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Creamy Key Lime-Coconut Popsicles

Coated in crispy, toasted coconut, these popsicles taste like summer on a stick!

Prep Time10

Freeze Time8

Total Time8 10

Course: Desserts

Keyword: Chef Taffiny Elrod, Key Lime

Keto Chow Flavor: Key Lime

Recipe Creator: Chef Taffiny Elrod

Servings: popcicles

Calories: 284kcal

Author: Taffiny Elrod

Ingredients

1 can full-fat coconut milk (13.66 ounce)
1 6-ounce ripe, Haas avocado*
1 large lime
1 serving Key Lime Keto Chow

COATING

1/2 cup coconut oil**
1/2 cup toasted, unsweetened shredded coconut

Instructions

Zest just the green rind of the lime and squeeze the juice into the blender.
Scoop the avocado flesh into the blender. Add the coconut milk and Keto Chow and blend until creamy and smooth.
Pour the mixture into the popsicle molds and freeze overnight.
When the popsicles are frozen, line a tray with parchment paper or waxed paper and place it on an even surface in the freezer.
Place the toasted coconut in a small dish or tray.
Melt the coconut oil and allow it to cool to room temperature if it is too hot.
Remove the popsicles from their molds one at a time. If they won’t release from the mold run them under hot water for a couple seconds, repeating until they release. Working quickly, coat the popsicles with a layer of coconut oil and then sprinkle with the toasted coconut. Press the coconut gently to help it stick to the oil. If the coconut oil begins to firm while you are still coating the popsicles, melt it by placing the bowl in a dish of hot water.
Set the coated popsicles on the chilled tray. Once the coating is cold and firm, you can store the popsicles in an airtight container or in individual plastic bags in the freezer for up to three months.

Notes

*You can substitute other varieties of avocado, but the texture won’t be as creamy.

**Use virgin coconut oil for full coconut flavor or refined coconut oil for a milder flavor.

Nutrition Facts

Creamy Key Lime-Coconut Popsicles

Serving Size

1 popsicle

Amount per Serving

Calories

284

% Daily Value*

Fat

27.9

g

43

%

Saturated Fat

22

g

138

%

Polyunsaturated Fat

0.58

g

Monounsaturated Fat

2.67

g

Cholesterol

1.5

mg

1

%

Sodium

120.2

mg

5

%

Potassium

314.3

mg

9

%

Carbohydrates

5.9

g

2

%

Fiber

3

g

13

%

Sugar

1.6

g

2

%

Sugar Alcohol

0.01

g

Net Carbs

2.87

g

Protein

4.5

g

9

%

Vitamin A

152.99

IU

3

%

Vitamin C

18.54

mg

22

%

Calcium

98.08

mg

10

%

Iron

0.58

mg

3

%

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

Nutrition

Photography by Sarah DeYoung

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By Taffiny Elrod|2021-04-14T09:26:15-06:00April 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: frozen treat, keto treat, Chef Taffy Elrod, Key Lime, keto popsicles|2 Comments

Chocolate Orange Mousse
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Chocolate Orange Mousse

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Chocolate Orange Mousse

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Chocolate Orange Mousse

A light and luscious mousse that is simple and delicious enough to suit any occasion.

Prep Time20

Chill Time1

Total Time1 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: 1/2 cup serving (approx)

Calories: 469.6kcal

Author: Taffiny Elrod

Ingredients

1 3/4 cups heavy cream, divided (14 fl. oz.)
1/2 cup sugar-free milk chocolate chips
1/2 tsp. pure vanilla extract
1 tsp. finely grated orange zest or 1-2 drops orange oil
1 serving Orange Cream Keto Chow
whipped cream & chocolate chips for garnish optional

Instructions

Place 1/4 cup of the heavy cream and all the chocolate chips in a bowl and microwave in 30-second bursts, stirring between each interval until the chocolate is completely melted. Stir until glossy and smooth. Set aside to cool to room temperature.
In a large mixing bowl, beat the remaining heavy cream with an electric mixer on high speed until soft peaks form.
Add the vanilla extract and orange zest, then sprinkle the Keto Chow over the whipped cream and beat on medium speed until fluffy and stiff.
Add the cooled chocolate mixture to the bowl and beat on medium speed until combined.
Spoon the mousse into four dessert dishes, cover with plastic wrap, and refrigerate at least one hour. Serve garnished with whipped cream and a sprinkling of chocolate chips if desired. Keep refrigerated for up to three days

Nutrition Facts

Chocolate Orange Mousse

Serving Size

1 serving

Amount per Serving

Calories

469.6

% Daily Value*

Fat

43.7

g

67

%

Saturated Fat

27.8

g

174

%

Trans Fat

1.3

g

Polyunsaturated Fat

1.63

g

Monounsaturated Fat

9.48

g

Cholesterol

126

mg

42

%

Sodium

259.1

mg

11

%

Potassium

618.28

mg

18

%

Carbohydrates

17

g

6

%

Fiber

7.8

g

33

%

Sugar

4

g

4

%

Sugar Alcohol

4.56

g

Net Carbs

4.62

g

Protein

10.9

g

22

%

Vitamin A

1684.61

IU

34

%

Vitamin C

1.3

mg

2

%

Calcium

274.96

mg

27

%

Iron

1.29

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-04-08T00:21:55-06:00April 7th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chocolate, keto treat, keto dessert, keto mousse, Chef Taffy Elrod|3 Comments

Strawberry White Chocolate Bark
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Strawberry White Chocolate Bark

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Strawberry White Chocolate Bark

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Strawberry White Chocolate Bark

A little sweet and a little tart, hitting that “just right” spot when you’re craving something special and chocolatey.

Prep Time10

Chill time10

Total Time20

Course: Desserts

Keyword: Chef Taffiny Elrod, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: pieces of bark

Calories: 92.1kcal

Author: Taffiny Elrod

Ingredients

6 oz. sugar-free white chocolate chips (approx. 1 cup)
1/4 cup refined coconut oil
1 serving Strawberry Keto Chow
1 oz. freeze-dried strawberries or raspberries
2 Tbsp. sliced almonds
2 Tbsp. sugar-free chocolate chips

Instructions

Line a rimmed baking sheet with parchment paper.
Microwave the white chocolate chips and the coconut oil, stirring between 30-second bursts until completely melted. Alternatively, you can melt them in a double boiler set over gently simmering water.
Add the Keto Chow to the melted chocolate mixture and stir well.
Pour onto the prepared baking sheet and smooth it evenly with the back of a spoon or an offset spatula.
Sprinkle the freeze-dried berries, almonds, and chocolate chips over the surface and lightly pat in any pieces that aren’t sticking.
Place the tray on an even surface in the freezer to chill until set, about ten minutes.
Break the set bark into around 16 pieces.
Store bark in an airtight container in the freezer.

Nutrition Facts

Strawberry White Chocolate Bark

Serving Size

1 serving

Amount per Serving

Calories

92.1

% Daily Value*

Fat

7.5

g

12

%

Saturated Fat

4.9

g

31

%

Polyunsaturated Fat

0.16

g

Monounsaturated Fat

0.48

g

Cholesterol

1.1

mg

0

%

Sodium

53.8

mg

2

%

Potassium

119.52

mg

3

%

Carbohydrates

10.2

g

3

%

Fiber

3.4

g

14

%

Sugar

1.2

g

1

%

Sugar Alcohol

5.34

g

Net Carbs

1.5

g

Protein

2

g

4

%

Vitamin A

12.67

IU

0

%

Vitamin C

15.63

mg

19

%

Calcium

60.67

mg

6

%

Iron

0.27

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-04-08T00:22:02-06:00April 7th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, strawberry, keto treat, keto candy, Chef Taffy Elrod|0 Comments

Vanilla Cream Tarts with Fresh Berries
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Vanilla Cream Tarts with Fresh Berries

Recipes, Keto Chow Recipes

Vanilla Cream Tarts with Fresh Berries

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Vanilla Cream Tarts with Fresh Berries

Vanilla tart shells filled with pastry cream and topped with fresh berries are a beautiful springtime dessert. Decorate with edible flowers and fresh mint leaves for a special touch.

Prep Time1

Cook Time30

Chill Time2

Total Time3 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Chef Taffiny Elrod

Servings: tarts

Calories: 442.1kcal

Author: Taffiny Elrod

Equipment

Mini tart pans, fine mesh sieve

Ingredients

TART SHELLS

1 serving Vanilla Keto Chow
1/2 cup fine almond flour (2 ounces)
1/4 cup granulated erythritol (2 ounces)
1/4 cup melted butter (2 ounces)
1 egg white
1/2 tsp pure vanilla extract

PASTY CREAM

1 tsp pure vanilla extract or half a vanilla bean
2 cups heavy cream, divided
2 large egg yolks
1/4 cup granulated allulose (2 ounces)
2 tbsp Vanilla Keto Chow

TO ASSEMBLE

2 pints fresh berries like raspberries, blackberries, blueberries & strawberries washed & dried
small edible flowers such as pansies or nasturtiums
fresh mint leaves

Instructions

To make the tart shells, preheat the oven to 325℉ and oil six mini tart pans.
Mix the Keto Chow, almond flour, and erythritol together in a bowl.
Stir in the melted butter until all the dry ingredients are coated.
Add the egg white and vanilla extract and stir until it comes together into a soft dough.
Separate into 6 equal pieces and press into the oiled tart pans.
If the dough is very soft or it is very warm in the kitchen, chill the prepared tart shells for 10-20 minutes before baking.
Prick the bottom of each shell with a fork in two or three places to allow steam to release while baking.
Bake for approximately 20 minutes, until brown and firm to the touch. The bottoms should be lightly browned when removed from the tart pan. If they seem too soft to remove from the pans place them back in the oven for another minute or two until they feel firmer.
Place on a cooling rack to cool completely.
To make the pastry cream, split the vanilla bean with a small knife and scrape the seeds from inside the pod.
Place the pod and the seeds in a small saucepan with one cup of heavy cream.
Heat the cream over medium heat until it comes to a low simmer.
While the cream heats, whisk the egg yolks with the allulose in a separate bowl until light and frothy.
When the cream is beginning to simmer, stir about 1/4 cup of it into the beaten egg yolks, then stir the mix back into the pan of cream.
Stir over low heat until it begins to thicken. It is ready when it coats the back of a spoon and holds a stripe when a finger is run through it.
Strain it through a fine mesh sieve into a bowl and whisk in the 2 tablespoons Keto Chow, being sure to mix well
Refrigerate the cream until well chilled.
Whip the remaining cup of heavy cream to soft peaks and fold it into the chilled pastry cream.
When ready to serve, fill the cooled tart shells with the prepared pastry cream and arrange the berries on top. Decorate with the flowers and mint leaves.
These tarts are best served within a couple hours of assembling. However, the components can be made ahead and stored in airtight containers in the refrigerator for up to three days.

Notes

KETO CHOW NOTES: Sarah used 6 mini tart pans with dimensions 4.25” in diameter by 1” high.

Nutrition Facts

Vanilla Cream Tarts with Fresh Berries

Serving Size

1 tart

Amount per Serving

Calories

442.1

% Daily Value*

Fat

42.6

g

66

%

Saturated Fat

24

g

150

%

Trans Fat

1.3

g

Polyunsaturated Fat

2.89

g

Monounsaturated Fat

13.06

g

Cholesterol

172.7

mg

58

%

Sodium

222.3

mg

10

%

Potassium

503.49

mg

14

%

Carbohydrates

24.8

g

8

%

Fiber

2.3

g

10

%

Sugar

3.1

g

3

%

Sugar Alcohol

18.93

g

Net Carbs

3.51

g

Protein

11.6

g

23

%

Vitamin A

1704.46

IU

34

%

Vitamin C

27.08

mg

33

%

Calcium

247.77

mg

25

%

Iron

1.05

mg

6

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-15T14:57:00-07:00February 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto tart, fruit tart, Vanilla, keto treat, vanilla keto chow, Chef Taffy Elrod|0 Comments

Chocolate Mint Parfaits
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Chocolate Mint Parfaits

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Chocolate Mint Parfaits

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Chocolate Mint Parfaits

A make ahead dessert that is ready to serve at a moment’s notice, parfaits are always good to have on the roster. These parfaits are made with fluffy mint mousse and rich chocolate cream cheese pudding that is sure to please the chocolate mint lovers among you.

Prep Time10

CHILL TIME2

Total Time2 10

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 677.3kcal

Author: Taffiny Elrod

Ingredients

1 scoop Chocolate Mint Keto Chow
2 1/4 cups heavy cream cold
4 tbsp powdered erythritol divided
1/4 tsp peppermint extract
4 ounces cream cheese softened
3 ounces sugar-free, dark chocolate
1 tbsp cocoa powder

Instructions

Pour heavy cream into the bowl of an electric mixer and beat with whip attachment until soft peaks form. Remove one third of the whipped cream and set aside for the chocolate pudding.
Sprinkle the keto chow, two tablespoons of the erythritol, and the mint extract over the remaining cream and continue to whip until it has thickened and doubled in volume. Place in the fridge while you make the chocolate pudding.
Put the chocolate in a microwave safe bowl and microwave in 10 second bursts until the chocolate is melted and can be stirred completely smooth.
In a large mixing bowl whip the cream cheese until it is light and fluffy.
Add the remaining sweetener and the cocoa powder and beat into the cream cheese.
Mix the melted chocolate into the cream cheese mixture, then gently fold in the reserved whipped cream.
To assemble the parfaits, divide half the chocolate pudding between four dishes, smoothing into a level layer.
Next, divide half of the mint mousse among the four dishes, smoothing into another level layer.
Repeat with the remaining chocolate pudding and mint mousse so each dish has four alternating layers.
Cover and chill for at least two hours before serving.
Serve garnished with more whipped cream, chocolate chips, and a sprig of mint if desired.

Nutrition Facts

Chocolate Mint Parfaits

Serving Size

1 serving

Amount per Serving

Calories

677.3

% Daily Value*

Fat

64.8

g

100

%

Saturated Fat

40.9

g

256

%

Trans Fat

2

g

Polyunsaturated Fat

2.52

g

Monounsaturated Fat

14.71

g

Cholesterol

182.9

mg

61

%

Sodium

338.4

mg

15

%

Potassium

700.83

mg

20

%

Carbohydrates

35.4

g

12

%

Fiber

9.1

g

38

%

Sugar

5

g

6

%

Sugar Alcohol

19.25

g

Net Carbs

7.07

g

Protein

13.7

g

27

%

Vitamin A

2340.68

IU

47

%

Vitamin C

34.97

mg

42

%

Calcium

313.28

mg

31

%

Iron

1.17

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-08T10:11:06-07:00December 3rd, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto treat, chocolate mint keto chow, Chef Taffy Elrod, Chocolate Mint Parfaits, chocolate mint|0 Comments

Strawberry Lemonade Yogurt Pops
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Strawberry Lemonade Yogurt Pops

Keto Chow Recipes, Recipes

Strawberry Lemonade Yogurt Pops

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Strawberry Lemonade Yogurt Pops

A fun, easy, protein packed snack. (You can even freeze them for a cooling summer treat!)

Prep Time10

Chill Time2

Total Time2 10

Course: Desserts, Snacks

Keyword: Chef Taffiny Elrod, lemon meringue keto chow, Strawberry

Keto Chow Flavor: Lemon Meringue, Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: pop

Calories: 185.3kcal

Author: Taffiny Elrod

Equipment

popsicle bags with a zip-close seal

Ingredients

2 cups unsweetened, whole milk yogurt*
1 cup sour cream
1 serving Strawberry Keto Chow (or 1 scoop)
1 serving Lemon Meringue Keto Chow (or 1 scoop)

Instructions

Mix all the ingredients together in a large mixing bowl.
Transfer the mixture to a large freezer bag and cut off the tip of one corner to create a piping bag.
Squeeze the yogurt into the popsicle bags starting as close to the bottom of the bag as possible, pressing out any air as you go. If the mixture is very thick due to thicker yogurt, add some water until desired thickness is achieved to pour into sleeves.
Seal the tops of the bags.
Store in the refrigerator for up to five days or in the freezer up to two months.

Notes

*If you have yogurt that’s high in fat you can replace the sour cream with another cup of yogurt.

Nutrition Facts

Strawberry Lemonade Yogurt Pops

Serving Size

1 pop

Amount per Serving

Calories

185.3

% Daily Value*

Fat

10.9

g

17

%

Saturated Fat

6.5

g

41

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.09

g

Monounsaturated Fat

0.95

g

Cholesterol

42.6

mg

14

%

Sodium

333.5

mg

15

%

Potassium

682.48

mg

19

%

Carbohydrates

6.2

g

2

%

Fiber

2.1

g

9

%

Sugar

4.19

g

5

%

Sugar Alcohol

0.02

g

Net Carbs

4.08

g

Protein

17.1

g

34

%

Vitamin A

657.85

IU

13

%

Vitamin C

42.84

mg

52

%

Calcium

378.63

mg

38

%

Iron

0.69

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-08T15:02:26-06:00June 24th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: keto recipes, strawberry, keto treat, chef taffiny Elrod, lemon meringue, strawberry lemonade yogurt pops, keto snack|0 Comments

Keto Chow Dirt Cake
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Keto Chow Dirt Cake

Recipes, Keto Chow Recipes

Keto Chow Dirt Cake

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Keto Chow Dirt Cake

Prep Time1

Cook Time30

Set Time1

Total Time1 1 30

Course: Desserts

Keyword: Amanda Balle, Cookies and Cream

Keto Chow Flavor: Cookies and Cream

Recipe Creator: Amanda Balle

Servings: servings

Calories: 375.2kcal

Author: Amanda

Ingredients

CAKE INGREDIENTS

3 eggs room temp
1/2 cup pumpkin puree
1/4 cup erythritol or granulated sweetener
1 tsp baking soda
1/4 cup unsweetened cocoa powder
1 serving Cookies and Cream Keto Chow (or 1 scoop)

PUDDING INGREDIENTS

8 oz cream cheese softened
1/4 cup softened unsalted butter (must be UNSALTED)
2 tsp pure vanilla extract
1/4 cup confectioners Swerve
1 1/2 cups heavy whipping cream divided in 1 cup & 1/2 cup increments
1 serving Cookies and Cream Keto Chow (or 1 scoop)
1/2 cup cold water

Instructions

Preheat oven to 350 degrees.
Mix all of the cake ingredients with a mixer until smooth and creamy.
Pour into an 8x8 pan that has been lined with parchment paper and greased. Smooth batter to all edges and shake out air bubbles. Bake for 30 minutes or until done.
Place the cake in the freezer to cool completely. Roughly 30 minutes. While the cake cools, you can prepare the pudding filling.
Whip together softened cream cheese, softened unsalted butter, 1/2 cup heavy whipping cream, vanilla and Swerve until creamy and smooth, about 3-5 minutes.
In a separate bowl, blend together 1 cup heavy cream, water and Keto Chow until thick and pudding like. Fold together cream cheese and Keto Chow pudding mixture. Place in the fridge.
Pull cake from the freezer and add to a food processor, pulse to break down into crumbles.
Layer cake crumbles and the pudding mixture in your favorite glass dish until nothing remains. It’s easiest to pipe in the pudding if you can. Refrigerate to let set overnight or preferably 24 hours.

Notes

A 7 cup dish was used to make the trifle. Cronometer figured for 8 servings.

Individual dishes are approx ½ c in size with tiny spoons and toddler hands for size reference.

Nutrition Facts

Keto Chow Dirt Cake

Serving Size

1 serving

Amount per Serving

Calories

375.2

% Daily Value*

Fat

34

g

52

%

Saturated Fat

20.4

g

128

%

Trans Fat

1.1

g

Polyunsaturated Fat

1.57

g

Monounsaturated Fat

8.93

g

Cholesterol

160.4

mg

53

%

Sodium

494.3

mg

21

%

Potassium

635.96

mg

18

%

Carbohydrates

21.5

g

7

%

Fiber

2.4

g

10

%

Sugar

3.3

g

4

%

Sugar Alcohol

14.6

g

Net Carbs

4.5

g

Protein

12.2

g

24

%

Vitamin A

3617.15

IU

72

%

Vitamin C

0.91

mg

1

%

Calcium

246.62

mg

25

%

Iron

0.91

mg

5

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T10:37:42-07:00March 19th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto treat, cookies & Cream, amanda balle, Dirt Cake|3 Comments

Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll
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Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll

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Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll

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5 from 1 vote

Pumpkin Roll

Pumpkin cake with a cream cheese frosting rolled inside.

Prep Time30

Cook Time15

Cooling Time1 15

Total Time2

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Servings:

Calories: 131.58kcal

Author: Amanda Balle

Ingredients

Pumpkin Cake

3 eggs
1/3 cup powdered erythritol
1/2 cup pureed pumpkin
1 tsp baking soda
1 tsp cinnamon
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)

Cream Cheese Filling

6 oz cream cheese, softened
6 tbsp butter, softened
1/3 cup powdered erythritol

Instructions

Preheat oven to 350F.
Prepare a jelly roll pan by lining it with a piece of parchment paper that fits the pan and grease the top side of the paper.
Add eggs, sweetener, pumpkin, vanilla, baking soda, cinnamon, and Keto Chow together in a bowl and blend everything with an electric mixer or stand mixer until it's nice and creamy. Your cake mixture will be thick.
Spread around on previously prepared greased parchment paper until evenly dispersed over the whole surface of the pan.
Bake in preheated oven for 15 minutes. When cake is finished baking, let it cool for 1-5 minutes and then roll it up WITH the parchment paper. Let cake cool for 30 minutes while rolled up with parchment paper.
While your cake cools, you can prepare your filling by adding the cream cheese, butter, and sweetener. Beat slowly to incorporate powdered sweetener then speed up and beat for 30 seconds. Stop and scrape sides of the bowl and then beat for another minute.
After 30 minutes of cooling, unroll the cake and let it cool for another minute or two.
Spread your cream cheese filling over the entire cake and then roll up the cake, this time without the parchment paper.
Wrap with plastic wrap and set in the fridge for at least an hour. When serving, you can dust with more powdered sweetener, if desired.

Notes

If you do not have parchment paper, you can dust a thin kitchen towel with powdered sweetener and roll your cooked cake up with the towel instead of the parchment paper, but be sure to grease your baking pan very well.

Nutrition Facts

Pumpkin Roll

Serving Size

63 g

Amount per Serving

Calories

131.58

% Daily Value*

Fat

11.88

g

18

%

Saturated Fat

6.91

g

43

%

Trans Fat

0.4

g

Polyunsaturated Fat

0.58

g

Monounsaturated Fat

3.21

g

Cholesterol

71.6

mg

24

%

Sodium

280.82

mg

12

%

Potassium

183.97

mg

5

%

Carbohydrates

15.58

g

5

%

Fiber

0.89

g

4

%

Sugar

1.04

g

1

%

Sugar Alcohol

13.21

g

Net Carbs

1.49

g

Protein

4.58

g

9

%

Vitamin A

1999.96

IU

40

%

Vitamin C

11.87

mg

14

%

Calcium

85.55

mg

9

%

Iron

0.49

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-03T08:20:59-07:00February 14th, 2020|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: keto cake, amanda balle, pumpkin keto chow, pumpkin roll, pumpkin Spice Caramel, keto treat|5 Comments

Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart
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Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart

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Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart

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5 from 1 vote

Mike Mallett's Pumpkin Spice Tart

This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin.

Total Time1

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 374.21kcal

Author: Mike Mallett

Equipment

10" tart pan
whipped cream dispenser (optional)

Ingredients

Topping

2 cups heavy whipping cream
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
2 tbsp Lakanto powdered monk fruit sweetener or sweetener of your choice
1/2 serving Pumpkin Spice Caramel Keto Chow (or 1/2 scoop)

Crust

1/4 cup Lakanto monk fruit sweetener, granulated or powdered or sweetener of your choice
1/4 cup ground golden flaxseed meal
1/4 cup coconut flour
1/2 cup finely ground blanched almond flour
1/4 cup ground psyllium husk powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
1/4 cup salted butter

Pumpkin Filling

1 15-oz can of 100% pumpkin puree
8 oz softened cream cheese (1 package)
1/4 cup Lakanto powdered monk fruit sweetener or sweetener of your choice
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1/2 cup heavy whipping cream
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp salt

Instructions

Topping

This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
Pour the cream into the whipped cream canister and screw on the lid tightly.
Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
Install the right dispenser nozzle.
Store in the fridge until the tart is finished.

Crust

This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
Preheat oven to 325F.
Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
Melt butter in the microwave.
Add vanilla to melted butter and stir.
Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.

Pumpkin Filling

Whip cream to soft peaks, then add vanilla.
Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.

Final Assembly

Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
Using an offset spatula, spread the filling to all of the corners.
Chill for at least 1 hour
Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.

Notes

The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.

Orig

Nutrition Facts

Mike Mallett's Pumpkin Spice Tart

Serving Size

150 g

Amount per Serving

Calories

374.21

% Daily Value*

Fat

31.99

g

49

%

Saturated Fat

18.67

g

117

%

Trans Fat

0.99

g

Polyunsaturated Fat

2.59

g

Monounsaturated Fat

8.32

g

Cholesterol

86.78

mg

29

%

Sodium

420.55

mg

18

%

Potassium

380.29

mg

11

%

Carbohydrates

27.13

g

9

%

Fiber

8.63

g

36

%

Sugar

3.9

g

4

%

Sugar Alcohol

11.99

g

Net Carbs

6.51

g

Protein

8.51

g

17

%

Vitamin A

6601.22

IU

132

%

Vitamin C

18.98

mg

23

%

Calcium

168.24

mg

17

%

Iron

1.42

mg

8

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Shanelle Sorensen|2021-02-03T08:22:56-07:00February 14th, 2020|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: Chocolate, peanut Butter, keto treat, amanda balle, peanut butter bars|0 Comments

Chocolate Peanut Butter Bars
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Chocolate Peanut Butter Bars

Recipes, Keto Chow Recipes

Chocolate Peanut Butter Bars

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4 from 1 vote

Chocolate Peanut Butter Bars

Prep Time30

Cook Time15

Total Time45

Course: Desserts

Keyword: Amanda Balle, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Amanda Balle

Servings:

Calories: 175.9kcal

Author: Amanda

Ingredients

PEANUT BUTTER BARS

1/2 cup or 1 stick of unsalted butter softened
1/2 cup natural peanut butter (145g) Salted is okay
1 egg room temperature
1/4 cup confectioners swerve or other sweetener
1 tsp vanilla extract
1 tsp baking soda
1 serving Chocolate Peanut Butter Keto Chow (58g or 1 scoop)

FROSTING

1/2 cup or 1 stick unsalted butter softened
1/4 cup heavy whipping cream
1/3 cup confectioners swerve
1/4 cup unsweetened cocoa

Instructions

Preheat oven to 350 degrees
Cream together butter, peanut butter, egg, sweetener, and vanilla for about 1 minute with a mixer on low to medium speed. Add baking soda and Keto Chow and mix again until combined.
Spread mixture in a greased 9x13 baking dish or a ¼ size cookie sheet. Bake at 350 degrees for 15 minutes. The mixture will not spread while baking so make sure to spread to the edges.
While your bars are cooling, mix together frosting ingredients until smooth and creamy. Once the bars are cooled, spread on chocolate frosting.

Notes

I softened my frosting for about 10 seconds (watch carefully it melts quick) in the microwave before frosting the bars so that it spread easier. I then set them in the fridge for roughly 30 minutes to set the frosting back up.

If you wish, you can add a layer of peanut butter between the bars and frosting.

Nutrition Facts

Chocolate Peanut Butter Bars

Serving Size

1 serving

Amount per Serving

Calories

175.9

% Daily Value*

Fat

17.2

g

26

%

Saturated Fat

8.7

g

54

%

Trans Fat

0.5

g

Polyunsaturated Fat

1.53

g

Monounsaturated Fat

5.69

g

Cholesterol

45.7

mg

15

%

Sodium

115.4

mg

5

%

Potassium

223.04

mg

6

%

Carbohydrates

10.8

g

4

%

Fiber

1.5

g

6

%

Sugar

0.5

g

1

%

Sugar Alcohol

8.25

g

Net Carbs

1.1

g

Protein

4.5

g

9

%

Vitamin A

438.14

IU

9

%

Vitamin C

8.56

mg

10

%

Calcium

78.58

mg

8

%

Iron

0.51

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-08T10:12:15-07:00January 23rd, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Chocolate, peanut Butter, keto treat, amanda balle, peanut butter bars|2 Comments