spicy taco soup

Keto Chow Flavor of the week: Get 10% off all Savory Bulk Meal Bags September 27th – October 3rd

Soup season is underway, and our four savory flavors are once again available in bulk sizes!

That means it’s easier and more affordable than ever to stock up on Savory Chicken Soup, Beef Soup Base, Creamy Tomato Basil, and Spicy Taco Soup. And this week, through October 3, you can save 10% off the bulk bags of these versatile flavors.

Our savory offerings are some of our most versatile, as they can be used in everything from chaffles and stews to roasts and dips—and even in bakes like gnocchi or our pizza pinwheels. Take a look at our recipe page for more ideas!

Spicy Taco Slow Simmered Greens

Spicy Taco Slow Simmered Greens

This riff on traditional, slow cooked greens is tender and full of savory flavor.  Buy a bag of pre-washed and chopped greens, or even frozen greens to make this dish even easier to bring together!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 1 1/2 cup
Calories: 98.6kcal
Author: Taffiny Elrod

Ingredients

  • 2 Tbsp. olive oil or bacon fat
  • 1 small onion, sliced
  • 3 cloves garlic, sliced
  • 1 plum tomato, sliced
  • 1 small red bell pepper or red jalapeno pepper, sliced
  • 1 smoked turkey neck or ham bone
  • 1/2 lb. collard greens, washed and cut or torn into 1" ribbons*
  • 1/2 lb. kale, washed and cut or torn into 1" ribbons
  • 2 1/2 cups water, divided
  • 1/2 tsp. salt
  • 1 Tbsp. vinegar
  • 1 serving Spicy Taco Soup Keto Chow

Instructions

  • Heat the oil over medium heat in a large Dutch oven or soup pot with a heavy lid.
  • Add the onion, garlic, tomato, and bell pepper and cook until the onion is translucent and the vegetables are fragrant. Then add the turkey neck to the pot.
  • Add all the greens, then stir and cover the pot. After one minute, open the lid and stir again.
  • If all the greens don’t fit at first, put as many as you can and wait until some have wilted, then add the rest.
  • Add 1 cup of water, and the salt and vinegar. Stir again and cover the pot.
  • Reduce heat to low and simmer for approximately 40 minutes, stirring occasionally and checking to make sure there is enough liquid inside the pot. You don’t want the bottom of the pot to scorch.
  • After 40 minutes, mix the Keto Chow with 1 1/2 cups water and stir into the greens.
  • Simmer for another 10 minutes.
  • Remove the neck bone or ham bone and shred any meat to mix into greens if desired.
  • Serve as a side with your favorite main course. This dish is especially good with roasted and barbecued meats, keto cornbread, or Creamy Keto Baked Cauliflower and Cheese.

Notes

*This recipe calls for collard greens and kale, but mustard greens, turnip greens, and even cabbage are all delicious prepared this way.
The nutrition information does not include the ham hock/turkey neck option of shredded meat. 
Nutrition Facts
Spicy Taco Slow Simmered Greens
Serving Size
 
1 serving
Amount per Serving
Calories
98.6
% Daily Value*
Fat
 
5.4
g
8
%
Saturated Fat
 
0.8
g
5
%
Polyunsaturated Fat
 
0.83
g
Monounsaturated Fat
 
3.34
g
Cholesterol
 
0.2
mg
0
%
Sodium
 
408.8
mg
18
%
Potassium
 
416.18
mg
12
%
Carbohydrates
 
8.2
g
3
%
Fiber
 
4.9
g
20
%
Sugar
 
1.8
g
2
%
Sugar Alcohol
 
0.08
g
Net Carbs
 
3.16
g
Protein
 
6.6
g
13
%
Vitamin A
 
4603.02
IU
92
%
Vitamin C
 
51.79
mg
63
%
Calcium
 
177.72
mg
18
%
Iron
 
1.25
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 98.6kcal | Carbohydrates: 8.2g | Protein: 6.6g | Fat: 5.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.83g | Monounsaturated Fat: 3.34g | Cholesterol: 0.2mg | Sodium: 408.8mg | Potassium: 416.18mg | Fiber: 4.9g | Sugar: 1.8g | Vitamin A: 4603.02IU | Vitamin C: 51.79mg | Calcium: 177.72mg | Iron: 1.25mg | Sugar Alcohol: 0.08g | Net Carbs: 3.16g

Photos by Sarah DeYoung

Spicy Taco Pimento Cheese

Spicy Taco Pimento Cheese

This version of the popular Southern staple is perfect served with celery sticks, on top of hamburgers, or with pork rinds. You can even mix it into deviled egg filling for an extra delicious kick!
Prep Time20 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Side Dish, Snacks
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 1 1/4 cup serving
Calories: 257.9kcal
Author: Taffiny Elrod

Ingredients

  • 4 oz. cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 Tbsp. grated onion
  • 1 serving Spicy Taco Base Keto Chow 1
  • 1 lb. cheddar cheese, grated
  • 1 jar chopped pimentos, drained* (4 oz.)
  • dash tabasco sauce optional
  • dash Worcestershire sauce optional

Instructions

  • In a large mixing bowl, mix the cream cheese, mayonnaise, and grated onion together with a fork.
  • Add the Keto Chow and mix well.
  • Add the cheese and pimentos. Mix until fully combined.
  • Add the tabasco and Worcestershire sauce if desired.
  • Cover and chill for at least four hours to allow the flavors to marry before serving.

Notes

*Substitute with chopped roasted red peppers if needed.
Nutrition Facts
Spicy Taco Pimento Cheese
Serving Size
 
1 (1/4 cup) serving
Amount per Serving
Calories
257.9
% Daily Value*
Fat
 
22.4
g
34
%
Saturated Fat
 
10.1
g
63
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
4.57
g
Monounsaturated Fat
 
5.8
g
Cholesterol
 
50.7
mg
17
%
Sodium
 
432.1
mg
19
%
Potassium
 
183.58
mg
5
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.9
g
4
%
Sugar
 
0.9
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
2.15
g
Protein
 
11.5
g
23
%
Vitamin A
 
914.99
IU
18
%
Vitamin C
 
18.21
mg
22
%
Calcium
 
307.98
mg
31
%
Iron
 
0.42
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1(1/4 cup) serving | Calories: 257.9kcal | Carbohydrates: 3g | Protein: 11.5g | Fat: 22.4g | Saturated Fat: 10.1g | Polyunsaturated Fat: 4.57g | Monounsaturated Fat: 5.8g | Trans Fat: 0.5g | Cholesterol: 50.7mg | Sodium: 432.1mg | Potassium: 183.58mg | Fiber: 0.9g | Sugar: 0.9g | Vitamin A: 914.99IU | Vitamin C: 18.21mg | Calcium: 307.98mg | Iron: 0.42mg | Sugar Alcohol: 0.01g | Net Carbs: 2.15g

Photos by Sarah DeYoung

Spicy Taco Deviled Eggs

 

Spicy Taco Deviled Eggs

This version of the dinner party classic is every bit as deluxe and crave-worthy as it looks.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Snacks
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 24 egg halves
Calories: 124.9kcal
Author: Taffiny Elrod

Ingredients

  • 12 large eggs
  • 3 Tbsp. mayonnaise
  • 1 Tbsp. bacon fat
  • 1 tsp. apple cider vinegar
  • 1 serving Spicy Taco Soup Keto Chow
  • Pinch cayenne pepper (optional)
  • 1 piece crisp-cooked bacon, finely crumbled
  • 1 green onion, thinly sliced for garnish
  • Hot or sweet red pepper, cut into small pieces for garnish

Instructions

  • Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cool water, cover the pot tightly and bring to a boil. When the pot boils, remove it from the heat.
  • Keep the pot tightly covered and let sit undisturbed for ten minutes. Then drain the eggs and run them under cold water or plunge them into ice water to cool quickly.
  • Peel the eggs, cut them in half, and place the yolks in a bowl.
  • Mash the yolks, add in the mayonnaise, bacon fat, and vinegar; mix until smooth.
  • Add the Keto Chow and cayenne pepper if using, and mix well. If it’s too thick, add water a tsp. at a time until it's creamy and easy to stir.
  • Pipe or spoon the yolk mixture back onto the egg whites.
  • Sprinkle with the crumbled bacon and garnish with green onion and red peppers.
  • Chill for 30 minutes in the refrigerator for best results. Store in the refrigerator in an airtight container for up to three days.

Notes

Yield: 24 egg halves
Serving: 2 egg halves
Nutrition Facts
Spicy Taco Deviled Eggs
Serving Size
 
2 egg halves
Amount per Serving
Calories
124.9
% Daily Value*
Fat
 
9.1
g
14
%
Saturated Fat
 
2.5
g
16
%
Polyunsaturated Fat
 
2.33
g
Monounsaturated Fat
 
3.17
g
Cholesterol
 
189.6
mg
63
%
Sodium
 
193.4
mg
8
%
Potassium
 
205.71
mg
6
%
Carbohydrates
 
1.7
g
1
%
Fiber
 
0.8
g
3
%
Sugar
 
0.9
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
0.89
g
Protein
 
8.6
g
17
%
Vitamin A
 
579.35
IU
12
%
Vitamin C
 
18.12
mg
22
%
Calcium
 
55.2
mg
6
%
Iron
 
0.82
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 2egg halves | Calories: 124.9kcal | Carbohydrates: 1.7g | Protein: 8.6g | Fat: 9.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.33g | Monounsaturated Fat: 3.17g | Cholesterol: 189.6mg | Sodium: 193.4mg | Potassium: 205.71mg | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 579.35IU | Vitamin C: 18.12mg | Calcium: 55.2mg | Iron: 0.82mg | Sugar Alcohol: 0.01g | Net Carbs: 0.89g

Photos by Sarah DeYoung

Spicy Taco Shrimp Lettuce Wraps

Spicy Taco Shrimp Lettuce Wraps

A light, festive, hands-on family meal that is equal parts fun and luxurious. Pairs perfectly with a side of cauliflower rice.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Dish
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 4 servings
Calories: 289.6kcal
Author: Nicholas Murphy

Ingredients

  • 1 large English (hot house) cucumber unpeeled
  • 1 small red bell pepper
  • 4 large green onions washed and dried
  • 2 ripe avocados
  • 8 large romaine lettuce leaves washed and dried
  • 1 lb. jumbo shrimp peeled and cleaned
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. coconut oil
  • 4 cloves garlic minced
  • pinch red pepper flakes
  • juice of one lemon
  • 1 serving Spicy Taco Soup Keto Chow mixed with 1/2 cup warm water

Instructions

  • Slice the cucumber into thin sticks about 2 inches long and 1/2 inch wide.
  • Cut the bell pepper in half, remove the ribs and seeds, and slice into thin pieces.
  • Cut the green onions in half the long way and cut into two-inch long pieces.
  • Cut the avocados in half, then peel and slice into thin pieces. Sprinkle with a little of the lemon juice to preserve their color if desired.
  • Toss the shrimp with the salt and pepper.
  • Heat the coconut oil in a large skillet over medium heat. When the pan is hot, add the garlic and the red pepper flake. Cook until the garlic smells fragrant and is just starting to brown.
  • Add the shrimp to the pan in a single layer. Don’t crowd the pan; if all the shrimp doesn’t fit in one layer, work in batches. Cook undisturbed on one side for about one to two minutes, until the shrimp begins to look opaque on the sides, then flip and cook for one to two minutes on the other side.
  • Squeeze the lemon juice over the shrimp and remove from the pan to a clean dish. Set aside while you make the sauce.
  • Lower the heat slightly and add the prepared Keto Chow. Stir to scrape up any bits of flavor stuck to the bottom of the pan. Cook until the sauce is heated through and lightly bubbling.
  • Add the shrimp to the sauce and heat until warmed through. Remove from heat immediately so they don’t overcook.
  • Divide the shrimp, sauce, and prepared vegetables between the eight lettuce leaves.
Nutrition Facts
Spicy Taco Shrimp Lettuce Wraps
Serving Size
 
1 lettuce wraps
Amount per Serving
Calories
289.6
% Daily Value*
Fat
 
17.7
g
27
%
Saturated Fat
 
7.2
g
45
%
Polyunsaturated Fat
 
1.46
g
Monounsaturated Fat
 
7.13
g
Cholesterol
 
118.4
mg
39
%
Sodium
 
636.7
mg
28
%
Potassium
 
1044.64
mg
30
%
Carbohydrates
 
13.1
g
4
%
Fiber
 
8
g
33
%
Sugar
 
2.4
g
3
%
Sugar Alcohol
 
0.07
g
Net Carbs
 
4.99
g
Protein
 
23.6
g
47
%
Vitamin A
 
1559.3
IU
31
%
Vitamin C
 
70.57
mg
86
%
Calcium
 
166.63
mg
17
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1lettuce wraps | Calories: 289.6kcal | Carbohydrates: 13.1g | Protein: 23.6g | Fat: 17.7g | Saturated Fat: 7.2g | Polyunsaturated Fat: 1.46g | Monounsaturated Fat: 7.13g | Cholesterol: 118.4mg | Sodium: 636.7mg | Potassium: 1044.64mg | Fiber: 8g | Sugar: 2.4g | Vitamin A: 1559.3IU | Vitamin C: 70.57mg | Calcium: 166.63mg | Iron: 1.7mg | Sugar Alcohol: 0.07g | Net Carbs: 4.99g

Photos by Sarah DeYoung

Spicy, Creamy Guacamole Dip

Spicy, Creamy Guacamole Dip

Pass the guac! Our version is low on carbs but packed with flavor, making it the perfect game day dip.
Prep Time10 minutes
Chill Time30 minutes
Total Time40 minutes
Course: Appetizer
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 8 servings (1/4 cup)
Calories: 101.9kcal
Author: Nicholas Murphy

Ingredients

  • 2 ripe Haas avocados
  • 1/2 cup sour cream
  • 1 serving Spicy Taco Soup Keto Chow
  • 2 tsp. apple cider vinegar or lime juice
  • 1/2 tsp. salt
  • 1 green onion, thinkly sliced
  • 1 small jalapenio, minced (optional)

Instructions

  • Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
  • Mash the avocado flesh with a fork, leaving it slightly chunky.
  • Stir in the sour cream, Keto Chow, vinegar, and salt.
  • Add the green onion, and minced jalapeno if using, and stir well.
  • Cover the dish and refrigerate for at least 30 minutes for best flavor.
  • To serve, stir again, transfer to a serving dish, and accompany with cut vegetables, pork rinds, or keto crackers.

Notes

YIELD: 2 cups (8 - 1/4 cup servings)
Nutrition Facts
Spicy, Creamy Guacamole Dip
Serving Size
 
0.25 cup
Amount per Serving
Calories
101.9
% Daily Value*
Fat
 
8.1
g
12
%
Saturated Fat
 
2.2
g
14
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.73
g
Monounsaturated Fat
 
3.98
g
Cholesterol
 
8.5
mg
3
%
Sodium
 
286.22
mg
12
%
Potassium
 
384.04
mg
11
%
Carbohydrates
 
5
g
2
%
Fiber
 
3.4
g
14
%
Sugar
 
0.7
g
1
%
Sugar Alcohol
 
0.03
g
Net Carbs
 
1.52
g
Protein
 
4.1
g
8
%
Vitamin A
 
318.71
IU
6
%
Vitamin C
 
20.94
mg
25
%
Calcium
 
63.24
mg
6
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 0.25cup | Calories: 101.9kcal | Carbohydrates: 5g | Protein: 4.1g | Fat: 8.1g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.73g | Monounsaturated Fat: 3.98g | Trans Fat: 0.1g | Cholesterol: 8.5mg | Sodium: 286.22mg | Potassium: 384.04mg | Fiber: 3.4g | Sugar: 0.7g | Vitamin A: 318.71IU | Vitamin C: 20.94mg | Calcium: 63.24mg | Iron: 0.5mg | Sugar Alcohol: 0.03g | Net Carbs: 1.52g

Photos by Sarah DeYoung

By |2021-05-03T08:30:17-06:00April 26th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments

Spicy Taco Pimento Cheese

Spicy Taco Pimento Cheese 39
Print Recipe Pin Recipe
5 from 1 vote

Spicy Taco Pimento Cheese

A chef friend recently made deviled eggs with a pimento cheese spiked filling and I knew I had to make a keto chow version of this popular Southern staple. it’s so versatile and delicious, serve it with celery sticks, top hamburgers with it, dip pork rinds in it, try my friend’s trick and mix it into deviled egg filling, or just eat it with a spoon. If you can’t find pimentos you can substitute chopped roasted red peppers in a pinch, just don’t tell anyone your secret. One of the keys to this recipe is to freshly grate the cheese yourself on a box grater for the most authentic texture.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Appetizer
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 12 servings
Calories: 257.9kcal
Author: Taffiny Elrod

Ingredients

  • 4 ounce cream cheese softened
  • 1/2 cup mayonnaise
  • 1 tbsp grated onion
  • 1 serving Spicy Taco Base Keto Chow
  • 1 pound (16 ounces) cheddar cheese grated
  • dash tabasco sauce optional
  • dash Worcestershire sauce optional

Instructions

  • In a large mixing bowl mix the cream cheese, mayonnaise, and grated onion together with a fork.
  • Add the keto chow and mix well.
  • Add the cheddar cheese and pimentos and mix until fully combined.
  • Add the tabasco sauce and Worcestershire sauce if desired.
  • Cover and chill for at least four hours to allow the flavors to marry before serving.
Nutrition Facts
Spicy Taco Pimento Cheese
Serving Size
 
1 serving
Amount per Serving
Calories
257.9
% Daily Value*
Fat
 
22.4
g
34
%
Saturated Fat
 
10.1
g
63
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
4.57
g
Monounsaturated Fat
 
5.8
g
Cholesterol
 
50.7
mg
17
%
Sodium
 
432.1
mg
19
%
Potassium
 
183.58
mg
5
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.9
g
4
%
Sugar
 
0.9
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
2.15
g
Protein
 
11.5
g
23
%
Vitamin A
 
914.99
IU
18
%
Vitamin C
 
18.21
mg
22
%
Calcium
 
307.98
mg
31
%
Iron
 
0.42
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 257.9kcal | Carbohydrates: 3g | Protein: 11.5g | Fat: 22.4g | Saturated Fat: 10.1g | Polyunsaturated Fat: 4.57g | Monounsaturated Fat: 5.8g | Trans Fat: 0.5g | Cholesterol: 50.7mg | Sodium: 432.1mg | Potassium: 183.58mg | Fiber: 0.9g | Sugar: 0.9g | Vitamin A: 914.99IU | Vitamin C: 18.21mg | Calcium: 307.98mg | Iron: 0.42mg | Sugar Alcohol: 0.01g | Net Carbs: 2.15g

Photos by Sarah DeYoung

Spicy Taco Tamale Pie

Spicy Taco Tamale Pie
Print Recipe Pin Recipe
5 from 3 votes

Spicy Taco Tamale Pie

A comforting classic gets a complete (and delicious) keto makeover.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup, Spicy Taco Soup Base
Keto Chow Flavor: Savory Chicken Soup, Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 8 slices
Calories: 380.7kcal
Author: Taffiny Elrod

Ingredients

FILLING

  • 2 Tbsp. olive oil
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 small yellow onion diced
  • 3 cloves of garlic crushed
  • 1 lb. ground beef
  • 1 Tbsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 serving Spicy Taco Base Keto Chow (or 1 scoop)
  • 1/4 cup green olives with pimento

CORNBREAD TOPPING

Instructions

  • Make the filling first by heating the olive oil in a ten-inch cast iron skillet or oven safe skillet over medium heat.
  • Add the bell peppers, onion, and garlic to the pan and cook, stirring occasionally until they begin to brown.
  • Add the ground beef, stirring and breaking it up with a spoon or spatula.
  • Add the chili powder, salt, and black pepper. Lower the heat and continue cooking for about 10-15 minutes, stirring occasionally, until the beef is cooked through.
  • When the beef is cooked, stir in the Spicy Taco Soup Keto Chow and the green olives.
  • Preheat the oven to 350℉.
  • To make the cornbread topping, combine the almond flour, Savory Chicken Soup Keto Chow, coconut flour, baking soda and salt in a large mixing bowl.
  • In another mixing bowl, whisk together the melted butter, eggs, almond milk, cider vinegar, and corn extract (if using).
  • Pour the wet ingredients into the center of the dry ingredients and gently fold it all together with a wooden spoon or spatula. Then fold in the cheese.
  • If the beef filling has cooled down too much, warm through again. Then carefully spread the “cornbread” topping over the filling to the edges of the pan.
  • Transfer the skillet to the preheated oven and bake for about 30 minutes, or until the top is golden brown and springs back when gently touched, and the filling is bubbling.

Notes

This would also be wonderful if you replaced the hamburger with shredded chicken, pork, or beef. With hamburger, it has a more taco taste/feel.
Nutrition Facts
Spicy Taco Tamale Pie
Serving Size
 
1 serving
Amount per Serving
Calories
380.7
% Daily Value*
Fat
 
26.8
g
41
%
Saturated Fat
 
9.4
g
59
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2.76
g
Monounsaturated Fat
 
11.9
g
Cholesterol
 
73.8
mg
25
%
Sodium
 
917.5
mg
40
%
Potassium
 
831.44
mg
24
%
Carbohydrates
 
11.7
g
4
%
Fiber
 
7.1
g
30
%
Sugar
 
2.7
g
3
%
Sugar Alcohol
 
0.08
g
Net Carbs
 
4.51
g
Protein
 
28
g
56
%
Vitamin A
 
902.37
IU
18
%
Vitamin C
 
40.47
mg
49
%
Calcium
 
296.93
mg
30
%
Iron
 
3.76
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 380.7kcal | Carbohydrates: 11.7g | Protein: 28g | Fat: 26.8g | Saturated Fat: 9.4g | Polyunsaturated Fat: 2.76g | Monounsaturated Fat: 11.9g | Trans Fat: 0.5g | Cholesterol: 73.8mg | Sodium: 917.5mg | Potassium: 831.44mg | Fiber: 7.1g | Sugar: 2.7g | Vitamin A: 902.37IU | Vitamin C: 40.47mg | Calcium: 296.93mg | Iron: 3.76mg | Sugar Alcohol: 0.08g | Net Carbs: 4.51g

Photography by Sarah DeYoung

Keto 3 Giveaway: Miracle Noodles, Salsitas Mendoza + Keto Chow

?️ 3 COMPANIES, ?️ 3 PRIZE PACKAGE, ?️ 3 DAYS & 3 WINNERS!! 

Happy Cinco de Mayo!! We are going to celebrate with the help of Salsitas Mendoza, the freshest salsa made locally here in Utah, combined with our favorite pasta alternatives from Miracle Noodles and a 21 meal pack of Keto Chow’s Spicy Taco Base. Ole!! ?

Giveaway has already started and ends on 5/7/20 at 11:59pm MST.

Keto Giveaway May 5-7 Miracle Noodle, Salsitas Mendoza  & Keto Chow

Winners will be selected at random through the 3rd party app Gleam following the close of the contest. Winners will be contacted directly and prize package shipped by Keto Chow out of Utah. Winners may be posted to the Gleam app after winners are notified.

[Fine Print: No Purchase Necessary. The number of eligible entries received will determine the odds of winning. This contest in no way is sponsored by Instagram, Twitter or Facebook. Another winner will be selected if the prize packages are forfeited or unclaimed. Keto Chow has the right to obtain and publicize the winner’s names and likeness. Void where prohibited by law. Winners will be notified via email and given 24 hours to reply to the email to claim their prize. If a reply is not received within the time period then a new winner will be selected.]

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Spicy Taco Cauliflower Rice

Spicy Taco Cauliflower Rice

Cauliflower rice packed with fresh flavor and color try it as a side dish for your favorite fish, chicken, pork or beef. Add shrimp and sausage for a special one dish meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 5 1/2 C servings
Calories: 102kcal
Author: Taffiny Elrod

Ingredients

  • 2 tbsp olive oil or bacon fat
  • 1/2 green bell pepper diced small
  • 1/2 red bell pepper diced small
  • 1/2 small onion diced small
  • 1 clove garlic minced
  • 1 cup tomato diced
  • 12 oz riced cauliflower
  • 1/4 cup water
  • 1 serving Spicy Taco Soup Base (or 1 scoop)

Instructions

  • Heat a large skillet over medium heat and add the olive oil or bacon fat.
  • Add the green peppers, red peppers, onion, and garlic to the pan and cook them, stirring regularly, until they lightly brown. Add the chopped tomato and cook for another minute.
  • Add the riced cauliflower and cook until the cauliflower starts to look translucent.
  • Mix the Keto Chow with 1/4 cup water and stir it into the rice. Cook stirring frequently until everything is heated through and simmering.
Nutrition Facts
Spicy Taco Cauliflower Rice
Serving Size
 
143 grams
Amount per Serving
Calories
102
% Daily Value*
Saturated Fat
 
5.63
g
35
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.61
g
Monounsaturated Fat
 
3.95
g
Cholesterol
 
0.2
mg
0
%
Sodium
 
252.57
mg
11
%
Potassium
 
394.51
mg
11
%
Carbohydrates
 
7.85
g
3
%
Fiber
 
4.08
g
17
%
Sugar Alcohol
 
0.04
g
Net Carbs
 
3.73
g
Protein
 
1
g
2
%
Vitamin A
 
850.73
IU
17
%
Vitamin C
 
93.95
mg
114
%
Calcium
 
92.14
mg
9
%
Iron
 
1.21
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 143grams | Calories: 102kcal | Carbohydrates: 7.85g | Protein: 1g | Saturated Fat: 5.63g | Polyunsaturated Fat: 0.61g | Monounsaturated Fat: 3.95g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 252.57mg | Potassium: 394.51mg | Fiber: 4.08g | Vitamin A: 850.73IU | Vitamin C: 93.95mg | Calcium: 92.14mg | Iron: 1.21mg | Sugar Alcohol: 0.04g | Net Carbs: 3.73g

Photos by Sarah DeYoung Photography