recipe challenge

Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins
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Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins

Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins

5 from 1 vote

Double Chocolate Raspberry Muffins

An amazingly delicious chocolate muffin, loaded with sugar-free chocolate chips and fresh raspberries. You're sure to love the rich flavor and amazing texture of this tasty treat!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 176.21kcal

Author: Oh Hello! Keto Bakery

Ingredients

6 eggs
1 cup almond milk
2 tsp vanilla
1 cup almond flour
1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 cup granular erythritol sweetener we used Swerve
4 tsp baking powder
1/2 cup melted coconut oil
2/3 cup sugar free chocolate chips
1 cup raspberries
melted chocolate for drizzle optional

Instructions

Preheat oven to 325F and line 18 muffin cups.
In a large bowl, mix eggs, almond milk, and vanilla.
Add almond flour, Chocolate Keto Chow, coconut flour, cocoa powder, sweetener, and baking powder. Mix well.
Add melted coconut oil and blend until well combined.
Stir in chocolate chips and then carefully fold in the raspberries.
Divide batter evenly among muffin cups.
Bake 25-30 minutes or until a toothpick comes out clean and the muffin is firm to the touch.
Cool and, if desired, drizzle with melted chocolate. Enjoy!

Nutrition Facts

Double Chocolate Raspberry Muffins

Serving Size

71 grams

Amount per Serving

Calories

176.21

% Daily Value*

Fat

13.97

Saturated Fat

7.67

Trans Fat

0.01

Polyunsaturated Fat

1.22

Monounsaturated Fat

3.93

Cholesterol

62.83

Sodium

193.82

Potassium

258.5

Carbohydrates

15.83

Fiber

4.16

Sugar

1.18

Sugar Alcohol

8.5

Net Carbs

3.16

Protein

6.33

Vitamin A

172.55

Vitamin C

8.46

Calcium

157.92

Iron

1.44

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-03T09:49:28-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: oh hello bakery, keto muffins, chocolate muffins, Chocolate, muffins, community recipe, recipe challenge, holiday recipe challenge|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

Recipes, Community Submissions

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: orange cream keto chow, orange cream, holiday recipe challenge, keto konduct, recipe challenge|2 Comments

Holiday Recipe Challenge: Sarah DeYoung’s Mint Chocolate Soft Fudge
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Holiday Recipe Challenge: Sarah DeYoung’s Mint Chocolate Soft Fudge

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Holiday Recipe Challenge: Sarah DeYoung’s Mint Chocolate Soft Fudge

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5 from 1 vote

Mint Chocolate Soft Fudge

This fudge ticks all the boxes: light, creamy, smooth, soft, and rich!

Prep Time15

Chill Time4

Total Time4 15

Course: Desserts, Snacks

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Servings: half in square piece

Calories: 233.57kcal

Author: Sarah DeYoung

Ingredients

8 oz dark chocolate chips, sugar free weighed
2 oz white chocolate chips, sugar free weighed
1 serving Chocolate Mint Keto Chow (or 1 scoop)
1.5 cup xylitol
1 cup heavy cream
1 stick butter
1 tbsp vanilla extract
2 tsp mint extract

Instructions

Line an 8x8” pan with parchment paper and grease.
Add chocolates and Keto Chow to a mixing bowl. A stand mixer will work best but a hand mixer will also work. Set aside.
Butter the sides of a large, lidded, heavy pot with your stick of butter. Pour in the cream and xylitol and stir together. Place over medium heat and stir constantly until it comes to a rolling boil.
At this point, cover with a lid for one minute and then remove lid. Make sure to set a timer. Continue cooking on medium heat until the mixture reaches 230℉ on a candy thermometer. This should take about 2-3 minutes, but it is best to use a thermometer. Do not overcook or leave on the heat too long, or the fudge will crystallize and harden.
Remove from heat and add the remaining butter, the vanilla extract, and mint extract. Let them sit for one minute in the candy mixture without stirring. Pour the mixture over the chocolates and Keto Chow. Do not scrape the pot. Beat fudge on low for two minutes, then on high for five minutes. (Be sure to whip for that full time.) It will have the texture of a soft marshmallow cream.
Pour into the prepared pan. Cover and refrigerate until set—at least four hours, or overnight.
To cut, remove slab with parchment paper and use a sharp knife to cut into even squares. Keep refrigerated in a sealed container.

Notes

*Xylitol is best because it will melt and not leave a grainy texture. Allulose can work, but will be slightly grainy. Do not use erythritol as it will crystalize once heated.

Nutrition Facts

Mint Chocolate Soft Fudge

Serving Size

65 g

Amount per Serving

Calories

233.57

% Daily Value*

Fat

16.47

Saturated Fat

10.5

Trans Fat

0.42

Polyunsaturated Fat

0.45

Monounsaturated Fat

2.85

Cholesterol

32.81

Sodium

103.01

Potassium

181.61

Carbohydrates

25.16

Fiber

5.88

Sugar

0.54

Sugar Alcohol

17.78

Net Carbs

1.5

Protein

3.04

Vitamin A

410.37

Vitamin C

8.63

Calcium

68.8

Iron

0.44

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T15:58:18-07:00December 26th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: recipe challenge, sarah deyoung, chocolate mint, keto fudge, fudge|0 Comments

2019 Holiday Recipe Challenge: Coconut Fudge Cupcakes Mounds Style by Josh Gudim
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2019 Holiday Recipe Challenge: Coconut Fudge Cupcakes Mounds Style by Josh Gudim

Recipes, Community Submissions

2019 Holiday Recipe Challenge: Coconut Fudge Cupcakes Mounds Style by Josh Gudim

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Congrats JOSH GUDIM for being selected by our fans as the winner of the “Chocolate” category of our 2019 Holiday Recipe Challenge. He rocked it and we cannot wait to eat many more of these!!

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5 from 1 vote

Coconut Fudge Cupcakes Mounds Style Fudge Bars

A classic candy bar meets keto cupcakes.

Prep Time10

Cook Time15

Cooling time35

Total Time1

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings: cupcakes

Calories: 361.03kcal

Author: Joshua Gudim

Equipment

silicone cupcake molds

Ingredients

Coconut Filling

1/2 cup coconut butter
1 Tbsp. virgin coconut oil
2 Tbsp. erythritol
2 Tbsp. unsweetened finely shredded coconut
1/4 cup heavy cream

Chocolate Fudge

1 cup heavy cream
1/3 cup erythritol
2 Tbsp. butter
1 tsp. vanilla extract
1 cup sugar-free chocolate chips
1 serving Chocolate Keto Chow

Instructions

To make the coconut filling, warm the coconut butter in the microwave until soft.
Add melted coconut oil, swerve, shredded coconut, and heavy cream together and mix well.
Set aside and make the chocolate fudge.
In a medium saucepan over medium-low heat, mix together the heavy cream, swerve, butter, and vanilla extract. Stir often for 15 minutes until it looks like a slightly browned, thicker sweetened condensed milk. Remove from heat and let cool for 15 minutes.
Stir in the Chocolate Keto Chow and the chocolate chips until the chocolate has melted and combined.
Fill each cupcake mold evenly 1/3 of the way up with the fudge mixture.
Fill each cupcake another third of the way with the coconut mixture. You may need to microwave the coconut filling for 20-30 seconds to soften so it is easily spreadable.
Top with the remaining fudge mixture.
Place in the freezer for at least 20 minutes to set.

Notes

Yield: 12 cupcakes

Don't be alarmed by excess oil or separation. This is normal and will harden once cold. After the cupcakes have firmed up, you can store them in the fridge covered with plastic wrap.

Notes from Keto Chow: To reduce net carbs to 2.99 per serving, you can replace the coconut butter with unsalted butter. It may affect taste slightly.

Nutrition Facts

Coconut Fudge Cupcakes Mounds Style Fudge Bars

Serving Size

1 cupcake

Amount per Serving

Calories

361.03

% Daily Value*

Fat

33.26

Saturated Fat

24.6

154

Trans Fat

0.51

Polyunsaturated Fat

0.64

Monounsaturated Fat

3.77

Cholesterol

46.13

Sodium

125.41

Potassium

344.43

Carbohydrates

31.5

Fiber

9.28

Sugar

1.65

Sugar Alcohol

18.1

Net Carbs

4.12

Protein

6.67

Vitamin A

675.82

Vitamin C

15.38

Calcium

116.01

Iron

0.9

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T10:01:35-07:00December 10th, 2019|Categories: Recipes, Community Submissions|Tags: recipe challenge, keto recipe, chocolate keto chow, Coconut Fudge Cupcakes|3 Comments

Keto Chow Chocolate Toffee Walnut Brownie Bark
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Keto Chow Chocolate Toffee Walnut Brownie Bark

Recipes, Keto Chow Recipes, Community Submissions

Keto Chow Chocolate Toffee Walnut Brownie Bark

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5 from 1 vote

Keto Chocolate Toffee Walnut Brownie Bark

This recipe was created by Joshua Gudim and made the TOP 3 Sweet Recipes for our 2019 Recipe Challenge. We tested it out and loved how simply full of flavor these were and how easily they could be customized to personal taste!

Prep Time20

Cook Time20

Total Time40

Course: Desserts

Keyword: Chocolate Toffee, Keto Chow, Keto Chow Community Recipe

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Keto Chow Community Recipe

Servings: brownies

Calories: 77.2kcal

Author: Chris

Ingredients

1/2 cup almond flour
1 serving Chocolate Toffee Keto Chow (or 1 scoop)
1/2 tsp baking powder
1/4 tsp salt
2 large egg whites
3/4 cup Swerve sweetener
3 tbsp cocoa powder
1/4 cup melted butter/ghee
1 tbsp cream
1/2 tsp pure vanilla extract
1/3 cups walnuts

Instructions

Preheat oven to 325 degrees and grease your baking pan with a thin amount of ghee or butter.
In a small bowl, whisk together Keto Chow, almond flour, baking powder and salt,
In a large bowl, beat egg whites until frothy. Beat in sweetener and cocoa powder until smooth. Then beat in melted butter, cream and vanilla.
Beat in the almond flour mixture until well combined. This will get thick so I recommend changing to a fork instead of a whisk.
Spread batter onto greased pan into a thin layer.
Sprinkle crushed walnuts on top and press into the batter gently.
Bake 18 minutes, until puffed and set. Remove from oven, turn oven off and let cool 15 minutes.
Use a sharp knife or pizza wheel to cut into squares, but don't separate. Return to warm oven for 5 to 10 minutes to crisp up slightly.
Remove, let cool and break into squares.

Nutrition Facts

Keto Chocolate Toffee Walnut Brownie Bark

Serving Size

28 g

Amount per Serving

Calories

77.2

% Daily Value*

Fat

6.7

Saturated Fat

2.4

Trans Fat

0.13

Polyunsaturated Fat

1.69

Monounsaturated Fat

2.29

Cholesterol

9.43

Sodium

114.11

Potassium

156.72

Carbohydrates

11.2

Fiber

1.37

Sugar

0.34

Sugar Alcohol

9.01

Net Carbs

0.82

Protein

3.4

Vitamin A

117.39

Vitamin C

8.58

Calcium

67.92

Iron

0.49

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

Nutrition

Photos by Photography by Lindsay

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By Chris|2021-02-02T10:07:22-07:00August 24th, 2019|Categories: Recipes, Keto Chow Recipes, Community Submissions|Tags: community recipe, brownies, recipe challenge, Chocolate Toffee, brownie, keto chow recipe|3 Comments

Keto Chocolate Toffee Cheesecake
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Keto Chocolate Toffee Cheesecake

Keto Chow Recipes, Community Submissions, Recipes

Keto Chocolate Toffee Cheesecake

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5 from 1 vote

Keto Chocolate Toffee Cheesecake

This sweet treat was created by Joe Stauffer of www.2krazyketos.com and was the 2019 Recipe Challenge SWEET WINNER. It's been tested and approved by our Keto Chow team.

Prep Time30

Cook Time1 20

Total Time5 50

Course: Desserts

Keyword: Chocolate Toffee, Keto Chow, Keto Chow Community Recipe

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Keto Chow Community Recipe

Servings: slices

Calories: 448.2kcal

Author: Joe Stauffer (2 Krazy Ketos)

Ingredients

Crust

3/4 cup almond flour
2 1/2 Tbsp butter
1 ounce ground pecans
1/2 tsp pure vanilla extract
1 Tbsp Lakanto classic monkfruit blend

Filling

16 ounces full fat cream cheese
1 cup full fat sour cream
2 large eggs
2/3 cup Lakanto classic monkfruit blend can subsitute erythritol
1/2 cup unsweetened almond milk or any unsweetened nut milk
1 serving Chocolate Toffee Keto Chow (or 1 scoop)

Topping (optional)

2 Tbsp Lakanto suntella or any nut butter; pili nut butter works great
1 ounce coarsely ground pecans

Instructions

Crust

Preheat oven to 325 degrees. Combine all ingredients in bowl.
Press ingredients into bottom of 8" springform pan.
Bake in 325 degree oven for 10-15 minutes until edges begin to brown.
Remove from oven and place in fridge to cool.

Filling

Bring cream cheese and eggs to room temp. With a hand mixer, combine Lakanto sweetener and cream cheese until smooth
Add eggs, almond milk, sour cream, and Keto Chow. Combine well but don't overmix or you will add air to mixture.
Pour filling into crust and lightly tap pan on counter to remove air bubbles.
Bake at 325 degrees for 50 minutes or until edges begin to brown and center 2" is slightly jiggly. (DONT OVERCOOK or it will crack.)
When done, turn oven off and crack open door for 10 minutes.
After 10 minutes, gently run a knife around edge and close oven door. Allow to cool for another 30 minutes.
Remove from oven and drizzle 1 tablespoon of suntella (or other nut butter) across top.
If desired, sprinkle coarsely ground pecans over top and then drizzle over suntella or nut butter.

Notes

Place in fridge and allow to cool for at least 4 hours.

Visit the 2 Krazy Ketos on their website, Instagram, or YouTube!

Nutrition Facts

Keto Chocolate Toffee Cheesecake

Serving Size

1 slice

Amount per Serving

Calories

448.2

% Daily Value*

Fat

41.6

Saturated Fat

18.6

116

Trans Fat

0.4

Polyunsaturated Fat

4.22

Monounsaturated Fat

14.27

Cholesterol

131.9

Sodium

328

Potassium

449.98

Carbohydrates

28.1

Fiber

3.6

Sugar

4.1

Sugar Alcohol

18.3

Net Carbs

6.21

Protein

12.1

Vitamin A

998.78

Vitamin C

17.42

Calcium

322.53

Iron

1.33

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

Nutrition

Photos by Photography by Lindsay

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By Chris|2021-02-02T10:09:33-07:00August 24th, 2019|Categories: Keto Chow Recipes, Community Submissions, Recipes|Tags: ketochow recipes, recipe challenge, Chocolate Toffee, 2 Krazy Ketos, Joe Stauffer, cake, dessert, cheesecake|5 Comments

Keto Spicy Taco Fajita Soup
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Keto Spicy Taco Fajita Soup

Recipes, Keto Chow Recipes, Community Submissions

Keto Spicy Taco Fajita Soup

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Keto Spicy Taco Fajita Soup

This tasty soup was created by Sarah DeYoung and was the the 2019 Recipe Challenge SAVORY WINNER. It's been tested and approved by our Keto Chow team.

Prep Time5

Cook Time30

Total Time35

Course: Main Dish, Side Dish, Soup

Keyword: Keto Chow, Keto Chow Community Recipe, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Keto Chow Community Recipe

Servings: servings

Calories: 493.3kcal

Ingredients

Soup

1 lb steak
1 bell pepper sliced
1/2 small onion sliced
1-2 clove garlic
2 tbsp butter
1 serving Spicy Taco Soup Keto Chow (or 1 scoop)
1/4 cup butter
14 oz warm water
salt
pepper

Suggested Toppings

shredded cheese
sour cream
avocado
cilantro
lime
tomatoes

Instructions

Conventional Cooking Method

Generously coat steak with salt and pepper. Grill steak to desired doneness or a little less.
While grilling steak, add Taco Soup Base with 1/4 c butter and warm water to a pot, whisking thoroughly until no longer lumpy. Keep on low heat.
Saute onions and peppers in 2 tbsp butter and add garlic.
Slice steak into “bite-sized” pieces.
Add cooked onions, peppers, garlic, and steak to soup base and let simmer for a few minutes.
Add salt and pepper to taste. Serve and top with any toppings you like.

InstantPot Method

Generously coat steak with salt and pepper. Using 2 tbsp butter, sear steak using SAUTE function. Remove steak and cut into “bite-sized” pieces.
Saute onions and peppers with the garlic for 2 min, adding more butter if necessary. Remove onions and peppers.
Add 1/4 c butter and melt. Once melted, add water and turn off saute function.
Whisk in Spicy Taco Soup Keto Chow until no longer lumpy.
Add steak, onions, peppers and garlic back to InstantPot. Season with more salt and pepper. Cook on low pressure for 10 min. Serve and top with any toppings you like.

Notes

TIPS: For a more liquid soup, do a second serving of Keto Chow Taco Soup mixed with water and butter. This recipe is very mild in the spiciness factor. If you want more spice, add a hotter pepper in the mix, chili powder, or some cumin. You can replace the water with beef broth.

Nutrition Facts

Keto Spicy Taco Fajita Soup

Serving Size

196 g

Amount per Serving

Calories

493.3

% Daily Value*

Fat

35.8

Saturated Fat

17.72

111

Trans Fat

1.48

Polyunsaturated Fat

1.91

Monounsaturated Fat

12.54

Cholesterol

135.59

Sodium

361.7

Potassium

844.79

Carbohydrates

5.87

Fiber

2.71

Sugar

1.74

Sugar Alcohol

0.05

Net Carbs

3.13

Protein

37.09

Vitamin A

1937.98

Vitamin C

97.88

119

Calcium

123.79

Iron

2.61

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

Nutrition

Photos by Photography by Lindsay

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By Chris|2021-02-02T12:42:57-07:00August 24th, 2019|Categories: Recipes, Keto Chow Recipes, Community Submissions|Tags: spicy taco soup, fajita soup, community recipe, recipe challenge, instapot, sarah deyoung, soup|0 Comments

Keto Chow Chowder (Maine Style Clam Chowder)
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Keto Chow Chowder (Maine Style Clam Chowder)

Keto Chow Recipes, Community Submissions

Keto Chow Chowder (Maine Style Clam Chowder)

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Recipe submitted by Mike Mallet for the first Keto Chow Recipe Challenge. This was one of the top 3 savory recipes.

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Keto Chow-Chowder (Maine Style Clam Chowder)

Prep Time30

Cook Time15

Total Time45

Course: Main Dish, Side Dish, Soup

Keyword: Keto Chow, Keto Chow Community Recipe, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Keto Chow Community Recipe

Servings: servings

Calories: 409.5kcal

Author: Chris

Ingredients

1 cup cauliflower
1/3 lb of sliced bacon
2 tbsp butter
2 capsules Keto Chow fish oil
2 tsp onion powder or granulated onion
salt and pepper to taste
5 oz canned whole clams with the liquid
1/2 cup heavy whipping cream
1/2 cup cold water
1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
1 cup warm water

Instructions

In water, boil cauliflower broken into about 1” squares until fork soft, but not so soft that they will pulverize. The idea is to be as soft as the potatoes are normally in chowder. Keep cauliflower warm for later.
Melt 2 tbsp of butter in a soup pot.
Squeeze the contents of two Keto Chow fish oil capsules into the pot and discard the shells.
Cut bacon into small pieces, about 1/2” square. Add the sliced bacon to the pot and cook under high heat stirring often. Cook bacon until it is partway finished. The bacon should not be crispy. It should still be soft.
Sprinkle with salt and pepper and 2 tsp of granulated or powdered onion. Stir until mixed.
Open can of whole clams - DO NOT dispose of the liquid. Drain the liquid from the clams into the bacon, fat, and butter and bring to a boil. Stir to deglaze the pan.
Add heavy whipping cream and 1/2 cup of cold water.
Mix 1 packet or scoop of Keto Chow Chicken Soup in a different container with warm water until fully mixed by whatever method you prefer.
Add the Keto Chow mixture to the pot and warm under medium heat until it almost boils.
Add the cauliflower to the chowder and discard the water used for the cauliflower. Add the clams. Bring almost to a boil and remove from heat. Gently stir trying not to break the clams and cauliflower. Salt and pepper to taste.

Notes

This recipe makes a thin milky Maine style chowder. If you prefer a thicker chowder you can add a thickener like xanthan gum powder to the chowder just before the clams and cauliflower are added. Serve immediately or chill and reheat the next day - the flavors blend better overnight. Other variations are to add shrimp, white fish filets, scallops, or lobster in addition to the clams for a mixed seafood chowder.

Nutrition Facts

Keto Chow-Chowder (Maine Style Clam Chowder)

Serving Size

244 g

Amount per Serving

Calories

409.5

% Daily Value*

Fat

31.67

Saturated Fat

15.08

Trans Fat

0.65

Polyunsaturated Fat

3.05

Monounsaturated Fat

10.22

Cholesterol

119.37

Sodium

1144.75

Potassium

658.75

Carbohydrates

5.97

Fiber

2.43

Sugar

1.93

Sugar Alcohol

0.03

Net Carbs

3.52

Protein

27.18

Vitamin A

745.75

Vitamin C

44.18

Calcium

246.16

Iron

7.94

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

Nutrition

Photos by Sarah DeYoung Photography

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By Chris|2021-02-15T18:52:15-07:00August 24th, 2019|Categories: Keto Chow Recipes, Community Submissions|Tags: Savory Chicken Soup, soup, clam chowder, recipe challenge|3 Comments