Desserts

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Keto Chow Carrot Cake

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Keto Chow Carrot Cake
Works as a round cake or as cupcakes!
Course Desserts
Cuisine US
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cupcakes
Course Desserts
Cuisine US
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cupcakes
Instructions
Cake
  1. Mix together (immersion blender works great) butter, sweeteners and the eggs.
  2. Add the ketochow, almond flour, baking powder, and cinnamon and blend again
  3. Add carrots and blend for the last time.
  4. Add batter to buttered pan or baking dish (see note)
  5. Bake on 350 for 30-35 minutes or until cake bounces back when you touch it.
Frosting
  1. Blend with immersion or whip together until thick and smooth
Recipe Notes

You can make this in basically any kind of pan but the baking time will vary. I used a 10 inch round pan and also a cupcake pan with papers. My cupcakes took half the time. Makes roughly 16 cupcakes You may use one kind of sweetener if you wish.

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By |2019-04-15T16:28:30-06:00April 18th, 2019|Tags: , , |0 Comments

Chocolate Peanut Butter Keto Chow Lava Cake

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Chocolate Peanut Butter Keto Chow Lava Cake
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.
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
lava cake
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
lava cake
Ingredients
Instructions
  1. Preheat oven to 325
  2. Butter a small (about 6 ounce) oven proof ramekin or bowl
  3. In a small bowl mix the peanut butter, unsalted butter, and confectioner’s sweetener together and set aside
  4. In another bowl beat the egg, then mix in the melted butter, and vanilla extract
  5. Add the keto chow, sweetener, cocoa powder and baking powder
  6. Mix everything together until you have a smooth batter
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Garnish with a sprinkle of confectioner’s sweetener and whipped cream if desired.
Recipe Notes

Yield: one lava cake

Taffiny Elrod March 2019

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By |2019-04-15T06:09:16-06:00April 13th, 2019|Tags: , , |0 Comments

Luscious, Low Carb Lemon Snap Keto Chow Banana Pudding

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Luscious, Low Carb Lemon Snap Keto Chow Banana Pudding
Like the southern classic this dessert features creamy pudding and crisp cookies in impressive layers. In my keto chow version banana pudding takes the place of the bananas, and lemon-snap cookies give the pudding a refreshing zing. Topped with a layer of vanilla pudding and a decorated with whipped cream it’s a light, luscious dessert that’s perfect for any spring gathering or Sunday brunch.
Course Desserts
Prep Time 30 minutes
Passive Time 4 hours
Servings
servings
Course Desserts
Prep Time 30 minutes
Passive Time 4 hours
Servings
servings
Instructions
  1. Place 2 cups of the heavy whipping cream in a large mixing bowl, sprinkle the banana keto chow and 1/4 cup of the sweetener over the cream and beat until it is completely mixed, has doubled in volume and has a creamy, pudding consistency. If it is too thick thin it by adding almond milk a tablespoon at a time until it is spreadable.
  2. In a separate bowl repeat the process with the other two cups of heavy cream, the vanilla keto chow, the other 1/4 cup of sweetener and the teaspoon of vanilla extract.
  3. Now you have a bowl of banana pudding and a bowl of vanilla pudding.
  4. Line the bottom of an attractive bowl, or trifle dish with a layer of the lemon snap cookies, spread with the banana pudding over the cookies
  5. Top the banana pudding with another layer of lemon cookies.
  6. Spread the vanilla pudding over that layer.
  7. Cover the dish with plastic wrap and refrigerate overnight.
  8. When ready to serve decorate with whipped cream, lemon curls and mint leaves.
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By |2019-04-11T12:07:24-06:00April 11th, 2019|Tags: , , |0 Comments

Lemony Lemon Snap Keto Chow Cookies

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Lemony Lemon Snap Keto Chow Cookies
Light, crisp and packed with a lemon punch these cookies add sparkle to my banana pudding. They are also perfect on their own to accompany a cup of afternoon tea.
Course Desserts
Keyword Banana, Keto Chow
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Desserts
Keyword Banana, Keto Chow
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Prepare a cookie sheet by lining with parchment paper or tin foil
  2. Whisk together the keto chow, almond flour, and baking powder in a small mixing bowl and set aside.
  3. Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
  4. Beat in the sweetener, lemon zest and lemon extract.
  5. When the sweetener is completely mixed with the butter, add the egg and mix well.
  6. Add the keto chow, almond flour and baking powder and mix on low until everything is completely combined.
  7. Scoop balls of dough that are 1/2 - ounce (about two teaspoons) each onto the prepared cookie sheet.
  8. Bake at 325 degrees for 10-12 minutes until the cookies have puffed slightly and are just beginning to turn golden around the edges.
  9. Cool them completely and store in an airtight container or use them to make low carb lemon snap banana pudding.
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By |2019-04-11T11:41:50-06:00April 11th, 2019|Tags: , , |0 Comments

Ring around the Root Beer Float

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Ring around the Root Beer Float
Creamy, cool and elegant this old-fashioned gelatin brings back memories of root beer floats on hot summer days. The carbonated water lightens the gelatin and adds a little sparkle to the root beer. Try cherry, vanilla or even lime soda water to add another layer of flavor to this creamy delight. Equipment: Ring Mold
Prep Time 10 minutes
Passive Time 1 overnight
Servings
servings
Prep Time 10 minutes
Passive Time 1 overnight
Servings
servings
Instructions
  1. Place the cold water in a small saucepan and sprinkle the gelatin over the surface.
  2. Allow the gelatin to soften for a minute or two
  3. Place the pan over medium-low heat and heat while stirring until all the gelatin has dissolved and the mixture is hot but not boiling. About 190-200 degrees.
  4. Add the sweetener and stir until completely dissolved
  5. Set the gelatin mixture aside to cool slightly
  6. Whisk or blend the keto chow, heavy cream and one cup of the carbonated water together until there are no lumps remaining. Mix in the gelatin.
  7. Gently stir in the rest of the carbonated water being careful to keep as much carbonation in it as possible. Pour the mixture into your ring mold or an attractive serving bowl.
  8. Cover and refrigerate overnight.
  9. To serve, unmold onto a platter or serve in the bowl garnished with fresh whipped cream and berries if desired.
Recipe Notes

Taffiny Elrod March 2019

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By |2019-03-25T13:58:46-06:00March 27th, 2019|Tags: , |0 Comments

Keto Chow Orange Cream Dreamsicles

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Keto Chow Orange Cream Dreamsicles
Summer is right around the corner and orange and vanilla is one of my favorite flavor combinations so I couldn’t resist making keto dreamsicles with my Orange Cream keto chow. The sour cream in this recipe gives the popsicles a little tang and the oil helps keep them creamy in the freezer. Equipment: popsicle molds, blender
Course Desserts