pumpkin keto chow

Ultimate Pumpkin Spice Cheesecake Shake

This shake is like a delicious pumpkin cheesecake in a glass. A filling, nutritious keto meal in the guise of a treasured dessert, pumpkin season doesn’t get much better than this.

Prep Time10

Total Time10

Course: Desserts, Drinks

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: ounces

Calories: 690.6kcal

Author: Taffiny Elrod

Ingredients

2 tbsp (1 ounce) unsalted butter melted
2 ounces cream cheese softened
1 tbsp almond butter
1 tbsp pumpkin puree
14 ounces unsweetened almond milk
1 scoop Pumpkin Spice Caramel Keto Chow
1/4 tsp pumpkin pie spice
whipped cream for garnish (optional)

Instructions

Blend the butter, cream cheese, almond butter, and pumpkin puree together in a blender.
Slowly pour the almond milk into the mixture while blending on low speed.
When all the almond milk has been incorporated, add the keto chow and pumpkin pie spice and blend again.
Pour into a tall glass and garnish with whipped cream and a sprinkle of pumpkin pie spice, if desired.

Nutrition Facts

Ultimate Pumpkin Spice Cheesecake Shake

Serving Size

20 ounces

Amount per Serving

Calories

690.6

% Daily Value*

Fat

55.7

Saturated Fat

27.1

169

Trans Fat

1.6

Polyunsaturated Fat

4.77

Monounsaturated Fat

19.11

Cholesterol

130.3

Sodium

1328.6

Potassium

2008.45

Carbohydrates

20.3

Fiber

9.8

Sugar

7.2

Sugar Alcohol

0.07

Net Carbs

10.39

Protein

34.6

Vitamin A

3138.82

Vitamin C

137.56

167

Calcium

1592.15

159

Iron

4.21

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-03T08:14:34-07:00October 5th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, keto dessert, pumpkin keto chow, keto shake, pumpkin|0 Comments

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

Keto Chow Recipes, Uncategorized, Recipes

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

Saturated Fat

6.91

Trans Fat

0.4

Polyunsaturated Fat

0.58

Monounsaturated Fat

3.21

Cholesterol

71.6

Sodium

280.82

Potassium

183.97

Carbohydrates

15.58

Fiber

0.89

Sugar

1.04

Sugar Alcohol

13.21

Net Carbs

1.49

Protein

4.58

Vitamin A

1999.96

Vitamin C

11.87

Calcium

85.55

Iron

0.49

* 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: Keto Chow Recipes, Uncategorized, Recipes|Tags: pumpkin Spice Caramel, keto treat, keto cake, amanda balle, pumpkin keto chow, pumpkin roll|5 Comments

Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks
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Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks

Recipes, Community Submissions

Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks

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5 from 1 vote

Pumpkin Caramel French Toast Sticks

Golden and crispy, with the familiar custard flavor that makes French toast so delicious, these fall-flavored French toast sticks are the perfect breakfast to liven up your morning!

Prep Time15

Cook Time25

Cooling Time30

Total Time1 10

Course: Breakfast

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 435.8kcal

Author: Samantha Dillard

Ingredients

6 large eggs
3/4 cup heavy whipping cream
1/2 cup brown swerve
1/2 cup blanched finely ground almond flour
1/2 tsp pumpkin pie spice
1 tsp baking powder
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
2 tbsp butter for frying

Instructions

Preheat oven to 350F. In a large mixing bowl, combine all ingredients using a hand mixer until well combined, about 90 seconds. Let rest for 5 minutes.
Pour mixture into a parchment lined 9x9 baking dish.
Bake for 20-25 minutes, or until firm, then let cool completely, about 30 minutes. Cut loaf into 12 sticks.
Melt the butter in a nonstick skillet over medium heat, then fry the French toast sticks until golden brown on each side, about 30-45 seconds per side.
Serve warm and store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition Facts

Pumpkin Caramel French Toast Sticks

Serving Size

1 serving

Amount per Serving

Calories

435.8

% Daily Value*

Fat

37.5

Saturated Fat

106

Trans Fat

0.8

Polyunsaturated Fat

3.73

Monounsaturated Fat

13.12

Cholesterol

348.5

116

Sodium

365.7

Carbohydrates

34.9

Fiber

3.3

Sugar

2.8

Sugar Alcohol

28.36

Net Carbs

3.24

Protein

20.2

Vitamin A

1282.11

Vitamin C

34.58

Calcium

287.54

Iron

2.03

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T08:24:21-07:00February 14th, 2020|Categories: Recipes, Community Submissions|Tags: breakfast, pumpkin, Samantha Dillard, pumpkin keto chow, french toast, french toast sticks|0 Comments