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Pumpkin Spice Caramel Cookie Butter

Pumpkin Spice Caramel Cookie Butter

Now you can make your own luscious keto cookie butter for topping your favorite keto baked goods, stirring into keto hot cereal, or swirling with your favorite yogurt. The secret to the delicious flavor is browning the butter and toasting the almond flour. It takes a few minutes of patience but the pay off is so worth it. This cookie butter also makes a wonderful gift when packed in a decorative jar.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 12 servings
Calories: 133.8kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Place the butter in a medium skillet over low heat, melt the butter slowly and then continue cooking over low heat until the butter begins to smell toasted and the solids start to look golden.
  • This should take 5-10 minutes. When the butter is just starting to look golden carefully add the almond flour, the butter will be hotter than it appears.
  • Stir the almond flour to toast it in the butter, continuing to cook over low heat for another two minutes. Keep a close eye because the butter can burn very quickly.
  • Remove the pan from heat and allow it to cool slightly.
  • Turn the butter and almond flour into a mixing bowl.
  • Stir in the keto chow, then the pumpkin puree, erythritol, vanilla extract, and almond extract.
  • Allow to cool completely before transferring to an air-tight container.
  • Store in the refrigerator for a month or in the freezer for up to six months.
Nutrition Facts
Pumpkin Spice Caramel Cookie Butter
Amount Per Serving (1 serving)
Calories 133.8 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7.3g46%
Trans Fat 0.5g
Polyunsaturated Fat 0.77g
Monounsaturated Fat 4.21g
Cholesterol 31.5mg11%
Sodium 74mg3%
Potassium 153.16mg4%
Carbohydrates 6.8g2%
Fiber 1.1g5%
Sugar 0.7g1%
Protein 2.9g6%
Vitamin A 1415.27IU28%
Vitamin C 11.64mg14%
Calcium 73.95mg7%
Iron 0.38mg2%
Sugar Alcohol 4.73g
Net Carbs 0.95g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 133.8kcal | Carbohydrates: 6.8g | Protein: 2.9g | Fat: 13g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.77g | Monounsaturated Fat: 4.21g | Trans Fat: 0.5g | Cholesterol: 31.5mg | Sodium: 74mg | Potassium: 153.16mg | Fiber: 1.1g | Sugar: 0.7g | Vitamin A: 1415.27IU | Vitamin C: 11.64mg | Calcium: 73.95mg | Iron: 0.38mg | Sugar Alcohol: 4.73g | Net Carbs: 0.95g

Photos by Sarah DeYoung

Keto Egg Substitutes

Last week while developing recipes, I decided to make a pumpkin scone using pumpkin puree in place of eggs, and that got me thinking. A high percentage of keto recipes rely heavily on eggs, especially keto baked goods. Eggs are a wonderful, versatile food and there is no doubt why eggs are a big part of the ketogenic diet, but they are also a common food allergen and many people must avoid them. 

I did a little research and I found that even some of my favorite keto baking gurus don’t have much to say on egg-free baking, so I thought a rundown would be helpful. 

There are commercial egg replacers available, but I have found that many of them are made either with starches that are high in carbohydrates, or proteins and oils that are less than desirable ingredients in a keto diet. 

If you or someone you know must avoid eggs, the good news is that there are keto-friendly egg replacers that can get you back in the game. If you have been missing out on baking and cooking great recipes like Keto Chow’s, you will be able to jump in and start experimenting with some of them now. 

I might add if you are new to keto and you have been having a hard time finding egg-free keto breakfast options, Keto Chow offers a lot of breakfast choices that are already naturally egg-free. You can make shakes, smoothies, lattes, protein bars, even instant hot “cereal” with Keto Chow for breakfast. 

Eggs do a lot of work in the culinary world. There is nothing else exactly like them. Eggs provide structure with their proteins, they help baked goods rise by locking in air, and they act as an emulsifier, keeping fat and water together in the same place (think mayonnaise). Considering all they do, no one substitute can do the whole job of an egg. Often you can combine more than one replacer to get the best results. 

Because most keto baked goods don’t contain gluten, the binding properties and structure of egg proteins are usually the most important part to replace. After that, moisture and the ability to emulsify fats with water are important. We can use leavening agents like baking soda and baking powder to help our baked goods rise. Adding vinegar with baking soda, or soda water in place of other liquids may help with that process too. 

Flaxseed, chia seed, and gelatin can all help keep the structure of your baked goods in place. But because they lack fat, you may want to add an additional teaspoon of whichever fat or oil you are using.  Vegetable purees and nut butter add moisture and structure but can make a dish heavy, so you may need to add more baking powder or baking soda or reduce the liquid slightly when you work with them.

A vegetable puree like pumpkin would work well in a casserole or a biscuit. Flax or chia seeds will likely work best in muffins and waffles, and nut butter usually work well in cookies. 

Gelatin works when you want a strong structure that’s less noticeable, like in a pecan pie. Egg-free mayo works well in pancakes.

The best thing to do is start cooking and baking and experiment with your replacers of choice. Once you get the hang of it, you will be baking and cooking your favorite dishes again in no time. 

Following is a list of keto-friendly replacement options. Try as many as you like, and refer to this list regularly to see what works for you. 

 

  • Flaxseed “egg”: Mix one tablespoon freshly ground flaxseed with three tablespoons of warm water and allow to sit for about five minutes to thicken. Add to your recipe as you would an egg. The omega 3 oils in flaxseed oxidize very easily once exposed to air so it is best to grind flax seeds when you need them. If you do grind extra, store it in the freezer, in an airtight container for best results. 
  • Boiled flax seed “egg”: Simmer 3 tablespoons whole flaxseed with 2 cups water in a small saucepan, uncovered for approximately 20 minutes until a sort of gel has formed. Strain through a sieve, discard the flax seeds and store the gel in an airtight container in the refrigerator for up to one week. Use 3 tablespoons of gel to replace one egg. This is a bit more time consuming than the ground flax seed method, but it works well when you don’t want the color or texture of flax seeds to alter the texture or color of your recipe. It also has more strength than the ground flax version and since you use whole flax seeds to make this “egg” you don’t need to worry about your flax seed going rancid.
  • Chia seed “egg”: Mix 1 tablespoon chia seeds with three tablespoons warm water let it sit about 10 minutes until a gel has formed. The nice thing about chia seeds is that they don’t have to be ground to gel with water, but they do need a few more minutes to work. You can make them up to a day ahead and store in the refrigerator until ready to use. 
  • Gelatin “egg”: Sprinkle 1 tablespoon plain gelatin over 1 tablespoon cold water and let it soften, then stir in two tablespoons very hot water. Let the mixture sit to thicken up for a couple of minutes. Don’t let it sit too long or it will set. 
  • Vegetable puree: Use 1/4 cup pureed pumpkin or mashed avocado in place of each egg. This replacement works best for one to two eggs. Any more can make your recipe heavy and stodgy.
  • Nut and seed butter: Use three tablespoons of unsweetened nut or seed butter for one egg. Almond butter, tahini, peanut butter, and sunflower seed butter are all options. As with the vegetable puree, this can make certain baked goods heavy if you use more than one or two eggs worth. 
  • Strained Yogurt: Use 1/4 cup full fat, Greek-style yogurt to replace one egg. Greek or strained yogurt has more protein and less water than other styles of yogurt so it works better as an egg replacement.
  • Egg-Free Mayonnaise: 3 tablespoons for one egg. This might sound funny but if you already have an egg-free mayonnaise you enjoy, it makes a great egg replacer. It adds stability, moisture, and fat to baked goods. 
  • Silken tofu: 1/4 cup silken tofu to replace one egg. While soy has become a contentious food product lately, it does do the job of replacing an egg better than almost anything else. I source good quality, traditionally made soy products of the type people have been eating for thousands of years, like sprouted, cultured tofu. Tofu has one other advantage which is it can be substituted in egg-based dishes like breakfast scrambles and quiche where no other replacer can. There are even some soy-free tofu alternatives on the market made from seeds like hemp and pumpkin (although I have not tried them personally so I can’t say how well they would work).

Happy Keto Cooking!

 

By |2020-09-30T09:13:24-06:00September 30th, 2020|Categories: Cooking Tips with Taffy|Tags: , , , |0 Comments

Mint Chocolate Latte

Mint Chocolate Latte

Equal parts rich and refreshing, this luxurious latte will make you happy to skip the coffee shop for a day or two. It can be made into a delicious hot chocolate by substituting more almond milk for the coffee. The chocolate almond milk makes this drink extra delicious and is worth seeking out, but you can use plain almond milk if you can’t find it in your area.
Prep Time10 mins
Total Time10 mins
Course: Drinks
Keyword: Chef Taffiny Elrod, Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Chef Taffiny Elrod
Servings: 1 serving
Calories: 361.9kcal
Author: Taffiny Elrod

Ingredients

  • 1/4 cup heavy cream
  • 1/2 cup unsweetened chocolate almond milk
  • 1 serving Chocolate Mint Keto Chow (or 1 scoop)
  • 1 tsp cocoa powder
  • 8-12 oz strong, hot coffee
  • whipped cream for garnish optional
  • chocolate shavings for garnish optional

Instructions

  • Blend the keto chow and cocoa powder with the heavy cream and almond milk in a large mug, an immersion blender works best for this.
  • Slowly whisk in the hot coffee.
  • Top with whipped cream and shaved chocolate if desired.

Notes

Keto Chow NOTE: The unsweetened chocolate almond milk was not in the refrigerated section, but with the shelf stable items like coconut milk.
Nutrition Facts
Mint Chocolate Latte
Amount Per Serving (1 g)
Calories 361.9 Calories from Fat 215
% Daily Value*
Fat 23.9g37%
Saturated Fat 13.9g87%
Trans Fat 0.7g
Polyunsaturated Fat 1.19g
Monounsaturated Fat 6.47g
Cholesterol 79.2mg26%
Sodium 961.2mg42%
Potassium 1935.88mg55%
Carbohydrates 12.7g4%
Fiber 9.3g39%
Sugar 1.7g2%
Protein 28.8g58%
Vitamin A 1355.65IU27%
Vitamin C 137.03mg166%
Calcium 999.47mg100%
Iron 2.94mg16%
Net Carbs 3.38g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 361.9kcal | Carbohydrates: 12.7g | Protein: 28.8g | Fat: 23.9g | Saturated Fat: 13.9g | Polyunsaturated Fat: 1.19g | Monounsaturated Fat: 6.47g | Trans Fat: 0.7g | Cholesterol: 79.2mg | Sodium: 961.2mg | Potassium: 1935.88mg | Fiber: 9.3g | Sugar: 1.7g | Vitamin A: 1355.65IU | Vitamin C: 137.03mg | Calcium: 999.47mg | Iron: 2.94mg | Net Carbs: 3.38g

Photos by Sarah DeYoung

Chocolate Mint Crackle Cookies

 

Chocolate Mint Crackle Cookies

These cookies are a little fudgy, a little crispy and all chocolate with a burst of true peppermint flavor. If you want to make them even more decadent and delicious, try sandwiching our Chocolate Mint Meltaway filling between two cookies!
Prep Time30 mins
Cook Time15 mins
CHILL TIME2 hrs
Total Time2 hrs 45 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Chef Taffiny Elrod
Servings: 24 cookies
Calories: 61.6kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Place the chocolate in a microwave safe bowl and microwave in 10 second bursts until the chocolate is melted and can be stirred completely smooth.
  • In a medium mixing bowl, whisk together the keto chow, baking powder, salt, and cocoa powder.
  • In a large mixing bowl, beat together the erythritol, eggs, butter, and peppermint extract.
  • Mix the dry ingredients into the wet ingredients, then fold in the melted chocolate.
  • Cover and chill the dough for at least two hours.
  • When ready to bake the cookies preheat the oven to 325 F
  • Line two cookie sheets with parchment paper
  • Scoop the dough by tablespoons and roll into balls
  • Place the dough at least two inches apart on the prepared baking sheets
  • Place on racks set in the middle of the preheated oven.
  • Bake 13-15 minutes until the cookies are firm at the edges and the centers are still slightly soft.
  • Allow the cookies to cool slightly before transferring them to a cooling rack.
  • While they are still warm, sift the powdered erythritol over them.
  • Store cookies in an airtight container in the fridge for up to a week.
Nutrition Facts
Chocolate Mint Crackle Cookies
Amount Per Serving (1 cookie)
Calories 61.6 Calories from Fat 31
% Daily Value*
Fat 3.4g5%
Saturated Fat 1.9g12%
Trans Fat 0.1g
Polyunsaturated Fat 0.13g
Monounsaturated Fat 0.67g
Cholesterol 23mg8%
Sodium 208.7mg9%
Potassium 350.89mg10%
Carbohydrates 17.8g6%
Fiber 2.3g10%
Protein 5.9g12%
Vitamin A 125.67IU3%
Vitamin C 26.57mg32%
Calcium 152.2mg15%
Iron 0.56mg3%
Sugar Alcohol 14.92g
Net Carbs 0.53g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 61.6kcal | Carbohydrates: 17.8g | Protein: 5.9g | Fat: 3.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.13g | Monounsaturated Fat: 0.67g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 208.7mg | Potassium: 350.89mg | Fiber: 2.3g | Vitamin A: 125.67IU | Vitamin C: 26.57mg | Calcium: 152.2mg | Iron: 0.56mg | Sugar Alcohol: 14.92g | Net Carbs: 0.53g

Photos by Sarah DeYoung

Creamy Tomato Basil Sausage Stuffed Peppers

Creamy Tomato Basil Sausage Stuffed Peppers

These stuffed peppers are so quick and easy to make you won’t believe how full of flavor they are. They are a great make ahead dish for meal prep or family potluck. The recipe calls for green peppers, but you can use any color bell peppers you prefer. I like to use a variety of colors for a festive look to the finished dish.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Dish
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Servings: 8 servings
Calories: 259.8kcal
Author: Taffiny Elrod

Ingredients

  • 4 medium green bell peppers
  • 20 oz sweet Italian sausage bulk or remove from casings
  • 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
  • 2 tsp dry oregano
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp onion powder
  • oil for pan

Instructions

  • Preheat oven to 350 F.
  • Split peppers in half from top to bottom and remove the seeds and stems.
  • Arrange the peppers in a well-oiled 8X8 metal baking pan.
  • In a large bowl, mix the sausage, keto chow, oregano, garlic powder, paprika, and onion powder.
  • Divide the sausage mixture between the prepared peppers.
  • Cover the pan tightly with tin foil and bake for 25 minutes.
  • Remove the foil from the pan and bake for another 10 minutes.
  • The peppers are ready when they are tender, and the filling reads at 160F on an instant read thermometer.
Nutrition Facts
Creamy Tomato Basil Sausage Stuffed Peppers
Amount Per Serving (1 serving)
Calories 259.8 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6.2g39%
Polyunsaturated Fat 0.16g
Monounsaturated Fat 0.42g
Cholesterol 60.9mg20%
Sodium 687.1mg30%
Potassium 331.7mg9%
Carbohydrates 5.8g2%
Fiber 2.3g10%
Sugar 2.8g3%
Protein 18g36%
Vitamin A 635.64IU13%
Vitamin C 63.52mg77%
Calcium 76.49mg8%
Iron 1.13mg6%
Sugar Alcohol 0.03g
Net Carbs 3.49g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 259.8kcal | Carbohydrates: 5.8g | Protein: 18g | Fat: 18g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.16g | Monounsaturated Fat: 0.42g | Cholesterol: 60.9mg | Sodium: 687.1mg | Potassium: 331.7mg | Fiber: 2.3g | Sugar: 2.8g | Vitamin A: 635.64IU | Vitamin C: 63.52mg | Calcium: 76.49mg | Iron: 1.13mg | Sugar Alcohol: 0.03g | Net Carbs: 3.49g

Photos by Sarah DeYoung