vanilla keto chow

Vanilla Cream Tarts with Fresh Berries

Vanilla tart shells filled with pastry cream and topped with fresh berries are a beautiful springtime dessert. Decorate with edible flowers and fresh mint leaves for a special touch.

Prep Time1

Cook Time30

Chill Time2

Total Time3 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Chef Taffiny Elrod

Servings: tarts

Calories: 442.1kcal

Author: Taffiny Elrod

Equipment

Mini tart pans, fine mesh sieve

Ingredients

TART SHELLS

1 serving Vanilla Keto Chow
1/2 cup fine almond flour (2 ounces)
1/4 cup granulated erythritol (2 ounces)
1/4 cup melted butter (2 ounces)
1 egg white
1/2 tsp pure vanilla extract

PASTY CREAM

1 tsp pure vanilla extract or half a vanilla bean
2 cups heavy cream, divided
2 large egg yolks
1/4 cup granulated allulose (2 ounces)
2 tbsp Vanilla Keto Chow

TO ASSEMBLE

2 pints fresh berries like raspberries, blackberries, blueberries & strawberries washed & dried
small edible flowers such as pansies or nasturtiums
fresh mint leaves

Instructions

To make the tart shells, preheat the oven to 325℉ and oil six mini tart pans.
Mix the Keto Chow, almond flour, and erythritol together in a bowl.
Stir in the melted butter until all the dry ingredients are coated.
Add the egg white and vanilla extract and stir until it comes together into a soft dough.
Separate into 6 equal pieces and press into the oiled tart pans.
If the dough is very soft or it is very warm in the kitchen, chill the prepared tart shells for 10-20 minutes before baking.
Prick the bottom of each shell with a fork in two or three places to allow steam to release while baking.
Bake for approximately 20 minutes, until brown and firm to the touch. The bottoms should be lightly browned when removed from the tart pan. If they seem too soft to remove from the pans place them back in the oven for another minute or two until they feel firmer.
Place on a cooling rack to cool completely.
To make the pastry cream, split the vanilla bean with a small knife and scrape the seeds from inside the pod.
Place the pod and the seeds in a small saucepan with one cup of heavy cream.
Heat the cream over medium heat until it comes to a low simmer.
While the cream heats, whisk the egg yolks with the allulose in a separate bowl until light and frothy.
When the cream is beginning to simmer, stir about 1/4 cup of it into the beaten egg yolks, then stir the mix back into the pan of cream.
Stir over low heat until it begins to thicken. It is ready when it coats the back of a spoon and holds a stripe when a finger is run through it.
Strain it through a fine mesh sieve into a bowl and whisk in the 2 tablespoons Keto Chow, being sure to mix well
Refrigerate the cream until well chilled.
Whip the remaining cup of heavy cream to soft peaks and fold it into the chilled pastry cream.
When ready to serve, fill the cooled tart shells with the prepared pastry cream and arrange the berries on top. Decorate with the flowers and mint leaves.
These tarts are best served within a couple hours of assembling. However, the components can be made ahead and stored in airtight containers in the refrigerator for up to three days.

Notes

KETO CHOW NOTES: Sarah used 6 mini tart pans with dimensions 4.25” in diameter by 1” high.

Nutrition Facts

Vanilla Cream Tarts with Fresh Berries

Serving Size

1 tart

Amount per Serving

Calories

442.1

% Daily Value*

Fat

42.6

Saturated Fat

150

Trans Fat

1.3

Polyunsaturated Fat

2.89

Monounsaturated Fat

13.06

Cholesterol

172.7

Sodium

222.3

Potassium

503.49

Carbohydrates

24.8

Fiber

2.3

Sugar

3.1

Sugar Alcohol

18.93

Net Carbs

3.51

Protein

11.6

Vitamin A

1704.46

Vitamin C

27.08

Calcium

247.77

Iron

1.05

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-15T14:57:00-07:00February 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: vanilla keto chow, Chef Taffy Elrod, keto tart, fruit tart, Vanilla, keto treat|0 Comments

Vanilla Pizzelle
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Vanilla Pizzelle

Recipes, Keto Chow Recipes

Vanilla Pizzelle

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Vanilla Pizzelle

Pizzelle are a classic Italian cookie, often made for Christmas. They are made on a pizzelle iron which is like a waffle iron and gives them their decorative shape. The lemon flavor is bright and delightful in these pizzelle, but you can substitute anise extract for a more traditional Italian flavor. They are also wonderful made with lemon meringue keto chow for full lemon flavor.

Prep Time10

Cook Time30

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 47.3kcal

Author: Taffiny Elrod

Equipment

Pizzelle Iron

Ingredients

2 large eggs
1/4 cup granulated erythritol
1/4 cup light olive oil or avocado oil
Zest of 1 lemon
1/2 tsp vanilla extract
1 serving Vanilla Keto Chow
Pinch of salt

Instructions

Beat eggs for at least three minutes, or until they are light, fluffy, and doubled in volume. This gives the pizzelle a light texture and makes the batter much easier to work with.
Gradually beat in erythritol on low speed, then beat in oil, lemon zest, and vanilla extract.
Mix in the Keto Chow and salt.
Let the batter rest while you heat your pizzelle iron.
When your iron is heated, drop about a Tbsp.-size ball of dough onto your iron. For best results, drop it slightly nearer the back of the iron because it will be pushed toward the front as you close it.
Cook according to the manufacturer’s directions. When the pizzelle is done, it should be lightly golden, but not brown. Depending on the iron, this could take 20 seconds to 2 minutes.
Gently remove the cooked pizzelle from the iron with a small spatula. It will be very soft, but it will crisp as it cools. Lay the cooked pizzelles in a single layer on a rack to cool. Use a pair of kitchen shears to trim the edges, if desired. While they are still warm, they can be shaped by draping over a small cup or wrapping them around a cannoli form.
When they are cool, stack them in a box or tin that isn’t completely airtight (so they stay crisp). If needed, they can be re-crisped at a low temperature in the oven.
Dust with powdered sweetener for a decorative touch.

Nutrition Facts

Vanilla Pizzelle

Serving Size

1 cookie

Amount per Serving

Calories

47.3

% Daily Value*

Fat

4.2

Saturated Fat

0.6

Polyunsaturated Fat

0.56

Monounsaturated Fat

2.8

Cholesterol

13.2

Sodium

70.7

Potassium

107.23

Carbohydrates

4.3

Fiber

0.4

Sugar

0.1

Sugar Alcohol

3.78

Net Carbs

0.11

Protein

2.2

Vitamin A

84.07

Vitamin C

8.17

Calcium

50.76

Iron

0.19

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-31T15:58:42-06:00December 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cookies, chef taffiny Elrod, vanilla keto chow, Vanilla Pizzelle, Keto Chow|2 Comments

Vanilla Wafers
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Vanilla Wafers

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Vanilla Wafers

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Vanilla Wafers

Prep Time10

Cook Time15

Total Time25

Course: Desserts, Snacks

Keyword: Amanda Balle, cookie, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Amanda Balle

Servings: Cookies

Calories: 9.2kcal

Author: Amanda

Ingredients

2 large egg whites
2 tsp pure vanilla extract
1/4 cup confectioners erythritol
1 serving Vanilla Keto Chow (or 1 scoop)

Instructions

Preheat the oven to 350 degrees.
With an electric or stand mixer on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
Add in the confectioners sweetener and keto chow and then fold mixture with spoon or rubber spatula until it’s nice and creamy. It will limp together at first, just keep stirring. It will reduce down a lot by folding which is ok.
Add to piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes.
Allow cookies to cool for at least 30 minutes. They will harden as they cool.

Higher Altitude Instructions:

With an electric or stand mixer with whisk attachment on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
While the mixer is still whipping on high, add in the confectioners sweetener a little bit at a time and mix thoroughly between additions. Using the same method, add keto chow a bit at a time. The mixture will reduce down some, but let it keep whipping on high until fully mixed. Make sure to continue whipping while adding sweetener and keto chow. Only stop to scrape the sides once or twice.
Add to a piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15-20 minutes. Cookies should be golden brown and puffed.
For a crisper cookie, lightly oil a foil lined cookie sheet and pipe cookies onto the foil.

Nutrition Facts

Vanilla Wafers

Serving Size

1 cookie

Amount per Serving

Calories

9.2

% Daily Value*

Polyunsaturated Fat

0.01

Monounsaturated Fat

0.01

Cholesterol

0.1

Sodium

Potassium

87.49

Carbohydrates

3.4

Fiber

0.32

Sugar

Sugar Alcohol

Net Carbs

0.11

Protein

1.7

Calcium

26.63

Iron

0.1

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-03T08:53:20-07:00July 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, cookie, Vanilla, keto cookies, amanda balle, vanilla keto chow, vanilla wafers|2 Comments