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Creamy Orange Frosting

Creamy Orange Frosting

Prep Time10 mins
Total Time10 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 12
Calories: 214.3kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • In the work bowl of an electric mixer, beat the keto chow, almond milk, vanilla, and orange extracts together on low speed until the keto chow is completely moistened.
  • With the mixer still running, begin adding the cream cheese a couple chunks at a time mixing after each addition. Beat until fully combined and lighter in texture.
  • Add the butter chunks a couple pieces at a time, beating after each addition. The texture should start to look light and fluffy.
  • Turn the mixer off and add the powdered erythritol, turn the mixer back on at the lowest speed and mix the erythritol in. When it is mixed into the frosting, increase the speed on the mixer and beat until everything is light and fluffy. If the frosting is too thick, you can add more almond milk one teaspoon at a time until you reach the desired consistency.
  • You can make this frosting with any flavor of keto chow you like, just omit the orange extract. Although the orange extract would be delicious with chocolate flavor. 
Nutrition Facts
Creamy Orange Frosting
Amount Per Serving (1 g)
Calories 214.3 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13.4g84%
Trans Fat 0.8g
Polyunsaturated Fat 0.87g
Monounsaturated Fat 6.16g
Cholesterol 60.7mg20%
Sodium 138.6mg6%
Potassium 163.54mg5%
Carbohydrates 6.8g2%
Fiber 0.6g3%
Sugar 0.8g1%
Protein 3.5g7%
Vitamin A 714.63IU14%
Vitamin C 10mg12%
Calcium 99.6mg10%
Iron 0.24mg1%
Sugar Alcohol 5g
Net Carbs 1.19g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 214.3kcal | Carbohydrates: 6.8g | Protein: 3.5g | Fat: 22g | Saturated Fat: 13.4g | Polyunsaturated Fat: 0.87g | Monounsaturated Fat: 6.16g | Trans Fat: 0.8g | Cholesterol: 60.7mg | Sodium: 138.6mg | Potassium: 163.54mg | Fiber: 0.6g | Sugar: 0.8g | Vitamin A: 714.63IU | Vitamin C: 10mg | Calcium: 99.6mg | Iron: 0.24mg | Sugar Alcohol: 5g | Net Carbs: 1.19g

Photos by Sarah DeYoung Photography

Tropical Orange Cream Parfaits

Tropical Orange Cream Parfaits

Prep Time15 mins
Chill Time2 hrs
Total Time2 hrs 15 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 2 10-ounce servings
Calories: 210.8kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Whisk the coconut milk and keto chow together in a medium mixing bowl. Mix in the lime zest. Set aside.
  • In a separate bowl mix the strawberries with the powdered erythritol and lime juice.
  • To assemble the parfaits, layer the bottom of two decorative glasses, jars, or cups each with 1/4 of the orange cream mixture.
  • Then layer on top of each 1/4 of the strawberries and 1/4 of the coconut.
  • Then repeat the process with the rest of the orange cream mixture, strawberries, and coconut.
  • Cover or wrap tightly and refrigerate for at least two hours or up to two days.
  • Serve chilled.
Nutrition Facts
Tropical Orange Cream Parfaits
Amount Per Serving (1 g)
Calories 210.8 Calories from Fat 121
% Daily Value*
Fat 13.4g21%
Saturated Fat 11.4g71%
Polyunsaturated Fat 0.23g
Monounsaturated Fat 0.57g
Cholesterol 6mg2%
Sodium 438.4mg19%
Potassium 991.39mg28%
Carbohydrates 17.5g6%
Fiber 7.3g30%
Sugar 4.6g5%
Protein 14.7g29%
Vitamin A 521.98IU10%
Vitamin C 94.6mg115%
Calcium 467.29mg47%
Iron 2.45mg14%
Sugar Alcohol 5.12g
Net Carbs 5.09g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 210.8kcal | Carbohydrates: 17.5g | Protein: 14.7g | Fat: 13.4g | Saturated Fat: 11.4g | Polyunsaturated Fat: 0.23g | Monounsaturated Fat: 0.57g | Cholesterol: 6mg | Sodium: 438.4mg | Potassium: 991.39mg | Fiber: 7.3g | Sugar: 4.6g | Vitamin A: 521.98IU | Vitamin C: 94.6mg | Calcium: 467.29mg | Iron: 2.45mg | Sugar Alcohol: 5.12g | Net Carbs: 5.09g

Photos by Sarah DeYoung Photography

Orange-Carrot Cupcakes

Orange-Carrot Cupcakes

A Citrus spiced carrot cake that’s perfect for spring and special occasions. One carrot divided among 12 cupcakes adds a lot of flavor and texture for a small number of additional carbs. Topped with Creamy orange frosting they are just as festive as they are delicious.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 12 cupcakes
Calories: 249.8kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Line a 12-cup muffin tin with paper liners or grease very well.
  • Preheat oven to 350F
  • In a large mixing bowl whisk together the orange keto chow, almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a separate, large mixing bowl whisk together the granulated sweetener, eggs, almond milk, avocado oil, vanilla extract, and orange extract. Whisk well until everything is fully combined.
  • Pour the wet ingredients into the center of the dry ingredients and stir them together with a wooden spoon or a rubber spatula. Fold in carrots and walnuts.
  • Scoop approximately 1/4 cup of batter into each prepared muffin cup. Distribute any remaining batter as evenly as possible among the cups.
  • Bake in the preheated 350F oven, on a center rack until the cupcakes are golden, spring back slightly when gently touched and a skewer inserted in the center comes out clean. Approximately thirty minutes.
  • Place the muffin tin on a cooling rack and cool for about 15 minutes, then remove the cupcakes from the tin, place directly on the cooling rack and allow them to cool completely.
  • When they are completely cool, frost them with Creamy Orange Frosting and decorate to your liking.
  • Store in an airtight container in the fridge for 3-5 days
  • Store unfrosted in an airtight container in the freezer for up to three months.
  • These are also great without the frosting as muffins. Toast them and slather with butter for a special breakfast treat.

Notes

A 3 tbsp scoop worked perfectly for the amount of batter in cupcake tin with no spill over. 
Nutrition Facts
Orange-Carrot Cupcakes
Amount Per Serving (1 g)
Calories 249.8 Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Saturated Fat 2.8g18%
Polyunsaturated Fat 4.37g
Monounsaturated Fat 10g
Cholesterol 51.5mg17%
Sodium 518mg23%
Potassium 842.49mg24%
Carbohydrates 28.3g9%
Fiber 6.5g27%
Sugar 1.3g1%
Protein 15.2g30%
Vitamin A 875.42IU18%
Vitamin C 49.14mg60%
Calcium 401.57mg40%
Iron 3.22mg18%
Sugar Alcohol 18.92g
Net Carbs 2.96g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 249.8kcal | Carbohydrates: 28.3g | Protein: 15.2g | Fat: 17.9g | Saturated Fat: 2.8g | Polyunsaturated Fat: 4.37g | Monounsaturated Fat: 10g | Cholesterol: 51.5mg | Sodium: 518mg | Potassium: 842.49mg | Fiber: 6.5g | Sugar: 1.3g | Vitamin A: 875.42IU | Vitamin C: 49.14mg | Calcium: 401.57mg | Iron: 3.22mg | Sugar Alcohol: 18.92g | Net Carbs: 2.96g

Photos by Sarah DeYoung Photography

Salisbury Steak Meatloaf

Salisbury Steak Meatloaf

All the delicious flavors of classic Salisbury steak in a satisfying meatloaf that’s quick and easy to put together. While it bakes whip up the super savory mushroom-onion gravy and enjoy a true comfort food classic for the whole family.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Dish
Keyword: Beef Soup Base, Chef Taffiny Elrod
Keto Chow Flavor: Beef Soup Base
Servings: 8
Calories: 362.8kcal
Author: Taffiny Elrod

Ingredients

FOR THE MEATLOAF

  • 1 large egg
  • 3 tbsp coconut aminos or Worcestershire sauce
  • 1 scoop Beef Soup Base Keto Chow
  • 2 tbsp onion flakes
  • 1 tbsp garlic powder
  • 1 tbsp dry parsley
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp hot sauce
  • 2 pounds ground beef
  • 1 oz ground pork rinds

FOR THE GRAVY

  • 1 cup water
  • 1 scoop Beef Soup Base Keto Chow
  • 2 tbsp coconut aminos or Worcestershire sauce
  • 1 tsp beef base
  • 1 tsp garlic powder
  • 1/4 tsp hot sauce
  • 2 tbsp butter
  • 1 large onion sliced
  • 5 oz button mushrooms sliced

Instructions

  • Grease a 9 x 5 loaf pan.
  • Preheat the oven to 350F.
  • In a large mixing bowl whisk together the egg, coconut aminos or Worcestershire sauce, Keto Chow, onion flakes, garlic powder, parsley, salt, pepper, and hot sauce.
  • Add the ground beef and crushed pork rinds and knead them into the egg mixture until everything is fully combined.
  • Press the mixture into the prepared loaf pan.
  • Place in the preheated oven and bake for an hour or until the internal temperature reaches 160F.
  • When the meatloaf has been in the oven for about 40 minutes, make the gravy.
  • Measure the water into a glass or liquid measuring cup and whisk in the Keto Chow, coconut aminos or Worcestershire sauce, beef base, garlic powder, and hot sauce. Set aside.
  • Melt the butter in a large, heavy bottom skillet over medium heat.
  • Add the onions and mushrooms and cook over medium heat, stirring occasionally until the onions start to look golden and the mushrooms have released all their liquid and begin to brown. This should take about 10 minutes. If the vegetables are browning too fast, lower the heat.
  • Take the skillet off the heat and whisk in the water and Keto Chow mixture.
  • Return the skillet to the burner and warm over low heat until the gravy is heated through and thickened. Keep warm until ready to serve.
  • When the meatloaf is done, remove it from the oven and allow it to rest about five minutes before slicing.
  • Serve with gravy and enjoy.

Notes

Yield: 8 servings of meatloaf and 2 cups gravy
Nutrition Facts
Salisbury Steak Meatloaf
Amount Per Serving (1 g)
Calories 362.8 Calories from Fat 158
% Daily Value*
Fat 17.6g27%
Saturated Fat 7.5g47%
Trans Fat 0.6g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 6.83g
Cholesterol 134.3mg45%
Sodium 893.4mg39%
Potassium 817.43mg23%
Carbohydrates 8.6g3%
Fiber 2.6g11%
Sugar 2g2%
Protein 41g82%
Vitamin A 393.7IU8%
Vitamin C 1.71mg2%
Calcium 118.4mg12%
Iron 4.28mg24%
Sugar Alcohol 0.07g
Net Carbs 5.98g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 362.8kcal | Carbohydrates: 8.6g | Protein: 41g | Fat: 17.6g | Saturated Fat: 7.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 6.83g | Trans Fat: 0.6g | Cholesterol: 134.3mg | Sodium: 893.4mg | Potassium: 817.43mg | Fiber: 2.6g | Sugar: 2g | Vitamin A: 393.7IU | Vitamin C: 1.71mg | Calcium: 118.4mg | Iron: 4.28mg | Sugar Alcohol: 0.07g | Net Carbs: 5.98g

Photos by Sarah DeYoung Photography

Tangy Barbecue Sauce and Country Style Ribs

 

Tangy Barbecue Sauce and Country Style Ribs

It's not always easy to find good sugar free barbecue sauce. Now you can make your own, know exactly what's in it and rest assured it's not only delicious but surprisingly delicious. It's also easy to make. If you like a sweeter sauce, you can add more sweetener or ketchup and reduce the vinegar. I use Keto Chow as the base of the sauce to keep it low in carbs and full of flavor.
Prep Time10 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 30 mins
Course: Main Dish
Keyword: Beef Soup Base, Chef Taffiny Elrod
Keto Chow Flavor: Beef Soup Base
Recipe Creator: Chef Taffiny Elrod
Servings: 1 rib w/ sauce
Calories: 326.8kcal
Author: Taffiny Elrod

Ingredients

  • 2 pounds country style pork ribs
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup