keto 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 minutes
Total Time15 minutes
Course: Desserts, Drinks
Keyword: Apple Pie, Chef Taffiny Elrod
Servings: 1 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.

Photography by Sarah DeYoung

By |2021-09-09T13:34:04-06:00September 9th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |0 Comments
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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 minutes
Chill Time20 minutes
Total Time40 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Mocha
Servings: 0.75 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.

Photography by Sarah DeYoung

By |2021-09-01T23:50:23-06:00September 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |0 Comments
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Peaches and Cream Crumb Bars

Peaches and cream crumb bars white
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5 from 1 vote

Peaches and Cream Crumb Bars

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Desserts
Keyword: Amanda Balle, Peaches & Cream
Servings: 1 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.

Photos by Sarah DeYoung

By |2021-08-23T19:48:29-06:00August 23rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |1 Comment
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Peach Almond Muffins with White Chocolate Glaze

 

Peach almond muffins white
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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 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Snacks
Keyword: Chef Taffiny Elrod, Peaches & Cream
Servings: 1 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.

Photos by Sarah DeYoung

By |2021-08-23T19:50:00-06:00August 23rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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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 minutes
Cook Time12 minutes
Chill Time15 minutes
Total Time47 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream, Orange Mango
Servings: 1 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.

Photos by Sarah DeYoung

By |2021-07-20T09:33:05-06:00July 19th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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Orange Mango Chicken

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Orange Mango Chicken

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dish
Keyword: Amanda Balle, Orange Mango
Servings: 1 (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.

Photos by Sarah DeYoung

By |2021-07-20T09:22:27-06:00July 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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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 minutes
Chill Time30 minutes
Total Time35 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, pistachio
Servings: 1 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.

Photos by Sarah DeYoung

By |2021-07-20T09:36:05-06:00June 29th, 2021|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: , , , |7 Comments
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Pina Colada Pound Cake

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Pina Colada Pound Cake

A tropical pound cake—what could be better than that?!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Desserts
Keyword: Amanda Balle, Pina Colada
Servings: 1 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.

Photos by Sarah DeYoung

By |2021-06-15T09:44:38-06:00June 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |1 Comment
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Raspberry Mascarpone Cookie Baskets

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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 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Raspberry Cheesecake
Servings: 1 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.

Photos by Sarah DeYoung

By |2021-06-07T10:58:55-06:00June 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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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 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time1 hour
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Servings: 1 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.

Photos by Sarah DeYoung

By |2021-06-07T11:09:26-06:00May 26th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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