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Delicious Dinner Rolls

Slather these soft, warm rolls with butter or use them to sop up sauce, and they’ll make any meal extra special.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: rolls

Calories: 117.7kcal

Author: Taffiny Elrod

Ingredients

1/3 cup psyllium husk powder (1.75 oz.)
1/3 cup coconut flour (1.25 oz.)
1 serving Savory Chicken Soup Keto Chow
1 tsp. baking soda
1 tsp. baking powder
2 large egg whites
1 Tbsp. avocado oil
1 tsp. apple cider vinegar
1 cup boiled water
1 egg yolk
1 Tbsp. sesame seeds or poppy seeds

Instructions

Preheat oven to 350℉ and line a baking sheet with parchment paper.
Using an electric mixer, combine psyllium powder, coconut flour, Keto Chow, baking soda, and baking powder.
Add the egg whites, oil, and vinegar and mix on low speed until combined.
Carefully pour in the hot water with the mixer off, then mix again on low speed.
When the water has been incorporated, mix on medium speed until a soft dough forms.
Divide dough into six pieces and shape into balls.
Mix the egg yolk with a teaspoon of water and brush the egg wash over each roll.
Place on the baking sheet, pat down lightly, and sprinkle with sesame or poppy seeds.
Bake in the preheated oven 30-40 minutes, or until they are brown, puffed, and round. They should sound slightly hollow when tapped on the bottom, and should hold their shape when gently touched.
Cool for ten minutes, then transfer to a basket lined with a clean cloth or napkin to keep warm.
The rolls will keep in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.

Nutrition Facts

Delicious Dinner Rolls

Serving Size

1 g

Amount per Serving

Calories

117.7

% Daily Value*

Fat

4.8

Saturated Fat

1.5

Polyunsaturated Fat

0.81

Monounsaturated Fat

2.26

Cholesterol

28.4

Sodium

502.7

Potassium

314.56

Carbohydrates

12.4

Fiber

9.7

Sugar

0.7

Sugar Alcohol

0.01

Net Carbs

2.71

Protein

7.2

Vitamin A

69.62

Vitamin C

Calcium

173.37

Iron

0.71

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-19T14:13:40-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup, keto recipe, Chef Taffy Elrod, keto easter, easter, easter recipe, keto rolls|0 Comments

Turnip Gratin
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Turnip Gratin

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Turnip Gratin

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4 from 1 vote

Turnip Gratin

Let’s get cheesy! Almost any vegetable can be prepared gratin style, and this version is so tasty, you won’t miss the carbs.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 169.8kcal

Author: Taffiny Elrod

Ingredients

2 large turnips (about 1 lb.)
3/4 cup unsweetened macadamia milk or almond milk
1/4 cup heavy cream, plus extra if needed
1 clove garlic, crushed
1 tsp. fresh thyme leaves
1/4 tsp. nutmeg (freshly grated if possible)
1 serving Savory Chicken Soup Keto Chow
2 Tbsp. unsalted butter
3 oz. gruyere cheese, grated or substitute cheddar or Swiss Cheese

Instructions

Preheat the oven to 350℉ and generously butter a 9-inch round baking dish.
Bring a pot of water to a boil and add the turnips whole. Cover and let boil eight to ten minutes, or until a knife pierces the outside of the turnips without much resistance.
Drain and cool under cold water.
Trim the ends of the turnips, peel, and cut them in half lengthwise.
Lay the cut side of the turnips on the cutting board and slice them crosswise into 1/4-inch pieces.
In a small pan, bring the milk, cream, fresh thyme, garlic, and nutmeg to a simmer. Remove from the heat and stir in the Keto Chow until smooth. Set aside.
Spread a spoonful of the sauce on the bottom of the baking dish, then make two layers of sliced turnips over the sauce. Spread a layer of sauce over that and sprinkle with half of the grated cheese.
Continue layering until the turnips are all used. Put any remaining sauce on top and add the rest of the shredded cheese. If there isn’t enough sauce to cover the turnips, pour a little heavy cream over them before you add the cheese. Turnips don’t absorb much liquid, so they don’t need more than a tablespoon or two of cream.
Cover the dish tightly with foil and place on a rimmed baking sheet in case the sauce boils over. Bake for about 30 minutes, or until turnips start to feel tender when pierced with a knife.
Uncover the dish and return to the oven for another 20-30 minutes, until the gratin is bubbling, the cheese is browned, and the turnips are completely tender.
Let the gratin rest for ten minutes before serving.*

Notes

*You can refrigerate leftovers and reheat in the oven at 350℉ for about 20 minutes.

Nutrition Facts

Turnip Gratin

Serving Size

1 serving

Amount per Serving

Calories

169.8

% Daily Value*

Fat

12.5

Saturated Fat

7.5

Trans Fat

0.4

Polyunsaturated Fat

0.65

Monounsaturated Fat

3.62

Cholesterol

Sodium

344

Potassium

419.14

Carbohydrates

Fiber

2.2

Sugar

Sugar Alcohol

0.04

Net Carbs

3.78

Protein

9.7

Vitamin A

438.31

Vitamin C

33.24

Calcium

348.33

Iron

0.71

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-04-12T12:58:14-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup Keto Chow, easter recipe, keto recipe, Chef Taffy Elrod, easter, Turnip gratin|3 Comments

Chocolate Peanut Butter Snack Cakes
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Chocolate Peanut Butter Snack Cakes

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Chocolate Peanut Butter Snack Cakes

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Chocolate Peanut Butter Snack Cakes

Snack size treats that will satisfy the strongest chocolate peanut butter craving.

Prep Time1

Cook Time20

Total Time1 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: cakes

Calories: 194.5kcal

Author: Taffiny Elrod

Equipment

éclair/ lady finger cake molds*; piping bags; large, round piping tip; decorative piping tip

Ingredients

Instructions

Oil the cake molds and preheat the oven to 325℉. Attach a round tip to the piping bag or use a plastic Ziploc bag with a cut corner.
In a small mixing bowl, combine the Keto Chow, cocoa powder, and baking powder.
Beat the egg whites in the work bowl of an electric mixer with the whip attachment until they begin to look frothy. With the mixer at medium speed, add the cream of tartar and sprinkle 1/4 cup of the powdered erythritol over the egg whites. Beat until the egg whites look glossy and hold stiff peaks.
Transfer the beaten egg whites to another bowl and place the egg yolks in the work bowl. (No need to wash the bowl yet.) Beat the egg yolks with the remaining 1/4 cup powdered erythritol until they have doubled in volume, which should take about five minutes. They should look satiny and be light yellow in color.
Fold the avocado oil and vanilla extract into the egg yolks with a rubber spatula.
Fold the egg whites into the egg mixture in two portions.
Sprinkle the Keto Chow mixture over the eggs and fold in gently. The volume will decrease slightly.
Fill the piping bag with the batter and pipe into the prepared cake molds.
Bake the cakes for 15-20 minutes, or until they have risen, the surface looks dull, they spring back when touched, and a cake tester comes out clean.
Set the molds on a cooling rack. Turn the cakes out of the molds when they have cooled for about five minutes, then let cool completely.
To make the filling, beat together the peanut butter and softened butter until light and fluffy. Add the Keto Chow, erythritol, heavy cream, and vanilla extract and beat until combined and light.
Put the filling in a piping bag with a large star tip or ruffle tip, or in a Ziploc bag with a cut corner to create a piping bag.
Carefully slice the cooled cakes in half lengthwise.
Pipe filling on one half and place the other half on top, then place in the refrigerator to set. Reserve about 1/4 cup of the filling to decorate the cakes.
To make the glaze, sift the powdered erythritol and cocoa powder into a mixing bowl.
Add the vanilla extract and stir in the warm water a tsp. at a time until it reaches a thick, pourable consistency.
Spoon or pour the glaze over the top of each cake, smoothing it to the edges.
Allow the glaze to set slightly, then decorate the tops with the remaining peanut butter filling. They can also be decorated with crushed peanuts, shaved chocolate, or whipped cream.
Store in an airtight container in the refrigerator for up to three days or store frozen for up to three months.

Notes

NOTES: Higher elevation may impact your baking time; it took approximately 30 minutes of baking to get a clean toothpick

*You can use a mini cupcake tin instead if you do not have éclair molds.

Nutrition Facts

Chocolate Peanut Butter Snack Cakes

Serving Size

1 serving

Amount per Serving

Calories

194.5

% Daily Value*

Fat

169

260

Saturated Fat

6.8

Trans Fat

0.3

Polyunsaturated Fat

2.04

Monounsaturated Fat

6.29

Cholesterol

87.5

Sodium

182.7

Potassium

383.95

Carbohydrates

26.3

Fiber

2.23

Sugar

0.72

Sugar Alcohol

22.5

Net Carbs

1.56

Protein

8.7

Vitamin A

483.18

Vitamin C

16.88

Calcium

120.1

Iron

0.92

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-04T10:28:39-07:00March 4th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: chocolate peanut butter, keto recipe, keto cake, chef taffiny Elrod, taffy elrod|0 Comments

Bûche de Noël
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Bûche de Noël

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Bûche de Noël

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5 from 1 vote

Bûche de Noël

I transformed the traditional Christmas yule log into a ketogenic holiday stunner and added a touch of raspberry for a bright twist. It's moist, sumptuous, festive, and keto!

I've added a touch of raspberry jam to this beloved holiday classic made with chocolate sponge cake and creamy filling. Although this cake has a few steps, it comes together with surprising ease and will wow at your next holiday gathering. Even better, it tastes delicious and will keep chilled in the refrigerator for up to three days so you can make it ahead.

Prep Time30

Cook Time15

Assembly time1

Total Time1 45

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 307kcal

Author: Shanelle Sorensen

Equipment

Electric mixer
15" X 10" jelly roll pan
Cooking spray
Parchment paper
Clean, dry kitchen towel larger than the jelly roll pan
Fine sieve or sifter

Ingredients

For the cake

4 large eggs, separated
1/2 cup powdered Sweetener, divided
1/2 cup Chocolate Keto Chow
2 tbsp dark cocoa powder
1/2 tsp gelatin
1/2 tsp baking powder

For the filling

1 1/2 cups heavy whipping cream
2 tbsp powdered sweetener
1 tsp vanilla extract

For the frosting

2 cups heavy whipping cream
1 serving Chocolate Keto Chow (or 1 scoop)
2 tbsp dark cocoa powder
2 tbsp powdered sweetener
2-3 tbsp almond milk to thin the frosting if needed

For assembly

additional powdered sweetener and cocoa powder for rolling the cake
1/3 cup sugar-free raspberry jam
Fresh raspberries, mint leaves, chocolate leaves, or curls for garnish optional

Instructions

Preheat oven to 325F and spray a 15x10 jelly roll pan lightly with cooking spray and line with lightly oiled parchment paper.
Beat the egg yolks with 1/4 cup of the sweetener until light yellow in color and ribbons form when the beaters go through.
In a separate bowl, whip the egg whites with very clean beaters until they begin to foam, then sprinkle in the remaining 1/4 cup of sweetener and continue to beat until stiff peaks form.
Fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then gently fold in the remaining egg whites until they are almost completely combined. Be careful to retain as much air in the egg whites as possible.
Mix the Keto Chow, coconut flour, cocoa powder, gelatin, and baking powder together and sprinkle them over the egg mixture. Gently fold the dry ingredients into the eggs.
Using an offset spatula, spread the batter onto the prepared pan and even it out as much as possible. It’s ok if it’s a little bumpy.
Bake for 10-15 minutes until the cake is set and slightly browned around the edges but tender and soft to the touch.
Sift a layer of powdered sweetener combined with cocoa powder on a clean, dry kitchen towel. Then when the cake is cool enough to touch, carefully turn it over onto the towel and remove the pan.
Gently peel the parchment paper away from the cake and roll the cake up from the long side, using the towel with the cake rolled inside. Leave it rolled up to cool completely while you make the filling.
Whip the cream until it begins to thicken, then add the sweetener and vanilla extract. Continue to beat until stiff peaks form.
Unroll the cake and spread the raspberry jam across the inside of the cake in a thin layer. Then spread the whipped cream over the jam, leaving about 1/2 inch of plain cake around the edges. Then gently reroll the cake. Make sure not to roll the towel inside again. Wrap it in plastic wrap and chill it while you make the frosting.
For the frosting, beat the heavy cream to soft peaks and sprinkle the Chocolate Keto Chow, cocoa powder, and powdered sweetener over the top. Continue to beat until the dry ingredients are fully combined, light, and fluffy. It should be thick, but if needed, add almond milk one tablespoon at a time to thin it slightly.
Remove the cake from the fridge and unwrap it. Cut a slice from one end on a slight angle. This will be used to create a stump on the log. If you would like, you can cut a piece from the other end to create another stump. You can cut the second piece on the diagonal or straight across.
Place the cake on a board or on a serving dish and cover it with frosting. Attach the stumps you cut by pressing them into the frosting wherever you think they would look best and frost them, too. For a bark-like look, gently run the tines of a fork through the frosting along the length of the cake.
Garnish with fresh raspberries and mint leaves or anything else you would like.
Chill in the refrigerator for up to three days, or until ready to serve.

Nutrition Facts

Bûche de Noël

Serving Size

1 serving

Amount per Serving

Calories

307

% Daily Value*

Fat

27.4

Saturated Fat

16.9

106

Trans Fat

0.9

Polyunsaturated Fat

1.33

Monounsaturated Fat

Cholesterol

143.9

Sodium

295.3

Potassium

618.25

Carbohydrates

20.2

Fiber

2.2

Sugar

2.5

Sugar Alcohol

Net Carbs

3.03

Protein

Vitamin A

1385.55

Vitamin C

33.8

Calcium

271.83

Iron

1.26

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-08T10:09:33-07:00December 26th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, keto cake, chef taffiny Elrod, Buche de Noel, christmas recipe|0 Comments

Apple Pie Spice Snickerdoodles
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Apple Pie Spice Snickerdoodles

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Apple Pie Spice Snickerdoodles

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4 from 1 vote

Apple Pie Spice Snickerdoodles

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

Prep Time20

Cook Time15

CHILL1

Total Time1 35

Course: Desserts

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 89.6kcal

Author: Taffiny Elrod

Ingredients

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

Instructions

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

Nutrition Facts

Apple Pie Spice Snickerdoodles

Serving Size

1 cookie

Amount per Serving

Calories

89.6

% Daily Value*

Fat

7.9

Saturated Fat

4.8

Trans Fat

0.3

Polyunsaturated Fat

0.36

Monounsaturated Fat

2.06

Cholesterol

42.9

Sodium

174

Potassium

136.18

Carbohydrates

11.2

Fiber

1.1

Sugar

0.4

Sugar Alcohol

9.34

Net Carbs

0.83

Protein

Vitamin A

262.19

Vitamin C

7.51

Calcium

55.76

Iron

0.26

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

Nutrition

Photography by Sarah DeYoung

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

Apple-Cheddar Sausage Rolls
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Apple-Cheddar Sausage Rolls

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Apple-Cheddar Sausage Rolls

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Apple-Cheddar Sausage Rolls

A little sweet, a little savory, the classic combination of apple, cheddar and sage sausage makes a wonderful holiday breakfast or brunch. They can be assembled the night before and then just popped in the oven before the meal.

Prep Time1

Cook Time25

Total Time1 25

Course: Main Dish

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: rolls

Calories: 319.4kcal

Author: Taffiny Elrod

Ingredients

2 scoop (3.2 ounces) Apple Pie Keto Chow
3/4 cup (3 ounces) almond flour
1 stick (4 ounces) unsalted butter, cubed
2 large egg whites
1 tbsp cold water
4 ounces shredded cheddar cheese
8 links cooked breakfast sausage

Instructions

Mix the keto chow with the almond flour in a large mixing bowl.
Cut the butter into the flour with a pastry cutter or fork until it resembles coarse sand with an occasional pebble.
Add the egg whites and cold water and mix until it can be formed into a ball. Knead by hand until it is smooth, shape into a ball and wrap tightly in plastic, refrigerate at least 30 minutes.
Preheat the oven to 350 and line a large baking tray with parchment paper or tin foil.
Split the dough into two equal pieces, roll one piece between two pieces of parchment paper to a 6-inch by 10-inch rectangle, the dough should be about 1/4 inch thick. Cut the dough into four equal rectangles. *The dough needs to be ¼-inch thick to hold its shape and this is more important than the size of the rectangle.
Sprinkle half an ounce of the cheddar cheese in the center of one rectangle, diagonally from corner to corner, then lay a sausage over the cheese. Wrap the short sides of the dough over the sausage and cheese and press to seal them together. Place the wrapped sausage on the prepared tray and continue with the remainder of the rectangles to make three more. Roll out the second piece of dough and repeat with the rest of the cheese and sausage.
Bake rolls for 25 minutes until they are golden brown, and crisp on the bottom. Serve hot.

Notes

NOTE: For pork breakfast sausages, I made a ¼” thick rectangle approximately 13-inches by 8-inches using all the dough and cut it into 8 equal rectangles.

Dough was frozen after cutting for 5 minutes, then cheese sprinkled, sausage placed, then rolled.

After all 8 were made, rolls were frozen for 20 minutes to help them keep their shape, then immediately placed in the oven.

Nutrition Facts

Apple-Cheddar Sausage Rolls

Serving Size

1 g

Amount per Serving

Calories

319.4

% Daily Value*

Fat

26.1

Saturated Fat

11.8

Trans Fat

0.6

Polyunsaturated Fat

1.9

Monounsaturated Fat

7.85

Cholesterol

67.5

Sodium

554.7

Potassium

490.29

Carbohydrates

4.5

Fiber

2.6

Sugar

0.79

Sugar Alcohol

0.03

Net Carbs

1.89

Protein

19.1

Vitamin A

581.33

Vitamin C

Calcium

313.83

Iron

1.13

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-01T13:45:49-07:00December 10th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy, keto recipe, apple pie, apple pie keto chow|0 Comments

Keto Chow Turkey Tamales
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Keto Chow Turkey Tamales

Keto Chow Recipes, Recipes

Keto Chow Turkey Tamales

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5 from 1 vote

Keto Chow Turkey Tamales

These aren’t the most traditional tamales, but they are delicious and fun to make with friends and family for a festive holiday meal. They are a great way to use leftover turkey, too. If you don’t have extra turkey, you can use rotisserie chicken or roast pork instead.

Prep Time1

Cook Time30

Total Time31

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: tamales

Calories: 135.6kcal

Author: Taffiny Elrod

Ingredients

25-30 dried corn husks cleaned & soaked until flexible
2 cups prepared salsa verde
1 pound cooked turkey shredded
15 ounces canned baby corn
2 cups Savory Chicken Soup Keto Chow
1/3 cup coconut flour (1 ounce)
1 tsp baking powder
1/2 cup lard, tallow or coconut oil
1/2 tsp corn extract (optional)
1/4 cup reserved corn liquid or chicken broth

Instructions

Mix the shredded turkey with the salsa verde and set aside.
Drain the baby corn, reserving the liquid. In a food processor or blender, puree the baby corn until smooth, adding a tablespoon or two of the reserved liquid if necessary.
In a large mixing bowl, blend the Keto Chow, coconut flour, and baking powder.
Add the lard, pureed baby corn, and the corn extract (if using), to the dry ingredients and beat on medium speed until a soft dough has formed and it has increased in volume. If it’s too thick, add more corn liquid or chicken broth one tablespoon at a time until it’s the consistency of smooth peanut butter.
Drain the corn husks and, working one husk at a time, spread a thin layer of the dough over the center of the husk. Nearer the large end, leave about an inch uncovered on either side of the dough, then spread a spoonful of filling over the center of the dough. *A #40 cookie scoop or approximately 1.5 tablespoons per corn husk made exactly 24 tamales; 2-3 tablespoons of meat per tamale.
Fold one side of the husk and then the other so they overlap, bend the empty part of the husk up to close one side of the tamale.
Prepare a large pot with a steamer rack and fill the bottom with water. Stand the tamales up in the streamer rack, placing a small upturned bowl, or bundle of tin foil in the center to steady the tamales if needed. Cover the tamales with any extra corn husks to keep the steam from getting into them.
Steam the tamales for 20-30 minutes until they are firm enough for the husk to pull away from the dough easily.

Nutrition Facts

Keto Chow Turkey Tamales

Amount per Serving

Calories

135.6

% Daily Value*

Fat

5.5

Saturated Fat

2.2

Trans Fat

0.1

Polyunsaturated Fat

0.58

Monounsaturated Fat

2.04

Cholesterol

24.2

Sodium

644.9

Potassium

735.94

Carbohydrates

5.2

Fiber

3.1

Sugar

1.7

Sugar Alcohol

0.01

Net Carbs

2.17

Protein

Vitamin A

203.99

Vitamin C

50.72

Calcium

318.6

Iron

1.11

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-08T10:07:26-07:00December 1st, 2020|Categories: Keto Chow Recipes, Recipes|Tags: keto chow recipe, keto recipe, Chef Taffy Elrod, chicken soup keto chow, keto turkey tamales|3 Comments

Pumpkin Spice Caramel Cookie Butter
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Pumpkin Spice Caramel Cookie Butter

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Pumpkin Spice Caramel Cookie Butter

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5 from 1 vote

Pumpkin Spice Caramel Cookie Butter

Now you can make your own luscious keto cookie butter for topping your favorite keto baked goods, stirring into keto hot cereal, or swirling with your favorite yogurt. The secret to the delicious flavor is browning the butter and toasting the almond flour. It takes a few minutes of patience but the pay off is so worth it. This cookie butter also makes a wonderful gift when packed in a decorative jar.

Prep Time10

Cook Time15

Total Time25

Course: Desserts

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 133.8kcal

Author: Taffiny Elrod

Ingredients

1 1/2 sticks (6 ounces) unsalted butter
1/3 cup almond flour
1 scoop Pumpkin Spice Caramel Keto Chow
1/2 cup pumpkin puree
1/4 cup brown sugar style erythritol blend
1 tsp pure vanilla extract
1/4 tsp almond extract

Instructions

Place the butter in a medium skillet over low heat, melt the butter slowly and then continue cooking over low heat until the butter begins to smell toasted and the solids start to look golden.
This should take 5-10 minutes. When the butter is just starting to look golden carefully add the almond flour, the butter will be hotter than it appears.
Stir the almond flour to toast it in the butter, continuing to cook over low heat for another two minutes. Keep a close eye because the butter can burn very quickly.
Remove the pan from heat and allow it to cool slightly.
Turn the butter and almond flour into a mixing bowl.
Stir in the keto chow, then the pumpkin puree, erythritol, vanilla extract, and almond extract.
Allow to cool completely before transferring to an air-tight container.
Store in the refrigerator for a month or in the freezer for up to six months.

Nutrition Facts

Pumpkin Spice Caramel Cookie Butter

Serving Size

1 serving

Amount per Serving

Calories

133.8

% Daily Value*

Fat

Saturated Fat

7.3

Trans Fat

0.5

Polyunsaturated Fat

0.77

Monounsaturated Fat

4.21

Cholesterol

31.5

Sodium

Potassium

153.16

Carbohydrates

6.8

Fiber

1.1

Sugar

0.7

Sugar Alcohol

4.73

Net Carbs

0.95

Protein

2.9

Vitamin A

1415.27

Vitamin C

11.64

Calcium

73.95

Iron

0.38

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-03T08:16:08-07:00October 5th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cookie butter, pumpkin keto, keto recipe, Chef Taffy Elrod, pumpkin cookie butter|4 Comments

Upside Down Cake
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Upside Down Cake

Recipes, Keto Chow Recipes

Upside Down Cake

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Upside Down Cake

Prep Time25

Cook Time30

Total Time55

Course: Desserts

Keyword: Amanda Balle, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Servings: slices

Calories: 197.3kcal

Author: Amanda

Ingredients

100 gram thin sliced chayote (less than one)

Sticky Butter Sauce:

1/4 cup unsalted butter
1/4 cup brown swerve
1 tsp cinnamon

Spice Cake:

1/2 cup softened unsalted butter
2 tbsp granulated erythritol
2 tbsp brown swerve
3 eggs room temperature
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1 tbsp baking powder

Instructions

Preheat oven to 350 degrees.
Grease a large round 9inch baking dish or pan. If you will not be removing from the pan immediately, use parchment paper in the bottom of the pan grease parchment paper, and continue with the recipe.
Thinly slice a chayote, making sure to take the core out, and lay in the bottom of the greased baking dish.
Melt ¼ cup butter in a small saucepan over medium heat. Add brown sweetener and cinnamon and heat until boiling, stirring intermittently. Boil for 1 minute and then pour over chayote.
While the sauce is heating, cream the butter on medium speed with a mixer. Add sweetener and eggs and mix again. Add the keto chow and baking powder and mix until thoroughly combined.
Spread over the top of the chayote and butter sauce. The batter is thick so you will need to place batter in globs around the pan then smooth together and spread to edge.
Bake at 350 degrees for 25-28 minutes.
Cool for five minutes. Being careful with hot dish, place a plate on top and then flip it to turn out cake.
Top with your favorite sugar free ice cream or whipped cream.
This cake is great hot or cold!

Nutrition Facts

Upside Down Cake

Serving Size

1 slice

Amount per Serving

Calories

197.3

% Daily Value*

Fat

19.1

Saturated Fat

11.3

Trans Fat

0.7

Polyunsaturated Fat

0.88

Monounsaturated Fat

5.66

Cholesterol

108.8

Sodium

313.4

Potassium

234.87

Carbohydrates

14.2

Fiber

1.1

Sugar

0.47

Sugar Alcohol

Net Carbs

1.11

Protein

5.6

Vitamin A

646.5

Vitamin C

18.12

Calcium

209.76

Iron

0.73

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

Nutrition

Sarah DeYoung
www.sarahdeyoung.com

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By Amanda|2021-02-03T08:17:40-07:00September 10th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, keto cake, amanda balle, amandaeatsketo, upside down cake|0 Comments

Creamy Tomato Pizza Pinwheels
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Creamy Tomato Pizza Pinwheels

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Creamy Tomato Pizza Pinwheels

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Creamy Tomato Pizza Pinwheels

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Keyword: Amanda Balle, Creamy Tomato Basil, sarah deyoung

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Amanda Balle, Sarah DeYoung

Servings: pinwheels

Calories: 390.9kcal

Author: Amanda

Ingredients

1/4 cup almond flour
1 serving Creamy Tomato Basil Keto Chow (or 1 scoop)
1 tsp glucomannan powder
4 oz cream cheese, cold
2 tbsp unsalted butter
4 oz pepperoni
4 slices mozzarella cheese
fresh basil as desired
tomato sauce, marinara for dipping

Instructions

Put almond flour, keto chow, and glucomannan powder in a food processor and pulse a few times to mix. Add cream cheese and butter and blend until it creates a dough ball. This should be less than 1 minute.
Place dough onto a piece of parchment and put a piece of wax paper on top and roll out into a rectangle. You can use parchment on top but wax paper is see through. Remove top paper once dough is rolled out evenly to an 8x10 rectangle.
Add 8 oz of pepperoni over the dough, leaving a ½” edge of dough uncovered on the 10” side. Add cheese on top of pepperoni. Top cheese with fresh basil.
Using the parchment paper, roll the dough long ways towards the ½” of uncovered dough. Keep using parchment to roll and pull away as you go so it doesn’t peel or crack the dough.
Slice into 16 pieces and place into silicone baking cups or silicone cupcake pan. The dough is sticky but easy to reroll your pieces after slicing into tighter circles.
Bake at 400 degrees for 15-20 minutes.
Let cool on the pan for 10 minutes before serving.

Notes

This dough is great to make calzones, savory pies or even crispy biscuits.

Nutrition Facts

Creamy Tomato Pizza Pinwheels

Serving Size

1 pinwheel

Amount per Serving

Calories

390.9

% Daily Value*

Fat

32.7

Saturated Fat

15.9

Trans Fat

0.6

Polyunsaturated Fat

1.48

Monounsaturated Fat

6.42

Cholesterol

59.1

Sodium

935.5

Potassium

515.34

Carbohydrates

8.8

Fiber

4.1

Sugar

2.3

Sugar Alcohol

0.02

Net Carbs

4.67

Protein

Vitamin A

796.37

Vitamin C

31.47

Calcium

237.73

Iron

0.99

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-02T11:00:44-07:00August 31st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: pizza, keto recipe, creamy tomato basil keto chow, amanda balle, keto pizza, tomato|2 Comments

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