raspberry

Keto Chow Flavor of the Week Raspberry Cheesecake: Get 36% off Go Packs June 7 – 13

SAVE ON RASPBERRY

 

The 21 meal “Go Packs” of Raspberry Cheesecake (a.k.a. A Little Sip of Heaven) are 36% off this week, through June 13. As much as we love a good creamy tang and fruity sweetness, it’s even better when it’s on sale! 

Looking for creative ways to use your Raspberry Cheesecake? Take a look at these recipes for some ideas!

Raspberry Cheesecake Cupcakes
Raspberry Cheesecake Cookie Baskets
By |2021-06-07T15:11:36-06:00June 7th, 2021|Categories: Keto Chow|Tags: , , |0 Comments
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Raspberry Mascarpone Cookie Baskets

Raspberry Marscapone Cookie Baskets White 7
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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
Keto Chow Flavor: Raspberry Cheesecake
Recipe Creator: Chef Taffiny Elrod
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

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.
Nutrition Facts
Raspberry Mascarpone Cookie Baskets
Serving Size
 
1 cookie basket
Amount per Serving
Calories
227.8
% Daily Value*
Fat
 
21.4
g
33
%
Saturated Fat
 
12.5
g
78
%
Polyunsaturated Fat
 
0.65
g
Monounsaturated Fat
 
2.77
g
Cholesterol
 
24.1
mg
8
%
Sodium
 
111.8
mg
5
%
Potassium
 
137.31
mg
4
%
Carbohydrates
 
11
g
4
%
Fiber
 
1.8
g
8
%
Sugar
 
2.3
g
3
%
Sugar Alcohol
 
6.42
g
Net Carbs
 
2.81
g
Protein
 
4.6
g
9
%
Vitamin A
 
103.43
IU
2
%
Vitamin C
 
13.08
mg
16
%
Calcium
 
55.12
mg
6
%
Iron
 
0.37
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie basket | Calories: 227.8kcal | Carbohydrates: 11g | Protein: 4.6g | Fat: 21.4g | Saturated Fat: 12.5g | Polyunsaturated Fat: 0.65g | Monounsaturated Fat: 2.77g | Cholesterol: 24.1mg | Sodium: 111.8mg | Potassium: 137.31mg | Fiber: 1.8g | Sugar: 2.3g | Vitamin A: 103.43IU | Vitamin C: 13.08mg | Calcium: 55.12mg | Iron: 0.37mg | Sugar Alcohol: 6.42g | Net Carbs: 2.81g

Photos by Sarah DeYoung

By |2021-06-07T10:58:55-06:00June 1st, 2021|Categories: Keto Chow Recipes, Recipes|Tags: , , , |0 Comments
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Raspberry Cheesecake Fat Bombs

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Raspberry Cheesecake Fat Bombs
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Raspberry Cheesecake Fat Bombs

Prep Time10 minutes
FREEZE30 minutes
Total Time40 minutes
Course: Snacks
Keyword: Raspberry Cheesecake, Tiffany Wallace
Keto Chow Flavor: Raspberry Cheesecake
Recipe Creator: Keto Chow Community Recipe
Servings: 1 fat bomb
Calories: 135.6kcal
Author: Tiffany Wallace

Ingredients

Instructions

  • Combine the butter, coconut oil, ghee, and monk fruit in a saucepan.
  • When melted, whisk in the scoop of Keto Chow.
  • Continue mixing over low heat until completely dissolved.
  • Pour into silicone mold, then freeze for 30 minutes.
  • Pop out of mold and store in a freezer bag (makes 10 - 1.5 tbsp servings).
Nutrition Facts
Raspberry Cheesecake Fat Bombs
Serving Size
 
1 fat bomb
Amount per Serving
Calories
135.6
% Daily Value*
Fat
 
13.9
g
21
%
Saturated Fat
 
9.7
g
61
%
Trans Fat
 
0.34
g
Polyunsaturated Fat
 
0.41
g
Monounsaturated Fat
 
2.78
g
Cholesterol
 
23.24
mg
8
%
Sodium
 
86.9
mg
4
%
Potassium
 
155.75
mg
4
%
Carbohydrates
 
1.3
g
0
%
Fiber
 
0.71
g
3
%
Sugar
 
0.01
g
0
%
Sugar Alcohol
 
0.5
g
Net Carbs
 
0.06
g
Protein
 
2.6
g
5
%
Vitamin A
 
279.88
IU
6
%
Vitamin C
 
12
mg
15
%
Calcium
 
75.87
mg
8
%
Iron
 
0.23
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1fat bomb | Calories: 135.6kcal | Carbohydrates: 1.3g | Protein: 2.6g | Fat: 13.9g | Saturated Fat: 9.7g | Polyunsaturated Fat: 0.41g | Monounsaturated Fat: 2.78g | Trans Fat: 0.34g | Cholesterol: 23.24mg | Sodium: 86.9mg | Potassium: 155.75mg | Fiber: 0.71g | Sugar: 0.01g | Vitamin A: 279.88IU | Vitamin C: 12mg | Calcium: 75.87mg | Iron: 0.23mg | Sugar Alcohol: 0.5g | Net Carbs: 0.06g

Photos by Sarah DeYoung

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By |2021-02-08T10:24:30-07:00September 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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Keto Chow Chocolate Raspberry Truffles

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Keto Chow Chocolate Raspberry Truffles
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Keto Chow Chocolate Raspberry Truffles

Prep Time30 minutes
Total Time30 minutes
Course: Desserts
Keyword: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 12
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

Serving: 1serving | Calories: 113.2kcal | Carbohydrates: 11.5g | Protein: 3.7g | Fat: 8.1g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.13g | Monounsaturated Fat: 0.68g | Trans Fat: 0.1g | Cholesterol: 8.2mg | Sodium: 75.6mg | Potassium: 157.47mg | Fiber: 5.83g | Sugar: 1.21g | Vitamin A: 122.77IU | Vitamin C: 11.38mg | Calcium: 50.42mg | Iron: 1.89mg | Sugar Alcohol: 3.66g | Net Carbs: 1.99g

Photos by Sarah DeYoung Photography

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By |2021-02-16T10:01:15-07:00March 4th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |0 Comments
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Raspberry Keto Cheesecake

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Raspberry Cheesecake
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Raspberry Keto Cheesecake

Satisfy your sweet tooth with a slice of creamy, raspberry cheesecake. A sweet almond crust piled with decadent cheesecake, topped with fresh raspberry topping and whipped cream. Enjoy a luxurious dessert while maintaining your meal plan and fitness goals.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time4 hours
Course: Desserts
Keyword: Keto Chow, Raspberry Cheesecake
Keto Chow Flavor: Raspberry Cheesecake
Recipe Creator: Keto Chow Community Recipe
Servings: 1 slice
Calories: 387.9kcal
Author: Victoria Jensen

Equipment

  • 9-10" Springform Pan

Ingredients

Crust

Cheesecake

Raspberry Topping

  • 1 package sugar-free Raspberry Jell-o
  • 1 cup hot water
  • 1/3 cup frozen raspberries
  • 1/2 cup cold water

Whipped Topping

Instructions

  • Preheat oven to 350℉ and grease a 9-10" springform pan with coconut oil.*
  • Combine melted butter, almond flour, sugar, and vanilla in a small mixing bowl. The crust mixture should stick together in a ball. If your crust is too crumbly, add more butter.
  • Press the mixture evenly into the bottom of the pan.
  • Bake for 10-15 minutes or until lightly golden brown. Remove from oven and cool for at least 10 minutes.
  • To make the cheesecake mixture, beat the softened cream cheese until fluffy. Add vanilla, eggs and sweetener; beat until smooth.
  • Add Keto Chow and beat until smooth.
  • Mix heavy cream and almond or coconut milk together and pour slowly into the batter while beating. Continue to pour the milk and cream mixture until batter becomes the right consistency. It should run but still be thick. Add more milk if needed.
  • Pour cheesecake batter into pan and smooth it so that it's even.
  • Bake for 25 minutes, then reduce temperature to 200℉* and bake for an additional hour, or until fully cooked. The center should jiggle slightly when gently shaken. It will set completely as it cools.
  • Let sit until cool enough to touch pan before covering with plastic wrap and moving to fridge.
  • While cheesecake is cooling, heat 1 cup of water and frozen strawberries on stove; mash strawberries with a spoon. Add the Jell-o package to the boiling water and remove from heat. Stir and add 1/2 cup of cool water. Let cool in fridge for about an hour, or until Jell-o is thick but not completely set. Pour thickened Jell-o on top of cheesecake and continue to cool in refrigerator.
  • Once your cheesecake is completely set, combine cream, sweetener, and vanilla using a mixer or a blender until thick and stiff. Place in piping bag and pipe around the edges. If you don't have a piping bag, spoon whipped cream over top and smooth with a spatula.
  • Cut into 12 slices and serve—but try not to eat the entire pan!

Notes

NOTES: 
*Halve the recipe if using a 6" springform. When baking, it should only need 45 more minutes (instead of an hour) after you turn the oven down to 200 degrees.
Keto Chow Raspberry Cheesecake - Featuring Raspberry Cheesecake Keto Chow

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Nutrition Facts
Raspberry Keto Cheesecake
Serving Size
 
156 g (1 slice)
Amount per Serving
Calories
387.9
% Daily Value*
Fat
 
37.17
g
57
%
Saturated Fat
 
19.79
g
124
%
Trans Fat
 
1.09
g
Polyunsaturated Fat
 
2.67
g
Monounsaturated Fat
 
11.62
g
Cholesterol
 
125.25
mg
42
%
Sodium
 
239.07
mg
10
%
Potassium
 
326.73
mg
9
%
Carbohydrates
 
21.44
g
7
%
Fiber
 
2.05
g
9
%
Sugar
 
3.44
g
4
%
Sugar Alcohol
 
14.7
g
Net Carbs
 
4.69
g
Protein
 
8.98
g
18
%
Vitamin A
 
1246.42
IU
25
%
Vitamin C
 
12.04
mg
15
%
Calcium
 
213.86
mg
21
%
Iron
 
0.84
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 156g (1 slice) | Calories: 387.9kcal | Carbohydrates: 21.44g | Protein: 8.98g | Fat: 37.17g | Saturated Fat: 19.79g | Polyunsaturated Fat: 2.67g | Monounsaturated Fat: 11.62g | Trans Fat: 1.09g | Cholesterol: 125.25mg | Sodium: 239.07mg | Potassium: 326.73mg | Fiber: 2.05g | Sugar: 3.44g | Vitamin A: 1246.42IU | Vitamin C: 12.04mg | Calcium: 213.86mg | Iron: 0.84mg | Sugar Alcohol: 14.7g | Net Carbs: 4.69g

Photos by Sarah DeYoung Photography

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By |2021-06-08T14:51:17-06:00August 3rd, 2018|Categories: Recipes, Keto Chow Recipes|Tags: , , |5 Comments
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