keto pie – Old Keto Chow

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Key Lime Pie

Prep Time30

Cook Time30

Total Time1

Course: Desserts

Keyword: Amanda Balle, Key Lime

Servings: 8 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.

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

Orange Cream & Cranberry Pie
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Orange Cream & Cranberry Pie

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Orange Cream & Cranberry Pie

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Orange Cream & Cranberry Pie

Creamy orange filling with just a hint of ginger, topped with tangy cranberry sauce, this no bake pie may be my new favorite holiday dessert. It’s just as good without a crust, try layering it in decorative dishes for easy serving.

Prep Time10

Cook Time4

Total Time4 10

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Servings: 8 servings

Calories: 529.6kcal

Author: Taffiny Elrod

Ingredients

PIE FILLING

16 ounces cream cheese
4 ounces sour cream
1 serving Orange Cream Keto Chow
1 tsp groung ginger
2-3 drops orange oil OR zest of one orange
6 ounces sugar-free white chocolate chips
2 cups chilled cranberry sauce (see below)

9" GINGER PIE CRUST

1 1/2 cup pecans
4 ounces unsalted butter, melted
3 tbsp granulated erythritol
2 tbsp coconut flour
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt

KETO CRANBERRY SAUCE

12 ounces (3 cups) fresh cranberries sorted and rinsed
3/4 cup granulated sweetener
1 cinnamon stick
1 cup water

Instructions

PIE FILLING

In a large mixing bowl with electric beaters, beat the cream cheese until it’s light and fluffy
Add the sour cream to the bowl and mix
Add orange keto chow, ginger, and orange zest and beat until fully combined, scraping down sides of bowl as needed.
Melt the white chocolate in a microwave safe bowl by heating in 10 second bursts until the chocolate melts when stirred
Add the white chocolate to the cream cheese mixture and beat well, scraping down sides as needed.
Spread the filling into the prepared crust and smooth with a spatula.
Spoon the cranberry sauce in the center of the pie and smooth out into a circle, leaving about a one-inch border of filling.
Cover the pie and chill for at least 4 hours, preferably overnight.

9" GINGER PIE CRUST

Preheat the oven to 350F
Pulse the pecans in the food processor until they are finely ground then add the butter, coconut flour, erythritol, spices and salt and pulse until it starts to hold together.
Press the mixture into a 9 inch deep, dish pie pan and bake 10 to 15 minutes
Allow to cool before filling

KETO CRANBERRY SAUCE

Bring everything to a boil in a small saucepan, cover and boil until the cranberries have all popped, about 10 minutes. Allow the cranberry sauce to cool completely. Remove the cinnamon stick before serving.

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-01-29T13:25:18-07:00December 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Pie, orange, keto pie, Chef Taffy Elrod, Orange Keto Chow, Orange Cream & Cranberry Pie, cranberry|0 Comments

Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie
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Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie

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Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie

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5 from 1 vote

Chocolate Cream Pie

Decadent, yet rich chocolate cream dessert. This recipe from Joe Stauffer at 2 Krazy Ketos is a cross between a no bake cream cheese and chocolate mousse.

Prep Time15

Cook Time12

Cooling Time1

Total Time1 27

Course: Desserts

Keyword: Chocolate

Servings: 12

Calories: 348.88kcal

Video

Author: Joe Stauffer

Ingredients

Pie Crust - Enough dough for 2 shallow dish pie pans or one deep dish pie.

1 cup coconut flour
1/2 tsp xanthan gum
2 tbsp powdered erythritol
2 large eggs
1/2 tsp vanilla extract
8 tbsp cold butter

Filling

1 cup heavy whipping cream
8 oz cream cheese
8 oz mascarpone cheese
1 serving Chocolate Keto Chow (or 1 scoop)
1/4 cup allulose
1 tsp liquid stevia
1/2 cup unsweetened almond milk

Instructions

Pie Crust

Combine coconut flour, xanthan gum, and erythritol into a bowl
Add eggs and vanilla extract and mix well.
Cut butter into small pieces and add to pie mixture; blend until smooth. You want the butter to be well mixed in; the crust mixture should not be chunky from the butter.
Wrap in plastic and chill in fridge for at least 1-2 hours.
Preheat oven to 350 degrees. Using parchment paper top and bottom, roll out the crust with a rolling pin to an approximately 12" circle.
Remove top parchment paper and place into a well-grease 9" standard depth pie pan and poke holes in the bottom with a fork. Cut any excess crust from around the edges and use excess to fix any cracks that may have occurred while placing the crust into the dish.
Bake in oven at 350 degrees until crust begins to brown, about 10 minutes.

Chocolate Filling

In a bowl, whip heavy cream until it forms stiff peaks. It should double in size so that you have 2 cups. Place in the fridge while you work on the next step.
Combine cream cheese and mascarpone cheese until well blended.
Add in Chocolate Keto Chow, allulose, stevia, and almond milk. Mix until smooth.
Gently fold whipped cream into the cream cheese mixture and blend until smooth.
For assembly, take the chilled pie crust and fill with chocolate cream filling.
Gently shave a small piece of dark chocolate across the top.
Place in freezer to chill so that it's easier to slice.

Notes

This recipe will work with any sweet flavor of Keto Chow.

To make it easier to slice, place the finished pie in the freezer.

Pie crust recipe video at https://youtu.be/7fPCVwuVooc

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-03T09:50:40-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Pie, Chocolate, 2 Krazy Ketos, Joe Stauffer, keto pie, cream|0 Comments

Chocolate Cookie Mocha Pie
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Chocolate Cookie Mocha Pie

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Chocolate Cookie Mocha Pie

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Chocolate Cookie Mocha Pie

Prep Time20

Cook Time15

Refrigerate1

Total Time1 35

Course: Desserts

Keyword: Amanda Balle, Mocha

Servings: 8 servings

Calories: 290.2kcal

Author: Amanda

Ingredients

CHOCOLATE COOKIE CRUST

1/2 cup unsalted butter
1/4 cup granulated erythritol
2 eggs room temperature
1/2 cup black cocoa
1 tsp baking powder

MOCHA FILLING

8 oz cream cheese softened
1 cup whipped cream
1/4 cup powdered sweetener
1 serving Mocha Keto Chow (or 1 scoop)

Instructions

CHOCOLATE COOKIE CRUST

With a mixer on medium speed, cream butter, then add sweetener and eggs and mix again.
Add the cocoa and baking powder and mix on slow at first, and then medium speed until combined.
Add to the bottom of a greased 9” pie dish. Do not place on the sides of pie dish. Withhold ¼ cup of the mix and add to a separate greased baking dish.
Bake both at 350 degrees for 15 minutes. Cool completely. Make crumbs out of the extra dish.
*For High Altitude or smaller pie dish, add 3-5 minutes of bake time. Keto Chow used a 10" springform pan lined with greased parchment paper to make removal easier.

MOCHA FILLING

On medium speed, whip cream cheese until it’s nice and smooth.
Add whipped cream and mix again. Note: use whipped cream, not heavy whipping cream.
Add sweetener and mocha keto chow and whip until everything is combined. You may have to scrape the sides.
Add filling to the cooled pie crust and refrigerate for at least one hour, but the longer the better. Add whipped cream and the crumbs on top and a chocolate drizzle if desired.

Photos by Sarah DeYoung
www.sarahdeyoung.com

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By Amanda|2021-02-02T11:45:05-07:00July 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Mocha, keto recipe, keto pie, amanda balle, amandaeatsketo, mocha keto chow, chocolate cookie mocha pie|2 Comments

Strawberry Hand Pies
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Strawberry Hand Pies

Recipes, Keto Chow Recipes

Strawberry Hand Pies

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Strawberry Hand Pies

These hand pies feature a crisp, short crust and sweet fruit filling, just like the pies grandma used to make. They are cute enough to offer your valentine, and sturdy enough to pack in a lunch box.

Prep Time35

Cook Time20

Total Time55

Course: Desserts

Keyword: Chef Taffiny Elrod, Strawberry

Servings: 4

Calories: 255.7kcal

Author: Taffiny Elrod

Equipment

cookie sheet, rolling pin, heart shaped cookie cutter, pastry brush

Ingredients

2 ounces Strawberry Keto Chow plus extra for rolling
2 ounces fine almond flour
2 ounces unsalted butter cold, cut into cubes
1 large egg separated
1-2 tbsp cold water
1 tbsp heavy cream
4 tsp sugar free strawberry jam

Instructions

Preheat oven to 375 degrees and line a cookie sheet with parchment paper or tin foil.
Mix the Keto Chow and almond flour together in a large bowl.
Add the butter and cut it into the flour until the mixture resembles coarse sand with a few pebble-sized pieces of butter still visible.
Add the egg white and one tablespoon of water and mix until the dough starts to come together. When you pinch the dough between your finger and thumb it should hold together, If it doesn’t add the second tablespoon of water and knead together.
Shape the dough into a ball; wrap it in plastic and let it rest for about 5 minutes.
While the dough is resting, make an egg wash by mixing the egg yolk with the heavy cream.
Sprinkle some Keto Chow on your work surface and roll the dough out to about 1/4-inch thickness. If it starts to stick, sprinkle more Keto Chow as you work.
Cut out eight heart shapes. Place a teaspoon of jam in the center of four hearts then brush their edges with the egg wash. Place the other four hearts on top and gently seal the edges. Prick the tops with a fork or a small knife to create small steam vents.
Lightly brush the tops of the pies with egg wash and transfer them to the prepared cookie sheet.
You can use the extra dough to cut shapes to decorate your pies if you like.
Bake until the edges are golden, and the bottoms are golden brown and crisp - 15-20 minutes.

Notes

If using a 3” cookie cutter, you may be able to get 5 hand pies to use up all the dough.

Do not add too many vent holes or the top crust will fall apart and the jam will leak through.

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T14:29:49-07:00January 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: strawberry, natural strawberry, keto recipe, chef taffiny Elrod, hand pies, keto pie|0 Comments