Enjoy extra savings on the light, creamy flavor of Banana Keto Chow Go Packs, 36% off through September 19. It comes with 21 single meal packets, making it ideal for travel or for busy mornings when you just don’t have time to measure!
This flavor makes a perfect companion in the kitchen, providing a touch of flavor and buttery texture to our version of a classic Banana Pudding. Take a look at our recipe page for more ideas.
That’s right, bulk bags of this seasonal favorite are now back in stock so you can officially prepare for sweater weather. After all, if you don’t have pumpkin spice, is it even fall? (The correct answer would be no.) Get yours today, and check out our recipes to bump up the delish even more.
Save 10-36% on Chocolate Mint bulk meal bags now through August 22, so your wallet AND your tastebuds can enjoy this bright, cooling flavor.
This creamy, refreshing classic tastes just like melted ice cream when prepared as a shake, and it also adds a perfect minty touch to desserts like these seriously decadent fudgy fat bombs. Take a look at other ways to use it in baked goods and other goodies on our recipe page.
Sweater weather may feel like it’s ages away, but it’ll be here before you know it.* Fortunately, all of Keto Chow’s classic fall flavors are now available in a Go Pack bundle, including (drumroll, please!) Apple Pie!
Whoa, sorry, did we bury the lead there?
That’s right, Apple Pie is back, but only this week!
It’s currently only available in the brand new Fall Go Pack, with flavors like Pumpkin Spice Caramel, Snickerdoodle, and Chocolate. Get yours at 36% off, only through August 15!
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!
*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)
Angel Food Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Chocolate and Peanut Butter has got to be one of the greatest flavor combinations ever known. This little cake is just enough for one indulgent portion. Rich chocolate and silky peanut butter melting together in the perfect dessert.
Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter
Butter a small (about 6 ounce) oven proof ramekin or bowl
In a small bowl mix the peanut butter, unsalted butter, and confectioner’s sweetener together and set aside
In another bowl beat the egg, then mix in the melted butter, and vanilla extract
Add the keto chow, sweetener, cocoa powder and baking powder
Mix everything together until you have a smooth batter
Place about two-thirds of the batter in your prepared ramekin then put the peanut butter mixture in the center of the batter and press it down lightly. Push the square of chocolate chips into the center of the peanut butter.
Pour the rest of the batter over the peanut butter and smooth over so that the top is even and the peanut butter is completely covered.
Bake in the preheated oven for 20 minutes. The cake should be firm and slightly risen around the edges but still slightly soft in the center.
Allow the cake to cool for about five minutes. Gently pull it away from the edges of the ramekin. Top the ramekin with a small plate and turn it over gently shaking it if necessary, to release the cake.
Garnish with a sprinkle of confectioner’s sweetener and whipped cream if desired.