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Keto Chow Holiday Recipe Challenge Submissions

34 minute read • November 25, 2019
kids looking through window

Welcome to the Keto Chow Holiday Recipe Challenge

We are so excited that our participants agreed to join us in our first annual Holiday Recipe Challenge. They are among our favorite people. Not only are they a huge fans of Keto Chow, but they have already proven they are amazing keto cooks.

Each participant received two different flavors of Keto Chow: one was our bestseller, Chocolate, and the other was a wildcard flavor. (Our wildcard flavors for this challenge were Orange Cream, Pumpkin Spice Caramel, Eggnog, and Chocolate Mint – the perfect choices for the holiday season!) They were then challenged to create a recipe for each flavor. They were asked to include at least one scoop (or sample package) of Keto Chow in their creation.

Now that we have all these incredible recipes, we need your help. Let us know what you think of these 26 fabulous entries and help us pick a winner! Please scroll down and check out these amazing creations. We encourage you to try making them yourselves to see if they are as good as they look! (Don’t forget to share photos of your creation with the hashtag #ketochow!) Then come back and click this button to VOTE. You’ll be judging each recipe on the following criteria:

Voting's Closed

 

chocolate espresso brownies

Coffee Shop Quadruple Chocolate Espresso Brownies

Paula Schmitt Recipe courtesy of Paula Schmitt. My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more! Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 45 minsTotal Time 45 mins Course Dessert Servings 25 servingsCalories 118.95 kcal

Ingredients  

Instructions 

  • Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
  • In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
  • Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
  • Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
  • Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
  • Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.

Notes

Photo of completed Coffee Shop Quadruple Espresso Brownies If you don’t like espresso, cut it out of the recipe. Variations: Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate. Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.

Nutrition

Serving: 38gramsCalories: 118.95kcalCarbohydrates: 16.3gProtein: 3.67gFat: 10.34gSaturated Fat: 5.57gPolyunsaturated Fat: 0.22gMonounsaturated Fat: 1.31gTrans Fat: 0.15gCholesterol: 32.86mgSodium: 91.02mgPotassium: 180.28mgFiber: 3.61gSugar: 9.56gVitamin A: 184.65IUVitamin C: 5.47mgCalcium: 37.71mgIron: 1.72mgSugar Alcohol: 11.13gNet Carbs: 1.56g Keyword Chocolate, Mocha

 

no bake cookies

No Bake Cookies

Sarah DeYoung These are so close to the originals that I used to make as a kid. My kids can't stop devouring these cookies faster than I can make them. Recipe courtesy of Sarah DeYoung. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 10 minsCooling time 10 minsTotal Time 20 mins Course Dessert, Snacks Servings 20 cookiesCalories 85.5 kcal

Ingredients  

Instructions 

  • Melt butter and bring to a boil with almond milk, sweetener, and cocoa powder, stirring for 1-2 minutes while boiling.
  • Turn heat to low and add peanut butter and vanilla, making sure to melt peanut butter and mix well.
  • Turn off heat. Add in Keto Chow and mix thoroughly. Add hemp seed hearts.
  • Scoop onto wax paper or silicone baking mat and let cool.

Nutrition

Serving: 1cookieCalories: 85.5kcalCarbohydrates: 6gProtein: 4.4gFat: 6.8gSaturated Fat: 2gPolyunsaturated Fat: 2.46gMonounsaturated Fat: 1.96gTrans Fat: 0.1gCholesterol: 7mgSodium: 56.2mgPotassium: 2.46mgFiber: 1.24gSugar: 0.37gVitamin A: 126.74IUVitamin C: 6.83mgCalcium: 44.75mgIron: 1.29mgSugar Alcohol: 3.9gNet Carbs: 0.85g Keyword Chocolate

 

holiday recipe challenge: Dori's eggnog loaf made with eggnog keto chow. holiday recipe challenge 2019. ketochow.xyz keto chow, make keto easy

Eggnog Loaf

Colourful Keto With Dori Quick, easy, and delicious! You will love this seasonal twist on a keto must-try breakfast. Recipe courtesy of Dori Sonnenberg. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 5 minsCook Time 30 minsTotal Time 35 mins Course Breakfast, Snacks Servings 4 slicesCalories 166.7 kcal

Ingredients  

  • 1 serving Eggnog Keto Chow (or 1 scoop)
  • 4 egg(s)
  • 1/3 cup heavy cream
  • ground cinnamon as desired

Instructions 

  • Mix ingredients together until well combined. You can sprinkle cinnamon on top and use a toothpick to create a swirled design.
  • Using a 5×7” glass pan, microwave for 6 minutes or bake at 300 degrees for 35-40 minutes for 4 servings. For 6 slightly thinner servings, use a 7×11” pan and bake at 300 degrees for 30 minutes.
  • Serve as is, or top with your favorite pancake, French toast, or German pancake toppings such as butter, sugar free syrup, powdered sweetener, whipped cream, or berries!

Nutrition

Serving: 1servingCalories: 166.7kcalCarbohydrates: 3gProtein: 12.6gFat: 11.9gSaturated Fat: 6gPolyunsaturated Fat: 0.93gMonounsaturated Fat: 3.58gTrans Fat: 0.2gCholesterol: 189.3mgSodium: 275.1mgPotassium: 459.84mgFiber: 1.8gSugar: 1.2gVitamin A: 575.18IUVitamin C: 34.29mgCalcium: 220.79mgIron: 1.12mgSugar Alcohol: 0.01gNet Carbs: 1.18g Keyword Eggnog, Keto Chow Community Recipe

 

no bake cookies

No Bake Cookies

Sarah DeYoung These are so close to the originals that I used to make as a kid. My kids can't stop devouring these cookies faster than I can make them. Recipe courtesy of Sarah DeYoung. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 10 minsCooling time 10 minsTotal Time 20 mins Course Dessert, Snacks Servings 20 cookiesCalories 85.5 kcal

Ingredients  

Instructions 

  • Melt butter and bring to a boil with almond milk, sweetener, and cocoa powder, stirring for 1-2 minutes while boiling.
  • Turn heat to low and add peanut butter and vanilla, making sure to melt peanut butter and mix well.
  • Turn off heat. Add in Keto Chow and mix thoroughly. Add hemp seed hearts.
  • Scoop onto wax paper or silicone baking mat and let cool.

Nutrition

Serving: 1cookieCalories: 85.5kcalCarbohydrates: 6gProtein: 4.4gFat: 6.8gSaturated Fat: 2gPolyunsaturated Fat: 2.46gMonounsaturated Fat: 1.96gTrans Fat: 0.1gCholesterol: 7mgSodium: 56.2mgPotassium: 2.46mgFiber: 1.24gSugar: 0.37gVitamin A: 126.74IUVitamin C: 6.83mgCalcium: 44.75mgIron: 1.29mgSugar Alcohol: 3.9gNet Carbs: 0.85g Keyword Chocolate

 

 

coconut fudge cupcakes

Coconut Fudge Cupcakes Mounds Style Fudge Bars

Joshua Gudim A classic candy bar meets keto cupcakes. Recipe courtesy of Josh Gudim. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 10 minsCook Time 15 minsCooling time 35 minsTotal Time 1 hr Course Dessert, Snacks Servings 9 cupcakesCalories 361.03 kcal

Equipment

  • silicone cupcake molds

Ingredients  

Coconut Filling

Chocolate Fudge

Instructions 

  • To make the coconut filling, warm the coconut butter in the microwave until soft.
  • Add melted coconut oil, swerve, shredded coconut, and heavy cream together and mix well.
  • Set aside and make the chocolate fudge.
  • In a medium saucepan over medium-low heat, mix together the heavy cream, swerve, butter, and vanilla extract. Stir often for 15 minutes until it looks like a slightly browned, thicker sweetened condensed milk. Remove from heat and let cool for 15 minutes.
  • Stir in the Chocolate Keto Chow and the chocolate chips until the chocolate has melted and combined.
  • Fill each cupcake mold evenly 1/3 of the way up with the fudge mixture.
  • Fill each cupcake another third of the way with the coconut mixture. You may need to microwave the coconut filling for 20-30 seconds to soften so it is easily spreadable.
  • Top with the remaining fudge mixture.
  • Place in the freezer for at least 20 minutes to set.coconut fudge cupcakes

Notes

Yield: 12 cupcakes Don’t be alarmed by excess oil or separation. This is normal and will harden once cold. After the cupcakes have firmed up, you can store them in the fridge covered with plastic wrap. Notes from Keto Chow: To reduce net carbs to 2.99 per serving, you can replace the coconut butter with unsalted butter. It may affect taste slightly.

Nutrition

Serving: 1cupcakeCalories: 361.03kcalCarbohydrates: 31.5gProtein: 6.67gFat: 33.26gSaturated Fat: 24.6gPolyunsaturated Fat: 0.64gMonounsaturated Fat: 3.77gTrans Fat: 0.51gCholesterol: 46.13mgSodium: 125.41mgPotassium: 344.43mgFiber: 9.28gSugar: 1.65gVitamin A: 675.82IUVitamin C: 15.38mgCalcium: 116.01mgIron: 0.9mgSugar Alcohol: 18.1gNet Carbs: 4.12g Keyword Chocolate

 

buche de noel

Bûche de Noël

Taffiny Elrod I transformed the traditional Christmas yule log into a ketogenic holiday stunner and added a touch of raspberry for a bright twist. It's moist, sumptuous, festive, and keto!I've added a touch of raspberry jam to this beloved holiday classic made with chocolate sponge cake and creamy filling. Although this cake has a few steps, it comes together with surprising ease and will wow at your next holiday gathering. Even better, it tastes delicious and will keep chilled in the refrigerator for up to three days so you can make it ahead. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 30 minsCook Time 15 minsAssembly time 1 hrTotal Time 1 hr 45 mins Course Dessert Servings 12 servingsCalories 307 kcal

Equipment

  • Electric mixer
  • 15" X 10" jelly roll pan
  • Cooking spray
  • Parchment paper
  • Clean, dry kitchen towel larger than the jelly roll pan
  • Fine sieve or sifter

Ingredients  

For the cake

For the filling

For the frosting

For assembly

  • additional powdered sweetener for rolling the cake
  • additional cocoa powder for rolling the cake
  • 1/3 cup sugar-free raspberry jam
  • Fresh raspberries, mint leaves, chocolate leaves, or curls for garnish optional

Instructions 

  • Preheat oven to 325F and spray a 15×10 jelly roll pan lightly with cooking spray and line with lightly oiled parchment paper.
  • Beat the egg yolks with 1/4 cup of the sweetener until light yellow in color and ribbons form when the beaters go through.
  • In a separate bowl, whip the egg whites with very clean beaters until they begin to foam, then sprinkle in the remaining 1/4 cup of 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. Be careful to retain as much air in the egg whites as possible.
  • Mix the Keto Chow, coconut flour, cocoa powder, gelatin, and baking powder together 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 pan and even it out as much as possible. It’s ok if it’s a little bumpy.
  • Bake for 10-15 minutes until the cake is set and slightly browned around the edges but tender and soft to the touch.
  • Sift a layer of powdered sweetener combined with cocoa powder on a clean, dry kitchen towel. Then when the cake is cool enough to touch, carefully turn it over onto the towel and remove the pan.
  • Gently peel the parchment paper away from the cake and roll the cake up from the long side, using the towel with the cake rolled inside. Leave it rolled up to cool completely while you make the filling.
  • Whip the cream until it begins to thicken, then add the sweetener and vanilla extract. Continue to beat until stiff peaks form.
  • Unroll the cake and spread the raspberry jam across the inside of the cake in a thin layer. Then spread the whipped cream over the jam, leaving about 1/2 inch of plain cake around the edges. Then gently reroll the cake. Make sure not to roll the towel inside again. Wrap it in plastic wrap and chill it while you make the frosting.
  • For the frosting, beat the heavy cream to soft peaks and sprinkle the Chocolate Keto Chow, cocoa powder, and powdered sweetener over the top. Continue to beat until the dry ingredients are fully combined, light, and fluffy. It should be thick, but if needed, add almond milk one tablespoon at a time to thin it slightly.
  • Remove the cake from the fridge and unwrap it. Cut a slice from one end on a slight angle. This will be used to create a stump on the log. If you would like, you can cut a piece from the other end to create another stump. You can cut the second piece on the diagonal or straight across.
  • Place the cake on a board or on a serving dish and cover it with frosting. Attach the stumps you cut by pressing them into the frosting wherever you think they would look best and frost them, too. For a bark-like look, gently run the tines of a fork through the frosting along the length of the cake.
  • Garnish with fresh raspberries and mint leaves or anything else you would like.
  • Chill in the refrigerator for up to three days, or until ready to serve.

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 20.2gProtein: 12gFat: 27.4gSaturated Fat: 16.9gPolyunsaturated Fat: 1.33gMonounsaturated Fat: 7gTrans Fat: 0.9gCholesterol: 143.9mgSodium: 295.3mgPotassium: 618.25mgFiber: 2.2gSugar: 2.5gVitamin A: 1385.55IUVitamin C: 33.8mgCalcium: 271.83mgIron: 1.26mgSugar Alcohol: 15gNet Carbs: 3.03g Keyword Chef Taffiny Elrod, Chocolate

 

Paula Schmitt's orange cranberry almond holiday morning muffins made with orange cream keto chow. keto chow holiday recipe challenge 2019. ketochow.xyz keto chow. make keto easy

Orange Cranberry Almond Holiday Morning Muffins

Paula Schmitt Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down! Recipe courtesy of Paula Schmitt. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 1 hrTotal Time 1 hr Course Breakfast, Snacks Servings 12 muffinsCalories 235.74 kcal

Ingredients  

Dry Ingredients

Wet Ingredients

  • 1/2 cup salted butter 1 stick, softened
  • 2/3 cup allulose
  • 2 tbsp sour cream
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • 1 orange zest
  • 1/4 cup heavy cream
  • 3 large egg(s)
  • 3/4 cup fresh cranberries chopped
  • 1/4 cup sliced almonds roughly chopped

Glaze and Topping

Instructions 

  • Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
  • Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
  • In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
  • Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
  • Stir in the chopped cranberries and almonds.
  • Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
  • Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
  • For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)cranberry almond morning muffins
  • Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
  • Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.cranberry almond morning muffins

Notes

The lower baking temperature is to account for the excessive browning that comes from the coconut flour and allulose. Don’t like almonds? You can easily substitute walnuts for the chopped sliced almonds and omit the almond extract. The almond flour needs to stay, though!

Nutrition

Serving: 1muffinCalories: 235.74kcalCarbohydrates: 24.38gProtein: 7.89gFat: 20.07gSaturated Fat: 8.33gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 7.99gTrans Fat: 0.42gCholesterol: 77.78mgSodium: 261.89mgPotassium: 253.78mgFiber: 4.25gSugar: 12.37gVitamin A: 442.53IUVitamin C: 10.94mgCalcium: 148.58mgIron: 0.99mgSugar Alcohol: 16.95gNet Carbs: 3.18g Keyword Orange Cream

 

mint chocolate fudge

Mint Chocolate Soft Fudge

Sarah DeYoung This fudge ticks all the boxes: light, creamy, smooth, soft, and rich! Recipe courtesy of Sarah DeYoung. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 15 minsChill Time 4 hrsTotal Time 4 hrs 15 mins Course Dessert, Snacks Servings 16 piecesCalories 186.79 kcal

Ingredients  

Instructions 

  • Line an 8×8” pan with parchment paper and grease.
  • Add chocolates and Keto Chow to a mixing bowl. A stand mixer will work best but a hand mixer will also work. Set aside.
  • Butter the sides of a large, lidded, heavy pot with your stick of butter. Pour in the cream and xylitol and stir together. Place over medium heat and stir constantly until it comes to a rolling boil.
  • At this point, cover with a lid for one minute and then remove lid. Make sure to set a timer. Continue cooking on medium heat until the mixture reaches 230℉ on a candy thermometer. This should take about 2-3 minutes, but it is best to use a thermometer. Do not overcook or leave on the heat too long, or the fudge will crystallize and harden.
  • Remove from heat and add the remaining butter, the vanilla extract, and mint extract. Let them sit for one minute in the candy mixture without stirring. Pour the mixture over the chocolates and Keto Chow. Do not scrape the pot. Beat fudge on low for two minutes, then on high for five minutes. (Be sure to whip for that full time.) It will have the texture of a soft marshmallow cream.
  • Pour into the prepared pan. Cover and refrigerate until set—at least four hours, or overnight.
  • To cut, remove slab with parchment paper and use a sharp knife to cut into even squares. Keep refrigerated in a sealed container.

Notes

*Xylitol is best because it will melt and not leave a grainy texture. Allulose can work, but will be slightly grainy. Do not use erythritol as it will crystalize once heated. Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.  To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Nutrition

Serving: 1piece (65 g.)Calories: 186.79kcalCarbohydrates: 32.69gProtein: 3.27gFat: 16.73gSaturated Fat: 10.2gPolyunsaturated Fat: 0.45gMonounsaturated Fat: 3.02gTrans Fat: 0.42gCholesterol: 34.08mgSodium: 60.28mgPotassium: 124.33mgFiber: 5.26gSugar: 1.35gVitamin A: 458.5IUVitamin C: 7.59mgCalcium: 62.09mgIron: 1.27mgSugar Alcohol: 25.06gNet Carbs: 2.37g Keyword Chocolate Mint Close up - Single piece of Chocolate Mint Soft Fudge. Top view - Chocolate Mint Soft Fudge.

 

double chocolate dream bars

Double Chocolate Dream Bars

Colourful Keto With Dori Recipe courtesy of Dori Sonnenberg. Keto Chow makes shaking up your keto a dream! These delicious bars will be a hit at any holiday function. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 20 minsChill time 2 hrsTotal Time 2 hrs 20 mins Course Dessert, Snacks Servings 9 piecesCalories 261.87 kcal

Ingredients  

Base

Filling

  • 1 serving Chocolate Keto Chow (or 1 scoop)
  • 4 tbsp sour cream *American style
  • 1 tbsp heavy cream
  • 1/2 cup powered sweetener **

Top Layer

  • 2 tbsp salted butter
  • 3 oz sugar free chocolate
  • 2 tbsp powdered sweetener

Instructions 

  • Mix all base ingredients together and press into an 8-inch pan, lined with parchment paper.
  • Using a hand mixer, whip filling ingredients to stiff peaks. Filling should be thick but still spreadable. If filling is too thick, whip in heavy cream 1 tbsp at a time until you reach desired texture. If desired, you can add the sweetener in smaller increments to taste.
  • Microwave topping ingredients together in 15-second increments until smooth. Spread evenly onto the base and filling.
  • Chill before serving.

Notes

If you have a hard time finding walnut or pecan meal, our recipe tester simply ground the pecans and walnuts into a flour using her blender. *Canadian style sour cream is thinner than American style. For a thinner, pudding-like texture, use 4 tablespoons American sour cream + 1/2 cup heavy cream. **Sweetener can be added in small increments to desired sweetness level.

Nutrition

Serving: 1pieceCalories: 261.87kcalCarbohydrates: 26.79gProtein: 8.25gFat: 23.47gSaturated Fat: 13.5gPolyunsaturated Fat: 3.49gMonounsaturated Fat: 3.8gTrans Fat: 0.11gCholesterol: 15.22mgSodium: 216.01mgPotassium: 487.34mgFiber: 6.17gSugar: 0.97gVitamin A: 349.3IUVitamin C: 30.55mgCalcium: 177.82mgIron: 1.26mgSugar Alcohol: 18.57gNet Carbs: 2.05g Keyword Chocolate

 

pumpkin pie bars

Chocolate Pumpkin Pie Bars

Maggie Huynh What's not to love – chocolate + pumpkin pie = best of both worlds! Recipe courtesy of Maggie Huynh. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 10 minsCook Time 35 minsTotal Time 45 mins Course Dessert, Snacks Servings 9 pieces

Ingredients  

Crust

  • 1/2 cup almond flour
  • 3 tbsp powdered sweetener
  • 2 tbsp ground cinnamon
  • 4 tbsp unsalted butter melted
  • pinch kosher salt

Pie

Instructions 

  • Preheat oven to 350F and grease a brownie pan. I used an 8×8 pan.
  • Combine all of the ingredients for the crust and press it down into your brownie pan, then set aside.
  • In a mixing bowl, add in your pumpkin puree and Keto Chow powder, then mix together.
  • Add in the rest of the ingredients and mix until smooth.
  • Pour into your brownie pan and top with some chopped pecans.
  • Bake for 30-35 minutes, until the center isn't jiggly. Let cool, then place in the refrigerator to set, or eat warm.

Nutrition

Serving: 1piece Keyword Chocolate

 

oreo cookies

Chocolate Mint “Oreo” Cookies

Joshua Gudim Santa is going keto this year, and if you want any presents, you better leave him some of these cookies with a tall glass of almond milk – or even better yet, a Keto Chow shake! Recipe courtesy of Joshua Gunim. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 20 minsCook Time 25 minsCOOL TIME 20 minsTotal Time 1 hr 5 mins Course Dessert, Snacks Servings 18 cookiesCalories 109.77 kcal

Ingredients  

Cookies

Butter Cream Filling

Instructions 

Making the Cookies

  • Preheat oven to 300F and line a large baking sheet with parchment paper.
  • In a large bowl, combine all the dry ingredients and mix well.
  • Add in the egg, heavy cream, butter, vanilla extract, and mix well until a dough forms.
  • Roll out the dough between two sheets of parchment paper to desired thickness but no thicker than 1/4 inch.
  • Using a 2-inch round cookie cutter or something that works just as well, cut out circles of dough and lift gently and place them on the prepared baking sheet. Gather up scraps and re-roll until all dough is used up.
  • Bake cookies until firm to the touch, about 25 minutes, depending on the thickness of your cookies. Remove and let cool.

Making the Butter Cream Filling

  • Mix butter together with the powdered sugar alternative, adding 1/2 cup of the sugar at a time until blended.
  • Add Keto Chow and heavy cream and mix well.
  • If you want, you can add some crumbled cookies into your filling or even a tbsp or two of warmed cream cheese.
  • Spoon about 1/2 tbsp of the filling on top of half of the cookies you made earlier, then top with the other half of the cookies.

Notes

At approx 1/8″ thick I made 37 cookies, 18 sandwiches. Your yield may vary.

Nutrition

Serving: 1cookieCalories: 109.77kcalCarbohydrates: 33.97gProtein: 4.03gFat: 9.97gSaturated Fat: 5.17gPolyunsaturated Fat: 0.71gMonounsaturated Fat: 3.06gTrans Fat: 0.28gCholesterol: 36.12mgSodium: 239.51mgPotassium: 345.3mgFiber: 2.27gSugar: 0.39gVitamin A: 326.65IUVitamin C: 8.76mgCalcium: 74.68mgIron: 2.02mgSugar Alcohol: 31.11gNet Carbs: 0.59g Keyword Chocolate Mint

 

raspberry muffins

Double Chocolate Raspberry Muffins

Oh Hello! Keto Bakery Recipe courtesy of Oh Hello! Keto Bakery. An amazingly delicious chocolate muffin, loaded with sugar-free chocolate chips and fresh raspberries. You're sure to love the rich flavor and amazing texture of this tasty treat! Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 15 minsCook Time 30 minsTotal Time 45 mins Course Breakfast, Dessert Servings 18 muffinsCalories 176.21 kcal

Ingredients  

Instructions 

  • Preheat oven to 325F and line 18 muffin cups.
  • In a large bowl, mix eggs, almond milk, and vanilla.
  • Add almond flour, Chocolate Keto Chow, coconut flour, cocoa powder, sweetener, and baking powder. Mix well.
  • Add melted coconut oil and blend until well combined.
  • Stir in chocolate chips and then carefully fold in the raspberries.
  • Divide batter evenly among muffin cups.
  • Bake 25-30 minutes or until a toothpick comes out clean and the muffin is firm to the touch.
  • Cool and, if desired, drizzle with melted chocolate. Enjoy!

Nutrition

Serving: 1muffinCalories: 176.21kcalCarbohydrates: 15.83gProtein: 6.33gFat: 13.97gSaturated Fat: 7.67gPolyunsaturated Fat: 1.22gMonounsaturated Fat: 3.93gTrans Fat: 0.01gCholesterol: 62.83mgSodium: 193.82mgPotassium: 258.5mgFiber: 4.16gSugar: 1.18gVitamin A: 172.55IUVitamin C: 8.46mgCalcium: 157.92mgIron: 1.44mgSugar Alcohol: 8.5gNet Carbs: 3.16g Keyword Chocolate

 

sausage soup

Creamy Sausage Pumpkin Soup

Oh Hello! Keto Bakery Recipe courtesy of Oh Hello! Keto Bakery. A little sweet, a little spicy! Pumpkin Spice Caramel Keto Chow adds a surprising and unexpected background flavor to this hearty soup. This is an insanely delicious flavor combo! Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 15 minsCook Time 17 minsTotal Time 32 mins Course Main Dish, Side Dish, Soup Servings 12 servingsCalories 499.29 kcal

Ingredients  

  • 2 tbsp avocado oil
  • 2 lb pork sausage regular
  • 1/2 onion chopped
  • 2 cloves garlic
  • 2 jalapeño peppers chopped, with seeds removed
  • 2 poblano peppers chopped
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 15 oz canned diced tomatoes
  • 1 15 oz pumpkin puree
  • 1 8 oz canned diced green chilis
  • 1 1/2 cup chicken broth
  • 1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
  • 1/2 cup heavy cream
  • 8 oz cream cheese

Instructions 

  • Heat avocado oil in a large pot. Add sausage and cook through, breaking up the meat as it cooks. Drain off extra fat.
  • While the sausage is draining, add the onion, garlic, jalapeno peppers, and poblano peppers to the pot and cook until the vegetables are tender.
  • Add sausage back into the pot with the vegetables. Sprinkle with the chili powder, cumin, cayenne pepper, and salt.
  • Stir the tomatoes, pumpkin puree, and green chili peppers into the mixture.
  • Using an immersion blender, mixer, or whisk, stir the Pumpkin Spice Caramel Keto Chow into the chicken broth. You'll want to do this to break up any clumps. Mix really well and then stir into the pot.
  • Reduce heat to low and add the heavy whipping cream and cream cheese to the soup. Stir well until the cream cheese is melted and everything is heated through.
  • Serve hot and enjoy!sausage soup

Notes

The recipe as stated is fabulous – so craveable! It is flexible, though, if a lower carb count were desired. The peppers and tomato amounts could easily be lessened and the soup would still be amazing. Note that if you’re looking to make the soup less spicy, you can switch out the jalapeño peppers for bell peppers. Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.  To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Nutrition

Serving: 249g (1 serving)Calories: 499.29kcalCarbohydrates: 9.78gProtein: 16.52gFat: 44.59gSaturated Fat: 16.87gPolyunsaturated Fat: 6.96gMonounsaturated Fat: 16.72gTrans Fat: 0.5gCholesterol: 91.02mgSodium: 1265.37mgPotassium: 405.33mgFiber: 2.87gSugar: 5.13gVitamin A: 4589.61IUVitamin C: 20.86mgCalcium: 120.21mgIron: 1.87mgSugar Alcohol: 0.03gNet Carbs: 6.88g Keyword Pumpkin Spice Caramel

 

german chocolate cake

German Chocolate Cake

Kim Howerton This treat is a winner all around, with a perfectly textured filling and moist cake. Recipe courtesy of Kim Howerton. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 25 minsCook Time 40 minsResting Time 1 hr 30 minsTotal Time 2 hrs 35 mins Course Dessert Servings 10 slicesCalories 531 kcal

Ingredients  

Filling

Cake

Instructions 

  • Preheat the oven to 325℉.
  • Once preheated, spread one cup of pecans on a rimmed baking sheet and roast for eight minutes.
  • Take out the baking sheet and sprinkle one cup of coconut flakes over pecans and return to the oven for two minutes to very lightly toast the coconut. Leave the oven at 325℉.
  • In a medium saucepan, whisk together the cream, egg yolks, butter, sweetener, and vanilla on medium, whisking constantly so it doesn't burn. Cook for about five minutes, or until it begins to thicken. It's done when it's reached the thickness of condensed milk. When it's ready, pour into a cool bowl so it stops cooking.
  • Chop roasted pecans and coconut finely. Stir into the thickened mixture. Let it sit at room temperature for 90 minutes.
  • Meanwhile, prepare the cake. Butter the sides and bottom of two small (8- or 9-inch) cake pans, then line the bottom of each pan with parchment paper.
  • Chop the chocolate into small pieces and place it in a small bowl along with the butter. Microwave for 45 seconds, then stir. Everything should be melted. If not, put it back in for 15-20 seconds. Set aside to cool slightly.
  • Using a stand mixer or electric mixer, beat the eggs on low for 30 seconds, or until frothy. Then increase speed to high and beat about 5 minutes, or until light in color, and about tripled in volume.
  • Mix all the dry ingredients together in a large bowl, then set aside.
  • Pour the melted chocolate/butter mixture, as well as the vanilla and heavy cream, into the eggs and beat until combined.
  • Fold in the dry ingredients gently. The mixture will lose some air.
  • Pour evenly into the prepared pans and place on the center rack of the oven.
  • Bake at 325℉ for 25-35 minutes, or until they are bouncy to the touch, and a knife comes out of them clean.
  • Let cool completely.
  • Turn cakes out of the pans. Put one on a serving plate and cover with half of the filling. Place the other cake on top and evenly spread on the remaining filling. Decorate with unroasted pecans and coconut and serve.
  • Store any leftover cake in the fridge, but allow it to come to room temperature so that the filling softens before serving.

Nutrition

Serving: 1sliceCalories: 531kcalCarbohydrates: 31.1gProtein: 11.5gFat: 52gSaturated Fat: 27.7gPolyunsaturated Fat: 4.54gMonounsaturated Fat: 15.61gTrans Fat: 1.1gCholesterol: 230.9mgSodium: 246.2mgPotassium: 474.62mgFiber: 5.3gSugar: 2.8gVitamin A: 1312.62IUVitamin C: 12.42mgCalcium: 168.85mgIron: 2.75mgSugar Alcohol: 21.64gNet Carbs: 4.11g Keyword Chocolate

 

chocolate mousse pie

Mint Chocolate Mousse Pie

Kim Howerton Mint chocolate is a polarizing combination. Not everyone likes it, but people who like it tend to LOVE IT! So chocolate mint lovers, this one is for you. Recipe courtesy of Kim Howerton. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 35 minsCook Time 12 minsCOOL 30 minsTotal Time 1 hr 17 mins Course Dessert Servings 8 slicesCalories 609 kcal

Ingredients  

Crust

Filling

Instructions 

  • Preheat oven to 350F. Grease 9-inch pie pan and set aside.
  • Mix together dry ingredients for the crust, then add the butter to the egg, then pour into the dry ingredients. Using your hands, mix wet and dry ingredients together to form a dough. Remove 4 tbsp worth of dough and set aside.
  • Take remaining dough and roll into a ball, then flatten into a disk, and put in your prepared pie pan. With wet hands (it helps!), smooth and press the dough into the pie pan to form pie crust. Prick holes in the base of crust using a fork.
  • Take baking sheet and put a bit of parchment on it. Take reserved dough and flatten into a pancake (you're crumbling it, so it doesn't have to be pretty) on the parchment paper.
  • Put both pie and baking sheet into the oven, if it can fit. You can also do the baking in two stages if needed.
  • Bake for 12-14 minutes. Set aside to cool completely.
  • Take pancake piece and crumble into what looks like cookie crumbs.
  • Now prepare your filling. Beat your softened cream cheese for 2-3 minutes, then add sweetener, extracts, Keto Chow, 3/4 cup of the cream, and the food coloring (if using). Beat until smooth and fluffy. If you want your filling to have cookie crumbs in it, add them now! (I totally spaced this and instead, I sprinkled them on top. Valid choice!) Set aside.
  • In a clean bowl, beat remaining cream to soft peaks. Set aside about 1/2 cup for topping. Fold remaining whipped cream into Keto Chow mixture.
  • Scoop into cooled pie shell. Smooth into dome shape.
  • For bonus points, top with some freshly chopped chocolate!
  • Chill for 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 609kcalCarbohydrates: 36.2gProtein: 17.6gFat: 55.9gSaturated Fat: 29.6gPolyunsaturated Fat: 3.92gMonounsaturated Fat: 16.83gTrans Fat: 1.6gCholesterol: 159.5mgSodium: 469.5mgPotassium: 1037.82mgFiber: 5.4gSugar: 4.7gVitamin A: 1724.61IUVitamin C: 34.52mgCalcium: 331.78mgIron: 1.3mgSugar Alcohol: 22.55gNet Carbs: 8.25g Keyword Chocolate Mint

 

cookie truffles

Chocolate Cookie Truffles

Amanda Balle A creamy filling and a crisp chocolate coating make these truffles a little bite of heaven. Recipe courtesy of Amanda Balle. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 45 minsTotal Time 45 mins Course Dessert, Snacks Servings 16 trufflesCalories 210.2 kcal

Ingredients  

Instructions 

  • Line a cookie or baking sheet with wax paper.
  • Mix together all ingredients except for the chocolate chips until smooth and creamy.
  • Roll the mixture into Tbsp.-sized balls. Place in the freezer.
  • Melt chocolate chips in 15-second increments in the microwave, stirring in between each interval. It's easiest to melt 1/2 cup of them at a time and it usually only takes 45 seconds.
  • Remove the truffle balls from the freezer and dip each one in the melted chocolate, rolling until coated and place back on the wax paper. You can add sugar-free sprinkles on top of the wet chocolate if desired. Place in the fridge to set for at least 20 minutes. Enjoy! Then be sure to refrigerate any leftovers.

Nutrition

Serving: 1truffleCalories: 210.2kcalCarbohydrates: 17.67gProtein: 4.77gFat: 17.93gSaturated Fat: 11.04gPolyunsaturated Fat: 0.42gMonounsaturated Fat: 3.06gTrans Fat: 0.42gCholesterol: 35.1mgSodium: 118.49mgPotassium: 323.89mgFiber: 7.48gSugar: 1.36gVitamin A: 593.52IUVitamin C: 10mgCalcium: 107.54mgIron: 1.15mgSugar Alcohol: 7.56gNet Carbs: 2.63g Keyword Chocolate

 

pumpkin roll

Pumpkin Roll

Amanda Balle Pumpkin cake with a cream cheese frosting rolled inside. Recipe courtesy of Amanda Balle. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 30 minsCook Time 15 minsCooling Time 1 hr 15 minsTotal Time 2 hrs Course Dessert Servings 12 slicesCalories 131.58 kcal

Ingredients  

Pumpkin Cake

Cream Cheese Filling

Instructions 

  • Preheat oven to 350F.
  • Prepare a jelly roll pan by lining it with a piece of parchment paper that fits the pan and grease the top side of the paper.
  • Add eggs, sweetener, pumpkin, vanilla, baking soda, cinnamon, and Keto Chow together in a bowl and blend everything with an electric mixer or stand mixer until it's nice and creamy. Your cake mixture will be thick.
  • Spread around on previously prepared greased parchment paper until evenly dispersed over the whole surface of the pan.
  • Bake in preheated oven for 15 minutes. When cake is finished baking, let it cool for 1-5 minutes and then roll it up WITH the parchment paper. Let cake cool for 30 minutes while rolled up with parchment paper.pumpkin roll
  • While your cake cools, you can prepare your filling by adding the cream cheese, butter, and sweetener. Beat slowly to incorporate powdered sweetener then speed up and beat for 30 seconds. Stop and scrape sides of the bowl and then beat for another minute.
  • After 30 minutes of cooling, unroll the cake and let it cool for another minute or two.
  • Spread your cream cheese filling over the entire cake and then roll up the cake, this time without the parchment paper.
  • Wrap with plastic wrap and set in the fridge for at least an hour. When serving, you can dust with more powdered sweetener, if desired.

Notes

If you do not have parchment paper, you can dust a thin kitchen towel with powdered sweetener and roll your cooked cake up with the towel instead of the parchment paper, but be sure to grease your baking pan very well.   Photo of completed Pumpkin Roll

Nutrition

Serving: 1pieceCalories: 131.58kcalCarbohydrates: 15.58gProtein: 4.58gFat: 11.88gSaturated Fat: 6.91gPolyunsaturated Fat: 0.58gMonounsaturated Fat: 3.21gTrans Fat: 0.4gCholesterol: 71.6mgSodium: 280.82mgPotassium: 183.97mgFiber: 0.89gSugar: 1.04gVitamin A: 1999.96IUVitamin C: 11.87mgCalcium: 85.55mgIron: 0.49mgSugar Alcohol: 13.21gNet Carbs: 1.49g Keyword Pumpkin Spice Caramel

 

chocolate fudge

Chocolate Peppermint Fudge

Samantha Dillard This chocolate peppermint fudge smells and tastes like Christmas. It's rich, creamy, and high in fat, but it keeps its shape and won't melt in your hands. Recipe courtesy of Samantha Dillard. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 10 minsCook Time 15 minsCooling Time 1 hrTotal Time 1 hr 25 mins Course Dessert Servings 24 piecesCalories 146.42 kcal

Ingredients  

Instructions 

  • In a large pan over medium heat, mix together the heavy whipping cream, erythritol, butter, and peppermint extract, stirring often for about 15-20 minutes until a golden brown, thick sweetened condensed milk forms.
  • Remove from heat and let cool for 15 minutes before stirring in chocolate chips and Keto Chow. If you do not let it cool and mix in the chocolate too early, the fats may separate and make the mixture clump.
  • Whisk in chocolate chips and Keto Chow until smooth. Scrape mixture into a 9×9 pan lined with parchment. Cover with plastic wrap and cool for at least one hour before slicing and serving.
  • Serve chilled. Store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition

Serving: 1piece (24 g.)Calories: 146.42kcalCarbohydrates: 15.63gProtein: 2.64gFat: 13.36gSaturated Fat: 8.63gPolyunsaturated Fat: 0.38gMonounsaturated Fat: 2.3gTrans Fat: 0.32gCholesterol: 28.25mgSodium: 56.31mgPotassium: 156.27mgFiber: 5.01gSugar: 0.6gVitamin A: 392.31IUVitamin C: 5.81mgCalcium: 51.72mgIron: 0.43mgSugar Alcohol: 9.07gNet Carbs: 1.55g Keyword Chocolate

 

french toast

Pumpkin Caramel Keto French Toast Sticks

Samantha Dillard Golden and crispy, with the familiar custard flavor that makes French toast so delicious, these fall-flavored French toast sticks are the perfect breakfast to liven up your morning! Recipe courtesy of Samantha Dillard. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 15 minsCook Time 25 minsCooling Time 30 minsTotal Time 1 hr 10 mins Course Breakfast Servings 4 servings (12 sticks)Calories 435.8 kcal

Ingredients  

Instructions 

  • Preheat oven to 350F. In a large mixing bowl, combine all ingredients using a hand mixer until well combined, about 90 seconds. Let rest for 5 minutes.
  • Pour mixture into a parchment lined 9×9 baking dish.
  • Bake for 20-25 minutes, or until firm, then let cool completely, about 30 minutes. Cut loaf into 12 sticks.
  • Melt the butter in a nonstick skillet over medium heat, then fry the French toast sticks until golden brown on each side, about 30-45 seconds per side.
  • Serve warm and store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition

Serving: 3sticks (1 serving)Calories: 435.8kcalCarbohydrates: 34.9gProtein: 20.2gFat: 37.5gSaturated Fat: 17gPolyunsaturated Fat: 3.73gMonounsaturated Fat: 13.12gTrans Fat: 0.8gCholesterol: 348.5mgSodium: 365.7mgFiber: 3.3gSugar: 2.8gVitamin A: 1282.11IUVitamin C: 34.58mgCalcium: 287.54mgIron: 2.03mgSugar Alcohol: 28.36gNet Carbs: 3.24g Keyword Pumpkin Spice Caramel

 

chocolate yule log

Chocolate Yule Log

Mike Mallett This is a chocolate cream cheese roll cake covered with walnuts and chocolate chips. Recipe courtesy of Mike Mallett. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 40 minsCook Time 12 minsCooling/resting time 40 minsTotal Time 1 hr 32 mins Course Dessert Servings 12 slices

Ingredients  

Cake

Chocolate Cream Cheese Frosting

Instructions 

  • Preheat oven to 350F.
  • Bloom gelatin in a small bowl with the cold water for 5 minutes.
  • Prepare a 1/4 sheet pan (9 1/2" x 13" shallow pan) by adding either parchment paper or a silicone mat. Spray with coconut cooking spray.
  • Mix all dry ingredients except gelatin in a large bowl and break up clumps until everything is well mixed. If you use more granular flours then blend those in the blender until more powdered.
  • Beat eggs with a wire whisk for about 1 minute.
  • Add other wet ingredients including the gelatin to the eggs and stir until well mixed – about 30 seconds.
  • Add wet ingredients into bowl with dry ingredients. Mix with a spoon until all of the dry ingredients are wet. Do not overmix, approximately 1 minute.
  • Pour batter into the prepared pan.
  • Spread to cover the entire pan, making sure to get it all the way to the sides and corners. The batter is quite stiff, so smooth with an offset spatula to make as smooth of a surface as possible.
  • Cook for 9-12 minutes until cake is cooked all the way through. Test with a toothpick or butter knife. If there are any dark patches it might need more time, but be careful not to overcook.
  • Let cake cool in the pan for approximately 10 minutes. Then place a sheet of wax paper or parchment paper over the cake with a cutting board and quickly flip over the pan in one smooth motion.
  • Let cake cool almost to room temperature.
  • While the cake is cooking and cooling, make the chocolate cream cheese frosting below.
  • Frost cake with approximately 3/8" layer of frosting and reserve the remaining frosting.
  • Roll cake using the silicone mat to help start the roll. It may crack, but that is okay, since it will be covered with frosting at the end.
  • Place rolled cake onto a serving dish. Chill in the fridge for approximately 30 minutes.
  • Remove from the fridge and cover with the remaining frosting. Garnish with walnut halves and Lily's chocolate chips. Serve with whipped cream or Rebel or Keto Chow ice cream, if desired.

Chocolate Cream Cheese Frosting

  • Whip butter and cream cheese in stand mixer for approximately 2 minutes on high.
  • Add extracts and liquid sweeteners and mix for another 30 seconds.
  • Add half of the powdered ingredients and mix again for 30 seconds.
  • Scrape the sides of the mixer with a rubber spatula.
  • Add the other half of the powdered ingredients and mix for another 2 minutes or until well blended, scraping the sides of the bowl twice.
  • Remove the beaters.
  • Stir a little bit by hand with the rubber spatula until the color is even.
Keyword Chocolate

 

pumpkin spice tart

Mike Mallett’s Pumpkin Spice Tart

Mike Mallett Recipe courtesy of Mike Mallett. This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Total Time 1 hr Course Dessert Servings 1 tart (12 slices)Calories 374.21 kcal

Equipment

  • 10" tart pan
  • whipped cream dispenser (optional)

Ingredients  

Topping

Crust

Pumpkin Filling

Instructions 

Topping

  • This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
  • Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
  • Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
  • Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
  • Pour the cream into the whipped cream canister and screw on the lid tightly.
  • Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
  • Install the right dispenser nozzle.
  • Store in the fridge until the tart is finished.

Crust

  • This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
  • Preheat oven to 325F.
  • Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
  • Melt butter in the microwave.
  • Add vanilla to melted butter and stir.
  • Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
  • Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
  • Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
  • Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.

Pumpkin Filling

  • Whip cream to soft peaks, then add vanilla.pumpkin spice tart
  • Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
  • Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.

Final Assembly

  • Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
  • Using an offset spatula, spread the filling to all of the corners.
  • Chill for at least 1 hour
  • Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.pumpkin spice tart
  • If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.

Notes

The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.  
Pumpkin Spice Tart
Orig

Nutrition

Serving: 1pieceCalories: 374.21kcalCarbohydrates: 27.13gProtein: 8.51gFat: 31.99gSaturated Fat: 18.67gPolyunsaturated Fat: 2.59gMonounsaturated Fat: 8.32gTrans Fat: 0.99gCholesterol: 86.78mgSodium: 420.55mgPotassium: 380.29mgFiber: 8.63gSugar: 3.9gVitamin A: 6601.22IUVitamin C: 18.98mgCalcium: 168.24mgIron: 1.42mgSugar Alcohol: 11.99gNet Carbs: 6.51g Keyword Pumpkin Spice Caramel

chocolate cream pie

Chocolate Cream Pie

Joe Stauffer Decadent, yet rich chocolate cream dessert. This recipe from Joe Stauffer at 2 Krazy Ketos is a cross between a no bake cream cheese and chocolate mousse. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 15 minsCook Time 12 minsCooling Time 1 hrTotal Time 1 hr 27 mins Course Dessert Servings 1 pie (12 slices)Calories 348.88 kcal

Ingredients  

Pie Crust – Enough dough for 2 shallow dish pie pans or one deep dish pie.

Filling

Instructions 

Pie Crust

  • Combine coconut flour, xanthan gum, and erythritol into a bowl
  • Add eggs and vanilla extract and mix well.
  • Cut butter into small pieces and add to pie mixture; blend until smooth. You want the butter to be well mixed in; the crust mixture should not be chunky from the butter.
  • Wrap in plastic and chill in fridge for at least 1-2 hours.
  • Preheat oven to 350 degrees. Using parchment paper top and bottom, roll out the crust with a rolling pin to an approximately 12" circle.
  • Remove top parchment paper and place into a well-grease 9" standard depth pie pan and poke holes in the bottom with a fork. Cut any excess crust from around the edges and use excess to fix any cracks that may have occurred while placing the crust into the dish.
  • Bake in oven at 350 degrees until crust begins to brown, about 10 minutes.

Chocolate Filling

  • In a bowl, whip heavy cream until it forms stiff peaks. It should double in size so that you have 2 cups. Place in the fridge while you work on the next step.
  • Combine cream cheese and mascarpone cheese until well blended.
  • Add in Chocolate Keto Chow, allulose, stevia, and almond milk. Mix until smooth.
  • Gently fold whipped cream into the cream cheese mixture and blend until smooth.
  • For assembly, take the chilled pie crust and fill with chocolate cream filling.
  • Gently shave a small piece of dark chocolate across the top.
  • Place in freezer to chill so that it's easier to slice.

Video

Notes

This recipe will work with any sweet flavor of Keto Chow. To make it easier to slice, place the finished pie in the freezer. Pie crust recipe video at https://youtu.be/7fPCVwuVooc

Nutrition

Serving: 1piece (107 g.)Calories: 348.88kcalCarbohydrates: 15.12gProtein: 7.85gFat: 32.53gSaturated Fat: 19.55gPolyunsaturated Fat: 1.02gMonounsaturated Fat: 6.12gTrans Fat: 0.78gCholesterol: 117.54mgSodium: 185.04mgPotassium: 248.67mgFiber: 3.98gSugar: 6.87gVitamin A: 1155.44IUVitamin C: 10.12mgCalcium: 145.69mgIron: 0.59mgSugar Alcohol: 7.23gNet Carbs: 3.91g Keyword Chocolate

eggnog cannoli cupcakes. made with eggnog Keto Chow. holiday recipe challenge 2019. ketochow.xyz

Eggnog Cannoli Cupcakes

Joe Stauffer A twist on eggnog and cannoli. Joe Stauffer from 2 Krazy Ketos made an eggnog flavored cupcake and then filled each one with an eggnog cannoli cream. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 1 hrCook Time 20 minsCooling Time 1 hrTotal Time 2 hrs 20 mins Course Dessert, Snacks Servings 8 cupcakesCalories 291.71 kcal

Ingredients  

Cupcakes

Cannoli Filling

  • 1/2 cup ricotta cheese (undrained)
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1 serving Eggnog Keto Chow (or 1 scoop)
  • 1/4 cup allulose
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp liquid stevia

Instructions 

Cupcakes

  • Preheat oven to 350F.
  • In a bowl, combine all dry ingredients.
  • Beat in eggs, butter, and stevia.
  • Blend until smooth. Allow mixture to sit for 5 minutes so the coconut flour absorbs any excess moisture.
  • Scoop into 8 cupcake molds.
  • Bake at 350F for 20 minutes or until they pass the toothpick test.
  • Allow to cool before frosting.

Cannoli Cream

  • Using a high speed mixer, beat together mascarpone and ricotta cheese.
  • Once well combined, add Keto Chow, cinnamon, allulose, nutmeg, and stevia. Combine well.
  • Add in heavy whipping cream as you continue to mix.
  • Allow to chill in the fridge until ready.
  • Once cupcakes are cool, using a pastry bag and tip, squeeze some cannoli cream into each cupcake. With the remaining cream, top each cupcake like a frosting.

Notes

Usually when making cannoli cream, people drain the ricotta in a cheesecloth. DO NOT do that with this cannoli cupcake recipe. The Keto Chow will remove all the excess moisture. If you drain the ricotta, you will get a very dry, clumpy cream. Depending on the time of year, you can use any flavor of Keto Chow.

Nutrition

Serving: 1cupcakeCalories: 291.71kcalCarbohydrates: 21.74gProtein: 14.26gFat: 23.85gSaturated Fat: 10.12gPolyunsaturated Fat: 2.58gMonounsaturated Fat: 9.05gTrans Fat: 0.49gCholesterol: 127.34mgSodium: 414.31mgPotassium: 572.37mgFiber: 3.69gSugar: 16.25gVitamin A: 618.42IUVitamin C: 34.34mgCalcium: 350.14mgIron: 1.53mgSugar Alcohol: 14.18gNet Carbs: 3.88g Keyword Eggnog

Keto Konduct's glazed orange cream pound cake. made with orange cream Keto Chow. holiday recipe challenge 2019. ketochow.xyz

Glazed Orange Cream Pound Cake

Keto Konduct This dense and moist pound cake is low carb and packs an orange punch. The Keto Chow mixed with cream cheese is the combo that will make this pound cake recipe your new favorite. Recipe courtesy of Keto Konduct. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 15 minsCook Time 40 minsTotal Time 55 mins Course Breakfast, Dessert, Snacks Servings 10 slicesCalories 237.84 kcal

Ingredients  

Cake

Glaze (optional)

  • 4 oz full fat cream cheese, room temperature
  • 1 tbsp salted butter, room temperature
  • 3 tbsp orange juice, freshly squeezed
  • 1 tbsp orange zest
  • 3/4 cup powdered erythritol

Instructions 

  • Preheat oven to 350F.
  • In a medium bowl, combine the almond flour, baking powder, and salt. Set aside.
  • In a large bowl, using an electric mixer, blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
  • Next, add the room temperature cream cheese, orange zest, and vanilla extract and mix well.
  • Add the eggs one at a time, making sure to mix well after each addition.
  • Add the dry ingredients: the Keto Chow, almond flour, baking powder, and salt. Mix well until the batter is fully combined.
  • In a well-greased 8-inch cake pan or 8-inch loaf pan, bake 30-40 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
  • If using the optional glaze, add all of the ingredients into a mixing bowl. Mix until smooth, then pour on top of the cooled cake.

Notes

Leave the batter to sit in the bowl for 15 minutes, stir again, and then smooth into the pan and then cook. The middle should not sink as much.

Nutrition

Serving: 1sliceCalories: 237.84kcalCarbohydrates: 34.38gProtein: 8.63gFat: 21.14gSaturated Fat: 9.23gPolyunsaturated Fat: 2.16gMonounsaturated Fat: 7.8gTrans Fat: 0.5gCholesterol: 105.01mgSodium: 238.34mgPotassium: 297.48mgFiber: 2.06gSugar: 1.97gVitamin A: 551.07IUVitamin C: 14.79mgCalcium: 143.32mgIron: 0.87mgSugar Alcohol: 29.38gNet Carbs: 2.94g Keyword Orange Cream

"Can't be Keto" Chocolate cake. made with chocolate keto chow. holiday recipe challenge 2019. ketochow.xyz

Can’t Be Keto Chocolate Cake

Keto Konduct This cake tastes so good, we just can't believe it's keto – but it is! Chocolate cake with chocolate chips covered in chocolate ganache, it's almost as chocolatey as my husband. Recipe courtesy of Keto Konduct. Print Recipe Pin Recipe Add to Meal Plan Go to Meal Plans Prep Time 15 minsCook Time 30 minsTotal Time 45 mins Course Dessert Servings 6 cakesCalories 501.3 kcal

Equipment

  • Jumbo muffin pan

Ingredients  

Cake

Ganache

Instructions 

  • Preheat oven to 350F.
  • In a large bowl using an electric mixer, blend all of the cake ingredients until the mixture is light, fluffy, and well-incorporated.
  • Pour mixture into a well-greased 6-muffin pan (jumbo muffin tin).
  • Bake for 30 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
  • Add all of the ganache ingredients into a microwave safe bowl. Heat at 15-second intervals and mix until smooth, then pour on top of the cooled cake.

Nutrition

Serving: 1cakeCalories: 501.3kcalCarbohydrates: 42.84gProtein: 13.99gFat: 44.55gSaturated Fat: 23.18gPolyunsaturated Fat: 2.88gMonounsaturated Fat: 10.74gTrans Fat: 0.79gCholesterol: 159.75mgSodium: 401.48mgPotassium: 665.54mgFiber: 12.59gSugar: 2.33gVitamin A: 1152.34IUVitamin C: 22.9mgCalcium: 297.95mgIron: 1.98mgSugar Alcohol: 24.68gNet Carbs: 5.57g Keyword Chocolate
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Welcome to the Keto Chow Holiday Recipe Challenge

We are so excited that our participants agreed to join us in our first annual Holiday Recipe Challenge. They are among our favorite people. Not only are they a huge fans of Keto Chow, but they have already proven they are amazing keto cooks.

Each participant received two different flavors of Keto Chow: one was our bestseller, Chocolate, and the other was a wildcard flavor. (Our wildcard flavors for this challenge were Orange Cream, Pumpkin Spice Caramel, Eggnog, and Chocolate Mint – the perfect choices for the holiday season!) They were then challenged to create a recipe for each flavor. They were asked to include at least one scoop (or sample package) of Keto Chow in their creation.

Now that we have all these incredible recipes, we need your help. Let us know what you think of these 26 fabulous entries and help us pick a winner! Please scroll down and check out these amazing creations. We encourage you to try making them yourselves to see if they are as good as they look! (Don’t forget to share photos of your creation with the hashtag #ketochow!) Then come back and click this button to VOTE. You’ll be judging each recipe on the following criteria:

Voting's Closed

 

chocolate espresso brownies

Coffee Shop Quadruple Chocolate Espresso Brownies

Paula Schmitt
Recipe Creator ,Keto Chow Community Recipe
Recipe courtesy of Paula Schmitt. My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more!
Prep Time 45 mins
Total Time 45 mins
Course Dessert
Servings 25 servings
Calories 118.95 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
  • In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
  • Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
  • Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
  • Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
  • Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.

Notes

Photo of completed Coffee Shop Quadruple Espresso Brownies
If you don’t like espresso, cut it out of the recipe.
Variations:
Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.
Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.

Nutrition

Serving: 38gramsCalories: 118.95kcalCarbohydrates: 16.3gProtein: 3.67gFat: 10.34gSaturated Fat: 5.57gPolyunsaturated Fat: 0.22gMonounsaturated Fat: 1.31gTrans Fat: 0.15gCholesterol: 32.86mgSodium: 91.02mgPotassium: 180.28mgFiber: 3.61gSugar: 9.56gVitamin A: 184.65IUVitamin C: 5.47mgCalcium: 37.71mgIron: 1.72mgSugar Alcohol: 11.13gNet Carbs: 1.56g
Keyword Chocolate, Mocha

 

no bake cookies

No Bake Cookies

Sarah DeYoung
Recipe Creator ,Keto Chow Community Recipe
These are so close to the originals that I used to make as a kid. My kids can't stop devouring these cookies faster than I can make them. Recipe courtesy of Sarah DeYoung.
Prep Time 10 mins
Cooling time 10 mins
Total Time 20 mins
Course Dessert, Snacks
Servings 20 cookies
Calories 85.5 kcal

Ingredients
  

Instructions
 

  • Melt butter and bring to a boil with almond milk, sweetener, and cocoa powder, stirring for 1-2 minutes while boiling.
  • Turn heat to low and add peanut butter and vanilla, making sure to melt peanut butter and mix well.
  • Turn off heat. Add in Keto Chow and mix thoroughly. Add hemp seed hearts.
  • Scoop onto wax paper or silicone baking mat and let cool.

Nutrition

Serving: 1cookieCalories: 85.5kcalCarbohydrates: 6gProtein: 4.4gFat: 6.8gSaturated Fat: 2gPolyunsaturated Fat: 2.46gMonounsaturated Fat: 1.96gTrans Fat: 0.1gCholesterol: 7mgSodium: 56.2mgPotassium: 2.46mgFiber: 1.24gSugar: 0.37gVitamin A: 126.74IUVitamin C: 6.83mgCalcium: 44.75mgIron: 1.29mgSugar Alcohol: 3.9gNet Carbs: 0.85g
Keyword Chocolate

 

holiday recipe challenge: Dori's eggnog loaf made with eggnog keto chow. holiday recipe challenge 2019. ketochow.xyz keto chow, make keto easy

Eggnog Loaf

Colourful Keto With Dori
Recipe Creator ,Keto Chow Community Recipe
Quick, easy, and delicious! You will love this seasonal twist on a keto must-try breakfast. Recipe courtesy of Dori Sonnenberg.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast, Snacks
Servings 4 slices
Calories 166.7 kcal

Ingredients
  

  • 1 serving Eggnog Keto Chow (or 1 scoop)
  • 4 egg(s)
  • 1/3 cup heavy cream
  • ground cinnamon as desired

Instructions
 

  • Mix ingredients together until well combined. You can sprinkle cinnamon on top and use a toothpick to create a swirled design.
  • Using a 5×7” glass pan, microwave for 6 minutes or bake at 300 degrees for 35-40 minutes for 4 servings. For 6 slightly thinner servings, use a 7×11” pan and bake at 300 degrees for 30 minutes.
  • Serve as is, or top with your favorite pancake, French toast, or German pancake toppings such as butter, sugar free syrup, powdered sweetener, whipped cream, or berries!

Nutrition

Serving: 1servingCalories: 166.7kcalCarbohydrates: 3gProtein: 12.6gFat: 11.9gSaturated Fat: 6gPolyunsaturated Fat: 0.93gMonounsaturated Fat: 3.58gTrans Fat: 0.2gCholesterol: 189.3mgSodium: 275.1mgPotassium: 459.84mgFiber: 1.8gSugar: 1.2gVitamin A: 575.18IUVitamin C: 34.29mgCalcium: 220.79mgIron: 1.12mgSugar Alcohol: 0.01gNet Carbs: 1.18g
Keyword Eggnog, Keto Chow Community Recipe

 

no bake cookies

No Bake Cookies

Sarah DeYoung
Recipe Creator ,Keto Chow Community Recipe
These are so close to the originals that I used to make as a kid. My kids can't stop devouring these cookies faster than I can make them. Recipe courtesy of Sarah DeYoung.
Prep Time 10 mins
Cooling time 10 mins
Total Time 20 mins
Course Dessert, Snacks
Servings 20 cookies
Calories 85.5 kcal

Ingredients
  

Instructions
 

  • Melt butter and bring to a boil with almond milk, sweetener, and cocoa powder, stirring for 1-2 minutes while boiling.
  • Turn heat to low and add peanut butter and vanilla, making sure to melt peanut butter and mix well.
  • Turn off heat. Add in Keto Chow and mix thoroughly. Add hemp seed hearts.
  • Scoop onto wax paper or silicone baking mat and let cool.

Nutrition

Serving: 1cookieCalories: 85.5kcalCarbohydrates: 6gProtein: 4.4gFat: 6.8gSaturated Fat: 2gPolyunsaturated Fat: 2.46gMonounsaturated Fat: 1.96gTrans Fat: 0.1gCholesterol: 7mgSodium: 56.2mgPotassium: 2.46mgFiber: 1.24gSugar: 0.37gVitamin A: 126.74IUVitamin C: 6.83mgCalcium: 44.75mgIron: 1.29mgSugar Alcohol: 3.9gNet Carbs: 0.85g
Keyword Chocolate

 

coconut fudge cupcakes

Coconut Fudge Cupcakes Mounds Style Fudge Bars

Joshua Gudim
Recipe Creator ,Keto Chow Community Recipe
A classic candy bar meets keto cupcakes. Recipe courtesy of Josh Gudim.
Prep Time 10 mins
Cook Time 15 mins
Cooling time 35 mins
Total Time 1 hr
Course Dessert, Snacks
Servings 9 cupcakes
Calories 361.03 kcal

Equipment

  • silicone cupcake molds

Ingredients
  

Coconut Filling

Chocolate Fudge

Instructions
 

  • To make the coconut filling, warm the coconut butter in the microwave until soft.
  • Add melted coconut oil, swerve, shredded coconut, and heavy cream together and mix well.
  • Set aside and make the chocolate fudge.
  • In a medium saucepan over medium-low heat, mix together the heavy cream, swerve, butter, and vanilla extract. Stir often for 15 minutes until it looks like a slightly browned, thicker sweetened condensed milk. Remove from heat and let cool for 15 minutes.
  • Stir in the Chocolate Keto Chow and the chocolate chips until the chocolate has melted and combined.
  • Fill each cupcake mold evenly 1/3 of the way up with the fudge mixture.
  • Fill each cupcake another third of the way with the coconut mixture. You may need to microwave the coconut filling for 20-30 seconds to soften so it is easily spreadable.
  • Top with the remaining fudge mixture.
  • Place in the freezer for at least 20 minutes to set.
    coconut fudge cupcakes

Notes

Yield: 12 cupcakes
Don’t be alarmed by excess oil or separation. This is normal and will harden once cold. After the cupcakes have firmed up, you can store them in the fridge covered with plastic wrap.
Notes from Keto Chow: To reduce net carbs to 2.99 per serving, you can replace the coconut butter with unsalted butter. It may affect taste slightly.

Nutrition

Serving: 1cupcakeCalories: 361.03kcalCarbohydrates: 31.5gProtein: 6.67gFat: 33.26gSaturated Fat: 24.6gPolyunsaturated Fat: 0.64gMonounsaturated Fat: 3.77gTrans Fat: 0.51gCholesterol: 46.13mgSodium: 125.41mgPotassium: 344.43mgFiber: 9.28gSugar: 1.65gVitamin A: 675.82IUVitamin C: 15.38mgCalcium: 116.01mgIron: 0.9mgSugar Alcohol: 18.1gNet Carbs: 4.12g
Keyword Chocolate

 

buche de noel

Bûche de Noël

Taffiny Elrod
Recipe Creator ,Chef Taffiny Elrod
I transformed the traditional Christmas yule log into a ketogenic holiday stunner and added a touch of raspberry for a bright twist. It's moist, sumptuous, festive, and keto!
I've added a touch of raspberry jam to this beloved holiday classic made with chocolate sponge cake and creamy filling. Although this cake has a few steps, it comes together with surprising ease and will wow at your next holiday gathering. Even better, it tastes delicious and will keep chilled in the refrigerator for up to three days so you can make it ahead.
Prep Time 30 mins
Cook Time 15 mins
Assembly time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Servings 12 servings
Calories 307 kcal

Equipment

  • Electric mixer
  • 15" X 10" jelly roll pan
  • Cooking spray
  • Parchment paper
  • Clean, dry kitchen towel larger than the jelly roll pan
  • Fine sieve or sifter

Ingredients
  

For the cake

For the filling

For the frosting

For assembly

  • additional powdered sweetener for rolling the cake
  • additional cocoa powder for rolling the cake
  • 1/3 cup sugar-free raspberry jam
  • Fresh raspberries, mint leaves, chocolate leaves, or curls for garnish optional

Instructions
 

  • Preheat oven to 325F and spray a 15×10 jelly roll pan lightly with cooking spray and line with lightly oiled parchment paper.
  • Beat the egg yolks with 1/4 cup of the sweetener until light yellow in color and ribbons form when the beaters go through.
  • In a separate bowl, whip the egg whites with very clean beaters until they begin to foam, then sprinkle in the remaining 1/4 cup of 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. Be careful to retain as much air in the egg whites as possible.
  • Mix the Keto Chow, cocoa powder, gelatin, and baking powder together 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 pan and even it out as much as possible. It’s ok if it’s a little bumpy.
  • Bake for 10-15 minutes until the cake is set and slightly browned around the edges but tender and soft to the touch.
  • Sift a layer of powdered sweetener combined with cocoa powder on a clean, dry kitchen towel. Then when the cake is cool enough to touch, carefully turn it over onto the towel and remove the pan.
  • Gently peel the parchment paper away from the cake and roll the cake up from the long side, using the towel with the cake rolled inside. Leave it rolled up to cool completely while you make the filling.
  • Whip the cream until it begins to thicken, then add the sweetener and vanilla extract. Continue to beat until stiff peaks form.
  • Unroll the cake and spread the raspberry jam across the inside of the cake in a thin layer. Then spread the whipped cream over the jam, leaving about 1/2 inch of plain cake around the edges. Then gently reroll the cake. Make sure not to roll the towel inside again. Wrap it in plastic wrap and chill it while you make the frosting.
  • For the frosting, beat the heavy cream to soft peaks and sprinkle the Chocolate Keto Chow, cocoa powder, and powdered sweetener over the top. Continue to beat until the dry ingredients are fully combined, light, and fluffy. It should be thick, but if needed, add almond milk one tablespoon at a time to thin it slightly.
  • Remove the cake from the fridge and unwrap it. Cut a slice from one end on a slight angle. This will be used to create a stump on the log. If you would like, you can cut a piece from the other end to create another stump. You can cut the second piece on the diagonal or straight across.
  • Place the cake on a board or on a serving dish and cover it with frosting. Attach the stumps you cut by pressing them into the frosting wherever you think they would look best and frost them, too. For a bark-like look, gently run the tines of a fork through the frosting along the length of the cake.
  • Garnish with fresh raspberries and mint leaves or anything else you would like.
  • Chill in the refrigerator for up to three days, or until ready to serve.

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 20.2gProtein: 12gFat: 27.4gSaturated Fat: 16.9gPolyunsaturated Fat: 1.33gMonounsaturated Fat: 7gTrans Fat: 0.9gCholesterol: 143.9mgSodium: 295.3mgPotassium: 618.25mgFiber: 2.2gSugar: 2.5gVitamin A: 1385.55IUVitamin C: 33.8mgCalcium: 271.83mgIron: 1.26mgSugar Alcohol: 15gNet Carbs: 3.03g
Keyword Chef Taffiny Elrod, Chocolate

 

Paula Schmitt's orange cranberry almond holiday morning muffins made with orange cream keto chow. keto chow holiday recipe challenge 2019. ketochow.xyz keto chow. make keto easy

Orange Cranberry Almond Holiday Morning Muffins

Paula Schmitt
Recipe Creator ,Keto Chow Community Recipe
Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down! Recipe courtesy of Paula Schmitt.
Prep Time 1 hr
Total Time 1 hr
Course Breakfast, Snacks
Servings 12 muffins
Calories 235.74 kcal

Ingredients
  

Dry Ingredients

Wet Ingredients

  • 1/2 cup salted butter 1 stick, softened
  • 2/3 cup allulose
  • 2 tbsp sour cream
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • 1 orange zest
  • 1/4 cup heavy cream
  • 3 large egg(s)
  • 3/4 cup fresh cranberries chopped
  • 1/4 cup sliced almonds roughly chopped

Glaze and Topping

Instructions
 

  • Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
  • Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
  • In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
  • Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
  • Stir in the chopped cranberries and almonds.