water

/water

Keto Chow Donuts

We used a 9 donut mold to make these and it’s been fantastic with any flavor of Keto Chow that we’ve tried. To get the nutrition info I made a recipe in cron-o-meter, which is what we prefer for tracking your food. Recipe originally by Cristy Davis from the Sofa King Facebook group (I think Kristina Wells helped too).

Print Recipe
Keto Chow Donuts
Easy and simple, use just about any flavor Keto Chow to make donuts
Prep Time 10 minutes
Cook Time 8 minutes
Servings
donuts (with glaze)
Ingredients
Donuts
Glaze
Prep Time 10 minutes
Cook Time 8 minutes
Servings
donuts (with glaze)
Ingredients
Donuts
Glaze
Instructions
  1. Mix all ingredients in a bowl
  2. fill the molds, they will rise quite a lot
  3. microwave for 8 minutes (or less if you want them more moist)
  4. glaze and enjoy!
Share this Recipe
By |2018-09-12T08:25:20+00:00September 12th, 2018|Categories: Keto Chow, Recipes|Tags: , , , |0 Comments

Homemade Honey Mustard Vinaigrette

Print Recipe
Homemade (Honey) Mustard Vinaigrette
I guess you can use actual Honey, we'll be using powdered erythritol (Swerve). Originally from The Primal Kitchen Cookbook, this tangy, Honey Mustard Dressing is the perfect salad topper or marinade in under 5 minutes!
Prep Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Original recipe from The Primal Kitchen (page 19).
  2. Add all ingredients to a jar or container with tight-fitting lid and shake well until combined (or blend in blender).
  3. Taste and adjust seasonings if needed; add water if consistency needs thinning.
Recipe Notes

Nutrition Information

Calories: 167

Fat: 18.7g

Carbs: 0.6g

Protein: 0g

Fiber: 0g

Net Carb: 0.6

Share this Recipe
By |2018-04-30T07:40:48+00:00April 30th, 2018|Categories: Recipes|0 Comments

Chocolate Mug Cake

TL;DR: In a bowl, combine Keto Chow Chocolate shake mix and baking powder. Add egg, coconut oil and water; whisk until smooth. Pour the batter from the mixing bowl into a ramekin or mug, leave your baking container at least half empty to prevent spillage while cooking. Place in the microwave for 30 seconds on high. Repeat in 15 second intervals until you’ve reached desired consistency. Top with chocolate chips, and enjoy! By Victoria Jensen.

Print Recipe
Chocolate Mug Cake Recipe
This weekend I had an unquenchable craving for chocolate cake… unfortunately, I can’t eat carbs. So after over a dozen trial runs and failed recipes that tasted more like cornbread with a whey aftertaste, I found the perfect combination for an indulgent chocolatey treat!
Prep Time 5 minutes
Cook Time 45 seconds
Servings
mug
Ingredients
Prep Time 5 minutes
Cook Time 45 seconds
Servings
mug
Ingredients
Instructions
  1. In a bowl, combine Chocolate shake mix and baking powder. The protein powder you use is crucial, it will literally make or break your recipe. After experimenting with 4 different brands, Keto Chow worked the best by far! (If you forget to add baking powder, the top of the cake will cook quickly and dry out completely on top, leaving a layer of liquid beneath).
  2. Add egg, coconut oil and water; whisk until smooth.
  3. It is important that the batter is thin and runny, if not, the “cake” tastes more like a sponge made of cement powder rather than protein. Pour the batter from the mixing bowl into a ramekin or mug (because Keto Chow’s serving sizes are so large, you may consider dividing the batter into two cups before cooking to avoid overflow), leave your baking container at least half empty to prevent spillage while cooking.
  4. Place in the microwave for 30 seconds on high. Repeat in 15 second intervals until you’ve reached desired consistency (I prefer mine cooked for 45 seconds). The cake may look wet on the surface when removed from the microwave, but will continue to cook through while cooling, (I made the mistake multiple times of cooking it until it looked cooked through, as a result my cake had a dry spongey texture).
  5. Once your cake is done cooking, remove from microwave, and immediately sprinkle with chocolate chips. After the chips are melted and the cake is cooled, dig in!
Recipe Notes

Nutrition information:

  • 322 Calories
  • 17.2g total carbs
  • 3.8g net carbs

 

Share this Recipe
By |2017-11-11T17:22:06+00:00October 13th, 2017|Categories: Keto Chow, Recipes|Tags: , , , |0 Comments

Keto Chow Pancake and Muffin batter (updated)

I finally got a chance to try out making Keto Chow pancakes yesterday, later in the day I made some muffins. Both turned out awesome. My wife liked the pancakes I made for breakfast but liked the muffins we had for dinner even more, especially when I brought out the cream cheese. My mom and dad were over and really liked both as well. I did the pancakes with “Rich Chocolate” and the muffins with “Chocolate Peanut Butter.”

The recipe comes from redditor named “King_of_Camp” who added a couple things (baking powder, eggs) to keto chow and came up with an excellent batter that works for pancakes and also for muffins. I changed the original recipe based on my experience. Originally you had to whip the heavy cream but that seems to be an unnecessary step and I’ve eliminated it, makes it far easier to mix.

Print Recipe
Keto Chow Pancake and Muffin batter
Use Keto Chow to make a nutritionally complete batter you can use for pancakes and muffins. Perfect for keto diets!
Prep Time 30 minutes
Cook Time 20 minutes
Servings
meals
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
meals
Ingredients
Instructions
  1. Add all the liquid ingredient to a bowl or a blender
  2. If you are using a blender, put the lid on and turn on the blender, you want to add the powder when it's already running to ensure even mixing without dry clumps
  3. Add the Keto Chow, sweetener and baking powder (and the optional coconut flour), mix well.
  4. You may need to add water until you get the consistency you like if you are doing pancakes.
  5. For pancakes heat up a griddle to 300 degrees, coat with oil and make pancakes. I used a 1/4 cup measuring cup and would make 2 pancakes with each scoop. Ended up with 48 pancakes (16 per person, per "meal").
  6. Cook until you can safely flip the pancakes. Unlike "normal" ones, the "waiting for the bubbles" trick probably won't work. I had to flip them when they were still pretty runny.
  7. Enjoy with some butter and sugar free maple syrup, I also tried Davinci sugar free raspberry syrup and peanut butter.
  8. For muffins, spoon out the batter into a lined cupcake/muffin tin. I used a large table spoon and heaping it was just about the fight amount to make 24 muffins (8 muffins per person, per "meal")
  9. Bake at 350 degrees for 20 minutes. When they come out they will be big and puffy but will quickly shrink down like a souffle
  10. Enjoy with some butter or cream cheese!
Recipe Notes

Instructions are for preparing a full day or 3 "meals" worth of Keto Chow. 2200 calories (you can change this by using less heavy cream), 105g of protein, 191g of fat, 22g of net carbohydrates. You can get far more detailed nutrition information here.

Share this Recipe
By |2018-06-17T23:54:51+00:00December 21st, 2015|Categories: Future Foods, Keto Chow, Ketogenic|Tags: , , , |4 Comments