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Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

 

Orange Cranberry Muffins
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5 from 1 vote

Holiday Recipe Challenge: Paula Schmitt's Orange Cranberry Almond Holiday Morning Muffins

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!
Prep Time1 hr
Total Time1 hr
Course: Breakfast, Snacks
Keyword: Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Keto Chow Community Recipe
Servings: 12
Author: Paula Schmitt

Ingredients

Wet Ingredients

  • 1/2 cup butter, softened 1 stick
  • 2/3 cup allulose
  • 2 tbsp sour cream
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • zest from one orange
  • 1/4 cup heavy whipping cream
  • 3 large eggs
  • 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.)
    orange Cranberry 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.
    orange Cranberry 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!

Photos by Sarah DeYoung Photography

Holiday Recipe Challenge: Keto Konduct’s Glazed Orange Cream Pound Cake

 

Orange Glazed Pound Cake
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5 from 1 vote

Holiday Recipe Challenge: Keto Konduct's Glazed Orange Cream Pound Cake

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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Desserts, Snacks
Keyword: Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Keto Chow Community Recipe
Servings: 10
Author: Keto Konduct

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 confectioner's 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.

Photos by Sarah DeYoung Photography

Chicken Cordon Bleu Casserole

 

Keto Chow Chicken Cordon Bleu Casserole

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Dish
Keyword: Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Keto Chow Community Recipe
Calories: 286.69kcal

Ingredients

Casserole

  • 4 large cooked shredded chicken breasts
  • 6 oz chopped ham
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 scoop Savory Chicken Soup Keto Chow
  • 2/3 cup chicken broth
  • 1/2 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp roasted garlic powder
  • 1/2 cup shredded parmesan

Topping

  • 6 slices Swiss cheese
  • 1/2-3/4 cup crushed pork rinds

Instructions

  • Preheat oven to 350 degrees.
  • Mix all casserole ingredients in a large mixing bowl. Grease a 9 x 13 glass baking/casserole dish, and pour the casserole mix in.
  • Bake for 20 minutes.
  • Remove from the oven and add the Swiss cheese slices to the top. Bake for an additional 10 minutes.
  • Remove from the oven again and add pork rinds, then bake for an additional 5 minutes.
Nutrition Facts
Keto Chow Chicken Cordon Bleu Casserole
Amount Per Serving (137 g)
Calories 286.69 Calories from Fat 158
% Daily Value*
Fat 17.58g27%
Saturated Fat 5.22g33%
Trans Fat 0.24g
Polyunsaturated Fat 6.26g
Monounsaturated Fat 4.32g
Cholesterol 70.82mg24%
Sodium 754.86mg33%
Potassium 366.35mg10%
Carbohydrates 2.13g1%
Fiber 0.76g3%
Sugar 0.86g1%
Protein 28.88g58%
Vitamin A 177.45IU4%
Vitamin C 13.5mg16%
Calcium 204.73mg20%
Iron 1.07mg6%
Sugar Alcohol 0.03g
Net Carbs 1.36g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 137g | Calories: 286.69kcal | Carbohydrates: 2.13g | Protein: 28.88g | Fat: 17.58g | Saturated Fat: 5.22g | Polyunsaturated Fat: 6.26g | Monounsaturated Fat: 4.32g | Trans Fat: 0.24g | Cholesterol: 70.82mg | Sodium: 754.86mg | Potassium: 366.35mg | Fiber: 0.76g | Sugar: 0.86g | Vitamin A: 177.45IU | Vitamin C: 13.5mg | Calcium: 204.73mg | Iron: 1.07mg | Sugar Alcohol: 0.03g | Net Carbs: 1.36g
By |2020-01-07T12:19:09-07:00January 7th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: , |0 Comments

Keto Gingerbread Cookies

 

Keto Gingerbread Cookies

Gingerbread cookies you can roll, cut and decorate. Even make a gingerbread house or hang them as edible ornaments from the Christmas tree!
Prep Time15 mins
Cook Time12 mins
Refrigerate Dough20 mins
Total Time47 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 15
Calories: 82.6kcal

Video

Author: Taffiny Elrod

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar style sweetner
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 cup pumpkin spice keto chow
  • 1 Tbsp coconut flour
  • 1 Tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder
  • 3-4 drops brown food coloring optional

Instructions

  • Preheat oven to 325 degrees. Whip the butter, then blend in the sweetener, then the egg and vanilla extract.
  • When that is fully combined, add the Keto Chow, coconut flour, spices and baking powder. Add the brown food coloring and mix in if using.
  • Mix well and roll into a slightly flattened disc. Wrap in plastic and refrigerate for approximately 20 minutes.
  • When the dough feels firm to the touch remove from the fridge and place on a clean counter. 
  • Use a rolling pin to roll the dough out to approximately 1/4 inch thickness.
  • Cut with cookie cutters and arrange on a lined cookie sheet. Reroll the dough and cut more cookies.
  • Bake at 325 degrees for 10-12 minutes, just until cookies are golden around the edges and firm on the bottom.
  • Remove to a cooling rack and cool completely before decorating.

Notes

Yield: Approximately 15 cookies depending on the size of cutters you use. 
Nutrition Facts
Keto Gingerbread Cookies
Amount Per Serving (1 g)
Calories 82.6 Calories from Fat 60
% Daily Value*
Fat 6.7g10%
Saturated Fat 4.1g26%
Trans Fat 0.2g
Polyunsaturated Fat 0.28g
Monounsaturated Fat 1.91g
Cholesterol 30.3mg10%
Sodium 137.2mg6%
Potassium 221.84mg6%
Carbohydrates 8.4g3%
Fiber 1.4g6%
Sugar 0.2g0%
Protein 4.1g8%
Vitamin A 238.49IU5%
Vitamin C 18.32mg22%
Calcium 115.91mg12%
Iron 0.48mg3%
Sugar Alcohol 6.4g
Net Carbs 0.68g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 82.6kcal | Carbohydrates: 8.4g | Protein: 4.1g | Fat: 6.7g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.28g | Monounsaturated Fat: 1.91g | Trans Fat: 0.2g | Cholesterol: 30.3mg | Sodium: 137.2mg | Potassium: 221.84mg | Fiber: 1.4g | Sugar: 0.2g | Vitamin A: 238.49IU | Vitamin C: 18.32mg | Calcium: 115.91mg | Iron: 0.48mg | Sugar Alcohol: 6.4g | Net Carbs: 0.68g

Photos by Carrie Brown

Root Beer Pecan Pralines

 

Root Beer Pecan Pralines

The root beer, caramel and pecans make a wonderfully subtle flavor combination in these classic pralines. Make these for a special occasion or as a luxurious treat for an afternoon cup of coffee or tea.
Prep Time5 mins
Cook Time20 mins
Chill Time1 hr
Total Time1 hr 25 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Rootbeer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Chef Taffiny Elrod
Calories: 139.1kcal
Author: Taffiny Elrod

Equipment

  • Candy Thermometer (optional)

Ingredients

Instructions

  • Prepare a cookie sheet by lining it with lightly oiled tin foil
  • Put the butter and granulated sweetener in a small, non-stick skillet or saucepan and place over medium heat. Stir gently until the butter and the sweetener melt. At first the butter and sweetener will separate but as they continue to cook they will begin to come together.
    Root Beer Pecan Pralines
  • As it continues to cook you will see many tiny bubbles breaking the surface the color will lighten and it will have an almost foamy look. You are essentially making a caramel.
    Root Beer Pecan Pralines
  • Let it cook for about ten minutes. It should look lighter in color and thicker. If you have a candy thermometer, you want it to reach a temperature of about 240 degrees.
  • When it is ready, remove pan from heat and carefully stir in the heavy cream a little at a time, and then the vanilla extract. Be careful! It may bubble up a lot when you add the liquid and it is very hot.
  • Bring it back to a boil and cook it for another two-three minutes until it looks thick again. Then remove it from the heat and allow it to cool for a minute.
  • When it has cooled, whisk in the Root Beer Float Keto Chow. It should pull together and start to look velvety and glossy as you stir the Keto Chow in.
    Root Beer Pecan Pralines
  • Then stir in the pecans and sea salt, being sure to mix them well so they are evenly distributed.
    Root Beer Pecan Pralines
  • Now working quickly, use two spoons to scoop and drop 14 rounds of the mixture onto the prepared baking sheet. They should look somewhat like cookie dough before baking.
  • Chill in a cool, dry place until firm, about one hour. They set up best if they can set slowly so don’t put them in the fridge or freezer if you can avoid it.
  • Once they are set, you can store them in an airtight container in the fridge for up to two weeks, or in the freezer for two months. If you store them in the freezer, allow them to return to room temperature before enjoying them.
    Root Beer Pecan Pralines

Notes

NOTES: If not using a SMALL saucepan, watch carefully as the caramel will burn quickly, even on medium low heat. It is best to use a small saucepan, small burner, and candy thermometer. 
Use small spoons to scoop out to get 12-14 pieces.
Nutrition Facts
Root Beer Pecan Pralines
Amount Per Serving (1 g)
Calories 139.1 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5.6g35%
Trans Fat 0.32g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 5.24g
Cholesterol 23.3mg8%
Sodium 90.8mg4%
Potassium 118.69mg3%
Carbohydrates 8.7g3%
Fiber 1.3g5%
Sugar 0.4g0%
Protein 2.8g6%
Vitamin A 278.45IU6%
Vitamin C 9.79mg12%
Calcium 58.6mg6%
Iron 0.32mg2%
Sugar Alcohol 6.94g
Net Carbs 0.44g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 139.1kcal | Carbohydrates: 8.7g | Protein: 2.8g | Fat: 14g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5.24g | Trans Fat: 0.32g | Cholesterol: 23.3mg | Sodium: 90.8mg | Potassium: 118.69mg | Fiber: 1.3g | Sugar: 0.4g | Vitamin A: 278.45IU | Vitamin C: 9.79mg | Calcium: 58.6mg | Iron: 0.32mg | Sugar Alcohol: 6.94g | Net Carbs: 0.44g

Photos by Sarah DeYoung Photography