cold water

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Raspberry Cheesecake with Keto Chow

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Raspberry Cheesecake
Satisfy your sweet tooth with a slice of creamy, raspberry cheesecake. A sweet almond crust piled with decadent cheesecake, topped with fresh raspberry topping and whipped cream. Enjoy a luxurious dessert while maintaining your meal plan and fitness goals.
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Crust
Cheesecake
Raspberry Topping
Whipped Topping
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Crust
Cheesecake
Raspberry Topping
Whipped Topping
Instructions
  1. Preheat oven to 350 degrees. Combine melted butter, almond flour, stevia, and vanilla in a small mixing bowl. The crust mixture should stick together in a ball (if your crust is crumbly add more butter).
  2. Grease a small cheesecake pan with coconut oil (I used a 6" pan and only made 1/2 of the recipe). Press crust firmly into the pan. Bake at 350 degrees for 10-15 minutes or until lightly golden brown.
  3. Remove from oven and cool for at least 10 minutes before pouring on the cheesecake filling.
  4. Beat softened cream cheese until fluffy. Add eggs and sweetener; beat until smooth.
  5. Add Raspberry Cheesecake Keto Chow and beat until smooth.
  6. Mix heavy cream and almond or coconut milk. Pour slowly into cheesecake batter while beating; continue to pour cream mixture until batter becomes the right consistency (batter should run but still be thick). Add more milk if needed.
  7. Pour cheesecake batter into pan.
  8. Smooth batter with a spatula and bake in oven for 25 minutes. After 25 minutes, reduce heat to 200 degrees and bake for an additional hour or until fully cooked.
  9. Remove from oven, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  10. While cheesecake is cooling, heat 1 cup of water and frozen raspberries on stove; mash raspberries with a spoon. Add the Jello package to boiling water and remove from heat. Stir and add 1/2 cup of cool water. Cool in fridge until jello is thick but not completely set. Pour thickened Jello on top of cheesecake and continue to cool in refrigerator.
  11. Combine cream, sweetener, and vanilla. Either beat ingredients (with electric hand mixer) or blend in blender (I love using the blender--it's quick and easy) beat or blend until thick and stiff. Place cream in piping bag and pipe around the edges. If you don't have a piping bag, spoon whipped cream over top and smooth with a spatula.
  12. Cut Cheesecake into 12 slices.
  13. Serve, and try not to eat the entire pan!
Recipe Notes

Nutrition Information

Calories: 332

Fat: 33.1 g

Net Carbs: 4.6 g

Fiber: 1.1 g

Net Carb: 3.5 g

Protein: 6 g

 

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By |2018-08-14T23:21:47+00:00August 3rd, 2018|Categories: Recipes|Tags: , , |3 Comments

Orange Cream Keto Chow (and other flavors) Orange Creamsicles

Keto Chow is designed to be simple and convenient, but some times you might get bored with drinking it as a shake. Here’s how to freeze it into a creamsicle! We used a set of stainless steel forms because the reviews were excellent and they look like they’ll last forever.

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Orange Cream Keto Chow (and other flavors) Orange Creamsicles
A fun way to prepare and serve Keto Chow frozen
Prep Time 2 minutes
Passive Time 2 hours
Servings
creamsicles
Ingredients
Prep Time 2 minutes
Passive Time 2 hours
Servings
creamsicles
Ingredients
Instructions
  1. Mix up your Keto Chow as normal, you may want to use less water than normal. My creamsicles forms each hold 4 oz so I made mine to be around 16 oz to make 4 creamsicles per serving
  2. Pour into form, add the sticks
  3. Freeze!
  4. dip the frozen forms in warm water to loosen, if you're not eating them immediately, put them in a bag and freeze again
  5. Enjoy!
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By |2018-07-02T12:43:06+00:00July 2nd, 2018|Categories: Uncategorized|Tags: , , , |0 Comments

Keto Chow Bars/Brownies (REVISED)

Personally I think Keto Chow is pretty awesome and works great for most situations. The major drawback I see is that it requires refrigeration and also a sealed container to transport it if you’re doing something like running around a conference or Disneyland – in which case you need to use an insulated container (which honestly works extremely well). But what do you do if you want to save space, reduce weight and (from what I can tell so far) not have to keep it refrigerated for the day?

Make some Keto Chow Bars/Brownies/Muffins.

The basics are: you’re adding eggs and baking soda to make it more substantial; and for the calories you’re using butter and peanut butter since both store well (and taste yummy). For my test I made 6 meals worth (2 days) so the pictures are double the recipe shown here (1 stick of butter instead of a half stick). I also used Rich Chocolate though you can easily use any of the other flavors – next time I’m doing it with snickerdoodle!

The one caveat with the bars: they are pretty dry – you’re going to want something to drink while you’re eating but water is easy to store, transport and locate on the fly.

This recipe has been updated with suggestions from the comments.

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Keto Chow Bars/Brownies (REVISED)
Portable, solid Keto Chow
Prep Time 5 minutes
Cook Time 15 minutes
Servings
meals
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
meals
Ingredients
Instructions
  1. Add the liquid ingredients to a mixing bowl
  2. Add dry ingredients and start mixing. I recommend using a mixer.
  3. Spoon into a pan and smooth it out. For best results use a cupcake pan.
  4. I baked it at 350 degrees F for 15 minutes
  5. For maximum freshness, put each "meal" worth into a bag and refrigerate the bag. My guess is that it will keep just like the brownies you are familiar with. Out of the fridge they should be good for 1-3 days.
Recipe Notes

According to my calculations, each serving/meal should be:

  • 522 calories
  • 34.3g protein
  • 5.9g net carbs
  • 37.7g fat
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By |2016-10-14T07:17:51+00:00August 1st, 2016|Categories: Keto Chow, Ketogenic, On Tour|Tags: , , , , |12 Comments

Keto Chow Jello

This recipe is based on a post over on /r/keto by therealcaffiend

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Keto Chow Jello
Prep Time 10 minutes
Cook Time 3 minutes
Servings
Meal
Ingredients
Prep Time 10 minutes
Cook Time 3 minutes
Servings
Meal
Ingredients
Instructions
  1. Add jello packet to 1/4 cup cold water and stir
  2. Boil 3/4 cup water, add to the mixture and whisk/blend it
  3. Add MCT oil and heavy cream, whisk/blend some more
  4. Add Keto Chow along with any additional flavorings you might want. Blend this really well (like 5 minutes).
  5. Pour into container(s) and refrigerate for several hours, overnight is best for the flavors to mellow.
  6. For extra win: whip some of your heavy cream and put some on top when you eat it.
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By |2016-01-18T12:06:26+00:00January 18th, 2016|Categories: Keto Chow|Tags: , , |0 Comments