Amanda B.

About Amanda

My name is Amanda and I am from Syracuse Utah. I now live in Kansas where the military has brought my family. I am married with two kids. I love to spend most of my time in the kitchen or anything outdoors. My favorite food is steak and I love to bake! I like to innovate my favorite foods to make them keto friendly.

Angel Food Cake

 

Angel Food Cake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Desserts
Keyword: Amanda Balle, Vanilla
Keto Chow Flavor: Vanilla
Recipe Creator: Amanda Balle
Servings: 1 Slice
Calories: 64.7kcal
Author: Amanda

Equipment

  • angel food cake pan

Ingredients

Instructions

  • Preheat the oven to 375°F and line the bottom of a 9.5 x 4 inch angel food cake pan with parchment paper.* Do not grease the pan.
  • Sift the almond flour into a medium mixing bowl. Discard any remaining almond flour in the sieve—do not push it through. Then sift in the coconut flour, Keto Chow and confectioner’s erythritol. (You can push these through the sieve if needed.)
  • Using a stand mixer with the whisk attachment, add the egg whites, extracts, and cream of tartar.  Whip on high speed to soft peaks. Leave the mixer running and add in the granulated erythritol a little at a time, waiting 30 seconds after each addition. Whip to stiff peaks.
  • Carefully fold in half of the flour mixture, then add the second half. Fold and stir until fully incorporated.
  • Gently spread into the prepared pan and bake for 40-45 minutes, until golden brown on top.
  • Remove from the oven and turn upside down to cool.
  • Once the cake has completely cooled, run a butter knife around the edges to remove it from the pan and then turn over onto a plate.
  • Serve with whipped cream and berries!

Notes

*A little cheat to do this easily is to cut out a circle and then fold it in half and cut a smaller circle.
 
Yield: 1 cake (12 slices)
Servings: 1 slice (1/12 of cake)
Nutrition Facts
Angel Food Cake
Serving Size
 
1 slice
Amount per Serving
Calories
64.7
% Daily Value*
Fat
 
2.8
g
4
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
0.56
g
Monounsaturated Fat
 
1.49
g
Cholesterol
 
1
mg
0
%
Sodium
 
122.5
mg
5
%
Potassium
 
282.45
mg
8
%
Carbohydrates
 
16.4
g
5
%
Fiber
 
1.8
g
8
%
Sugar
 
0.7
g
1
%
Sugar Alcohol
 
13.11
g
Net Carbs
 
1.49
g
Protein
 
6.5
g
13
%
Vitamin A
 
83.63
IU
2
%
Vitamin C
 
10
mg
12
%
Calcium
 
74.64
mg
7
%
Iron
 
0.41
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 64.7kcal | Carbohydrates: 16.4g | Protein: 6.5g | Fat: 2.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.56g | Monounsaturated Fat: 1.49g | Cholesterol: 1mg | Sodium: 122.5mg | Potassium: 282.45mg | Fiber: 1.8g | Sugar: 0.7g | Vitamin A: 83.63IU | Vitamin C: 10mg | Calcium: 74.64mg | Iron: 0.41mg | Sugar Alcohol: 13.11g | Net Carbs: 1.49g

Photos by Sarah DeYoung

Chocolate Toffee Cookie Bars

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Chocolate Toffee Cookie Bars

Prep Time20 mins
Cook Time15 mins
Chill Time1 hr 15 mins
Total Time1 hr 50 mins
Course: Desserts
Keyword: Amanda Balle, Chocolate Toffee
Keto Chow Flavor: Chocolate Toffee
Recipe Creator: Amanda Balle
Servings: 10 Servings
Calories: 216.8kcal
Author: Amanda

Ingredients

Cookie Bar Ingredients

Toffee Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup heavy whipping cream
  • 1/4 cup allulose

Chocolate Ganache Ingredients

  • 1/4 cup heavy whipping cream
  • 1/3 cup semi sweet sugar free chocolate chips or chopped chocolate

Instructions

Cookie Bar Instructions

  • Preheat oven to 350°F
  • Line an 8x8 pan or baking dish with parchment paper and grease liner.
  • Add the butter, allulose, eggs, almond flour and Keto Chow to a food processor and pulse until combined. Stop and scrape the sides and pulse again.
  • Spread batter into greased, lined 8x8 and bake on 350°F for 15 minutes.
  • While the cookie bar bakes, use a medium sized sauce pan over medium heat to make the toffee.

Toffee Instructions

  • Add the ¼ cup butter to a medium sauce pan over medium heat. Melt the butter and continue cooking it until it starts to turn brown and fragrant, about 5 minutes.
  • Once the butter is brown add in the heavy cream and allulose.
  • Continue to boil over medium heat for another 5 minutes stirring occasionally. Turn off heat and set aside until cookie is baked.
  • Evenly spread the toffee over the baked cookie bar and refrigerate an hour to set toffee.

Chocolate Ganache Instructions

  • Heat the heavy cream until it’s hot. This takes about 40 seconds in the microwave.
  • Add the chocolate and cream together let it sit for 1 minute and then stir with a fork until the chocolate has melted and it is thick and creamy. It will be chunky and broken at first but just keep stirring!
  • After a couple of minutes of stirring if the chocolate isn’t melting, you can add to microwave for another 10 seconds and stir again.
  • Spread chocolate ganache over the top of the toffee cookie bar and let set in fridge another 30 minutes.
  • Slice and serve!

Notes

Yield: 10 servings (1.6x4” rectangle)
Nutrition Facts
Chocolate Toffee Cookie Bars
Serving Size
 
1 serving
Amount per Serving
Calories
216.8
% Daily Value*
Fat
 
20.2
g
31
%
Saturated Fat
 
11.6
g
73
%
Trans Fat
 
0.6
g
Polyunsaturated Fat
 
1.1
g
Monounsaturated Fat
 
5.59
g
Cholesterol
 
83.7
mg
28
%
Sodium
 
105
mg
5
%
Potassium
 
237.17
mg
7
%
Carbohydrates
 
18.4
g
6
%
Fiber
 
3.6
g
15
%
Sugar
 
0.8
g
1
%
Sugar Alcohol
 
13.43
g
Net Carbs
 
1.41
g
Protein
 
5.5
g
11
%
Vitamin A
 
598.16
IU
12
%
Vitamin C
 
13.77
mg
17
%
Calcium
 
99.58
mg
10
%
Iron
 
0.51
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 216.8kcal | Carbohydrates: 18.4g | Protein: 5.5g | Fat: 20.2g | Saturated Fat: 11.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.59g | Trans Fat: 0.6g | Cholesterol: 83.7mg | Sodium: 105mg | Potassium: 237.17mg | Fiber: 3.6g | Sugar: 0.8g | Vitamin A: 598.16IU | Vitamin C: 13.77mg | Calcium: 99.58mg | Iron: 0.51mg | Sugar Alcohol: 13.43g | Net Carbs: 1.41g

Photos by Sarah DeYoung

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Key Lime Pie

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Key Lime Pie

Prep Time30 mins
Cook Time30 mins