keto recipe

Creamy Chicken Cordon Bleu Soup

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Creamy Chicken Cordon Bleu Soup
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4.50 from 2 votes

Chicken Cordon Bleu Soup

Prep Time10 minutes
Total Time10 minutes
Course: Soup
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 16 ounces
Calories: 839.89kcal
Author: Taffiny Elrod

Equipment

  • Immersion Blender

Ingredients

  • 12 ounces very hot low-sodium chicken broth or water
  • 2 ounces salted butter
  • 1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
  • 1-2 tsp Dijon mustard
  • 2 ounces ham cut into small pieces
  • 2 ounces Swiss cheese shredded
  • salt and pepper to taste

Instructions

  • Blend hot broth, butter, Keto Chow and Dijon mustard until creamy and smooth, then add the ham and Swiss cheese and blend for a few more seconds.

Notes

This is easily made with only a whisk. The recipe is delicious as is, but adding some shredded chicken would be yummy too!
Nutrition Facts
Chicken Cordon Bleu Soup
Serving Size
 
16 ounces
Amount per Serving
Calories
839.89
% Daily Value*
Fat
 
66.8
g
103
%
Saturated Fat
 
40
g
250
%
Trans Fat
 
2.42
g
Polyunsaturated Fat
 
2.4
g
Monounsaturated Fat
 
16.84
g
Cholesterol
 
212.1
mg
71
%
Sodium
 
3381.7
mg
147
%
Potassium
 
1618.19
mg
46
%
Carbohydrates
 
9.3
g
3
%
Fiber
 
6.5
g
27
%
Sugar
 
1.2
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
2.8
g
Protein
 
51.8
g
104
%
Vitamin A
 
2300.77
IU
46
%
Vitamin C
 
120.59
mg
146
%
Calcium
 
1270.95
mg
127
%
Iron
 
3.01
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 16ounces | Calories: 839.89kcal | Carbohydrates: 9.3g | Protein: 51.8g | Fat: 66.8g | Saturated Fat: 40g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 16.84g | Trans Fat: 2.42g | Cholesterol: 212.1mg | Sodium: 3381.7mg | Potassium: 1618.19mg | Fiber: 6.5g | Sugar: 1.2g | Vitamin A: 2300.77IU | Vitamin C: 120.59mg | Calcium: 1270.95mg | Iron: 3.01mg | Sugar Alcohol: 0.01g | Net Carbs: 2.8g

Photos by Sarah DeYoung Photography

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By |2021-02-03T10:20:35-07:00January 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |5 Comments
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Strawberry Hand Pies

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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 minutes
Cook Time20 minutes
Total Time55 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Strawberry
Keto Chow Flavor: Strawberry
Recipe Creator: Chef Taffiny Elrod
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. 
Nutrition Facts
Strawberry Hand Pies
Serving Size
 
1 serving
Amount per Serving
Calories
255.7
% Daily Value*
Fat
 
21.4
g
33
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2.38
g
Monounsaturated Fat
 
8.69
g
Cholesterol
 
87
mg
29
%
Sodium
 
290.7
mg
13
%
Potassium
 
628.11
mg
18
%
Carbohydrates
 
6.6
g
2
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Sugar Alcohol
 
0.04
g
Net Carbs
 
2.56
g
Protein
 
12.9
g
26
%
Vitamin A
 
474.55
IU
9
%
Vitamin C
 
43.46
mg
53
%
Calcium
 
265.18
mg
27
%
Iron
 
1.18
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 255.7kcal | Carbohydrates: 6.6g | Protein: 12.9g | Fat: 21.4g | Saturated Fat: 9g | Polyunsaturated Fat: 2.38g | Monounsaturated Fat: 8.69g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 290.7mg | Potassium: 628.11mg | Fiber: 4g | Sugar: 1g | Vitamin A: 474.55IU | Vitamin C: 43.46mg | Calcium: 265.18mg | Iron: 1.18mg | Sugar Alcohol: 0.04g | Net Carbs: 2.56g

Photos by Sarah DeYoung Photography

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By |2021-02-02T14:29:49-07:00January 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |0 Comments
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Mini Strawberry Mousse and Chocolate Tarts

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

Prep Time1 hour
Chill Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Strawberry
Keto Chow Flavor: Strawberry
Recipe Creator: Chef Taffiny Elrod
Servings: 8 tarts
Calories: 450kcal
Author: Taffiny Elrod

Equipment

  • food processor
  • cupcake liners or ramekins

Ingredients

CRUST

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

Serving: 1serving | Calories: 450kcal | Carbohydrates: 24.2g | Protein: 10g | Fat: 40.8g | Saturated Fat: 20.4g | Polyunsaturated Fat: 3.37g | Monounsaturated Fat: 13.05g | Trans Fat: 1g | Cholesterol: 80.9mg | Sodium: 159.9mg | Potassium: 458mg | Fiber: 9.1g | Sugar: 4.4g | Vitamin A: 995.45IU | Vitamin C: 38.01mg | Calcium: 182.17mg | Iron: 1.22mg | Sugar Alcohol: 8.57g | Net Carbs: 6.58g

Photos by Sarah DeYoung Photography

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By |2021-02-02T14:34:15-07:00January 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , , |0 Comments
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Keto Royal Icing

This recipe is perfect when paired with Chef Taffiny Elrod’s Eggnog Gingerbread House

Royal Icing
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5 from 1 vote

Keto Royal Icing

Prep Time10 minutes
Total Time10 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod
Recipe Creator: Chef Taffiny Elrod
Servings: 1
Calories: 19.3kcal
Author: Taffiny Elrod

Ingredients

  • 1 cup powdered erythritol sifted
  • 1/4 tsp cream of tartar
  • 1 large egg white
  • 1/2 tsp water add more as needed
  • food coloring (optional)

Instructions

  • To make the royal icing, beat together erythritol, egg white, 1/2 tsp water, and 1/4 tsp cream of tartar in the work bowl of an electric mixer.
  • If the icing is too thick, add more water 1/2 tsp at a time, blending after each addition until it is pipeable but still quite thick.
  • It should be quite stiff. If you add too much water, you can add more erythritol a teaspoon at a time, but try to stay as close as possible to the original recipe so it will dry and hold together.
Nutrition Facts
Keto Royal Icing
Serving Size
 
1 serving
Amount per Serving
Calories
19.3
% Daily Value*
Fat
 
0.1
g
0
%
Sodium
 
55.9
mg
2
%
Potassium
 
178.19
mg
5
%
Carbohydrates
 
240.7
g
80
%
Sugar
 
0.2
g
0
%
Sugar Alcohol
 
240
g
Net Carbs
 
0.7
g
Protein
 
3.6
g
7
%
Calcium
 
2.47
mg
0
%
Iron
 
0.05
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 19.3kcal | Carbohydrates: 240.7g | Protein: 3.6g | Fat: 0.1g | Sodium: 55.9mg | Potassium: 178.19mg | Sugar: 0.2g | Calcium: 2.47mg | Iron: 0.05mg | Sugar Alcohol: 240g | Net Carbs: 0.7g

Photos by Sarah DeYoung Photography

By |2020-01-13T12:25:10-07:00January 6th, 2020|Categories: Recipes|Tags: , , , , |10 Comments
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Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes

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Eggnog Cannoli Cupcakes
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5 from 1 vote

Eggnog Cannoli Cupcakes

A twist on eggnog and cannoli. Joe Stauffer from 2 Krazy Ketos made an eggnog flavored cupcake and then filled each one with an eggnog cannoli cream.
Prep Time1 hour
Cook Time20 minutes
Cooling Time1 hour
Total Time2 hours 20 minutes
Course: Desserts, Snacks
Keyword: Eggnog
Keto Chow Flavor: Eggnog
Recipe Creator: Joe Stauffer
Servings: 8
Author: Joe Stauffer

Ingredients

Cupcakes

Cannoli Filling

  • 1/2 cup ricotta cheese (undrained)
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy whipping cream
  • 1 serving Eggnog Keto Chow (or 1 scoop)
  • 1/4 cup allulose
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp liquid stevia

Instructions

Cupcakes

  • Preheat oven to 350F.
  • In a bowl, combine all dry ingredients.
  • Beat in eggs, butter, and stevia.
  • Blend until smooth. Allow mixture to sit for 5 minutes so the coconut flour absorbs any excess moisture.
  • Scoop into 8 cupcake molds.
  • Bake at 350F for 20 minutes or until they pass the toothpick test.
  • Allow to cool before frosting.

Cannoli Cream

  • Using a high speed mixer, beat together mascarpone and ricotta cheese.
  • Once well combined, add Keto Chow, cinnamon, allulose, nutmeg, and stevia. Combine well.
  • Add in heavy whipping cream as you continue to mix.
  • Allow to chill in the fridge until ready.
  • Once cupcakes are cool, using a pastry bag and tip, squeeze some cannoli cream into each cupcake. With the remaining cream, top each cupcake like a frosting.

Notes

Usually when making cannoli cream, people drain the ricotta in a cheesecloth. DO NOT do that with this recipe. The Keto Chow will remove all the excess moisture. If you drain the ricotta, you will get a very dry, clumpy cream.
Depending on the time of year, you can use any flavor of Keto Chow.

Photos by Sarah DeYoung Photography

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By |2021-02-02T13:38:10-07:00December 26th, 2019|Categories: Community Submissions, Recipes|Tags: , , , , , |4 Comments
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Holiday Recipe Challenge: Samantha Dillard’s Chocolate Peppermint Fudge

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Samantha Dillard's Chocolate Peppermint Fudge
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5 from 1 vote

Chocolate Peppermint Fudge

This chocolate peppermint fudge smells and tastes like Christmas. It's rich, creamy, and high in fat, but it keeps its shape and won't melt in your hands.
Prep Time10 minutes
Cook Time15 minutes
Cooling Time1 hour
Total Time1 hour 25 minutes
Course: Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 24
Calories: 146.42kcal
Author: Samantha Dillard

Ingredients

Instructions

  • In a large pan over medium heat, mix together the heavy whipping cream, erythritol, butter, and peppermint extract, stirring often for about 15-20 minutes until a golden brown, thick sweetened condensed milk forms.
  • Remove from heat and let cool for 15 minutes before stirring in chocolate chips and Keto Chow. If you do not let it cool and mix in the chocolate too early, the fats may separate and make the mixture clump.
  • Whisk in chocolate chips and Keto Chow until smooth. Scrape mixture into a 9x9 pan lined with parchment. Cover with plastic wrap and cool for at least one hour before slicing and serving.
  • Serve chilled. Store leftovers covered in the refrigerator up to 5 days for best freshness.
Nutrition Facts
Chocolate Peppermint Fudge
Serving Size
 
45 g
Amount per Serving
Calories
146.42
% Daily Value*
Fat
 
13.36
g
21
%
Saturated Fat
 
8.63
g
54
%
Trans Fat
 
0.32
g
Polyunsaturated Fat
 
0.38
g
Monounsaturated Fat
 
2.3
g
Cholesterol
 
28.25
mg
9
%
Sodium
 
56.31
mg
2
%
Potassium
 
156.27
mg
4
%
Carbohydrates
 
15.63
g
5
%
Fiber
 
5.01
g
21
%
Sugar
 
0.6
g
1
%
Sugar Alcohol
 
9.07
g
Net Carbs
 
1.55
g
Protein
 
2.64
g
5
%
Vitamin A
 
392.31
IU
8
%
Vitamin C
 
5.81
mg
7
%
Calcium
 
51.72
mg
5
%
Iron
 
0.43
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 45g | Calories: 146.42kcal | Carbohydrates: 15.63g | Protein: 2.64g | Fat: 13.36g | Saturated Fat: 8.63g | Polyunsaturated Fat: 0.38g | Monounsaturated Fat: 2.3g | Trans Fat: 0.32g | Cholesterol: 28.25mg | Sodium: 56.31mg | Potassium: 156.27mg | Fiber: 5.01g | Sugar: 0.6g | Vitamin A: 392.31IU | Vitamin C: 5.81mg | Calcium: 51.72mg | Iron: 0.43mg | Sugar Alcohol: 9.07g | Net Carbs: 1.55g

Photos by Sarah DeYoung Photography

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By |2021-02-03T09:58:57-07:00December 26th, 2019|Categories: Recipes, Community Submissions|Tags: , , , , |0 Comments
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Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House

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Chef Taffiny Elrod's Eggnog Gingerbread House
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5 from 1 vote

Eggnog Gingerbread House

A real gingerbread house that tastes great, smells like Christmas at Grandma's house, and holds together beautifully. All without flour, sugar, or gluten!
When I realized this dough would hold up to building a gingerbread house, I was so excited. It works beautifully, tastes like a good old-fashioned gingerbread, and will make your kitchen smell magical.
Prep Time40 minutes
Cook Time20 minutes
Assembly time1 hour
Total Time2 hours
Course: Desserts
Keyword: Chef Taffiny Elrod, Eggnog
Keto Chow Flavor: Eggnog
Recipe Creator: Chef Taffiny Elrod
Servings: 1 gingerbread house and decorations
Calories: 109.93kcal
Author: Chef Taffiny Elrod

Equipment

  • Electric mixer
  • Cookie cutters or patterns to cut out the shapes for the house and any decorations
  • Rolling pin
  • Cookie sheets
  • Cardboard or cake board for the base of the house
  • Parchment paper
  • Piping bag

Ingredients

The Gingerbread House

Royal Icing for Assembly

  • 1 cup sifted powdered erythritol
  • 1 egg white
  • 1/2 tsp water, plus more as needed
  • 1/4 tsp cream of tartar
  • food coloring if desired

Instructions

Cookies

  • Preheat oven to 350F.
  • Line cookie sheets with lightly oiled tin foil or parchment paper
  • Whisk together the Keto Chow, coconut flour, spices, cocoa powder, and baking powder in a small mixing bowl and set aside.
  • Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
  • Beat in the sweetener.
  • When the sweetener is completely mixed with the butter, add the egg and the vanilla extract.
  • Beat the mixture until the eggs are completely mixed with the butter and sweetener. The mixture will look grainy and separated.
  • Add half of the dry ingredients to the bowl and blend. When that is fully combined, add the rest of the dry ingredients.
  • Beat on low speed until it is completely combined and creates a stiff dough. It should start to come together into a ball.
  • To make cut-out cookies, chill the dough for approximately 15 minutes. Then, working with 1/3 of the dough at a time, roll it out between two sheets of oiled parchment paper to about 1/2 inch thickness and cut it into pieces for your house.
  • For my house, I cut two end panels with door and window openings, two side panels, and two roof panels, plus gingerbread people, a snowman, and various shapes to decorate the house.
  • Place the cut pieces on the prepared cookie sheets and bake for about 20 minutes until the pieces start to look brown and feel firm to the touch. They will still be slightly soft to the touch in the center but will firm up as they cool.
  • Continue until you have made all the pieces you need. You can reroll the dough more than once. If it gets too soft, just return it to the fridge for a few minutes.
  • Allow the baked cookies to cool completely before assembling the house.

Icing and Assembly

  • To make the royal icing, beat together erythritol, egg white, 1/2 tsp water, and 1/4 tsp cream of tartar in the work bowl of an electric mixer. If the icing is too thick, add more water 1/2 tsp at a time, blending after each addition until it is pipeable but still quite thick. It should be quite stiff. If you add too much water, you can add more erythritol a teaspoon at a time, but try to stay as close as possible to the original recipe so it will dry and hold together.
  • To assemble your gingerbread house, first check the edges of your wall and roof pieces and be sure they are straight and even. If they aren't, you can even them by filing them with a micro plane zester of a small knife until they all match up to each other and are flat.
  • Cut a small hole into the tip of a disposable icing bag or fit an icing bag with a small round tip. Fill the bag about 1/3 full with icing.
  • Starting with the back wall of your house, pipe a generous line of icing along the bottom edge of the wall and place it on your cardboard or cake board. You can use a can or jar to prop it up while you pipe icing along the edge and the bottom of one of the side walls and connect it with the back wall. Continue building the walls of the house like this until you have all four in place.
  • Allow the icing on the walls to set and dry for at least half an hour until they are sturdy enough to hold the roof pieces. Then pipe icing onto the roof pieces where they will connect with the walls and where they meet at the peak.
  • Refrigerate your remaining icing tightly covered while you wait for the house to set.
  • When the house is set, decorate however you wish. Color the icing with different colors, decorate with sugar-free chocolates, sprinkles, and candies. Use your favorite molds to make chocolate shapes. Let your imagination and creativity run wild and have fun.
  • Once the house has dried and everything is set, store in a cool, dry place, loosely covered with plastic wrap so it doesn't get dusty when it isn't on display.
  • If properly stored, it should be edible for up to a week. If you don't want to eat it, it should be in good condition for display for up to a month.

Notes

KETO CHOW NOTES: 
Eggnog gingerbread house: Would make approx 30 medium sized cookies.
 
Nutrition Facts
Eggnog Gingerbread House
Serving Size
 
36 g
Amount per Serving
Calories
109.93
% Daily Value*
Fat
 
6.97
g
11
%
Saturated Fat
 
4.23
g
26
%
Trans Fat
 
0.25
g
Polyunsaturated Fat
 
0.29
g
Monounsaturated Fat
 
1.91
g
Cholesterol
 
32.64
mg
11
%
Sodium
 
306.72
mg
13
%
Potassium
 
540.31
mg
15
%
Carbohydrates
 
11.55
g
4
%
Fiber
 
3.06
g
13
%
Sugar
 
0.31
g
0
%
Sugar Alcohol
 
7.56
g
Net Carbs
 
0.93
g
Protein
 
9.24
g
18
%
Vitamin A
 
283.89
IU
6
%
Vitamin C
 
44.9
mg
54
%
Calcium
 
262.74
mg
26
%
Iron
 
0.96
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 36g | Calories: 109.93kcal | Carbohydrates: 11.55g | Protein: 9.24g | Fat: 6.97g | Saturated Fat: 4.23g | Polyunsaturated Fat: 0.29g | Monounsaturated Fat: 1.91g | Trans Fat: 0.25g | Cholesterol: 32.64mg | Sodium: 306.72mg | Potassium: 540.31mg | Fiber: 3.06g | Sugar: 0.31g | Vitamin A: 283.89IU | Vitamin C: 44.9mg | Calcium: 262.74mg | Iron: 0.96mg | Sugar Alcohol: 7.56g | Net Carbs: 0.93g

Be sure to check out Taffiny’s Keto Royal Icing Recipe

Photos by Sarah DeYoung Photography

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By |2021-02-02T13:42:00-07:00December 23rd, 2019|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |0 Comments
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2019 Holiday Recipe Challenge: Coconut Fudge Cupcakes Mounds Style by Josh Gudim

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Congrats JOSH GUDIM for being selected by our fans as the winner of the “Chocolate” category of our 2019 Holiday Recipe Challenge. He rocked it and we cannot wait to eat many more of these!!

Coconut Fudge Cupcakes Mounds Style
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5 from 1 vote

Coconut Fudge Cupcakes Mounds Style Fudge Bars

A classic candy bar meets keto cupcakes.
Prep Time10 minutes
Cook Time15 minutes
Cooling time35 minutes
Total Time1 hour
Course: Desserts, Snacks
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 9 cupcakes
Calories: 361.03kcal
Author: Joshua Gudim

Equipment

  • silicone cupcake molds

Ingredients

Coconut Filling

  • 1/2 cup coconut butter
  • 1 Tbsp. virgin coconut oil
  • 2 Tbsp. erythritol
  • 2 Tbsp. unsweetened finely shredded coconut
  • 1/4 cup heavy cream

Chocolate Fudge

Instructions

  • To make the coconut filling, warm the coconut butter in the microwave until soft.
  • Add melted coconut oil, swerve, shredded coconut, and heavy cream together and mix well.
  • Set aside and make the chocolate fudge.
  • In a medium saucepan over medium-low heat, mix together the heavy cream, swerve, butter, and vanilla extract. Stir often for 15 minutes until it looks like a slightly browned, thicker sweetened condensed milk. Remove from heat and let cool for 15 minutes.
  • Stir in the Chocolate Keto Chow and the chocolate chips until the chocolate has melted and combined.
  • Fill each cupcake mold evenly 1/3 of the way up with the fudge mixture.
  • Fill each cupcake another third of the way with the coconut mixture. You may need to microwave the coconut filling for 20-30 seconds to soften so it is easily spreadable.
  • Top with the remaining fudge mixture.
  • Place in the freezer for at least 20 minutes to set.
    Photo of completed Coconut Fudge Cupcakes Mounds Style Fudge Bars

Notes

Yield: 12 cupcakes
Don't be alarmed by excess oil or separation. This is normal and will harden once cold. After the cupcakes have firmed up, you can store them in the fridge covered with plastic wrap.
Notes from Keto Chow: To reduce net carbs to 2.99 per serving, you can replace the coconut butter with unsalted butter. It may affect taste slightly.
Nutrition Facts
Coconut Fudge Cupcakes Mounds Style Fudge Bars
Serving Size
 
1 cupcake
Amount per Serving
Calories
361.03
% Daily Value*
Fat
 
33.26
g
51
%
Saturated Fat
 
24.6
g
154
%
Trans Fat
 
0.51
g
Polyunsaturated Fat
 
0.64
g
Monounsaturated Fat
 
3.77
g
Cholesterol
 
46.13
mg
15
%
Sodium
 
125.41
mg
5
%
Potassium
 
344.43
mg
10
%
Carbohydrates
 
31.5
g
11
%
Fiber
 
9.28
g
39
%
Sugar
 
1.65
g
2
%
Sugar Alcohol
 
18.1
g
Net Carbs
 
4.12
g
Protein
 
6.67
g
13
%
Vitamin A
 
675.82
IU
14
%
Vitamin C
 
15.38
mg
19
%
Calcium
 
116.01
mg
12
%
Iron
 
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cupcake | Calories: 361.03kcal | Carbohydrates: 31.5g | Protein: 6.67g | Fat: 33.26g | Saturated Fat: 24.6g | Polyunsaturated Fat: 0.64g | Monounsaturated Fat: 3.77g | Trans Fat: 0.51g | Cholesterol: 46.13mg | Sodium: 125.41mg | Potassium: 344.43mg | Fiber: 9.28g | Sugar: 1.65g | Vitamin A: 675.82IU | Vitamin C: 15.38mg | Calcium: 116.01mg | Iron: 0.9mg | Sugar Alcohol: 18.1g | Net Carbs: 4.12g

2019 Holiday Recipe Challenge-Chocolate Winner

Photos by Sarah DeYoung Photography

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By |2021-02-03T10:01:35-07:00December 10th, 2019|Categories: Recipes, Community Submissions|Tags: , , , |3 Comments
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Maple Pecan Donuts

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Maple Pecan Donuts
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Maple Pecan Donuts

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Keto Chow, Salted Caramel
Keto Chow Flavor: Salted Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 6
Calories: 151.8kcal
Author: Taffiny Elrod

Equipment

  • You will need a six piece silicone donut mold.

Ingredients

FOR DECORATING

Instructions

  • Butter or oil the donut molds and preheat the oven to 350 degrees.
  • In a large mixing bowl, beat together the eggs, butter, sweetener, and maple extract.
  • Then mix in the Keto Chow, almond flour and baking powder.
  • Fill the donut molds, making sure to spread the batter into the molds so they fill the cavities. They should be filled about halfway.
  • Bake for 15-20 minutes, until they are puffed and browning.
  • Allow them to cool while you make the glaze.
  • Place the powdered erythritol in a small bowl and mix in the almond milk one teaspoon at a time until you reach a spreadable consistency. Then mix in the maple extract.
  • Place the ground pecans in a separate bowl.
  • Dip each donut into the glaze and then into the pecans.

Notes

Notes: You can also glaze the donuts by scooping glaze with the back of a spoon and spreading around carefully.
Nutrition Facts
Maple Pecan Donuts
Serving Size
 
1 donut
Amount per Serving
Calories
151.8
% Daily Value*
Fat
 
13.4
g
21
%
Saturated Fat
 
5.6
g
35
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1.65
g
Monounsaturated Fat
 
5.14
g
Cholesterol
 
85.5
mg
29
%
Sodium
 
186.1
mg
8
%
Potassium
 
315.44
mg
9
%
Carbohydrates
 
13.6
g
5
%
Fiber
 
1.5
g
6
%
Sugar
 
0.5
g
1
%
Sugar Alcohol
 
11.45
g
Net Carbs
 
0.63
g
Protein
 
7.1
g
14
%
Vitamin A
 
330.62
IU
7
%
Vitamin C
 
0.05
mg
0
%
Calcium
 
146.72
mg
15
%
Iron
 
0.67
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1donut | Calories: 151.8kcal | Carbohydrates: 13.6g | Protein: 7.1g | Fat: 13.4g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.65g | Monounsaturated Fat: 5.14g | Trans Fat: 0.3g | Cholesterol: 85.5mg | Sodium: 186.1mg | Potassium: 315.44mg | Fiber: 1.5g | Sugar: 0.5g | Vitamin A: 330.62IU | Vitamin C: 0.05mg | Calcium: 146.72mg | Iron: 0.67mg | Sugar Alcohol: 11.45g | Net Carbs: 0.63g

Photos by Sarah DeYoung Photography

Maple Pecan Donut Collage

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By |2021-02-02T12:06:15-07:00November 16th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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Mint Chocolate Chip No Bake Cheesecake

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Mint Chocolate Chip No Bake Cheesecake
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Mint Chocolate Chip No Bake Cheesecake

What’s better than a creamy, rich, chocolatey cheesecake? One that is 100% no bake! (Jackpot!)
Prep Time30 minutes
Cooling Time4 hours
Total Time4 hours 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Mint, Cookies and Cream
Keto Chow Flavor: Chocolate Mint, Cookies and Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 1 slice
Calories: 308kcal
Author: Taffiny Elrod

Ingredients

CRUST

FILLING

Instructions

  • To make the crust, stir together the walnuts, cocoa powder, and sweetener, then mix in the melted butter.
  • Press the mixture into the bottom of your pan. Place in the refrigerator or freezer to firm up while you make the filling.
  • To make the filling, beat the cream cheese until light and fluffy, then mix in the sour cream.
  • Add the Keto Chow, sweetener, and mint extract. Blend until fully combined. If the mixture looks too thick, add heavy cream a tablespoon at a time until it is spreadable.
  • If the mixture looks too thick, add heavy cream a tablespoon at a time until it is spreadable.
  • Mix in the chopped chocolate and spread the filling onto the prepared crust.
  • Chill for at least four hours or overnight.
  • Garnish with whipped cream, chocolate curls, and mint leaves if desired.

Notes

*I put chocolate chips in the food processor.
Nutrition Facts
Mint Chocolate Chip No Bake Cheesecake
Serving Size
 
1 slice
Amount per Serving
Calories
308
% Daily Value*
Fat
 
31.2
g
48
%
Saturated Fat
 
14.6
g
91
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7.04
g
Monounsaturated Fat
 
2.41
g
Cholesterol
 
70.5
mg
24
%
Sodium
 
230.4
mg
10
%
Potassium
 
254.02
mg
7
%
Carbohydrates
 
15.2
g
5
%
Fiber
 
3.22
g
13
%
Sugar
 
2.35
g
3
%
Sugar Alcohol
 
6.51
g
Net Carbs
 
5.51
g
Protein
 
8.4
g
17
%
Vitamin A
 
666.42
IU
13
%
Vitamin C
 
11.58
mg
14
%
Calcium
 
132.27
mg
13
%
Iron
 
0.92
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 308kcal | Carbohydrates: 15.2g | Protein: 8.4g | Fat: 31.2g | Saturated Fat: 14.6g | Polyunsaturated Fat: 7.04g | Monounsaturated Fat: 2.41g | Trans Fat: 0.2g | Cholesterol: 70.5mg | Sodium: 230.4mg | Potassium: 254.02mg | Fiber: 3.22g | Sugar: 2.35g | Vitamin A: 666.42IU | Vitamin C: 11.58mg | Calcium: 132.27mg | Iron: 0.92mg | Sugar Alcohol: 6.51g | Net Carbs: 5.51g

Photos by Sarah DeYoung Photography

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By |2021-07-20T08:43:45-06:00October 16th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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