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Chocolate Mint Parfaits

Chocolate Mint Parfaits

A make ahead dessert that is ready to serve at a moment’s notice, parfaits are always good to have on the roster. These parfaits are made with fluffy mint mousse and rich chocolate cream cheese pudding that is sure to please the chocolate mint lovers among you.
Prep Time10 mins
CHILL TIME2 hrs
Total Time2 hrs 10 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Chef Taffiny Elrod
Servings: 4 servings
Calories: 677.3kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Pour heavy cream into the bowl of an electric mixer and beat with whip attachment until soft peaks form. Remove one third of the whipped cream and set aside for the chocolate pudding.
  • Sprinkle the keto chow, two tablespoons of the erythritol, and the mint extract over the remaining cream and continue to whip until it has thickened and doubled in volume. Place in the fridge while you make the chocolate pudding.
  • Put the chocolate in a microwave safe bowl and microwave in 10 second bursts until the chocolate is melted and can be stirred completely smooth.
  • In a large mixing bowl whip the cream cheese until it is light and fluffy.
  • Add the remaining sweetener and the cocoa powder and beat into the cream cheese.
  • Mix the melted chocolate into the cream cheese mixture, then gently fold in the reserved whipped cream.
  • To assemble the parfaits, divide half the chocolate pudding between four dishes, smoothing into a level layer.
  • Next, divide half of the mint mousse among the four dishes, smoothing into another level layer.
  • Repeat with the remaining chocolate pudding and mint mousse so each dish has four alternating layers.
  • Cover and chill for at least two hours before serving.
  • Serve garnished with more whipped cream, chocolate chips, and a sprig of mint if desired.
Nutrition Facts
Chocolate Mint Parfaits
Amount Per Serving (1 serving)
Calories 677.3 Calories from Fat 583
% Daily Value*
Fat 64.8g100%
Saturated Fat 40.9g256%
Trans Fat 2g
Polyunsaturated Fat 2.52g
Monounsaturated Fat 14.71g
Cholesterol 182.9mg61%
Sodium 338.4mg15%
Potassium 700.83mg20%
Carbohydrates 35.4g12%
Fiber 9.1g38%
Sugar 5g6%
Protein 13.7g27%
Vitamin A 2340.68IU47%
Vitamin C 34.97mg42%
Calcium 313.28mg31%
Iron 1.17mg7%
Sugar Alcohol 19.25g
Net Carbs 7.07g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 677.3kcal | Carbohydrates: 35.4g | Protein: 13.7g | Fat: 64.8g | Saturated Fat: 40.9g | Polyunsaturated Fat: 2.52g | Monounsaturated Fat: 14.71g | Trans Fat: 2g | Cholesterol: 182.9mg | Sodium: 338.4mg | Potassium: 700.83mg | Fiber: 9.1g | Sugar: 5g | Vitamin A: 2340.68IU | Vitamin C: 34.97mg | Calcium: 313.28mg | Iron: 1.17mg | Sugar Alcohol: 19.25g | Net Carbs: 7.07g

Photos by Sarah DeYoung

 

Glazed Double Pumpkin Scones

 

Glazed Double Pumpkin Scones

Double Pumpkin refers to the pumpkin puree, and pumpkin seeds in these perfect fall scones. They are easy to make, light and tender, and the recipe is egg-free.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 8 slices
Calories: 195.1kcal
Author: Lori Allred

Ingredients

Instructions

  • Preheat oven to 350F
  • Line a cookie sheet with parchment paper.
  • In a large mixing bowl combine almond flour, coconut flour, keto chow, erythritol, baking powder, and salt, and mix.
  • Scatter the cubed butter over the dry ingredients in the mixing bowl.
  • Use a fork or pastry blender to cut the butter into the dry ingredients until it looks like coarse sand.
  • Add the cream cheese, and pumpkin puree and mix until it comes together to form a soft dough.
  • Gently mix in the pumpkin seeds.
  • Shape the dough into a ball and place it in the center of the prepared baking sheet, pat the ball into a disc about 1-inch high and 8-inches in diameter. Use a knife to score it four times to create 8 triangle shaped slices.
  • Place in the preheated oven and bake 20 minutes until the scones are beginning to turn golden brown around the edges and the center bounces back when gently touched.
  • Allow to cool before glazing.
  • To make the glaze, mix the erythritol with the almond milk and drizzle over the scones.
  • The glaze will set as it dries.
Nutrition Facts
Glazed Double Pumpkin Scones
Amount Per Serving (1 serving)
Calories 195.1 Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Saturated Fat 6.2g39%
Trans Fat 0.3g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 6.91g
Cholesterol 23.9mg8%
Sodium 275.2mg12%
Potassium 347.36mg10%
Carbohydrates 13.8g5%
Fiber 3.9g16%
Sugar 1.5g2%
Protein 7.5g15%
Vitamin A 11477.02IU230%
Vitamin C 17.5mg21%
Calcium 173.36mg17%
Iron 1.07mg6%
Sugar Alcohol 6.8g
Net Carbs 3.04g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 195.1kcal | Carbohydrates: 13.8g | Protein: 7.5g | Fat: 16.3g | Saturated Fat: 6.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 6.91g | Trans Fat: 0.3g | Cholesterol: 23.9mg | Sodium: 275.2mg | Potassium: 347.36mg | Fiber: 3.9g | Sugar: 1.5g | Vitamin A: 11477.02IU | Vitamin C: 17.5mg | Calcium: 173.36mg | Iron: 1.07mg | Sugar Alcohol: 6.8g | Net Carbs: 3.04g

Photos by Sarah DeYoung

Keto Chow Turkey Tamales

 

Keto Chow Turkey Tamales

These aren’t the most traditional tamales, but they are delicious and fun to make with friends and family for a festive holiday meal. They are a great way to use leftover turkey, too. If you don’t have extra turkey, you can use rotisserie chicken or roast pork instead.
Prep Time1 min
Cook Time30 mins
Total Time31 mins
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 24 tamales
Calories: 135.6kcal
Author: Taffiny Elrod

Ingredients

  • 25-30 dried corn husks cleaned & soaked until flexible
  • 2 cups prepared salsa verde
  • 1 pound cooked turkey shredded
  • 15 ounces canned baby corn
  • 2 cups Savory Chicken Soup Keto Chow
  • 1/3 cup coconut flour (1 ounce)
  • 1 tsp baking powder
  • 1/2 cup lard, tallow or coconut oil
  • 1/2 tsp corn extract (optional)
  • 1/4 cup reserved corn liquid or chicken broth

Instructions

  • Mix the shredded turkey with the salsa verde and set aside.
  • Drain the baby corn, reserving the liquid. In a food processor or blender, puree the baby corn until smooth, adding a tablespoon or two of the reserved liquid if necessary.
  • In a large mixing bowl, blend the Keto Chow, coconut flour, and baking powder.
  • Add the lard, pureed baby corn, and the corn extract (if using), to the dry ingredients and beat on medium speed until a soft dough has formed and it has increased in volume. If it’s too thick, add more corn liquid or chicken broth one tablespoon at a time until it’s the consistency of smooth peanut butter.
  • Drain the corn husks and, working one husk at a time, spread a thin layer of the dough over the center of the husk. Nearer the large end, leave about an inch uncovered on either side of the dough, then spread a spoonful of filling over the center of the dough. *A #40 cookie scoop or approximately 1.5 tablespoons per corn husk made exactly 24 tamales; 2-3 tablespoons of meat per tamale.
  • Fold one side of the husk and then the other so they overlap, bend the empty part of the husk up to close one side of the tamale.
  • Prepare a large pot with a steamer rack and fill the bottom with water. Stand the tamales up in the streamer rack, placing a small upturned bowl, or bundle of tin foil in the center to steady the tamales if needed. Cover the tamales with any extra corn husks to keep the steam from getting into them.
  • Steam the tamales for 20-30 minutes until they are firm enough for the husk to pull away from the dough easily.
Nutrition Facts
Keto Chow Turkey Tamales
Amount Per Serving
Calories 135.6 Calories from Fat 50
% Daily Value*
Fat 5.5g8%
Saturated Fat 2.2g14%
Trans Fat 0.1g
Polyunsaturated Fat 0.58g
Monounsaturated Fat 2.04g
Cholesterol 24.2mg8%
Sodium 644.9mg28%
Potassium 735.94mg21%
Carbohydrates 5.2g2%
Fiber 3.1g13%
Sugar 1.7g2%
Protein 17g34%
Vitamin A 203.99IU4%
Vitamin C 50.72mg61%
Calcium 318.6mg32%
Iron 1.11mg6%
Sugar Alcohol 0.01g
Net Carbs 2.17g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 135.6kcal | Carbohydrates: 5.2g | Protein: 17g | Fat: 5.5g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.58g | Monounsaturated Fat: 2.04g | Trans Fat: 0.1g | Cholesterol: 24.2mg | Sodium: 644.9mg | Potassium: 735.94mg | Fiber: 3.1g | Sugar: 1.7g | Vitamin A: 203.99IU | Vitamin C: 50.72mg | Calcium: 318.6mg | Iron: 1.11mg | Sugar Alcohol: 0.01g | Net Carbs: 2.17g

Photos by Sarah DeYoung

Rosemary-Parmesan Crackers

 

Rosemary-Parmesan Crackers

Savory, crisp, and fragrant with fresh rosemary, these crackers are a great accompaniment to cheeses, pates, dips, soups, and salads. They will be the star of your next charcuterie board.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Snacks
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Servings: 10 servings (5 crackers)
Calories: 202.5kcal
Author: Taffiny Elrod

Ingredients

  • 4 oz cream cheese softened
  • 1 scoop Creamy Tomato Basil Keto Chow
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary minced
  • 2/3 cup (2 ounces) coconut flour
  • 1 1/2 cups (7 ounces) grated parmesan cheese
  • 2 tbsp heavy cream

Instructions

  • Whip the cream cheese in a large mixing bowl with an electric mixer, until it is soft.
  • Add the keto chow, olive oil, and rosemary and beat until combined.
  • Add the coconut flour, parmesan cheese and beat again, until it starts to come together into a dough, add the heavy cream and beat together. It should form a stiff, slightly tacky dough.
  • Preheat the oven to 350F
  • Divide the dough in half and shape each half into a rectangular block.
  • Place one half of the dough between two pieces of parchment paper and roll the dough out into a large rectangle 1/8 inch thick. If it isn’t a perfect rectangle that is fine you can trim the edges and use the trimmed pieces to repair any parts that are too thin.
  • Once the dough is rolled out thin enough, with the dough still on the parchment paper, use a large knife, pastry cutter, or pizza cutter to score the dough into rectangles approximately 1 ½ inches by 1 ½ inches. You can cut another shape if you prefer.
  • Transfer the dough, still on the parchment paper to a large baking sheet. Use a fork to prick the center of each cracker, this helps them crisp while baking.
  • Repeat the same process with the other half of the dough.
  • Bake the crackers in the center rack of the oven for about 20 minutes, rotating the trays halfway through baking.
  • When the crackers are done, they will be browning around the outer edges and on the bottoms and just starting to brown lightly on the tops. If the crackers aren’t lightly browned they won’t be crispy when they cool.
  • Transfer them to a cooling rack and allow to cool completely before breaking them apart along the scoring.
  • Store in an airtight container in a cool, dry place for up to three days. Store in the freezer for up to three months.
Nutrition Facts
Rosemary-Parmesan Crackers
Amount Per Serving (1 serving)
Calories 202.5 Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Saturated Fat 7.9g49%
Trans Fat 0.2g
Polyunsaturated Fat 0.63g
Monounsaturated Fat 4.99g
Cholesterol 29.2mg10%
Sodium 507.5mg22%
Potassium 245.95mg7%
Carbohydrates 6.9g2%
Fiber 3.5g15%
Sugar 1.5g2%
Protein 11.9g24%
Vitamin A 457.84IU9%
Vitamin C 12.62mg15%
Calcium 298.72mg30%
Iron 0.6mg3%
Sugar Alcohol 0.01g
Net Carbs 3.36g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 202.5kcal | Carbohydrates: 6.9g | Protein: 11.9g | Fat: 14.2g | Saturated Fat: 7.9g | Polyunsaturated Fat: 0.63g | Monounsaturated Fat: 4.99g | Trans Fat: 0.2g | Cholesterol: 29.2mg | Sodium: 507.5mg | Potassium: 245.95mg | Fiber: 3.5g | Sugar: 1.5g | Vitamin A: 457.84IU | Vitamin C: 12.62mg | Calcium: 298.72mg | Iron: 0.6mg | Sugar Alcohol: 0.01g | Net Carbs: 3.36g

Photos by Sarah DeYoung