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Strawberry Cake or Cupcakes

 

Strawberry Cake or Cupcakes

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Desserts
Keyword: Amanda Balle, Strawberry
Keto Chow Flavor: Strawberry
Recipe Creator: Amanda Balle
Servings: 12
Calories: 229.4kcal
Author: Amanda

Ingredients

STRAWBERRY CAKE

STRAWBERRY CREAM CHEESE FROSTING

Instructions

  • Preheat oven to 350 degrees.
  • With an electric mixer, cream together all cake ingredients on medium speed for about 2-4 minutes until creamy and well combined. 
  • Add batter to a standard cupcake tin with papers or well greased pan. You can also use a 10-inch round cake pan that has been lined with parchment and greased.
  • For cupcakes, bake for 25 minutes. For round cake pan, bake for 30 minutes. Let cake or cupcakes cool completely before frosting. 
  • While your cake is baking, you can prepare the frosting. Add together all ingredients and mix on low. After 30 seconds, once there is no loose powder, whip on high for one minute, scrape sides and then whip another minute. 
  • Frost cakes as desired.

Notes

Mini cupcakes yield approx 45 pieces.
In the Keto Chow photos, we used the optional red food coloring.
Nutrition Facts
Strawberry Cake or Cupcakes
Amount Per Serving (1 serving)
Calories 229.4 Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Saturated Fat 10.6g66%
Trans Fat 0.6g
Polyunsaturated Fat 1.42g
Monounsaturated Fat 6.47g
Cholesterol 104.9mg35%
Sodium 392.1mg17%
Potassium 459.73mg13%
Carbohydrates 13.6g5%
Fiber 1.9g8%
Sugar 1.3g1%
Protein 10.2g20%
Vitamin A 616.1IU12%
Vitamin C 32.64mg40%
Calcium 272.62mg27%
Iron 0.89mg5%
Sugar Alcohol 9.74g
Net Carbs 2.03g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 229.4kcal | Carbohydrates: 13.6g | Protein: 10.2g | Fat: 20.1g | Saturated Fat: 10.6g | Polyunsaturated Fat: 1.42g | Monounsaturated Fat: 6.47g | Trans Fat: 0.6g | Cholesterol: 104.9mg | Sodium: 392.1mg | Potassium: 459.73mg | Fiber: 1.9g | Sugar: 1.3g | Vitamin A: 616.1IU | Vitamin C: 32.64mg | Calcium: 272.62mg | Iron: 0.89mg | Sugar Alcohol: 9.74g | Net Carbs: 2.03g

Photos by Sarah DeYoung Photography

Orange Chocolate Fudge

Orange Chocolate Fudge

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Desserts
Keyword: Amanda Balle, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Amanda Balle
Servings: 16
Calories: 127.9kcal
Author: Amanda

Ingredients

Instructions

  • Line an 8x8 pan with foil and set aside.
  • Over medium heat, whisk together heavy cream, swerve, Orange Cream, and butter. Whisk continuously until it boils. This takes about 10 minutes.
  • Remove from heat and add the chocolate chips. Mix together (wooden spoon works best) for about 1 minute.
  • Add to prepared pan and place in fridge overnight. Remove from pan and remove foil and cut with a sharp knife.
  • This keeps at room temperature or in the fridge. For a softer fudge, keep at room temperature; refrigerate for a harder fudge. Keep in a sealed container.
Nutrition Facts
Orange Chocolate Fudge
Amount Per Serving (1 serving)
Calories 127.9 Calories from Fat 100
% Daily Value*
Fat 11.1g17%
Saturated Fat 7.2g45%
Trans Fat 0.2g
Polyunsaturated Fat 0.29g
Monounsaturated Fat 1.73g
Cholesterol 21.4mg7%
Sodium 69.3mg3%
Potassium 177.08mg5%
Carbohydrates 13.6g5%
Fiber 5.17g22%
Sugar 0.47g1%
Protein 3g6%
Vitamin A 275.55IU6%
Vitamin C 7.59mg9%
Calcium 66.13mg7%
Iron 0.44mg2%
Sugar Alcohol 6.59g
Net Carbs 1.4g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 127.9kcal | Carbohydrates: 13.6g | Protein: 3g | Fat: 11.1g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.29g | Monounsaturated Fat: 1.73g | Trans Fat: 0.2g | Cholesterol: 21.4mg | Sodium: 69.3mg | Potassium: 177.08mg | Fiber: 5.17g | Sugar: 0.47g | Vitamin A: 275.55IU | Vitamin C: 7.59mg | Calcium: 66.13mg | Iron: 0.44mg | Sugar Alcohol: 6.59g | Net Carbs: 1.4g

Photos by Sarah DeYoung Photography

By |2019-12-15T16:30:31-07:00December 15th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , , , |0 Comments

Keto Chicken and Dumplings

This delicious recipe was cooked up by our very own Holly Larrabee and Sarah Young, but was inspired by the original Keto Chow Drop Biscuit recipe and the yummy Cream of Mushroom Soup by Amanda Balle.

Keto Chicken and Dumplings

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Dish
Keyword: Amanda Balle, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Amanda Balle
Calories: 725.1kcal
Author: Amanda

Ingredients

CHICKEN

  • 2-3 lbs chicken pieces boneless
  • 1 tsp salt
  • 1 tsp paprika
  • 1/8 tsp pepper
  • 2 Tbsp butter

CREAM OF CHICKEN SAUCE

DUMPLINGS (Keto Chow Drop Biscuits)

Instructions

  • Coat chicken pieces with salt, pepper, and paprika. Melt butter in large skillet. Cook chicken in melted butter. Boneless, skinless chicken thighs work well.
  • Make cream of chicken replacement using 1 c heavy cream, 12 oz water, and 2 servings Savory Chicken Soup Keto Chow. This will not fit in a shaker bottle, but you can mix it in 2 batches. Immersion blender works best. Add to chicken and simmer 30 minutes covered.
  • Make biscuits while simmering. Mix together almond flour, Keto Chow, and baking powder. Cut in butter. You can use your hands or a fork to do this. Add egg whites and mix batter until combined. It will be lumpy from the butter. Stir chicken and soup. Drop spoonfuls of the dough onto the chicken and soup. Cook covered for 10 minutes and then an additional 10 minutes uncovered. Serve hot!
Nutrition Facts
Keto Chicken and Dumplings
Amount Per Serving (1 serving)
Calories 725.1 Calories from Fat 336
% Daily Value*
Fat 37.3g57%
Saturated Fat 17.2g108%
Trans Fat 1g
Polyunsaturated Fat 4.29g
Monounsaturated Fat 12.31g
Cholesterol 263.9mg88%
Sodium 1235.4mg54%
Potassium 1487.83mg43%
Carbohydrates 7g2%
Fiber 4.3g18%
Sugar 1.8g2%
Protein 88.8g178%
Vitamin A 1173.3IU23%
Vitamin C 60.24mg73%
Calcium 500.48mg50%
Iron 4.12mg23%
Sugar Alcohol 0.1g
Net Carbs 2.71g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 725.1kcal | Carbohydrates: 7g | Protein: 88.8g | Fat: 37.3g | Saturated Fat: 17.2g | Polyunsaturated Fat: 4.29g | Monounsaturated Fat: 12.31g | Trans Fat: 1g | Cholesterol: 263.9mg | Sodium: 1235.4mg | Potassium: 1487.83mg | Fiber: 4.3g | Sugar: 1.8g | Vitamin A: 1173.3IU | Vitamin C: 60.24mg | Calcium: 500.48mg | Iron: 4.12mg | Sugar Alcohol: 0.1g | Net Carbs: 2.71g

Photos by Sarah DeYoung Photography

By |2019-11-08T21:28:33-07:00November 3rd, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , |0 Comments

Root Beer Float Poke Cake

 

Root Beer Float Poke Cake

Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Desserts
Keyword: Amanda Balle, Rootbeer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Amanda Balle
Servings: 12
Calories: 230.7kcal
Author: Amanda

Equipment

  • 9x13 Pan

Ingredients

PUDDING

WHIPPED TOPPING

Instructions

  • Mix together eggs, oil, vanilla and erythritol.
  • Add remaining ingredients and mix for 1-2 minutes until it’s nice and creamy, it will be thick.
  • Spread mixture into a 9x13 greased baking dish.
  • Preheat the oven to 350 and let the batter sit for 10 minutes (it makes it raise better). Place cake in oven and bake for 20 minutes.
  • Cool cake for roughly 10-15 minutes. While the cake cools you can make your pudding by blending the cream, water, and Keto Chow with an immersion blender.
  • Use the bottom of a wooden spoon and poke holes evenly through the cake. Pour pudding into the holes first and then spread the remaining pudding over the top.
  • Cover and refrigerate for at least two hours.
  • Right before pulling it out of the fridge you can make the topping by whipping together the cream and sweetener on high speed until stiff peaks form. Spread topping and serve! 

Notes

NOTES: Can also be made in an 8x8 pan and cooked for a little longer.
Nutrition Facts
Root Beer Float Poke Cake
Amount Per Serving (1 serving)
Calories 230.7 Calories from Fat 185
% Daily Value*
Fat 20.5g32%
Saturated Fat 9.6g60%
Trans Fat 0.4g
Polyunsaturated Fat 2.12g
Monounsaturated Fat 7.17g
Cholesterol 90.9mg30%
Sodium 233.7mg10%
Potassium 362.71mg10%
Carbohydrates 11.8g4%
Fiber 2.3g10%
Sugar 1.7g2%
Protein 8.9g18%
Vitamin A 547.83IU11%
Vitamin C 20.11mg24%
Calcium 200.22mg20%
Iron 0.94mg5%
Sugar Alcohol 7.26g
Net Carbs 2.31g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 230.7kcal | Carbohydrates: 11.8g | Protein: 8.9g | Fat: 20.5g | Saturated Fat: 9.6g | Polyunsaturated Fat: 2.12g | Monounsaturated Fat: 7.17g | Trans Fat: 0.4g | Cholesterol: 90.9mg | Sodium: 233.7mg | Potassium: 362.71mg | Fiber: 2.3g | Sugar: 1.7g | Vitamin A: 547.83IU | Vitamin C: 20.11mg | Calcium: 200.22mg | Iron: 0.94mg | Sugar Alcohol: 7.26g | Net Carbs: 2.31g

Photos by Sarah DeYoung Photography

By |2020-01-13T11:47:32-07:00October 29th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , , |1 Comment

Instant Pot Cheddar Broccoli Soup

Instant Pot Cheddar Broccoli Soup

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish, Soup
Keyword: Amanda Balle, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Amanda Balle
Servings: 4
Calories: 637kcal
Author: Amanda

Equipment

  • Immersion Blender
  • Pressure Cooker

Ingredients

Instructions

  • Turn your Instant Pot to sauté. Add butter and once melted add the optional carrots and celery and sauté for 5 minutes.
  • Add 3.5 cups of chicken broth, and the broccoli. Put on Instant Pot lid and put valve on seal.
  • Set Instant Pot on manual for 8 minutes at medium pressure.
  • Mix chicken soup Keto Chow to the remaining 1/2 cup broth and mix with an immersion blender to make a thick mixture/slurry.
  • Once Instant Pot finishes do quick release and open lid once the valve drops.
  • Add the Keto Chow mixture and mix until nice and creamy. Add shredded cheese and stir.
  • Serve with more cheese and bacon if desired!

Notes

Notes: For a thicker soup you can blend the whole thing with immersion blender. Also thickens as it sits.
Nutrition Facts
Instant Pot Cheddar Broccoli Soup
Amount Per Serving (367 g)
Calories 637 Calories from Fat 368
% Daily Value*
Fat 40.9g63%
Saturated Fat 23.7g148%
Trans Fat 1.47g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 10.71g
Cholesterol 120.7mg40%
Sodium 1634mg