strawberry

Strawberry Coconut Keto Smoothie

5 from 1 vote

Strawberry Coconut Keto Chow Smoothie

Smoothies are convenient and delicious, especially when the weather begins to warm. But if you are following a ketogenic way of eating you have most likely given up your old fruit and yogurt laden smoothies. This smoothie is creamy, delicious, fruity and cool and it won’t break your carb bank. Equipment: blender

Prep Time5

Total Time6

Course: Desserts, Drinks, Snacks

Keyword: Chef Taffiny Elrod, Keto Chow, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: smoothie

Calories: 417.8kcal

Video

Author: Taffiny Elrod

Ingredients

1 serving Strawberry Keto Chow (or 1 scoop)
8 ounces water
6 ounces full fat coconut milk
1/2 cup ice cubes
1 large strawberry chopped

Instructions

Mix the scoop of Keto Chow and the water in a shaker cup and refrigerate at least two hours, preferably overnight.
To make your smoothie, combine the prepared Keto Chow, coconut milk, ice cubes and strawberry in the blender and blend until smooth.
Pour into a tall glass and enjoy!

Notes

Yield: 16 ounces

Taffiny Elrod
May 2019

Nutrition Facts

Strawberry Coconut Keto Chow Smoothie

Serving Size

234.1 g

Amount per Serving

Calories

417.8

% Daily Value*

Fat

30.05

Saturated Fat

26.53

166

Polyunsaturated Fat

0.4

Monounsaturated Fat

1.48

Cholesterol

Sodium

900.29

Potassium

1986.37

Carbohydrates

16.17

Fiber

7.92

Sugar

7.79

Sugar Alcohol

0.05

Net Carbs

8.21

Protein

28.57

Vitamin A

202.16

Vitamin C

132.15

160

Calcium

531.58

Iron

7.33

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

Nutrition

Photos by Carrie Brown

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Strawberry Keto Coconut Cream Roll Cake

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Strawberry Coconut Cream Roll Cake Recipe

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5 from 1 vote

Strawberry Keto Coconut Cream Roll Cake

What could be better than a light strawberry sponge cake rolled around whipped cream, fresh strawberries and toasted coconut? It takes a little bit more time and attention than the average cake but it’s a show stopper that will make any occasion extra special. The cake stays surprisingly tender, moist, and really tastes like a traditional sponge cake.

Prep Time30

Cook Time10

Total Time1

Course: Desserts

Cuisine: US

Keyword: Chef Taffiny Elrod, Keto Chow, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 293.4kcal

Video

Author: Taffiny Elrod

Equipment

Electric mixer
15" X 10" jelly roll pan
Parchment paper
Clean dry kitchen towel

Ingredients

Cake

4 large eggs separated
1/2 cup powdered sweetener divided plus extra for rolling the cake
2-3 drops red food coloring optional
1/2 cup Strawberry Keto Chow
2 Tablespoons coconut flour
1/2 teaspoon gelatin powder
1/2 teaspoon baking powder

Filling

1 pint strawberries rinsed and drained
1 cup unsweetened shredded coconut toasted
2 cups heavy whipping cream

Instructions

Preparation

Line the jelly roll pan with parchment paper and lightly oil the parchment paper
To toast the coconut spread it out on an ungreased pan and bake in the oven at 325 until it begins to turn golden and smells fragrant. About 10 minutes. Set aside to cool.

Cake

Beat the egg yolks with the sweetener until the color is light yellow and ribbons form when the beaters go through. Add the food coloring and mix in if using now.
In a separate bowl with very clean beaters whip the egg whites until they begin to foam, sprinkle in the sweetener and continue to beat until stiff peaks form.
Fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then gently fold in the remaining egg whites until they are almost completely combined. Being careful to retain as much air in the egg whites as possible.
Mix together the Keto Chow, coconut flour, gelatin, and baking powder and sprinkle them over the egg mixture. Gently fold the dry ingredients into the eggs.
Using an offset spatula, spread the batter onto the prepared jelly roll pan and even it out as much as possible its ok if it looks a little bumpy.
Bake in the preheated oven for 10-12 minutes until the cake is set, slightly golden around the edges but still tender and soft to the touch.
Meanwhile sift a layer of powdered sweetener on a clean, dry kitchen towel.
When it’s cool enough to touch carefully turn the cake over onto the towel and remove the pan.
Gently peel the parchment paper away from the cake and using the towel roll the cake up the long way, with the cake rolled inside.
Leave the cake rolled up in the towel to cool completely while you make the filling.

Filling

Slice the strawberries into thin slices
Whip the cream to stiff peaks.
Unroll the cake and spread it with the whipped cream leaving about 1/2 inch of plain cake around the edges.
Lay the strawberry slices over the whipped cream, and sprinkle with the toasted coconut. Gently reroll the cake. Using the towel to help hold it. Make sure not to roll the towel inside again.
Place the cake on a platter and garnish with more whipped cream, strawberries, coconut, and powdered sweetener if desired.

Notes

You can store the filled cake wrapped in plastic wrap, refrigerated up to two days and garnish before serving. Taffiny Elrod March 2019

Nutrition Facts

Strawberry Keto Coconut Cream Roll Cake

Serving Size

1 serving

Amount per Serving

Calories

293.4

% Daily Value*

Fat

24.9

Saturated Fat

16.5

103

Trans Fat

0.6

Polyunsaturated Fat

1.13

Monounsaturated Fat

5.38

Cholesterol

131.4

Sodium

283.4

Potassium

551.48

Carbohydrates

20.3

Fiber

Sugar

Sugar Alcohol

12.06

Net Carbs

4.18

Protein

11.5

Vitamin A

866.11

Vitamin C

53.03

Calcium

247.55

Iron

-2

-11

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

Nutrition

Photos by Carrie Brown

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