orange cream keto chow

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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

Saturated Fat

3.8

Trans Fat

0.2

Polyunsaturated Fat

0.64

Monounsaturated Fat

2.79

Cholesterol

Sodium

91.4

Potassium

124.13

Carbohydrates

Fiber

Sugar

0.3

Sugar Alcohol

4.44

Net Carbs

0.56

Protein

2.8

Vitamin A

240

Vitamin C

7.5

Calcium

61.91

Iron

0.35

* 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

Hot Cross Buns
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Hot Cross Buns

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Hot Cross Buns

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Hot Cross Buns

Soft, sweet, and rich, these buns will be the star of any brunch table.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: buns

Calories: 87.3kcal

Author: Taffiny Elrod

Ingredients

BUNS

1 serving Orange Cream Keto Chow
1/3 cup psyllium husk powder (1.75 oz.)
1/3 cup coconut flour (1.25 oz.)
1/4 cup granulated erythritol
2 tsp. baking powder
1/4 tsp. orange extract or zest of 1 orange
1/4 tsp. lemon extract or zest of 1 lemon
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
2 Tbsp. butter, melted
1 cup boiling water
2 Tbsp. freeze dried blueberries (optional)

ICING

2 Tbsp. powdered erythritol
2 tsp. heavy cream, plus more as needed
1 tsp. lemon juice

Instructions

Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
Using an electric mixer with a paddle attachment, combine Keto Chow, psyllium husk powder, coconut flour, erythritol, baking powder, orange and lemon zest, cinnamon, allspice, and nutmeg. Mix on low to combine.
Add the melted butter and boiling hot water. Carefully mix on the lowest setting until the water is absorbed, then turn the speed up to medium and mix until a soft dough forms.
Add the dried blueberries, if using, and mix briefly to incorporate them into the dough.
Divide the dough into eight equal pieces and roll them into balls. Wet your hands lightly with cool water if they are too sticky to roll. Space them evenly on the prepared baking sheet.
Bake for 30-40 minutes, or until golden brown, round, and puffed. They should sound slightly hollow when tapped on the bottom.
Serve warm with plenty of butter or allow them to cool completely and decorate with royal icing.
To make the icing, stir heavy cream and lemon juice into the powdered erythritol. If it is too thick, add more heavy cream or water a tsp. at a time until thin enough to pipe but still thick enough to hold together in a string when piped.
Pipe a cross or other decorative shapes on the cooled buns and allow the icing to set for at least half an hour before serving.

Nutrition Facts

Hot Cross Buns

Serving Size

1 bun

Amount per Serving

Calories

87.3

% Daily Value*

Fat

Saturated Fat

2.7

Trans Fat

0.1

Polyunsaturated Fat

0.13

Monounsaturated Fat

0.95

Cholesterol

11.3

Sodium

241.3

Potassium

225.54

Carbohydrates

20.6

Fiber

7.4

Sugar

0.6

Sugar Alcohol

10.84

Net Carbs

2.35

Protein

3.9

Vitamin A

234.58

Vitamin C

17.33

Calcium

160.26

Iron

0.42

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-19T14:09:14-06:00March 17th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto easter, easter, orange cream keto chow, Chef Taffy Elrod, keto bread|2 Comments

Creamy Orange Frosting
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Creamy Orange Frosting

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Creamy Orange Frosting

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Creamy Orange Frosting

Prep Time10

Total Time10

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings:

Calories: 214.3kcal

Author: Taffiny Elrod

Ingredients

1 serving Orange Cream Keto Chow (or 1 scoop)
6 tbsp unsweetened almond milk
1 tsp pure vanilla extract
1/2 tsp orange extract
8 oz cream cheese room temp, cut into chunks
8 oz unsalted butter room temp, cut into chunks
4 tbsp powdered erythritol

Instructions

In the work bowl of an electric mixer, beat the Keto Chow, almond milk, vanilla, and orange extracts together on low speed until the Keto Chow is completely moistened.
With the mixer still running, begin adding the cream cheese a couple chunks at a time, mixing after each addition. Beat until fully combined and lighter in texture.
Add the butter chunks a couple pieces at a time, beating after each addition. The texture should start to look light and fluffy.
Turn the mixer off and add the powdered erythritol, turn the mixer back on at the lowest speed and mix the erythritol in. When it is mixed into the frosting, increase the speed on the mixer and beat until everything is light and fluffy. If the frosting is too thick, you can add more almond milk one teaspoon at a time until you reach the desired consistency.
You can make this frosting with any flavor of Keto Chow you like, just omit the orange extract. Although the orange extract would be delicious with chocolate flavor.

Nutrition Facts

Creamy Orange Frosting

Serving Size

1 serving

Amount per Serving

Calories

214.3

% Daily Value*

Fat

Saturated Fat

13.4

Trans Fat

0.8

Polyunsaturated Fat

0.87

Monounsaturated Fat

6.16

Cholesterol

60.7

Sodium

138.6

Potassium

163.54

Carbohydrates

6.8

Fiber

0.6

Sugar

0.8

Sugar Alcohol

Net Carbs

1.19

Protein

3.5

Vitamin A

714.63

Vitamin C

Calcium

99.6

Iron

0.24

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T15:10:03-07:00March 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, orange cream keto chow, chef taffiny Elrod, orange cream frosting|0 Comments

Tropical Orange Cream Parfaits
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Tropical Orange Cream Parfaits

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Tropical Orange Cream Parfaits

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Tropical Orange Cream Parfaits

Prep Time15

Chill Time2

Total Time2 15

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: 10-ounce servings

Calories: 210.8kcal

Author: Taffiny Elrod

Ingredients

1 14 oz full fat coconut milk
1 serving Orange Cream Keto Chow (or 1 scoop)
1 tsp lime zest
4 oz fresh strawberries sliced
2 tsp powdered erythritol
1 tsp lime juice
1 oz unsweetened, shredded coconut

Instructions

Whisk the coconut milk and Keto Chow together in a medium mixing bowl. Mix in the lime zest. Set aside.
In a separate bowl, mix the strawberries with the powdered erythritol and lime juice.
To assemble the parfaits, layer the bottom of two decorative glasses, jars, or cups each with 1/4 of the orange cream mixture.
Then layer on top of each 1/4 of the strawberries and 1/4 of the coconut.
Then repeat the process with the rest of the orange cream mixture, strawberries, and coconut.
Cover or wrap tightly and refrigerate for at least two hours or up to two days.
Serve chilled.

Nutrition Facts

Tropical Orange Cream Parfaits

Serving Size

1 serving

Amount per Serving

Calories

210.8

% Daily Value*

Fat

13.4

Saturated Fat

11.4

Polyunsaturated Fat

0.23

Monounsaturated Fat

0.57

Cholesterol

Sodium

438.4

Potassium

991.39

Carbohydrates

17.5

Fiber

7.3

Sugar

4.6

Sugar Alcohol

5.12

Net Carbs

5.09

Protein

14.7

Vitamin A

521.98

Vitamin C

94.6

115

Calcium

467.29

Iron

2.45

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T15:11:43-07:00March 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, orange cream keto chow, orange cream, chef taffiny Elrod, parfaits, Tropical Orange Cream Parfaits, keto desssert|0 Comments

Orange-Carrot Cupcakes
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Orange-Carrot Cupcakes

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Orange-Carrot Cupcakes

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Orange-Carrot Cupcakes

A citrus spiced carrot cake that’s perfect for spring and special occasions. One carrot divided among 12 cupcakes adds a lot of flavor and texture for a small number of additional carbs. Topped with creamy orange frosting, they are just as festive as they are delicious.

Prep Time20

Cook Time30

Total Time50

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: cupcakes

Calories: 249.8kcal

Author: Taffiny Elrod

Ingredients

1 cup Orange Cream Keto Chow
1/2 cup almond flour
1/3 cup coconut flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup brown sugar style granulated sweetener
3 large eggs
3/4 cup unsweetened almond milk
1/2 cup avocado oil
1 tsp pure vanilla extract
1/2 tsp orange extract
1 small carrot (about 4 ounces) finely grated
1/2 cup walnuts chopped
1 recipe Creamy Orange Frosting optional

Instructions

Line a 12-cup muffin tin with paper liners or grease very well.
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together the Orange Cream Keto Chow, almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a separate large mixing bowl, whisk together the granulated sweetener, eggs, almond milk, avocado oil, vanilla extract, and orange extract. Whisk well until everything is fully combined.
Pour the wet ingredients into the center of the dry ingredients and stir them together with a wooden spoon or a rubber spatula. Fold in carrots and walnuts.
Scoop approximately 1/4 cup of batter into each prepared muffin cup. Distribute any remaining batter as evenly as possible among the cups.
Bake in the preheated 350F oven on a center rack until the cupcakes are golden, spring back slightly when gently touched and a skewer inserted in the center comes out clean. Approximately thirty minutes.
Place the muffin tin on a cooling rack and cool for about 15 minutes, then remove the cupcakes from the tin, place directly on the cooling rack and allow them to cool completely.
When they are completely cool, frost them with Creamy Orange Frosting and decorate to your liking.
Store in an airtight container in the fridge for 3-5 days.
Store unfrosted cupcakes in an airtight container in the freezer for up to three months.
These are also great without the frosting as muffins. Toast them and slather with butter for a special breakfast treat.

Notes

A 3 tbsp scoop worked perfectly for the amount of batter in cupcake tin with no spill over.

Nutrition Facts

Orange-Carrot Cupcakes

Serving Size

1 serving

Amount per Serving

Calories

249.8

% Daily Value*

Fat

17.9

Saturated Fat

2.8

Polyunsaturated Fat

4.37

Monounsaturated Fat

Cholesterol

51.5

Sodium

518

Potassium

842.49

Carbohydrates

28.3

Fiber

6.5

Sugar

1.3

Sugar Alcohol

18.92

Net Carbs

2.96

Protein

15.2

Vitamin A

875.42

Vitamin C

49.14

Calcium

401.57

Iron

3.22

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T15:14:42-07:00March 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto dessert, keto chow recipe, cupcakes, orange cream keto chow, chef taffiny Elrod|0 Comments

Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins
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Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

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Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

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5 from 1 vote

Orange Cranberry Almond Holiday Morning Muffins

Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down!

Prep Time1

Total Time1

Course: Breakfast, Snacks

Keyword: Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 235.74kcal

Author: Paula Schmitt

Ingredients

Dry Ingredients

1 cup finely ground blanched almond flour
1/2 cup super fine coconut flour
1 serving Orange Cream Keto Chow (or 1 scoop)
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder

Wet Ingredients

1/2 cup butter, softened 1 stick
2/3 cup allulose
2 tbsp sour cream
1/2 tsp almond extract
1/2 tsp orange extract
zest from one orange
1/4 cup heavy whipping cream
3 large eggs
3/4 cup fresh cranberries, chopped
1/4 cup sliced almonds, roughly chopped

Glaze and Topping

5 tbsp powdered Swerve
2 tbsp heavy whipping cream
1/4 tsp almond extract
1/4 cup sliced almonds

Instructions

Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
Stir in the chopped cranberries and almonds.
Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)
Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.

Notes

The lower baking temperature is to account for the excessive browning that comes from the coconut flour and allulose.

Don't like almonds? You can easily substitute walnuts for the chopped sliced almonds and omit the almond extract. The almond flour needs to stay, though!

Nutrition Facts

Orange Cranberry Almond Holiday Morning Muffins

Serving Size

79 g

Amount per Serving

Calories

235.74

% Daily Value*

Fat

20.07

Saturated Fat

8.33

Trans Fat

0.42

Polyunsaturated Fat

2.4

Monounsaturated Fat

7.99

Cholesterol

77.78

Sodium

261.89

Potassium

253.78

Carbohydrates

24.38

Fiber

4.25

Sugar

12.37

Sugar Alcohol

16.95

Net Carbs

3.18

Protein

7.89

Vitamin A

442.53

Vitamin C

10.94

Calcium

148.58

Iron

0.99

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T15:18:56-07:00January 17th, 2020|Categories: Community Submissions, Recipes|Tags: muffins, orange cream keto chow, orange cream, paula schmitt, breakfast|0 Comments

Holiday Recipe Challenge: Keto Konduct’s Glazed Orange Cream Pound Cake
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Holiday Recipe Challenge: Keto Konduct’s Glazed Orange Cream Pound Cake

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Holiday Recipe Challenge: Keto Konduct’s Glazed Orange Cream Pound Cake

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5 from 1 vote

Glazed Orange Cream Pound Cake

This dense and moist pound cake is low carb and packs an orange punch. The Keto Chow mixed with cream cheese is the combo that will make this pound cake recipe your new favorite.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Desserts, Snacks

Keyword: Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 237.84kcal

Author: Keto Konduct

Ingredients

Cake

1 serving Orange Cream Keto Chow (or 1 scoop)
1 cup almond flour
1/2 cup granulated monk fruit sweetener
1 tsp baking powder
1/4 tsp salt
4 eggs
4 oz full fat cream cheese, room temperature
4 tbsp salted butter, room temperature
1 tsp vanilla
1 tbsp orange zest

Glaze (optional)

4 oz full fat cream cheese, room temperature
1 tbsp salted butter, room temperature
3 tbsp orange juice, freshly squeezed
1 tbsp orange zest
3/4 cup confectioner's erythritol

Instructions

Preheat oven to 350F.
In a medium bowl, combine the almond flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
Next, add the room temperature cream cheese, orange zest, and vanilla extract and mix well.
Add the eggs one at a time, making sure to mix well after each addition.
Add the dry ingredients: the Keto Chow, almond flour, baking powder, and salt. Mix well until the batter is fully combined.
In a well-greased 8-inch cake pan or 8-inch loaf pan, bake 30-40 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
If using the optional glaze, add all of the ingredients into a mixing bowl. Mix until smooth, then pour on top of the cooled cake.

Notes

Leave the batter to sit in the bowl for 15 minutes, stir again, and then smooth into the pan and then cook. The middle should not sink as much.

Nutrition Facts

Glazed Orange Cream Pound Cake

Serving Size

97 grams

Amount per Serving

Calories

237.84

% Daily Value*

Fat

21.14

Saturated Fat

9.23

Trans Fat

0.5

Polyunsaturated Fat

2.16

Monounsaturated Fat

7.8

Cholesterol

105.01

Sodium

238.34

Potassium

297.48

Carbohydrates

34.38

Fiber

2.06

Sugar

1.97

Sugar Alcohol

29.38

Net Carbs

2.94

Protein

8.63

Vitamin A

551.07

Vitamin C

14.79

Calcium

143.32

Iron

0.87

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T15:21:20-07:00January 15th, 2020|Categories: Recipes, Community Submissions|Tags: recipe challenge, orange cream keto chow, orange cream, holiday recipe challenge, keto konduct|2 Comments

Orange Chocolate Fudge
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Orange Chocolate Fudge

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Orange Chocolate Fudge

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Orange Chocolate Fudge

Prep Time15

Cook Time10

Total Time25

Course: Desserts

Keyword: Amanda Balle, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Amanda Balle

Servings:

Calories: 127.9kcal

Author: Amanda

Ingredients

1 cup heavy cream
1/4 cup confectioners swerve
1 serving Orange Cream Keto Chow (or 1 scoop)
2 Tbsp butter
1 cup dark chocolate chips (I used Lily's)

Instructions

Line an 8x8 pan with foil and set aside.
Over medium heat, whisk together heavy cream, swerve, Orange Cream, and butter. Whisk continuously until it boils. This takes about 10 minutes.
Remove from heat and add the chocolate chips. Mix together (wooden spoon works best) for about 1 minute.
Add to prepared pan and place in fridge overnight. Remove from pan and remove foil and cut with a sharp knife.
This keeps at room temperature or in the fridge. For a softer fudge, keep at room temperature; refrigerate for a harder fudge. Keep in a sealed container.

Nutrition Facts

Orange Chocolate Fudge

Serving Size

1 serving

Amount per Serving

Calories

127.9

% Daily Value*

Fat

11.1

Saturated Fat

7.2

Trans Fat

0.2

Polyunsaturated Fat

0.29

Monounsaturated Fat

1.73

Cholesterol

21.4

Sodium

69.3

Potassium

177.08

Carbohydrates

13.6

Fiber

5.17

Sugar

0.47

Sugar Alcohol

6.59

Net Carbs

1.4

Protein

Vitamin A

275.55

Vitamin C

7.59

Calcium

66.13

Iron

0.44

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T15:22:50-07:00December 15th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: fudge, orange fudge, keto recipes, orange cream keto chow, amanda, keto fudge|0 Comments

Orange Cream Donuts
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Orange Cream Donuts

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Orange Cream Donuts

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Orange Cream Donuts

Recipe based off Pumpkin Spice Crullers by Chef Taffiny Elrod.

www.chefelrod.com

Prep Time7

Cook Time20

Cool10

Total Time37

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: Donuts

Calories: 121.5kcal

Author: Taffiny Elrod

Equipment

Silicone Donut Mold, 6 Donut Pan

Ingredients

2 large eggs
2 ounces unsalted butter, melted
1 tbsp granulated sweetener like Swerve
1/2 tsp orange extract
1 serving Orange Cream Keto Chow (or 1 scoop)
1 tbsp almond flour
1/4 tsp baking powder

For Decorating

1/4 cup powdered erythritol
1-3 tsp unsweetened almond milk
3-4 drops orange extract
zest from 1 small orange

Instructions

Butter or oil the donut molds and preheat the oven to 350 degrees.
In a large mixing bowl, beat together the eggs, butter, sweetener, and orange extract.
Then mix in the Keto Chow, almond flour and baking powder.
Fill the donut molds, making sure to spread the batter into the molds so they fill the cavities. They should be filled about halfway.
Bake for 15-20 minutes, until they are puffed and browning. Allow them to cool while you make the glaze.

For Decorating

Place the powdered erythritol in a small bowl and mix in the almond milk one teaspoon at a time until you reach a spreadable consistency. Then mix in the orange extract.
Dip each donut into the glaze (or spread with a spoon) and then sprinkle with orange zest as desired.

Nutrition Facts

Orange Cream Donuts

Serving Size

1 donut

Amount per Serving

Calories

121.5

% Daily Value*

Fat

10.13

Saturated Fat

5.36

Trans Fat

0.31

Polyunsaturated Fat

0.66

Monounsaturated Fat

3.27

Cholesterol

84.48

Sodium

186.41

Potassium

289.37

Carbohydrates

13.76

Fiber

1.32

Sugar

0.33

Sugar Alcohol

Net Carbs

0.44

Protein

6.74

Vitamin A

358.11

Vitamin C

Calcium

150.21

Iron

0.65

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T15:25:31-07:00September 29th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, orange cream keto chow, orange cream, Taffiny Elrod, dessert|1 Comment

Orange Cream Meltaways
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Orange Cream Meltaways

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Orange Cream Meltaways

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Orange Cream Meltaways

Recipe based off Chocolate Mint Meltaways by Chef Taffiny Elrod

www.chefelrod.com

Prep Time15

Cook Time15

Chill Time2

Total Time2 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings:

Calories: 110.37kcal

Ingredients

8 ounces cream cheese softened
1 serving Orange Cream Keto Chow (or 1 scoop)
2 tbsp heavy cream
4 ounces unsalted butter, softened
2 tbsp powdered Swerve plus extra for serving
1-2 drops orange extract or oil (optional)
1-2 drops orange food coloring optional

Chocolate Coating

2 tbsp refined coconut oil
6 ounces sugar free dark chocolate chopped into small pieces

Instructions

In a large mixing bowl, beat the cream cheese with an electric mixer on low speed until it is softened and has spread out in the bowl.
Add the Keto Chow and heavy cream and beat on medium speed until they are fully mixed in.
Add the butter and the sweetener; add the orange extract and food coloring now, if using.
Beat the mixture for about 30-45 seconds on low speed, then raise the speed to medium-high and whip until the mixture looks light and fluffy.
Scoop out teaspoon sized balls onto a tray lined with waxed paper or parchment paper. Or prepare an 8”x 6” or similar sized rectangular cake pan by greasing and lining with parchment paper cut to fit the bottom of the pan. Spread the Orange Cream mixture into the pan in an even layer.
Chill in the coldest part of your refrigerator for at least 4 hours, preferably overnight. When it has set, turn it out of the pan, remove the parchment paper and cut it into small squares.
If it becomes too soft to work with, place it in the freezer for a few minutes.
To serve, dust the pieces with confectioner’s sweetener or drizzle them with chocolate coating and chill until the chocolate is set.

Chocolate Coating

Melt the coconut oil and the chocolate together.
You can melt them in a microwave safe bowl in the microwave or in the top of a double boiler set over gently simmering water.
Stir the mixture to make sure it is thoroughly combined.
Drizzle the chocolate over the chilled meltaways.
You can also use the chocolate coating to make molded meltaways by following the manufacturer’s directions for filled chocolates from your favorite candy mold.

Nutrition Facts

Orange Cream Meltaways

Serving Size

1 meltaway

Amount per Serving

Calories

110.37

% Daily Value*

Fat

10.4

Saturated Fat

6.53

Trans Fat

0.27

Polyunsaturated Fat

0.37

Monounsaturated Fat

2.73

Cholesterol

20.74

Sodium

64.18

Potassium

104.04

Carbohydrates

6.3

Fiber

0.97

Sugar

0.45

Sugar Alcohol

4.38

Net Carbs

0.96

Protein

2.02

Vitamin A

239.67

Vitamin C

4.81

Calcium

42.77

Iron

0.36

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T15:27:22-07:00September 27th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: dessert, keto chow recipe, orange cream keto chow, orange cream, Taffiny Elrod|2 Comments