Chocolate Keto Chow

/Chocolate Keto Chow

Keto Chow Chocolate Frosty by Amanda

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Keto Chow Chocolate Frosty by Amanda
I have a confession to make. I’ve been churning this ice cream frosty every night for a week to make it just right for you when really it was perfect the first time!! 🤣 and if you’re thinking dang that seems like a lot of work...as long as you have an ice cream maker (I love my kitchenaid one!) this recipe is a breeze!
Instructions
  1. Mix all ingredients with blender until smooth and thick.
  2. You can refrigerate for a couple of days or churn it right away.
  3. Pour into ice cream bowl and churn for 15 minutes.
  4. You can freeze after churning for up to 30 minutes to harden or eat right away.
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By |2019-07-11T10:48:04-06:00June 18th, 2019|Tags: , , , |0 Comments

Keto Chow Chocolate-Chocolate Chip Cream filled Sandwich Cookies

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Keto Chow Chocolate-Chocolate Chip Cream filled Sandwich Cookies
If you love chocolate and mint try the Chocolate Mint Meltaway filling instead of the vanilla cream for a really delicious treat.
Course Desserts, Snacks
Keyword Chocolate, Keto Chow
Prep Time 10 minutes
Cook Time 10 minutes
Servings
large cookie sandwiches
Ingredients
Cookies
Filling
Course Desserts, Snacks
Keyword Chocolate, Keto Chow
Prep Time 10 minutes
Cook Time 10 minutes
Servings
large cookie sandwiches
Ingredients
Cookies
Filling
Instructions
Prepare Cookies
  1. Prepare a cookie sheet by lining with parchment paper or aluminum foil
  2. Place the oil, egg and sweetener in a large mixing bowl and whisk together.
  3. Add the keto chow, cocoa powder, baking powder, and cinnamon and mix to combine.
  4. The dough will should be soft and glossy when its fully mixed.
  5. Stir in the chocolate chips.
  6. Measure out eight evenly sized cookies onto the prepared cookie sheet. I use a small ice cream scoop for this.
  7. Bake at 325 degrees for 10 minutes until the cookies are just beginning to brown around the edges but they are still slightly soft to the touch.
  8. When they are done baking allow then to cool completely.
  9. While the are cooling make the cream filling
Filling and final prep.
  1. Beat the butter with an electric mixer until it is light and fluffy. Beat the sweetener in a little at a time, on low speed. Add the vanilla extract and beat until everything is fully mixed and the cream begins to look stiff.
  2. Spread a quarter of the filling on one cookie and top with another cookie. Continue until you have four cookie sandwiches.
  3. Store the sandwiches in an air tight container in the refrigerator or individually wrapped in plastic.
Recipe Notes

Taffiny Elrod February 2019

PIN FOR LATER

Chocolate Chip Cream Filled Cookies

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By |2019-03-19T14:01:16-06:00February 23rd, 2019|Tags: , , , , |1 Comment

Keto Chow Chocolate Pudding Pie

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Keto Chow Chocolate Pudding Pie
Keto Chow Chocolate Pie
Prep Time 10 minutes
Passive Time 1 overnight
Servings
Serving
Ingredients
Chocolate crust
Chocolate pudding filling
Prep Time 10 minutes
Passive Time 1 overnight
Servings
Serving
Ingredients
Chocolate crust
Chocolate pudding filling
Keto Chow Chocolate Pie
Instructions
Crust
  1. Mix almond flour, cocoa and swerve
  2. add butter and form mixture into a pie pan.
Filling
  1. With an immersion blender mix all ingredients until thick and pudding-like
  2. add to chocolate crust.
  3. Cover and refrigerate overnight but preferably 24 hours.
  4. Add whipped cream if desired.
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By |2019-03-19T14:04:42-06:00December 21st, 2018|Tags: , , |0 Comments

Keto Chow Chocolate Peanut Butter Truffle Cheesecake

Indulge in a rich combination of chocolate and peanut butter without blowing your carb intake. This Keto friendly Chocolate Peanut Butter Truffle Cheesecake tastes just as decadent as it looks.

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Chocolate Peanut Butter Truffle Cheesecake
Chocolate Peanut Butter Truffle Cheesecake
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Dark Chocolate Crust
Chocolate Peanut butter Cheesecake Filling
Chocolate Whipped Topping
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Dark Chocolate Crust
Chocolate Peanut butter Cheesecake Filling
Chocolate Whipped Topping
Chocolate Peanut Butter Truffle Cheesecake
Instructions
  1. Preheat the oven to 350 degrees. Place a sheet of parchment paper underneath a 6" round baking pan and trace the perimeter. You can optionally use a small springform pan if you have that available.
  2. Cut the traced circle leaving two long strips of parchment extending from the circle (creating handles).
  3. Cut two long rectangular strips of parchment paper (long enough to cover half the perimeter of the pan.
  4. Line the pan with parchment paper; place the circular shape in the bottom and the two rectangular pieces on the sides. Grease with coconut oil.
  5. Melt chocolate for crust by microwaving in 30 second increments, stirring in between. Add melted butter.
  6. Combine sweetener and flour with the chocolate mixture.
  7. Once crust is fully combined, press into the greased pan. Bake at 350 degrees for 10 minutes. Cool for another 10 minutes before topping with cheesecake filling.
  8. Beat cream cheese, egg, and swerve until smooth. Slowly add cream and almond milk while beating.
  9. Pour Chocolate Peanut Butter Keto Chow into the batter.
  10. Beat until smooth (add a couple more tablespoons of almond milk if mixture is too thick).
  11. Pour cheesecake batter over crust and smooth with a spatula.
  12. Melt Chocolate in 30 second increments.
  13. Drizzle melted chocolate onto cheesecake and swirl using a skewer or knife.
  14. Place pan in a water bath (oven safe pan 1/2 full) and bake for 30 minutes at 350 degrees. After a half hour, decrease the heat to 200 degrees and bake for an additional hour.
  15. Cool in fridge for 2-24 hours. Remove from pan by lifting parchment handles.
  16. Peel away parchment and decorate.
  17. Combine cream, Chocolate Keto Chow, and sweetener.
  18. Blend or whip until stiff.
  19. Pipe cream onto cheesecake in desired pattern.
  20. Place chocolate sauce in a bag
  21. cut a small hole corner. Drizzle for decoration.
  22. Cut into 6 slices and serve.
Recipe Notes

Nutrition Value

Calories: 334

Fat: 30.6 g

Net Carb: 4.2 g

Protein: 10.3 g

Carbs: 6.7 g

Fiber: 2.5 g

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By |2019-03-19T14:12:15-06:00October 4th, 2018|Tags: , |0 Comments
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