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Beef Stroganoff

 

Beef Stroganoff

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Dish
Keyword: Amanda Balle, Beef Soup Base
Keto Chow Flavor: Beef Soup Base
Recipe Creator: Amanda Balle
Servings: 6
Calories: 238.3kcal
Author: Amanda

Ingredients

Instructions

  • In a large skillet, brown ground beef (season with salt and pepper to taste) over medium high heat until cooked through, about 10 minutes.
  • With a slotted spoon remove beef, leaving grease in the skillet. Add the minced garlic to grease and let brown for a minute or two. Add in mushrooms. Cook mushrooms for 10 minutes stirring occasionally.
  • While the mushrooms are cooking, blend together the sour cream, water, and Keto Chow Beef Soup Base, an immersion blender is easiest for this.
  • Once mushrooms are tender and have reduced by about half, add in the sour cream mixture and the browned ground beef. Stir until combined and cook until boiling.
  • Serve this over your favorite low carb noodles!

Notes

Amanda's Noodles: Cook two well beaten eggs in butter in a nonstick skillet. Once cooked, roll up and slice. 
Photo NOTES: I used freshly sliced zucchini noodles.
Nutrition Facts
Beef Stroganoff
Amount Per Serving (1 serving)
Calories 238.3 Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 5.3g33%
Trans Fat 0.5g
Polyunsaturated Fat 0.45g
Monounsaturated Fat 4.41g
Cholesterol 78mg26%
Sodium 253.9mg11%
Potassium 498.42mg14%
Carbohydrates 3.3g1%
Fiber 2.1g9%
Sugar 0.9g1%
Protein 27.1g54%
Vitamin A 260.31IU5%
Vitamin C 0.17mg0%
Calcium 87.56mg9%
Iron 2.55mg14%
Sugar Alcohol 0.04g
Net Carbs 1.2g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 238.3kcal | Carbohydrates: 3.3g | Protein: 27.1g | Fat: 12.4g | Saturated Fat: 5.3g | Polyunsaturated Fat: 0.45g | Monounsaturated Fat: 4.41g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 253.9mg | Potassium: 498.42mg | Fiber: 2.1g | Sugar: 0.9g | Vitamin A: 260.31IU | Vitamin C: 0.17mg | Calcium: 87.56mg | Iron: 2.55mg | Sugar Alcohol: 0.04g | Net Carbs: 1.2g

Photos by Sarah DeYoung Photography

Keto Chow Dirt Cake

 

Keto Chow Dirt Cake

Prep Time1 hr
Cook Time30 mins
Set Time1 d
Total Time1 d 1 hr 30 mins
Course: Desserts
Keyword: Amanda Balle, Cookies and Cream
Keto Chow Flavor: Cookies and Cream
Recipe Creator: Amanda Balle
Calories: 375.2kcal
Author: Amanda

Ingredients

CAKE INGREDIENTS

PUDDING INGREDIENTS

Instructions

  • Preheat oven to 350 degrees.
  • Mix all of the cake ingredients with a mixer until smooth and creamy.
  • Pour into an 8x8 pan that has been lined with parchment paper and greased. Smooth batter to all edges and shake out air bubbles. Bake for 30 minutes or until done.
  • Place the cake in the freezer to cool completely. Roughly 30 minutes. While the cake cools, you can prepare the pudding filling.
  • Whip together softened cream cheese, softened unsalted butter, 1/2 cup heavy whipping cream, vanilla and Swerve until creamy and smooth, about 3-5 minutes.
  • In a separate bowl, blend together 1 cup heavy cream, water and Keto Chow until thick and pudding like. Fold together cream cheese and Keto Chow pudding mixture. Place in the fridge.
  • Pull cake from the freezer and add to a food processor, pulse to break down into crumbles.
  • Layer cake crumbles and the pudding mixture in your favorite glass dish until nothing remains. It’s easiest to pipe in the pudding if you can. Refrigerate to let set overnight or preferably 24 hours. 

Notes

A 7 cup dish was used to make the trifle. Cronometer figured for 8 servings.
Individual dishes are approx ½ c in size with tiny spoons and toddler hands for size reference. 
Nutrition Facts
Keto Chow Dirt Cake
Amount Per Serving (1 serving)
Calories 375.2 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20.4g128%
Trans Fat 1.1g
Polyunsaturated Fat 1.57g
Monounsaturated Fat 8.93g
Cholesterol 160.4mg53%
Sodium 494.3mg21%
Potassium 635.96mg18%
Carbohydrates 21.5g7%
Fiber 2.4g10%
Sugar 3.3g4%
Protein 12.2g24%
Vitamin A 3617.15IU72%
Vitamin C 0.91mg1%
Calcium 246.62mg25%
Iron 0.91mg5%
Sugar Alcohol 14.6g
Net Carbs 4.5g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 375.2kcal | Carbohydrates: 21.5g | Protein: 12.2g | Fat: 34g | Saturated Fat: 20.4g | Polyunsaturated Fat: 1.57g | Monounsaturated Fat: 8.93g | Trans Fat: 1.1g | Cholesterol: 160.4mg | Sodium: 494.3mg | Potassium: 635.96mg | Fiber: 2.4g | Sugar: 3.3g | Vitamin A: 3617.15IU | Vitamin C: 0.91mg | Calcium: 246.62mg | Iron: 0.91mg | Sugar Alcohol: 14.6g | Net Carbs: 4.5g

Photos by Sarah DeYoung Photography

By |2020-03-26T11:00:01-06:00March 19th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: , , , |0 Comments

Root Beer Float Chews

 

Root Beer Float Chews

Prep Time5 mins
Cook Time15 mins
Set Time (at least)1 hr
Total Time1 hr 20 mins
Course: Desserts
Keyword: Amanda Balle, Root Beer Float, Rootbeer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Amanda Balle
Servings: 16
Calories: 58.4kcal
Author: Amanda

Ingredients

Instructions

  • Add all ingredients into a sauce pan on medium heat. Continuously whisk for 15 minutes.
  • The mixture should begin to boil at 8-10 minutes and will start to thicken.
  • When it’s ready it should be thick and shiny and pull away from the pan.
  • Add to a bread pan that has been lined with parchment paper or your favorite silicone molds. Put in the freezer for at least an hour. Pull parchment out of the pan and cut into squares.
  • You can store chews in the freezer or fridge once set. These are soft enough to eat right from the freezer. 

Notes

It’s easiest to put the mixture into a Ziploc bag and pipe into the silicone molds, but be sure to let it cool for a while first. 
You can cover these in chocolate once set! 
If the chews are sticking to the parchment paper after 1 hour, they need more time in the freezer. They will easily pull from ungreased parchment paper when fully set.
Nutrition Facts
Root Beer Float Chews
Amount Per Serving (1 serving)
Calories 58.4 Calories from Fat 49
% Daily Value*
Fat 5.4g8%
Saturated Fat 3.4g21%
Trans Fat 0.2g
Polyunsaturated Fat 0.23g
Monounsaturated Fat 1.35g
Cholesterol 17.9mg6%
Sodium 57.4mg2%
Potassium 112.82mg3%
Carbohydrates 4.4g1%
Fiber 0.4g2%
Sugar 0.5g1%
Protein 2g4%
Vitamin A 233.1IU5%
Vitamin C 8.63mg10%
Calcium 52.32mg5%
Iron 0.12mg1%
Sugar Alcohol 3.54g
Net Carbs 0.45g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 58.4kcal | Carbohydrates: 4.4g | Protein: 2g | Fat: 5.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.23g | Monounsaturated Fat: 1.35g | Trans Fat: 0.2g | Cholesterol: 17.9mg | Sodium: 57.4mg | Potassium: 112.82mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 233.1IU | Vitamin C: 8.63mg | Calcium: 52.32mg | Iron: 0.12mg | Sugar Alcohol: 3.54g | Net Carbs: 0.45g

Photos by Sarah DeYoung Photography

Enchilada Sauce

Enchilada Sauce

Prep Time5 mins
Total Time5 mins
Keyword: Amanda Balle, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Amanda Balle
Servings: 12
Calories: 18kcal
Author: Amanda

Ingredients

Instructions

  • Blend everything together. If you prefer a thicker sauce, reduce water.

Notes

For the Keto Chow photos, I only used ¾ c of water, which made the whole recipe 16 oz. 
Chicken enchiladas made with Keto Chow savory chicken crepes
Nutrition Facts
Enchilada Sauce
Amount Per Serving (1 serving)
Calories 18 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.05g0%
Polyunsaturated Fat 0.08g
Monounsaturated Fat 0.05g
Cholesterol 0.1mg0%
Sodium 214.9mg9%
Potassium 200.45mg6%
Carbohydrates 2.2g1%
Fiber 1.2g5%
Sugar 0.8g1%
Protein 2.4g5%
Vitamin A 372.52IU7%
Vitamin C 11.56mg14%
Calcium 36.39mg4%
Iron 0.6mg3%
Sugar Alcohol 0.03g
Net Carbs 0.93g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 18kcal | Carbohydrates: 2.2g | Protein: 2.4g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.08g | Monounsaturated Fat: 0.05g | Cholesterol: 0.1mg | Sodium: 214.9mg | Potassium: 200.45mg | Fiber: 1.2g | Sugar: 0.8g | Vitamin A: 372.52IU | Vitamin C: 11.56mg | Calcium: 36.39mg | Iron: 0.6mg | Sugar Alcohol: 0.03g | Net Carbs: 0.93g

Photos by Sarah DeYoung Photography

By |2020-02-24T15:55:22-07:00February 24th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: , , , , , |0 Comments

Keto Nacho Chips

 

Keto Nacho Chips

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer, Snacks
Keyword: Amanda Balle, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Amanda Balle
Servings: 2 servings
Calories: 389.9kcal
Author: Amanda

Ingredients

  • 2 large eggs
  • 10 oz canned chicken keep liquid, do not drain
  • 2 oz shredded cheddar cheese (about 1/2 cup)
  • 1 scoop Spicy Taco Base Keto Chow 43g

Instructions

  • Preheat oven to 350 degrees.
  • Blend together all ingredients until creamy, about one minute. Both a blender and food processor work great.
  • Add mixture to a 17x11 inch cookie sheet that has been lined with parchment paper and then greased. Take your time to spread evenly in the pan. Shaking and pounding it down helps to make it even.
  • Bake at 350 degrees for 20 minutes.
  • Let cool for a couple of minutes. Cut into triangles or preferred shapes. I have found the easiest way is to do lines and then squares and then triangles. Use a silicone spatula to help release chips from parchment paper.
  • In small batches, so they don't touch or fold, add into a pre-heated air fryer at 400 degrees. Fry for 3 minutes and then flip. After the initial flip, you can shake or flip every couple of minutes until they are your desired crispness.
  • They turn quick so watch closely and they also can cook at different times depending on thickness.
  • These can also be baked in the oven on 400 degrees, after 5 minutes flip and bake until fully crispy. Air frying is preferred method for ultimate crisp. 
  • Serve with your favorite dip!!!! 

Notes

I have made these in a 15X10 cookie sheet with great results, they just take longer to crisp up! 
It’s best to eat immediately or within a couple of hours. You can store chips in the fridge and re air fry if needed. 
KETO CHOW NOTES: 
A buttered silicone baking mat works instead of parchment paper. Spread to approx 1” from edges.

If the chips do not release from paper or mat, score with knife/pizza cutter in desired shapes and place upside down (chips down between foil and paper/mat) on a foil lined baking sheet. Bake for an extra 10-15 min or until chips can release with ease using a silicone spatula. Then bake at 400 degrees to crisp, removing crisped chips every few minutes so that edge chips don’t burn. 
Letting chips cool completely before scoring for “second bake” or “crisping” allows for much cleaner cut edges. 
White dip pictured is a french onion dip using the french onion soup dry mix in sour cream.
Nutrition Facts
Keto Nacho Chips
Amount Per Serving (1 serving)
Calories 389.9 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 7.9g49%
Trans Fat 0.4g
Polyunsaturated Fat 1.73g
Monounsaturated Fat 5.26g
Cholesterol 286.3mg95%
Sodium 1398.8mg61%
Potassium 1042.84mg30%
Carbohydrates 7.4g2%
Fiber 4.1g17%
Sugar 0.7g1%
Protein 51.4g103%
Vitamin A 1131.74IU23%
Vitamin C 60.67mg74%
Calcium 410.95mg41%
Iron 2.45mg14%
Sugar Alcohol 0.03g
Net Carbs 3.31g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 389.9kcal | Carbohydrates: 7.4g | Protein: 51.4g | Fat: 17.7g | Saturated Fat: 7.9g | Polyunsaturated Fat: 1.73g | Monounsaturated Fat: 5.26g |