taffy elrod

Banoffee Pie Parfaits

Banoffee Pie is a popular British dessert made with luscious layers of toffee, bananas, and whipped cream. Although there are a few steps to this recipe it comes together easily.

Prep Time40

Chill Time:30

Total Time1 10

Course: Desserts

Keyword: Banana, Chef Taffiny Elrod, Chocolate Toffee

Keto Chow Flavor: Banana, Chocolate Toffee

Recipe Creator: Chef Taffiny Elrod

Servings: 6 oz. parfait

Calories: 520.2kcal

Author: Taffiny Elrod

Equipment

electric mixer, vegetable peeler

Ingredients

Cookie Crumb Layer

1 cup fine almond flour (3 oz.)
2 Tbsp. salted butter
1 Tbsp. brown erythritol blend

Toffee Layer

6 Tbsp. salted butter
1/2 cup packed brown erythritol blend
1/2 cup heavy cream
1 tsp. pure vanilla extract
1 serving Chocolate Toffee Keto Chow

Banana Layer

1 cup heavy cream
1/2 cup unsweetened almond milk
2 servings Banana Keto Chow
2 Tbsp. powdered erythritol

Whipped Cream Topping

1 cup heavy cream
1 Tbsp. powdered erythritol
1/2 tsp. pure vanilla extract
Small piece dark chocolate (about 1 oz.)

Instructions

Start with the cookie crumb layer by melting the butter in a medium nonstick skillet, over low heat. Add the almond flour and cook, stirring regularly until the flour starts to brown lightly and smell fragrant.
Sprinkle the brown erythritol blend over the almond flour and stir well. Transfer to a heatproof dish and set aside to cool.
When cool, place two Tbsp. of the crumb mixture on the bottom of six serving bowls or glasses.
To make the toffee, melt the butter over low heat, add the sweetener, and stir until dissolved.
Add the heavy cream and vanilla extract to the butter and whisk to combine. Heat until bubbles start to form at the edge of the pan. Stir again and remove from the heat.
Allow the mixture to cool slightly, then whisk in the Chocolate Toffee Keto Chow until fully dissolved. The mixture will begin to thicken. While it’s still warm, pour 1/4 cup of the toffee over the crumb layer in each dish and gently smooth to even.
Place in the refrigerator to chill while you make the banana layer.
To make the banana layer, combine the heavy cream, almond milk, Banana Keto Chow, and powdered erythritol in a large mixing bowl. Beat with an electric mixer until the Keto Chow is fully dissolved and the mixture has increased in volume and holds stiff peaks.
Spread 1/4 cup of the banana mixture over the toffee layer in each dish.
Make the whipped cream. Place the heavy cream, powdered erythritol, and vanilla extract in a large mixing bowl. Beat with an electric mixer until the mixture holds stiff peaks.
Place two Tbsp. of the whipped cream on top of the banana layer in each cup.
Shave the edge of the piece of chocolate with a vegetable peeler or grater to make chocolate shavings.
Sprinkle about half a tsp. of the shavings over the whipped cream in each dish.
Chill parfaits in the refrigerator for at least 30 minutes before serving.
Store the parfaits covered in the refrigerator for up to three days.

Nutrition Facts

Banoffee Pie Parfaits

Serving Size

1 serving

Amount per Serving

Calories

520.2

% Daily Value*

Fat

47.5

Saturated Fat

24.8

155

Trans Fat

1.4

Polyunsaturated Fat

3.82

Monounsaturated Fat

15.47

Cholesterol

113.9

Sodium

578.2

Potassium

981.37

Carbohydrates

35.9

Fiber

5.6

Sugar

3.3

Sugar Alcohol

26.08

Net Carbs

4.24

Protein

19.1

Vitamin A

1848.91

Vitamin C

60.36

Calcium

491.01

Iron

2.06

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

Nutrition

Photography by Sarah DeYoung

Chocolate Peanut Butter Snack Cakes

BUY NOW

Print Recipe Pin Recipe

Chocolate Peanut Butter Snack Cakes

Snack size treats that will satisfy the strongest chocolate peanut butter craving.

Prep Time1

Cook Time20

Total Time1 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: cakes

Calories: 194.5kcal

Author: Taffiny Elrod

Equipment

éclair/ lady finger cake molds*; piping bags; large, round piping tip; decorative piping tip

Ingredients

Instructions

Oil the cake molds and preheat the oven to 325℉. Attach a round tip to the piping bag or use a plastic Ziploc bag with a cut corner.
In a small mixing bowl, combine the Keto Chow, cocoa powder, and baking powder.
Beat the egg whites in the work bowl of an electric mixer with the whip attachment until they begin to look frothy. With the mixer at medium speed, add the cream of tartar and sprinkle 1/4 cup of the powdered erythritol over the egg whites. Beat until the egg whites look glossy and hold stiff peaks.
Transfer the beaten egg whites to another bowl and place the egg yolks in the work bowl. (No need to wash the bowl yet.) Beat the egg yolks with the remaining 1/4 cup powdered erythritol until they have doubled in volume, which should take about five minutes. They should look satiny and be light yellow in color.
Fold the avocado oil and vanilla extract into the egg yolks with a rubber spatula.
Fold the egg whites into the egg mixture in two portions.
Sprinkle the Keto Chow mixture over the eggs and fold in gently. The volume will decrease slightly.
Fill the piping bag with the batter and pipe into the prepared cake molds.
Bake the cakes for 15-20 minutes, or until they have risen, the surface looks dull, they spring back when touched, and a cake tester comes out clean.
Set the molds on a cooling rack. Turn the cakes out of the molds when they have cooled for about five minutes, then let cool completely.
To make the filling, beat together the peanut butter and softened butter until light and fluffy. Add the Keto Chow, erythritol, heavy cream, and vanilla extract and beat until combined and light.
Put the filling in a piping bag with a large star tip or ruffle tip, or in a Ziploc bag with a cut corner to create a piping bag.
Carefully slice the cooled cakes in half lengthwise.
Pipe filling on one half and place the other half on top, then place in the refrigerator to set. Reserve about 1/4 cup of the filling to decorate the cakes.
To make the glaze, sift the powdered erythritol and cocoa powder into a mixing bowl.
Add the vanilla extract and stir in the warm water a tsp. at a time until it reaches a thick, pourable consistency.
Spoon or pour the glaze over the top of each cake, smoothing it to the edges.
Allow the glaze to set slightly, then decorate the tops with the remaining peanut butter filling. They can also be decorated with crushed peanuts, shaved chocolate, or whipped cream.
Store in an airtight container in the refrigerator for up to three days or store frozen for up to three months.

Notes

NOTES: Higher elevation may impact your baking time; it took approximately 30 minutes of baking to get a clean toothpick

*You can use a mini cupcake tin instead if you do not have éclair molds.

Nutrition Facts

Chocolate Peanut Butter Snack Cakes

Serving Size

1 serving

Amount per Serving

Calories

194.5

% Daily Value*

Fat

169

260

Saturated Fat

6.8

Trans Fat

0.3

Polyunsaturated Fat

2.04

Monounsaturated Fat

6.29

Cholesterol

87.5

Sodium

182.7

Potassium

383.95

Carbohydrates

26.3

Fiber

2.23

Sugar

0.72

Sugar Alcohol

22.5

Net Carbs

1.56

Protein

8.7

Vitamin A

483.18

Vitamin C

16.88

Calcium

120.1

Iron

0.92

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

Nutrition

Photos by Sarah DeYoung

BUY NOW

taffy elrod

Banoffee Pie Parfaits

Banoffee Pie Parfaits

Banoffee Pie Parfaits

Equipment

Ingredients

Cookie Crumb Layer

Toffee Layer

Banana Layer

Whipped Cream Topping

Instructions

Nutrition

Chocolate Peanut Butter Snack Cakes

Chocolate Peanut Butter Snack Cakes

Chocolate Peanut Butter Snack Cakes

Equipment

Ingredients

Cake:

Filling:

Glaze:

Instructions

Notes

Nutrition