serving Root Beer Float Keto Chow (or 1 scoop)
4 ounces pecan halves
1/4 tsp coarse sea salt

Instructions

Prepare a cookie sheet by lining it with lightly oiled tin foil
Put the butter and granulated sweetener in a small, non-stick skillet or saucepan and place over medium heat. Stir gently until the butter and the sweetener melt. At first the butter and sweetener will separate but as they continue to cook they will begin to come together.
As it continues to cook you will see many tiny bubbles breaking the surface the color will lighten and it will have an almost foamy look. You are essentially making a caramel.
Let it cook for about ten minutes. It should look lighter in color and thicker. If you have a candy thermometer, you want it to reach a temperature of about 240 degrees.
When it is ready, remove pan from heat and carefully stir in the heavy cream a little at a time, and then the vanilla extract. Be careful! It may bubble up a lot when you add the liquid and it is very hot.
Bring it back to a boil and cook it for another two-three minutes until it looks thick again. Then remove it from the heat and allow it to cool for a minute.
When it has cooled, whisk in the Root Beer Float Keto Chow. It should pull together and start to look velvety and glossy as you stir the Keto Chow in.
Then stir in the pecans and sea salt, being sure to mix them well so they are evenly distributed.
Now working quickly, use two spoons to scoop and drop 14 rounds of the mixture onto the prepared baking sheet. They should look somewhat like cookie dough before baking.
Chill in a cool, dry place until firm, about one hour. They set up best if they can set slowly so don’t put them in the fridge or freezer if you can avoid it.
Once they are set, you can store them in an airtight container in the fridge for up to two weeks, or in the freezer for two months. If you store them in the freezer, allow them to return to room temperature before enjoying them.

Notes

NOTES: If not using a SMALL saucepan, watch carefully as the caramel will burn quickly, even on medium low heat. It is best to use a small saucepan, small burner, and candy thermometer.

Use small spoons to scoop out to get 12-14 pieces.

Nutrition Facts

Root Beer Pecan Pralines

Serving Size

1 serving

Amount per Serving

Calories

139.1

% Daily Value*

Fat

14

g

22

%

Saturated Fat

5.6

g

35

%

Trans Fat

0.32

g

Polyunsaturated Fat

0.3

g

Monounsaturated Fat

5.24

g

Cholesterol

23.3

mg

8

%

Sodium

90.8

mg

4

%

Potassium

118.69

mg

3

%

Carbohydrates

8.7

g

3

%

Fiber

1.3

g

5

%

Sugar

0.4

g

0

%

Sugar Alcohol

6.94

g

Net Carbs

0.44

g

Protein

2.8

g

6

%

Vitamin A

278.45

IU

6

%

Vitamin C

9.79

mg

12

%

Calcium

58.6

mg

6

%

Iron

0.32

mg

2

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T12:52:08-07:00January 6th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, keto dessert, pralines, keto chow recipe, keto candy, root beer float|2 Comments

White Chocolate Root Beer Cream Bon Bons
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White Chocolate Root Beer Cream Bon Bons

Recipes, Keto Chow Recipes

White Chocolate Root Beer Cream Bon Bons

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White Chocolate Root Beer Cream Bon Bons

Prep Time20

Freezing2

Total Time2 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: 1 oz pieces

Calories: 137.4kcal

Author: Taffiny Elrod

Equipment

Silicone Candy Molds or Ice Cube Trays

Ingredients

4 oz cream cheese room temperature
4 oz heavy cream
1 serving Root Beer Float Keto Chow (or 1 scoop)
2 oz unsalted butter
5 oz sugar-free white chocolate chips divided

Instructions

Beat the cream cheese in a large bowl with an electric mixer until it is light and fluffy. Beat the heavy cream and Root Beer Float Keto Chow into the cream cheese.
Melt the butter and 3 ounces of the white chocolate chips together over a double boiler or in a microwave safe bowl in the microwave. Heat on low temperature so it doesn’t burn or seize.
Beat the melted white chocolate and butter into the cream cheese mixture until fully combined.
Spread the mixture into oiled candy molds or ice cube trays making sure to press them firmly into all the edges, tapping them on the counter to settle them into the molds.
Freeze them for at least two hours. They should be firm enough to remove from the molds with ease.
When they are fully set, melt the remaining two ounces of white chocolate.
While the bon bons are still frozen spread a small amount of white chocolate on top of each one. Place them back in the freezer to set the chocolate.
When the chocolate is set, transfer them to an airtight container and store in the freezer for up to a month.

Notes

NOTES: The two hours is a minimum and if you try to unmold them early, they will fall apart and melt when the chocolate touches them.

Nutrition Facts

White Chocolate Root Beer Cream Bon Bons

Serving Size

1 serving

Amount per Serving

Calories

137.4

% Daily Value*

Fat

13

g

20

%

Saturated Fat

7.8

g

49

%

Trans Fat

0.4

g

Polyunsaturated Fat

0.4

g

Monounsaturated Fat

2.59

g

Cholesterol

29.4

mg

10

%

Sodium

95.9

mg

4

%

Potassium

149.58

mg

4

%

Carbohydrates

8.6

g

3

%

Fiber

2.7

g

11

%

Sugar

0.6

g

1

%

Sugar Alcohol

5.09

g

Net Carbs

0.78

g

Protein

2.8

g

6

%

Vitamin A

351.9

IU

7

%

Vitamin C

10.57

mg

13

%

Calcium

74.84

mg

7

%

Iron

0.15

mg

1

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T12:53:54-07:00January 6th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, root beer float, chef taffiny Elrod, keto dessert, bon bons|0 Comments

Holiday Recipe Challenge: Dori’s Double Chocolate Dream Bars
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Holiday Recipe Challenge: Dori’s Double Chocolate Dream Bars

Recipes, Community Submissions

Holiday Recipe Challenge: Dori’s Double Chocolate Dream Bars

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5 from 1 vote

Double Chocolate Dream Bars

Keto Chow makes shaking up your keto a dream! These delicious bars will be a hit at any holiday function.

Prep Time20

Chill time2

Total Time2 20

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 261.87kcal

Author: Colourful Keto With Dori

Ingredients

Base

1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup walnut meal
1/2 cup pecan meal
1/2 cup shredded, unsweetened coconut
1/3 cup melted coconut oil

Filling

1 serving Chocolate Keto Chow (or 1 scoop)
4 tbsp sour cream* American style
1 tbsp heavy cream
1/2 cup confectioner's style sweetener**

Top Layer

Instructions

Mix all base ingredients together and press into an 8-inch pan, lined with parchment paper.
Using a hand mixer, whip filling ingredients to stiff peaks. Filling should be thick but still spreadable. If filling is too thick, whip in heavy cream 1 tbsp at a time until you reach desired texture. If desired, you can add the sweetener in smaller increments to taste.
Microwave topping ingredients together in 15-second increments until smooth. Spread evenly onto the base and filling.
Chill before serving.

Notes

If you have a hard time finding walnut or pecan meal, our recipe tester simply ground the pecans and walnuts into a flour using her blender.

*Canadian style sour cream is thinner than American style. For a thinner, pudding-like texture, use 4 tablespoons American sour cream + 1/2 cup heavy cream.

**Sweetener can be added in small increments to desired sweetness level.

Nutrition Facts

Double Chocolate Dream Bars

Serving Size

68 g

Amount per Serving

Calories

261.87

% Daily Value*

Fat

23.47

g

36

%

Saturated Fat

13.5

g

84

%

Trans Fat

0.11

g

Polyunsaturated Fat

3.49

g

Monounsaturated Fat

3.8

g

Cholesterol

15.22

mg

5

%

Sodium

216.01

mg

9

%

Potassium

487.34

mg

14

%

Carbohydrates

26.79

g

9

%

Fiber

6.17

g

26

%

Sugar

0.97

g

1

%

Sugar Alcohol

18.57

g

Net Carbs

2.05

g

Protein

8.25

g

17

%

Vitamin A

349.3

IU

7

%

Vitamin C

30.55

mg

37

%

Calcium

177.82

mg

18

%

Iron

1.26

mg

7

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T09:57:14-07:00December 26th, 2019|Categories: Recipes, Community Submissions|Tags: keto recipes, holiday recipe challenge, chocolate dream bars, keto dessert, double chocolate, keto bars|0 Comments