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Root Beer Float Spice Cakes with Root Beer Glaze

The best thing about this cake is that it feels like a warm smile—a really crave-worthy smile.

Prep Time25

Cook Time25

Total Time50

Course: Desserts

Keyword: Chef Taffiny Elrod, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: mini bundt cakes

Calories: 133.6kcal

Author: Taffiny Elrod

Equipment

eight 1-2 oz. mini Bundt cake pans or 6 standard muffin cups

Ingredients

CAKE

1 cup fine almond flour (3.5oz)
1 serving Root Beer Float Keto Chow
1/4 cup coconut flour (1 oz)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. fine sea salt
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 large egg
1/2 cup brown sugar style erythritol blend
1/4 cup sour cream
1/2 cup diet root beer at room temperature

GLAZE

1/2 cup powdered erythritol
2 Tbsp. diet root beer
1-2 Tbsp. heavy cream

Instructions

Preheat the oven to 350℉ and set a rack to the center. Grease 8 mini-Bundt pans or 6 muffin cups and place them on a rimmed baking tray.
In a medium mixing bowl, whisk together the almond flour, Keto Chow, coconut flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
In a separate bowl, beat the egg, then add the brown erythritol and sour cream and mix well. Add the root beer to the mixture and stir well.
Combine wet and dry ingredients and stir until ingredients are fully incorporated and there are no lumps remaining. The batter will be thick.
Divide the batter evenly among the prepared Bundt pans and smooth into place. Tap the pans lightly on the counter to release any air bubbles.
Slide the tray with the filled Bundt pans into the preheated oven and bake for approximately 25 minutes, or until the cakes are browning around the edges, bounce back when lightly touched, and a cake tester comes out clean when inserted into the center of a cake.
Transfer the Bundt pans to a cooling rack. When they are cool enough to handle, invert them.
Let cool completely and then release the cakes by gently pulling them away from the sides of the pans.
To make the glaze, mix the powdered erythritol and the root beer together in a small bowl.
Add one Tbsp. of heavy cream and stir. If glaze is too thick to pour over the cakes, add the second Tbsp. of heavy cream.
Drizzle the glaze over the tops of the cooled cakes, letting it drip down the sides.
Let the cakes sit undisturbed for approximately 30 minutes for the glaze to set before serving.
Store in a single layer, in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

Notes

Yield: 8 mini Bundt cakes

Serving: 1 mini Bundt cake

Nutrition Facts

Root Beer Float Spice Cakes with Root Beer Glaze

Serving Size

1 bundt cake

Amount per Serving

Calories

133.6

% Daily Value*

Fat

9.5

Saturated Fat

2.4

Trans Fat

0.1

Polyunsaturated Fat

1.68

Monounsaturated Fat

4.71

Cholesterol

31.1

Sodium

300

Potassium

321.6

Carbohydrates

25.7

Fiber

3.5

Sugar

1.3

Sugar Alcohol

19.53

Net Carbs

2.6

Protein

7.4

Vitamin A

218.1

Vitamin C

15.1

Calcium

168.7

Iron

0.91

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-06-07T11:39:18-06:00May 10th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: keto chow recipe, root beer, keto cake, Chef Taffy Elrod, mini keto cakes|0 Comments

Chocolate-Cherry Root Beer Cookies with Cherry Icing
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Chocolate-Cherry Root Beer Cookies with Cherry Icing

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Chocolate-Cherry Root Beer Cookies with Cherry Icing

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Chocolate-Cherry Root Beer Cookies with Cherry Icing

A positively gourmet flavor combination that is *chef’s kiss*

Prep Time20

Cook Time10

Total Time30

Course: Desserts

Keyword: Chef Taffiny Elrod, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 93.3kcal

Author: Taffiny Elrod

Ingredients

COOKIES

2 large eggs
1/2 cup granulated erythritol
1/4 cup avocado oil
1 tsp. cherry extract
2 servings Root Beer Float Keto Chow
1/4 cup cocoa powder
1/4 tsp. baking soda
1/4 cup ground pecans

ICING

1 cup powdered erythritol
4-5 Tbsp. heavy cream
1 tsp. cherry extract
1-2 drops pink food coloring (optional)
Sugar-free sprinkles or mini sugar-free chocolate chips for decoration optional

Instructions

Preheat oven to 350℉ and line two large cookie sheets with parchment paper.
To make the cookies, beat the eggs, erythritol, avocado oil, and cherry extract together in a large mixing bowl.
Add the Keto Chow, cocoa powder, and baking soda and mix well.
Stir in the ground pecans.
Use a #40 ice cream scoop or Tbsp. to form 15 cookies and place them onto the prepared trays.
Gently flatten the cookies with the bottom of a glass or the flats of your fingers until they are about half an inch thick.
Bake for 10 minutes, or until the edges of the cookies look set.
Transfer the cookies to a cooling rack. When they are completely cool, make the icing.
Place the powdered erythritol in a medium mixing bowl and add the heavy cream one Tbsp. at a time, mixing until it has a smooth, spreadable consistency with no lumps.
Stir in the cherry extract. Add the pink food coloring, if using, a drop at a time, stirring after each addition until it reaches the desired color.
Spread icing on each cookie and decorate with sprinkles or mini chocolate chips if desired.
Store in a single layer, in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

Notes

Yield: 15 cookies

Serving: 1 cookie

Nutrition Facts

Chocolate-Cherry Root Beer Cookies with Cherry Icing

Serving Size

1 cookie

Amount per Serving

Calories

93.3

% Daily Value*

Fat

7.6

Saturated Fat

1.9

Polyunsaturated Fat

1.08

Monounsaturated Fat

4.07

Cholesterol

Sodium

143

Potassium

284.7

Carbohydrates

13.4

Fiber

1.4

Sugar

0.4

Sugar Alcohol

11.34

Net Carbs

0.67

Protein

4.9

Vitamin A

227.99

Vitamin C

16.04

Calcium

106.17

Iron

0.43

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-06-07T11:42:36-06:00May 10th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: cookies, root beer, root beer float, keto cookies, Chef Taffy Elrod, chocolate cherry|0 Comments

Root Beer Float Dessert Cups
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Root Beer Float Dessert Cups

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Root Beer Float Dessert Cups

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Root Beer Float Dessert Cups

A delicious dessert that’s ready in minutes with a few simple ingredients. Perfect for an afternoon treat.

Prep Time15

CHILL TIME1

Total Time16

Course: Desserts

Keyword: Chef Taffiny Elrod, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: 1/2 cup servings

Calories: 276.1kcal

Author: Taffiny Elrod

Ingredients

1 1/2 cups heavy whipping cream
1 tbsp. powdered erythritol
1/2 tsp. pure vanilla extract
1 serving Root Beer Float Keto Chow
3/4 cup diet root beer soda (6 fluid ounces)
1 cup cookie crumbs *
2 large strawberries for garnish

Instructions

Whip the heavy cream on medium speed until it starts to thicken. Add the erythritol and vanilla extract and beat on high speed until it holds stiff peaks.
Place the Keto Chow in a separate bowl and mix in the diet root beer.
Fold one third of the whipped cream into the Keto Chow mixture to lighten it.
Fold another third of the whipped cream into the mixture, reserving the final third for topping the cups.
Divide the cookie crumbs among six dessert glasses or small bowls. Reserve two Tbsp. for garnishing.
Divide the root beer cream among the cups and top them with a dollop of whipped cream.
Sprinkle the remaining cookie crumbs over each cup to decorate.
Slice each strawberry into three circles. Stand a strawberry circle in the center of the whipped cream on each cup.
For best results, chill the cups for about 30 minutes before serving.
Cover any remaining cups and refrigerate for up to three days.

Notes

KETO CHOW NOTE: Use any keto cookie crumbs you want to, including any from our own recipe archive. Or use store bought; we used High Key Snickerdoodle Mini Cookies.

Nutrition Facts

Root Beer Float Dessert Cups

Serving Size

1 serving

Amount per Serving

Calories

276.1

% Daily Value*

Fat

26.2

Saturated Fat

15.7

Trans Fat

0.7

Polyunsaturated Fat

0.94

Monounsaturated Fat

5.42

Cholesterol

76.9

Sodium

193.6

Potassium

333.33

Carbohydrates

8.9

Fiber

1.9

Sugar

2.5

Sugar Alcohol

4.51

Net Carbs

2.44

Protein

7.4

Vitamin A

913.87

Vitamin C

26.66

Calcium

194.79

Iron

0.71

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-16T12:34:11-06:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Root Beer Keto Chow, root beer dessert cups, root beer, keto chow recipes, Chef Taffy Elrod|0 Comments

Root Beer Float Poke Cake
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Root Beer Float Poke Cake

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Root Beer Float Poke Cake

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Root Beer Float Poke Cake

Prep Time40

Cook Time20

Total Time1

Course: Desserts

Keyword: Amanda Balle, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings:

Calories: 230.7kcal

Author: Amanda

Equipment

9x13 Pan

Ingredients

4 eggs room temperature
2 Tbsp coconut oil liquid (but not hot if melted)
1 tsp vanilla extract
1/4 cup granular erythritol
1 1/4 cup almond flour
1 serving Root Beer Float Keto Chow (or 1 scoop)
2 tsp baking powder

PUDDING

1/2 cup heavy cream
1/2 cup cold water
3 Tbsp Root Beer Float Keto Chow

WHIPPED TOPPING

1 cup heavy cream
2 Tbsp confectioners erythritol

Instructions

Mix together eggs, oil, vanilla and erythritol.
Add remaining ingredients and mix for 1-2 minutes until it’s nice and creamy, it will be thick.
Spread mixture into a 9x13 greased baking dish.
Preheat the oven to 350 and let the batter sit for 10 minutes (it makes it raise better). Place cake in oven and bake for 20 minutes.
Cool cake for roughly 10-15 minutes. While the cake cools you can make your pudding by blending the cream, water, and Keto Chow with an immersion blender.
Use the bottom of a wooden spoon and poke holes evenly through the cake. Pour pudding into the holes first and then spread the remaining pudding over the top.
Cover and refrigerate for at least two hours.
Right before pulling it out of the fridge you can make the topping by whipping together the cream and sweetener on high speed until stiff peaks form. Spread topping and serve!

Notes

NOTES: Can also be made in an 8x8 pan and cooked for a little longer.

Nutrition Facts

Root Beer Float Poke Cake

Serving Size

1 serving

Amount per Serving

Calories

230.7

% Daily Value*

Fat

20.5

Saturated Fat

9.6

Trans Fat

0.4

Polyunsaturated Fat

2.12

Monounsaturated Fat

7.17

Cholesterol

90.9

Sodium

233.7

Potassium

362.71

Carbohydrates

11.8

Fiber

2.3

Sugar

1.7

Sugar Alcohol

7.26

Net Carbs

2.31

Protein

8.9

Vitamin A

547.83

Vitamin C

20.11

Calcium

200.22

Iron

0.94

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T12:56:23-07:00October 29th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: root beer, amanda, rootbeer, root beer float, cake|1 Comment

Root Beer Float Dreamsicles
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Root Beer Float Dreamsicles

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Root Beer Float Dreamsicles

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Based on a recipe from Chef Taffiny Elrod

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Root Beer Float Dreamsicles

Based on a recipe from Chef Taffiny Elrod

The sour cream in this recipe gives the popsicles a little tang and the oil helps keep them creamy in the freezer.

Prep Time5

Total Time5

Course: Desserts, Snacks

Keyword: Chef Taffiny Elrod, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: popsicles

Calories: 171.82kcal

Author: Taffiny Elrod

Equipment

Popsicle Molds
Blender

Ingredients

1 cup almond milk
1/2 cup sour cream or full fat greek style yogurt
1/3 cup neutral tasting oil
1 serving Root Beer Float Keto Chow (or 1 scoop)
1/2 tsp pure vanilla extract
1/8 tsp root beer extract optional, but recommended

Instructions

Combine all ingredients and blend until fully mixed.
Pour into popsicle molds and freeze overnight.
To unmold briefly dip the outside of the popsicle molds in warm water and gently remove the pops.

Nutrition Facts

Root Beer Float Dreamsicles

Serving Size

79 g

Amount per Serving

Calories

171.82

% Daily Value*

Fat

16.19

Saturated Fat

3.33

Trans Fat

0.17

Polyunsaturated Fat

1.86

Monounsaturated Fat

9.62

Cholesterol

14.31

Sodium

176.71

Potassium

314.46

Carbohydrates

2.42

Fiber

1.15

Sugar

0.77

Sugar Alcohol

0.02

Net Carbs

1.25

Protein

4.99

Vitamin A

207.37

Vitamin C

22.95

Calcium

211.53

Iron

0.44

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T12:57:59-07:00October 28th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: popsicles, root beer, Taffiny Elrod, rootbeer float|0 Comments

Keto Chow Marshmallows
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Keto Chow Marshmallows

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Keto Chow Marshmallows

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Keto Chow Marshmallows

Prep Time15

Cooling Time2

Total Time2 15

Course: Desserts

Keyword: Amanda Balle, Keto Chow, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings: marshmallows

Calories: 8.3kcal

Video

Author: Amanda

Equipment

Stand Mixer

Ingredients

1/2 cup water
2 packets unflavored gelatin (1 packet = 1 tablespoon)
3/4 cup water
1 cup Allulose (or powdered sweetener)
1 serving Root Beer Float Keto Chow (or 1 scoop)

Instructions

Mix 1/2 cup water and gelatin in the stand mixer bowl and allow to "bloom" or soften, just make sure there are no dry spots.
Use a paper towel to smear a small amount of butter on the sides of a 9x13 glass baking dish.
Whisk 3/4 cup water, allulose, and Keto Chow together until smooth, then heat until it’s bubbling, stirring continuously. Be careful: the allulose will caramelize if you heat it too much.
Add heated mixture to gelatin and start mixing using whisk attachment on low for 5 minutes. Be careful! It's very hot at this stage.
After 5 minutes, increase speed to high and mix until fluffy and doubled in size, about 10 minutes. You're adding air to the mix and giving it the marshmallow texture.
Use a spatula to transfer the mix into the buttered baking dish. Put dish in refrigerator to let cool before cutting.
Cut up with cookie cutters or knife.
Cut up with cookie cutters or knife.

Notes

The full recipe has 0.43g of net carbs with 199g total carbs, 192g of that is the sweetener. Allulose works the best, though you can use powdered erythritol. Granulated swerve or erythritol will stay granular and so will not work very well in this recipe.

Nutrition Facts

Keto Chow Marshmallows

Serving Size

1 marshmallow (1/24)

Amount per Serving

Calories

8.3

% Daily Value*

Fat

0.01

Cholesterol

0.75

Sodium

36.83

Potassium

65.79

Carbohydrates

8.31

Fiber

0.29

Sugar

0.02

Sugar Alcohol

8.03

Net Carbs

0.02

Protein

1.8

Vitamin A

9.63

Vitamin C

5.69

Calcium

28.33

Iron

0.07

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

Nutrition

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By Amanda|2021-02-02T13:00:48-07:00October 28th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: amanda, rootbeer, root beer float, Marshmallows, root beer|1 Comment

Ring Around the Root Beer Float
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Ring Around the Root Beer Float

Recipes, Keto Chow Recipes

Ring Around the Root Beer Float

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Ring around the Root Beer Float

Creamy, cool and elegant, this old-fashioned gelatin brings back memories of root beer floats on hot summer days. The carbonated water lightens the gelatin and adds a little sparkle to the root beer. Try cherry, vanilla or even lime soda water to add another layer of flavor to this creamy delight.

Prep Time10

Total Time11

Course: Desserts

Keyword: Chef Taffiny Elrod, Keto Chow, Rootbeer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 110.6kcal

Video

Author: Taffiny Elrod

Equipment

Ring mold

Ingredients

1/2 cup cold water
2 tablespoons powdered gelatin
1/4 cup granulated sweetener
2 servings Root Beer Float Keto Chow (or 2 scoops)
1 cup heavy cream
3 cups unsweetened, carbonated water divided

Instructions

Place the cold water in a small saucepan and sprinkle the gelatin over the surface.
Allow the gelatin to soften for a minute or two.
Place the pan over medium-low heat and heat while stirring until all the gelatin has dissolved and the mixture is hot but not boiling - about 190-200 degrees.
Add the sweetener and stir until completely dissolved.
Set the gelatin mixture aside to cool slightly.
Whisk or blend the Keto Chow, heavy cream, and one cup of the carbonated water together until there are no lumps remaining. Mix in the gelatin.
Gently stir in the rest of the carbonated water, being careful to keep as much carbonation in it as possible. Pour the mixture into your ring mold or an attractive serving bowl.
Cover and refrigerate overnight.
To serve, unmold onto a platter or serve in the bowl garnished with fresh whipped cream and berries if desired.

Notes

Taffiny Elrod March 2019

Nutrition Facts

Ring around the Root Beer Float

Serving Size

110 g

Amount per Serving

Calories

110.6

% Daily Value*

Fat

8.65

Saturated Fat

5.48

Trans Fat

0.29

Polyunsaturated Fat

0.37

Monounsaturated Fat

2.17

Cholesterol

30.49

Sodium

179.97

Potassium

340.06

Carbohydrates

6.95

Fiber

1.37

Sugar

0.78

Sugar Alcohol

4.8

Net Carbs

0.78

Protein

7.02

Vitamin A

396.06

Vitamin C

27.48

Calcium

156.03

Iron

0.39

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

Nutrition

Photos by Carrie Brown

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By Taffiny Elrod|2021-02-15T18:36:21-07:00March 27th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: dessert, root beer, Taffiny Elrod, ring around the root beer float|1 Comment