keto treats

By Taffiny Elrod|2021-03-19T14:11:48-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto treats, Chef Taffy, keto easter, keto chow recipe|1 Comment

No-Bake Protein Pops
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No-Bake Protein Pops

Recipes, Keto Chow Recipes

No-Bake Protein Pops

No-Bake Protein Pops

This treat is packed with protein, and is sure to make you smile!

Prep Time30

Chill Time20

Course: Desserts

Keyword: Chef Taffiny Elrod, Strawberry

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: pops

Calories: 192.5kcal

Author: Taffiny Elrod

Equipment

Cake pop or Lolli-pop sticks and a piece of Styrofoam or a small box with holes punched in it to hold the sticks upright while the chocolate sets.

Ingredients

1 serving Strawberry Keto Chow or flavor of your choice
1/4 cup fine almond flour (1 ounce)
1 Tbsp. powdered erythritol
4 Tbsp. unsalted butter, cubed
1 Tbsp. heavy cream
1/2 tsp. flavoriting extract of your choice optional
1 cup sugar-free white chocolate chips
1 tsp. refined coconut oil
8 cake pop sticks
Assorted gel or paste food colorings, sugar-free sprinkles, candies, & chopped nuts for decorating

Instructions

Line a baking sheet or tray with parchment paper.
In a medium mixing bowl, stir together the Keto Chow, almond flour, and erythritol. Add the butter, heavy cream, and flavor extract (if using) and knead by hand until it comes together. The dough should feel like soft modeling clay.
Scoop a scant Tbsp. of the dough; roll it into a ball and place on the prepared baking sheet.
Place a stick in the center of each ball no deeper than halfway. Place in the freezer to chill while you melt the white chocolate for coating.
Before you melt the chocolate, set up any decorations you want to use. Use small bowls or cups for mixing different colors into the melted chocolate and small dishes for the sprinkles and any other decorations. You will also want to make sure you have something set up to hold the pops after they have been dipped. A piece of Styrofoam or a shoe box poked with small holes will work for this.
Melt the chocolate by placing it in a microwave safe bowl with the coconut oil and microwaving in 30-seconds bursts, stirring after each time, until the chocolate is completely melted and smooth. Be careful not to overheat or it will scorch and seize. The coconut oil helps keep the chocolate smooth while melting.
If you want to color the chocolate, add a small dab of desired food coloring to the chocolate, stir, and add more as needed to reach desired shade.
Pull the chilled protein balls from the freezer and dip them one at a time into the chocolate, letting the excess run back into the bowl. The stick will be loose; pull it out of the pop, coat the end in chocolate and place it back in the pop. This will help the stick stay in place once set. Use a small spatula to neaten the look if desired.
Add sprinkles, chopped nuts, or decorations while the chocolate is still soft. Then place the pop in the prepared Styrofoam or box until set.
Continue until all the pops are coated. When the chocolate is set, you can decorate them with different colored chocolate with a small piping bag, or a small plastic bag with the corner cut.
Chill until completely set. Then place each pop individually in plastic wrap or decorative bags, or store them in an airtight container. They will last in the refrigerator for up to a week or in the freezer for up to three months. Keep refrigerated until serving for best results.

Nutrition Facts

No-Bake Protein Pops

Serving Size

1 pop

Amount per Serving

Calories

192.5

% Daily Value*

Fat

17.3

g

27

%

Saturated Fat

9.4

g

59

%

Trans Fat

0.3

g

Polyunsaturated Fat

0.68

g

Monounsaturated Fat

3

g

Cholesterol

18.9

mg

6

%

Sodium

106.8

mg

5

%

Potassium

240.45

mg

7

%

Carbohydrates

22.3

g

7

%

Fiber

6.8

g

28

%

Sugar

0.3

g

0

%

Sugar Alcohol

15.11

g

Net Carbs

0.45

g

Protein

4.1

g

8

%

Vitamin A

205

IU

4

%

Vitamin C

15.01

mg

18

%

Calcium

121.8

mg

12

%

Iron

0.4

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-03-31T12:39:27-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, strawberry, keto treats, Chef Taffy Elrod, keto easter, easter|0 Comments

Magic Lemon Cake
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Magic Lemon Cake

Recipes, Keto Chow Recipes

Magic Lemon Cake

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Magic Lemon Cake

Somewhere between a custard and a soaked cake, this dish is bursting with a light, refreshing lemon flavor. It needs to be refrigerated overnight to set so plan ahead when you’re ready to make it.

Prep Time30

Cook Time40

CHILL TIME8

Total Time9 10

Course: Desserts

Keyword: Chef Taffiny Elrod, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Chef Taffiny Elrod

Servings: 2.5x2.5" slices

Calories: 191.2kcal

Author: Taffiny Elrod

Ingredients

5 large eggs
1/2 cup granulated allulose
1/2 cup unsalted butter melted
juice and zest of 1 lemon
1/2 tsp vanilla extract
1/2 cup almond flour
1 serving Lemon Meringue Keto Chow
1 1/2 cups unsweetened almond milk at room temperature

Instructions

Preheat the oven to 325℉ and set a rack to the center.
Grease an 8 X 8-inch square baking pan and line it with parchment paper so that the parchment paper hangs over two sides of the pan to create handles for lifting the finished cake out of the pan when it is cool.
Separate the egg whites from the egg yolks.
Beat the egg whites until they hold stiff peaks. Set them aside.
Beat the egg yolks with the allulose until doubled in volume and light yellow in color.
Add the melted butter, lemon juice, zest and vanilla extract and beat until fully combined.
Add the almond flour and Keto Chow and mix well.
Gradually stir in the milk, then fold in the beaten egg whites a third at a time. There should be some lumps of egg white still visible in the batter.
Pour the batter into the prepared pan and bake for approximately 40 minutes, or until the top is brown, and the cake is set. It should have a very slight tremble when the pan is jiggled but feel firm to the touch.
Allow the cake to cool to room temperature. Run a knife around the edge of the pan to loosen it from the edges of the pan before wrapping and chilling overnight in the refrigerator.
When ready to serve, remove from the pan by lifting the parchment paper out. Carefully remove the parchment paper and set the cake on a serving dish or cutting board.
Cut it into squares and dust with powdered sweetener or serve with whipped cream and fresh berries.

Notes

For high altitude, use a 9x9 pan or bake at 300F for an extra 10-15 minutes.

Nutrition Facts

Magic Lemon Cake

Serving Size

1 serving

Amount per Serving

Calories

191.2

% Daily Value*

Fat

16.8

g

26

%

Saturated Fat

7.6

g

48

%

Trans Fat

0.4

g

Polyunsaturated Fat

1.62

g

Monounsaturated Fat

6.31

g

Cholesterol

132.1

mg

44

%

Sodium

160

mg

7

%

Potassium

288.41

mg

8

%

Carbohydrates

16

g

5

%

Fiber

1.6

g

7

%

Sugar

1.2

g

1

%

Sugar Alcohol

12.62

g

Net Carbs

1.79

g

Protein

8

g

16

%

Vitamin A

571.76

IU

11

%

Vitamin C

16.26

mg

20

%

Calcium

189.64

mg

19

%

Iron

0.92

mg

5

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-01T08:50:22-07:00January 29th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: lemon, keto cake, keto treats, lemon meringue, Chef Taffy Elrod, Magic Lemon cake|0 Comments

Festive Eggnog Biscotti
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Festive Eggnog Biscotti

Recipes, Keto Chow Recipes

Festive Eggnog Biscotti

Photos by Sarah DeYoung

Festive Eggnog Biscotti

These crispy, festive eggnog biscotti dipped in white chocolate are great for dunking in a cup of coffee, tea, or hot chocolate while you wrap gifts or snuggle up by the fireplace.

Prep Time30

Cook Time40

Total Time1 10

Course: Desserts

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings: biscotti

Calories: 138.9kcal

Author: Taffiny Elrod

Ingredients

1 scoop Eggnog Keto Chow
1/2 cup almond flour
1/3 cup granulated erythritol
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking soda
2 large eggs
1/4 cup melted butter
1/2 tsp pure vanilla extract
2 tbsp toastedd, slivered almonds
6 oz sugar-free white chocolate
sugar-free sprinkles, toasted almonds to decorate

Instructions

Preheat oven to 325F
Line a cookie sheet with parchment paper.
In a large mixing bowl whisk together the keto chow, almond flour, erythritol, cinnamon, nutmeg, and baking soda.
In a separate bowl whisk together the eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir to combine, stir in the almonds.
Shape the dough into a loaf approximately 8 inches long and 5 inches wide.
Place the loaf on the prepared tray and bake until golden around the edges and firm to the touch, but still slightly soft in the center, about 30 minutes.
Remove from the oven and cool until firm enough to slice, about 15 minutes. If it begins to crumble when you slice it, allow it to cool a few more minutes.
Slice into 1/2-inch-thick pieces.
Lower oven temperature to 250F
Arrange the sliced cookies on the cookie sheet and return to the oven to bake again until they are dry and crisp, about another 20 minutes.
Remove from the oven and cool completely, they will continue to crisp as they cool.
When they are completely cool, melt the white chocolate and dip one side of the biscotti in the chocolate, then decorate with sprinkles and nuts, place in the freezer for 10 minutes to set the chocolate.
Store in an airtight container in a cool, dry place.

Nutrition Facts

Festive Eggnog Biscotti

Serving Size

1 biscotti

Amount per Serving

Calories

138.9

% Daily Value*

Fat

12

g

18

%

Saturated Fat

5.3

g

33

%

Trans Fat

0.2

g

Polyunsaturated Fat

0.99

g

Monounsaturated Fat

3.16

g

Cholesterol

42.8

mg

14

%

Sodium

139.3

mg

6

%

Potassium

188.24

mg

5

%

Carbohydrates

17.5

g

6

%

Fiber

4.1

g

17

%

Sugar

0.4

g

0

%

Sugar Alcohol

12.7

g

Net Carbs

0.74

g

Protein

4.5

g

9

%

Vitamin A

181.4

IU

4

%

Vitamin C

11.4

mg

14

%

Calcium

88.89

mg

9

%

Iron

0.47

mg

3

%

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

Nutrition

By Taffiny Elrod|2021-02-08T10:18:37-07:00December 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto treats, Chef Taffy Elrod, Eggnog Biscotti, keto cookies, eggnog keto chow|0 Comments

Keto Chow Chocolate Raspberry Truffles
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Keto Chow Chocolate Raspberry Truffles

Recipes, Keto Chow Recipes

Keto Chow Chocolate Raspberry Truffles

Keto Chow Chocolate Raspberry Truffles

Prep Time30

Total Time30

Course: Desserts

Keyword: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 113.2kcal

Author: Sarah DeYoung

Equipment

Two 1” truffle molds, piping bag (plastic sandwich bags also work)

Ingredients

1 cup sugar free dark chocolate chips + 2 Tbsp for later
1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup freeze dried raspberries measured whole then crushed/powered
3 oz heavy cream
2 tsp raspberry extract

Instructions

Melt ½ cup sugar free dark chocolate chips in a microwaveable bowl, 20 seconds at a time until mostly melted, then stir until all chips have melted. Use a small spoon to coat truffle mold cavities.
While chocolate sets, add ½ cup sugar free dark chocolate chips, crushed/powdered freeze dried raspberries, and Keto Chow into a mixing bowl.
Add heavy cream and raspberry extract to a small saucepan and heat until simmering but not boiling. Pour the hot cream over the chocolate and start mixing. I used my stand mixer on the stir setting for 2 minutes.
Fill chocolate coated truffle molds with the truffle filling. The truffle filling will need to stay relatively warm to stay pliable enough to not crack the chocolate shell. I used a double boiler method and placed my mixing bowl over a pot of hot water and this worked well.
Pop each truffle half out. Melt remaining 2 TBSP of chocolate, spoon into piping bag, cutting off a small portion at the end and pipe around the inner rim of half of truffles, placing another half on top to “glue” them together as you go. Make sure to place together before moving to the next truffle.

Notes

You can make 12 equal sized balls and place them on a fork, using a spoon to coat the balls with melted chocolate. They won’t be as pretty but I am sure they will taste delicious!

If you don’t want raspberry seeds, you can use a food processor and powder the raspberries or nix the freeze dried raspberries and go for a little more extract.

Nutrition Facts

Keto Chow Chocolate Raspberry Truffles

Serving Size

1 serving

Amount per Serving

Calories

113.2

% Daily Value*

Fat

8.1

g

12

%

Saturated Fat

4.7

g

29

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.13

g

Monounsaturated Fat

0.68

g

Cholesterol

8.2

mg

3

%

Sodium

75.6

mg

3

%

Potassium

157.47

mg

4

%

Carbohydrates

11.5

g

4

%

Fiber

5.83

g

24

%

Sugar

1.21

g

1

%

Sugar Alcohol

3.66

g

Net Carbs

1.99

g

Protein

3.7

g

7

%

Vitamin A

122.77

IU

2

%

Vitamin C

11.38

mg

14

%

Calcium

50.42

mg

5

%

Iron

1.89

mg

11

%

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

Nutrition

Photos by Sarah DeYoung Photography

By Lori Allred|2021-02-16T10:01:15-07:00March 4th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Chocolate, sarah deyoung, chocolate keto chow, raspberry, keto treats, keto truffles|0 Comments

Root Beer Float Chews
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Root Beer Float Chews

Recipes, Keto Chow Recipes

Root Beer Float Chews

Root Beer Float Chews

Prep Time5

Cook Time15

Set Time (at least)1

Total Time1 20

Course: Desserts

Keyword: Amanda Balle, Root Beer Float, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings:

Calories: 58.4kcal

Author: Amanda

Ingredients

1 cup heavy whipping cream
1/4 cup granulated erythritol
1 serving Root Beer Float Keto Chow

Instructions

Line a bread pan with parchment paper, or prepare your silicone molds.
Add all ingredients into a saucepan on medium heat. Whisk continuously for 15 minutes. The mixture should begin to boil at 8-10 minutes and will start to thicken, but keep whisking. When it’s ready, it will be thick and shiny, and will pull away from the pan.
Add to your lined bread pan or silicone molds. It’s easiest to transfer it into the pan or molds with a Ziploc piping bag, but be sure to let the mixture cool for a bit first.
Put in the freezer for at least an hour or until set. If they do not pull away easily from the parchment paper, they need more time in the freezer.
Once set, cut into 16 squares to serve. Store in the refrigerator or freezer.

Notes

You can cover these in chocolate once set!

Nutrition Facts

Root Beer Float Chews

Serving Size

1 serving

Amount per Serving

Calories

58.4

% Daily Value*

Fat

5.4

g

8

%

Saturated Fat

3.4

g

21

%

Trans Fat

0.2

g

Polyunsaturated Fat

0.23

g

Monounsaturated Fat

1.35

g

Cholesterol

17.9

mg

6

%

Sodium

57.4

mg

2

%

Potassium

112.82

mg

3

%

Carbohydrates

4.4

g

1

%

Fiber

0.4

g

2

%

Sugar

0.5

g

1

%

Sugar Alcohol

3.54

g

Net Carbs

0.45

g

Protein

2

g

4

%

Vitamin A

233.1

IU

5

%

Vitamin C

8.63

mg

10

%

Calcium

52.32

mg

5

%

Iron

0.12

mg

1

%

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

Nutrition

Photos by Sarah DeYoung Photography