keto recipes

Hot Buttered Spiced Apple Tea
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Hot Buttered Spiced Apple Tea

Recipes, Keto Chow Recipes

Hot Buttered Spiced Apple Tea

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Hot Buttered Spiced Apple Tea

Hot cider meets hot apple pie in this cozy, creamy treat.

Prep Time15

Total Time15

Course: Desserts, Drinks

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: 16 oz. serving

Calories: 537.1kcal

Author: Taffiny Elrod

Equipment

Immerision Blender

Ingredients

1 1/2 cups water
1 bag apple spice herbal tea or any flavor you like
4 Tbsp. unsalted butter
1 serving Apple Pie Keto Chow
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
2 tsp. fresh squeezed lemon juice
Whipped cream for garnish optional

Instructions

Bring the water to a boil and pour it over the tea bag in a large mug or heatproof jar.
Steep the tea bag for full strength tea, usually at least three minutes.
Remove the tea bag from the cup and add the butter, Keto Chow, allspice, cinnamon, and lemon juice to the brewed tea.
Mix with an immersion blender until all the Keto Chow is dissolved and the drink is frothy and creamy. Garnish with whipped cream if desired and enjoy warm.

Notes

NOTE: The nutrition information does not include optional whipped cream.

Nutrition Facts

Hot Buttered Spiced Apple Tea

Serving Size

1 16-oz. serving

Amount per Serving

Calories

537.1

% Daily Value*

Fat

26.6

g

41

%

Saturated Fat

29

g

181

%

Trans Fat

1.9

g

Polyunsaturated Fat

1.72

g

Monounsaturated Fat

13.3

g

Cholesterol

134

mg

45

%

Sodium

876

mg

38

%

Potassium

1581.72

mg

45

%

Carbohydrates

9.1

g

3

%

Fiber

7.4

g

31

%

Sugar

1

g

1

%

Net Carbs

1.69

g

Protein

26.8

g

54

%

Vitamin A

2425.16

IU

49

%

Vitamin C

122.5

mg

148

%

Calcium

784.46

mg

78

%

Iron

2.54

mg

14

%

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

Nutrition

Photography by Sarah DeYoung

By Taffiny Elrod|2021-09-09T13:34:04-06:00September 9th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, apple pie, Chef Taffy Elrod, Spiced Apple Pie, keto apple pie, keto recipes|0 Comments

Mini Mocha Mousse Cups
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Mini Mocha Mousse Cups

Recipes, Keto Chow Recipes

Mini Mocha Mousse Cups

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Mini Mocha Mousse Cups

A creamy mocha mousse over a chocolate base—a perfect fun-size treat when those unexpected chocolate cravings hit.

Prep Time20

Chill Time20

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: oz cup

Calories: 95.1kcal

Author: Taffiny Elrod

Equipment

24 mini muffin cups; paper candy liners

Ingredients

1 cup sugar-free milk chocolate chips
1 Tbsp. coconut oil
8 oz. cream cheese softened
1 serving Mocha Keto Chow
1 tsp. instant coffee granules
1 cup sugar-free white chocolate chips
1/4 cup heavy cream

Instructions

Line the muffin tins with the liners.
Melt the chocolate and coconut oil together in the microwave at 30-second intervals, stirring after each interval until they are melted and smooth.
Place a tsp. of melted chocolate in the bottom of each liner and spread evenly. There should be melted chocolate remaining to decorate the cups.
In a large mixing bowl, beat the cream cheese with an electric mixer until light and fluffy.
Add the Keto Chow and coffee granules to the cream cheese and beat until combined.
Melt the white chocolate in the microwave in 30-second intervals, stirring after each, until melted and smooth.
Mix the melted white chocolate into the cream cheese mixture.
Add the heavy cream to the bowl and beat until the mixture is light and fluffy.
Place approximately one Tbsp. of mousse filling over the chocolate layer in the paper liners.
Decorate the tops of the mousse cups with a drizzle of the melted chocolate.
Place in the freezer for 20 minutes to set.
Keep the mousse cups refrigerated or serve frozen. Store the mousse cups in a single layer, in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.

Nutrition Facts

Mini Mocha Mousse Cups

Serving Size

1 cup

Amount per Serving

Calories

95.1

% Daily Value*

Fat

8.2

g

13

%

Saturated Fat

5

g

31

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.19

g

Monounsaturated Fat

1.1

g

Cholesterol

13.9

mg

5

%

Sodium

69.6

mg

3

%

Potassium

122.51

mg

4

%

Carbohydrates

8.3

g

3

%

Fiber

3.1

g

13

%

Sugar

0.7

g

1

%

Sugar Alcohol

4.02

g

Net Carbs

1.13

g

Protein

2.2

g

4

%

Vitamin A

183.14

IU

4

%

Vitamin C

5.01

mg

6

%

Calcium

53.65

mg

5

%

Iron

0.34

mg

2

%

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

Nutrition

Photography by Sarah DeYoung

By Taffiny Elrod|2021-09-01T23:50:23-06:00September 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, Mocha, keto mousse, Chef Taffy Elrod, keto mocha, mocha mousse cups|0 Comments

Peaches and Cream Crumb Bars
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Peaches and Cream Crumb Bars

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Peaches and Cream Crumb Bars

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5 from 1 vote

Peaches and Cream Crumb Bars

Prep Time20

Cook Time35

Total Time55

Course: Desserts

Keyword: Amanda Balle, Peaches & Cream

Keto Chow Flavor: Peaches & Cream

Recipe Creator: Amanda Balle

Servings: 1.5"x2" piece

Calories: 204.1kcal

Author: Amanda

Ingredients

1 cup almond flour
1 tsp. baking soda
1 serving Peaches & Cream Keto Chow
1/4 cup granulated erythritol
1/2 cup cold unsalted butter cubed
4 oz. cold cream cheese cubed

FILLING

4 oz. softened cream cheese
1/4 cup sugar-free peach or apricot jam + 1 Tbsp. for drizzling

Instructions

Preheat oven to 350℉ and line an 8x8 baking pan with parchment paper, letting some excess hang over the sides for easy removal.
In a food processor, combine the almond flour, baking soda, Keto Chow, and sweetener. Add in the butter and cold cream cheese. Pulse a few times until a large “crumb” forms.
Pour the top half of the mixture into a bowl and set aside. Press the other half of the mixture into the prepared pan.
Blend together the softened cream cheese and 1/4 cup of the jam. Spread into the pan on top of the crust.
Heat the remaining jam until liquid (about 10 seconds in the microwave) and drizzle over the cream cheese mixture.
Add the reserved crumb on top. Bake for 35-40 minutes.
Let cool completely before removing parchment and cutting into squares.

Nutrition Facts

Peaches and Cream Crumb Bars

Serving Size

1 bar

Amount per Serving

Calories

204.1

% Daily Value*

Fat

18.9

g

29

%

Saturated Fat

9

g

56

%

Trans Fat

0.5

g

Polyunsaturated Fat

1.69

g

Monounsaturated Fat

6.88

g

Cholesterol

40.4

mg

13

%

Sodium

247.9

mg

11

%

Potassium

518.39

mg

15

%

Carbohydrates

12

g

4

%

Fiber

1.6

g

7

%

Sugar

1.2

g

1

%

Sugar Alcohol

7.25

g

Net Carbs

3.15

g

Protein

5.4

g

11

%

Vitamin A

530.19

IU

11

%

Vitamin C

10

mg

12

%

Calcium

105.76

mg

11

%

Iron

0.54

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

By Amanda|2021-08-23T19:48:29-06:00August 23rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, amanda balle, peach bars, peaches and cream recipes|1 Comment

Peach Almond Muffins with White Chocolate Glaze
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Peach Almond Muffins with White Chocolate Glaze

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Peach Almond Muffins with White Chocolate Glaze

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Peach Almond Muffins with White Chocolate Glaze

Peach and almond have a natural affinity that works well in these muffins and white chocolate glaze makes them an extra sweet treat.

Prep Time20

Cook Time25

Total Time45

Course: Snacks

Keyword: Chef Taffiny Elrod, Peaches & Cream

Keto Chow Flavor: Peaches & Cream

Recipe Creator: Chef Taffiny Elrod

Servings: muffin

Calories: 205.4kcal

Author: Taffiny Elrod

Equipment

muffin tin and liners

Ingredients

MUFFINS

1 cup fine almond flour (3 oz.) sifted
1 serving Peaches & Cream Keto Chow
1/4 cup coconut flour (1 oz.)
1 1/2 tsp. baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup granulated erythritol
2 large eggs
1/4 cup sour cream
1/3 cup sliced almonds

GLAZE

1/4 cup heavy cream
1/4 cup sugar-free white chocolate chips

Instructions

Line the muffin tin with paper liners and heat the oven to 350℉.
Combine the almond flour, Keto Chow, coconut flour and baking soda in a small mixing bowl and set aside.
Add the eggs to the butter mixture and mix well.
Pour the dry ingredients into the bowl and mix on low speed until fully combined.
Add the sour cream and beat on medium until combined.
Gently stir in the almonds on low speed or with a spatula.
Scoop the batter into the lined muffin tins.
Bake for about 25 minutes, or until a tester placed in the center of a muffin comes out clean and the tops are slightly browned.
Transfer to a rack to cool.
To make the glaze, place the heavy cream and the white chocolate chips in a microwave safe container and microwave in 15-second increments, until the white chocolate chips are soft enough to stir into the cream. If the mixture is very runny, refrigerate it for 10-20 minutes, until the glaze is still pourable but thick enough to cling to the spoon.
Drizzle about a Tbsp. of glaze over each muffin.
Store muffins tightly wrapped in the refrigerator for up to five days or store in the freezer for up to three months.

Nutrition Facts

Peach Almond Muffins with White Chocolate Glaze

Serving Size

1 muffin

Amount per Serving

Calories

205.4

% Daily Value*

Fat

18.4

g

28

%

Saturated Fat

8.2

g

51

%

Trans Fat

0.4

g

Polyunsaturated Fat

1.38

g

Monounsaturated Fat

5.49

g

Cholesterol

60.8

mg

20

%

Sodium

152.2

mg

7

%

Potassium

245.65

mg

7

%

Carbohydrates

16.1

g

5

%

Fiber

3.5

g

15

%

Sugar

1.1

g

1

%

Sugar Alcohol

10.5

g

Net Carbs

2.13

g

Protein

6.1

g

12

%

Vitamin A

457.45

IU

9

%

Vitamin C

10.07

mg

12

%

Calcium

140.51

mg

14

%

Iron

0.76

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-08-23T19:50:00-06:00August 23rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto muffins, Chef Taffy Elrod, peaches & cream, peach muffins, keto recipes|0 Comments

Orange-Almond Shortbread Cookies
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Orange-Almond Shortbread Cookies

Recipes, Keto Chow Recipes

Orange-Almond Shortbread Cookies

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Orange-Almond Shortbread Cookies

Orange and almond make a happy pair deliciously in these classic shortbread cookies.

Prep Time20

Cook Time12

Chill Time15

Total Time47

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream, Orange Mango

Keto Chow Flavor: Orange Cream, Orange Mango

Recipe Creator: Chef Taffiny Elrod

Servings: 1/2 oz cookie

Calories: 90.1kcal

Author: Taffiny Elrod

Ingredients

1/2 cup unsalted butter at room temperature
1/2 cup powdered erythritol (2.5 oz)
1/2 tsp. almond extract
1/4 tsp. fine sea salt
1 serving Orange Cream Keto Chow
1/2 cup fine almond flour (2 oz)
1/4 cup sliced almonds

Instructions

In a large mixing bowl, beat together the butter, powdered erythritol, almond extract, and salt with an electric mixer until light and fluffy.
Add the Keto Chow and almond flour to the bowl and beat on low speed until fully combined.
Stir in the sliced almonds with a spoon or spatula.
Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a rectangular log, about 8 inches by 2 inches by 1.5 inches.
Wrap the dough tightly and place in the freezer to chill for about 15 minutes, or until it is firm enough to slice.
While the cookies chill, preheat the oven to 325℉ and line a 12 X 17 baking tray with parchment paper.
Remove the cookie dough from the freezer and slice it into sixteen 1/2-inch-thick cookies.
Place the cookies on the tray, leaving space between each cookie as they will spread slightly as they bake.
Bake cookies on a rack set to the center of the preheated oven for about 12-15 minutes, or until golden brown around the edges and lightly golden on the top.
Allow cookies to cool before moving them from the tray. They will crumble if moved too soon but will become firm as they cool.
Store cookies in an airtight container in a cool, dry place for up to three days or in the freezer for up to three months.

Nutrition Facts

Orange-Almond Shortbread Cookies

Serving Size

1 1/2 oz cookie

Amount per Serving

Calories

90.1

% Daily Value*

Fat

8.5

g

13

%

Saturated Fat

3.8

g

24

%

Trans Fat

0.2

g

Polyunsaturated Fat

0.64

g

Monounsaturated Fat

2.79

g

Cholesterol

16

mg

5

%

Sodium

91.4

mg

4

%

Potassium

124.13

mg

4

%

Carbohydrates

6

g

2

%

Fiber

1

g

4

%

Sugar

0.3

g

0

%

Sugar Alcohol

4.44

g

Net Carbs

0.56

g

Protein

2.8

g

6

%

Vitamin A

240

IU

5

%

Vitamin C

7.5

mg

9

%

Calcium

61.91

mg

6

%

Iron

0.35

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-07-20T09:33:05-06:00July 19th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, orange cream keto chow, keto cookies, Chef Taffy Elrod, Orange cookies|0 Comments

Orange Mango Chicken
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Orange Mango Chicken

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Orange Mango Chicken

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Orange Mango Chicken

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Keyword: Amanda Balle, Orange Mango

Keto Chow Flavor: Orange Mango

Recipe Creator: Amanda Balle

Servings: (1/4 cup) serving

Calories: 44.1kcal

Author: Amanda

Ingredients

1 cup water
1/4 cup Soy Sauce or coconut aminos
2 Tbsp. rice vinegar
1 Tbsp. lemon juice
1 tsp. minced garlic
1/2 tsp. red pepper flakes
1 tsp. ginger
1/4 cup brown erythritol
1 serving Orange Mango Keto Chow
Chicken, Pork or Shrimp

Instructions

Measure all ingredients into a large lidded jar or a blender bottle.
Tighten lid and shake ingredients until mixed.
Place a large skillet over medium heat and add mixture to the pan.
Mix with a whisk intermittently until boiling. Once boiling, whisk frequently for 5 minutes.
Serve with your choice of meat or use as desired.
Store in the refrigerator in an airtight container for up to two days.

Nutrition Facts

Orange Mango Chicken

Serving Size

1 1/4 cup serving

Amount per Serving

Calories

44.1

% Daily Value*

Fat

0.1

g

0

%

Saturated Fat

0.1

g

1

%

Polyunsaturated Fat

0.01

g

Monounsaturated Fat

0.01

g

Cholesterol

3

mg

1

%

Sodium

606.2

mg

26

%

Potassium

395.14

mg

11

%

Carbohydrates

16

g

5

%

Fiber

1.79

g

7

%

Sugar

1.76

g

2

%

Sugar Alcohol

12.02

g

Net Carbs

2.21

g

Protein

6.6

g

13

%

Vitamin A

250.53

IU

5

%

Vitamin C

30.88

mg

37

%

Calcium

189.48

mg

19

%

Iron

0.66

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-07-20T09:22:27-06:00July 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto meal, keto recipes, amanda balle, amandaeatsketo, Orange Mango|0 Comments

Keto Chow Pudding
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Keto Chow Pudding

Keto Chow Recipes, Uncategorized, Recipes

Keto Chow Pudding

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Keto Chow Pudding

This pudding is light, delicious, and adaptable enough to work with any sweet Keto Chow flavor.

Prep Time5

Chill Time30

Total Time35

Course: Desserts

Keyword: Chef Taffiny Elrod, pistachio

Keto Chow Flavor: Any sweet Keto Chow flavor, Apple Pie, Banana, Caramel Macchiato, Chocolate, Chocolate Mint, Chocolate Peanut Butter, Chocolate Toffee, Cookies and Cream, Eggnog, Key Lime, Lemon Meringue, Mocha, Orange Cream, Peaches & Cream, Pina Colada, Pistachio, Pumpkin Spice Caramel, Raspberry Cheesecake, Root Beer Float, S'mores, Salted Caramel, Snickerdoodle, Strawberry, Vanilla

Recipe Creator: Chef Taffiny Elrod

Servings: serving

Calories: 124.5kcal

Author: Taffiny Elrod

Ingredients

4 oz coconut cream
4 oz unsweetened almond milk or coconut milk
1 serving Keto Chow (any sweet flavor of your choice)
1/4 tsp extract (any complementary flavor of your choice)

Instructions

In an electric mixer, whip the coconut cream until it has doubled in volume. Add the Keto Chow and whip more, then mix in the almond milk.
Divide between three small dishes and chill for at least 30 minutes.
Store in airtight containers in the refrigerator for up to 5 days.

Nutrition Facts

Keto Chow Pudding

Serving Size

1 serving

Amount per Serving

Calories

124.5

% Daily Value*

Fat

8.1

g

12

%

Saturated Fat

7.6

g

48

%

Polyunsaturated Fat

0.1

g

Monounsaturated Fat

0.24

g

Cholesterol

4

mg

1

%

Sodium

325.1

mg

14

%

Potassium

541.42

mg

15

%

Carbohydrates

3.7

g

1

%

Fiber

2.4

g

10

%

Sugar

1

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

1.37

g

Protein

8.9

g

18

%

Vitamin A

333.67

IU

7

%

Vitamin C

40

mg

48

%

Calcium

321.42

mg

32

%

Iron

0.86

mg

5

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-07-20T09:36:05-06:00June 29th, 2021|Categories: Keto Chow Recipes, Uncategorized, Recipes|Tags: keto recipes, keto pudding, Chef Taffy Elrod, keto chow pudding|7 Comments

Pina Colada Pound Cake
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Pina Colada Pound Cake

Recipes, Keto Chow Recipes

Pina Colada Pound Cake

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Pina Colada Pound Cake

A tropical pound cake—what could be better than that?!

Prep Time15

Cook Time50

Total Time1 5

Course: Desserts

Keyword: Amanda Balle, Pina Colada

Keto Chow Flavor: Pina Colada

Recipe Creator: Amanda Balle

Servings: slice

Calories: 177.44kcal

Author: Amanda

Equipment

9-inch Bundt pan, stand mixer or hand mixer

Ingredients

1 cup coconut flour
1 cup almond flour
1 serving Pina Colada Keto Chow
1 Tbsp. baking powder
1/2 cup softened unsalted butter
1 cup granulated erythritol
13.5 oz. full-fat canned coconut milk
5 large eggs
1/4 cup unsweetened shredded coconut

Instructions

Preheat oven to 350℉. Liberally grease a Bundt pan all over.
Over a large bowl, sift together the coconut flour, almond flour, Keto Chow, and baking powder and set aside. There may be a little almond flour that won’t sift; you can discard it.
Cream the butter on low speed. Once smooth, add the erythritol and mix on low until well combined.
Add the coconut milk very slowly so it doesn’t splash over the bowl. Mix thoroughly.
Add the eggs to the coconut milk mixture and mix on low.
Add the sifted coconut flour mixture to the wet ingredients and mix on low to medium speed until smooth.
Add the batter to the greased Bundt pan. Smooth the top with a spoon and bake for 50-55 minutes.
Let cool for 10 minutes. Use your fingers to gently push the cake away from the sides of the pan. Unmold it by flipping it carefully onto your serving plate.
Sprinkle with unsweetened shredded coconut.

Nutrition Facts

Pina Colada Pound Cake

Serving Size

56 grams (1 slice)

Amount per Serving

Calories

177.44

% Daily Value*

Fat

14.34

g

22

%

Saturated Fat

7.19

g

45

%

Trans Fat

0.23

g

Polyunsaturated Fat

1.29

g

Monounsaturated Fat

4.57

g

Cholesterol

74.28

mg

25

%

Sodium

185.9

mg

8

%

Potassium

211.9

mg

6

%

Carbohydrates

21.06

g

7

%

Fiber

3.9

g

16

%

Sugar

1.13

g

1

%

Sugar Alcohol

14.2

g

Net Carbs

2.96

g

Protein

6.21

g

12

%

Vitamin A

321.47

IU

6

%

Vitamin C

7.52

mg

9

%

Calcium

124.6

mg

12

%

Iron

0.8

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-06-15T09:44:38-06:00June 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, amanda balle, pina colada, pound cake|1 Comment

Raspberry Mascarpone Cookie Baskets
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Raspberry Mascarpone Cookie Baskets

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Raspberry Mascarpone Cookie Baskets

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Raspberry Marscapone Cookie Baskets White 7

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Raspberry Mascarpone Cookie Baskets

Refreshing and elegant, these will add a bit of fancy to any meal or dinner party—and the best part is, they’re deceptively easy to make!

Prep Time20

Cook Time30

Total Time50

Course: Desserts

Keyword: Chef Taffiny Elrod, Raspberry Cheesecake

Keto Chow Flavor: Raspberry Cheesecake

Recipe Creator: Chef Taffiny Elrod

Servings: cookie basket

Calories: 227.8kcal

Author: Shanelle Sorensen

Equipment

Pizzelle Iron, small bowls or teacups

Ingredients

FILLING

3 cups marscarpone cheese
2 pints fresh raspberries washed & dried (reserve 8 for garnish)
1/4 cup powdered erythritol
1 tsp. pure vanille extract

COOKIE CUPS

2 large eggs
1/4 cup granulated erythritol
1/4 cup avocado oil
1/2 tsp. pure vanilla extract
1 serving Raspberry Cheesecake Keto Chow
1/4 tsp. fine salt
8 fresh mint leaves for garnish

Instructions

To make the filling, mix together the mascarpone cheese, fresh raspberries, powdered erythritol, and vanilla extract in a small mixing bowl.
Chill the mixture in the refrigerator until ready to assemble the baskets.
To make the cookie baskets, beat the eggs with an electric mixer for at least three minutes, or until they are light, fluffy, and doubled in volume. This step is important because it gives the cookies a light texture and makes the batter much easier to work with.
With the mixer on low speed, gradually beat in the erythritol, then the oil and vanilla extract.
Mix in the Keto Chow and salt, mixing until fully combined.
Allow the batter to rest while you preheat a pizzelle iron. Turn the small bowls upside down; you will be using them to shape the cooked pizzelles.
When it is heated, drop a small ball of dough near the back of the iron. The ball should be about a Tbsp. but it will depend on the size of your iron.
Bake the cookie according to the manufacturer's directions until slightly golden and firm enough to carefully remove from the iron. (Generally this would be about two minutes but each iron is different.)
Once you have carefully removed the pizzelle, drape it immediately over the upturned bowl. Press it gently around the bowl to shape it into a basket. Another small bowl can be placed over the cookie to help form the shape. Allow the cookie to cool until it holds its shape, about two minutes, then set it on a tray upside down to cool completely. Repeat until eight baskets have been made.
When all the baskets are completely cool, fill each with approximately 1/4 cup filling and garnish with the reserved raspberries and fresh mint leaves. Serve immediately after filling.

Nutrition Facts

Raspberry Mascarpone Cookie Baskets

Serving Size

1 cookie basket

Amount per Serving

Calories

227.8

% Daily Value*

Fat

21.4

g

33

%

Saturated Fat

12.5

g

78

%

Polyunsaturated Fat

0.65

g

Monounsaturated Fat

2.77

g

Cholesterol

24.1

mg

8

%

Sodium

111.8

mg

5

%

Potassium

137.31

mg

4

%

Carbohydrates

11

g

4

%

Fiber

1.8

g

8

%

Sugar

2.3

g

3

%

Sugar Alcohol

6.42

g

Net Carbs

2.81

g

Protein

4.6

g

9

%

Vitamin A

103.43

IU

2

%

Vitamin C

13.08

mg

16

%

Calcium

55.12

mg

6

%

Iron

0.37

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-06-07T10:58:55-06:00June 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: raspberry, Chef Taffy Elrod, keto recipes, raspberry cheesecake|0 Comments

Ultimate Veggie Burgers
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Ultimate Veggie Burgers

Recipes, Keto Chow Recipes

Ultimate Veggie Burgers

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Ultimate Veggie Burgers

Packed with savory flavor, low-carb nutrition, and all your favorite fixins, it doesn’t get any better than this.

Prep Time20

Cook Time10

Chill Time30

Total Time1

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: burger

Calories: 359.6kcal

Author: Taffiny Elrod

Ingredients

1 serving Savory Chicken Soup Keto Chow
2 Tbsp. ground flax seed
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. poultry seasoning
1 tsp. smoked paprika
1/2 tsp. ground black pepper
8 oz. cremini mushrooms, cleaned and dried
8 oz. broccoli slaw or riced cauliflower
3 oz. walnuts or sunflower seeds
1 Tbsp. coconut aminos or soy sauce
4 oz. sharp cheddar cheese grated
1 Tbsp. avocado or olive oil

Instructions

In a small bowl, combine the Keto Chow, ground flax seed, garlic powder, onion powder, poultry seasoning, and paprika and set aside.
Chop the mushroom into small pieces by pulsing in a food processor until they are the texture of riced cauliflower. Transfer the mushrooms to a bowl.
Pulse the broccoli slaw in the food processor until it is the size of riced cauliflower, transfer it to the bowl with the mushrooms.
Grind the walnuts in the food processor to a coarse meal and set aside.
Heat a large nonstick skillet over medium heat and add the mushrooms and broccoli slaw. Cook the vegetables in the dry pan until most of the moisture has evaporated, the pan begins to look dry, and the mushrooms start to brown.
Return the cooked vegetables to the bowl and mix in the ground walnuts and coconut aminos.
Sprinkle the Keto Chow and seasonings over the mixture and stir it together.
Mix in the cheddar cheese and work the mixture together by hand or with a stiff spatula until it comes together like a firm dough. The more it is kneaded, the better it will hold together when cooked.
Shape into four patties and refrigerate for 30 minutes.
Wipe out the nonstick skillet used to cook the vegetables; place it over high heat and add the avocado oil.
When the oil is hot, carefully place the chilled burgers in the pan. Cook on one side without moving, until brown and crispy, about three to five minutes.
Flip the burgers and cook until crisp and brown on the other side, or another three to five minutes.
Cool burgers and wrap them tightly or store in an airtight container. They will keep in the refrigerator for a week or in the freezer for up to three months.

Nutrition Facts

Ultimate Veggie Burgers

Serving Size

1 burger

Amount per Serving

Calories

359.6

% Daily Value*

Fat

27.4

g

42

%

Saturated Fat

6.8

g

43

%

Polyunsaturated Fat

11.15

g

Monounsaturated Fat

4.44

g

Cholesterol

33

mg

11

%

Sodium

562.5

mg

24

%

Potassium

864.41

mg

25

%

Carbohydrates

13.3

g

4

%

Fiber

5.84

g

24

%

Sugar

3.49

g

4

%

Sugar Alcohol

0.42

g

Net Carbs

7

g

Protein

20.6

g

41

%

Vitamin A

267.32

IU

5

%

Vitamin C

57.8

mg

70

%

Calcium

438.79

mg

44

%

Iron

1.81

mg

10

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-07T11:09:26-06:00May 26th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, Chef Taffy Elrod, veggie burger, keto burger|0 Comments