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Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins

 

Double Chocolate Raspberry Muffins

An amazingly delicious chocolate muffin, loaded with sugar-free chocolate chips and fresh raspberries. You're sure to love the rich flavor and amazing texture of this tasty treat!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 18
Calories: 176.21kcal

Ingredients

Instructions

  • Preheat oven to 325F and line 18 muffin cups.
  • In a large bowl, mix eggs, almond milk, and vanilla.
  • Add almond flour, Chocolate Keto Chow, coconut flour, cocoa powder, sweetener, and baking powder. Mix well.
  • Add melted coconut oil and blend until well combined.
  • Stir in chocolate chips and then carefully fold in the raspberries.
  • Divide batter evenly among muffin cups.
  • Bake 25-30 minutes or until a toothpick comes out clean and the muffin is firm to the touch.
  • Cool and, if desired, drizzle with melted chocolate. Enjoy!
Nutrition Facts
Double Chocolate Raspberry Muffins
Amount Per Serving (71 grams)
Calories 176.21 Calories from Fat 126
% Daily Value*
Fat 13.97g21%
Saturated Fat 7.67g48%
Trans Fat 0.01g
Polyunsaturated Fat 1.22g
Monounsaturated Fat 3.93g
Cholesterol 62.83mg21%
Sodium 193.82mg8%
Potassium 258.5mg7%
Carbohydrates 15.83g5%
Fiber 4.16g17%
Sugar 1.18g1%
Protein 6.33g13%
Vitamin A 172.55IU3%
Vitamin C 8.46mg10%
Calcium 157.92mg16%
Iron 1.44mg8%
Sugar Alcohol 8.5g
Net Carbs 3.16g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 71grams | Calories: 176.21kcal | Carbohydrates: 15.83g | Protein: 6.33g | Fat: 13.97g | Saturated Fat: 7.67g | Polyunsaturated Fat: 1.22g | Monounsaturated Fat: 3.93g | Trans Fat: 0.01g | Cholesterol: 62.83mg | Sodium: 193.82mg | Potassium: 258.5mg | Fiber: 4.16g | Sugar: 1.18g | Vitamin A: 172.55IU | Vitamin C: 8.46mg | Calcium: 157.92mg | Iron: 1.44mg | Sugar Alcohol: 8.5g | Net Carbs: 3.16g

Photos by Sarah DeYoung

Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie

 

Chocolate Cream Pie

Decadent, yet rich chocolate cream dessert. This recipe from Joe Stauffer at 2 Krazy Ketos is a cross between a no bake cream cheese and chocolate mousse.
Prep Time15 mins
Cook Time12 mins
Cooling Time1 hr
Total Time1 hr 27 mins
Course: Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 12
Calories: 348.88kcal

Video

Author: Joe Stauffer

Ingredients

Pie Crust

Filling

Instructions

Pie Crust

  • Combine coconut flour, xanthan gum, and erythritol into a bowl
  • Add eggs and vanilla extract and mix well.
  • Cut butter into small pieces and add to pie mixture; blend until smooth. You want the butter to be well mixed in; the crust mixture should not be chunky from the butter.
  • Wrap in plastic and chill in fridge for at least 1-2 hours.
  • Preheat oven to 350 degrees. Using parchment paper top and bottom, roll out the crust with a rolling pin to an approximately 12" circle.
  • Remove top parchment paper and place into a well-grease 9" standard depth pie pan and poke holes in the bottom with a fork. Cut any excess crust from around the edges and use excess to fix any cracks that may have occurred while placing the crust into the dish.
  • Bake in oven at 350 degrees until crust begins to brown, about 10 minutes.

Chocolate Filling

  • In a bowl, whip heavy cream until it forms stiff peaks. It should double in size so that you have 2 cups. Place in the fridge while you work on the next step.
  • Combine cream cheese and mascarpone cheese until well blended.
  • Add in Chocolate Keto Chow, allulose, stevia, and almond milk. Mix until smooth.
  • Gently fold whipped cream into the cream cheese mixture and blend until smooth.
  • For assembly, take the chilled pie crust and fill with chocolate cream filling.
  • Gently shave a small piece of dark chocolate across the top.
  • Place in freezer to chill so that it's easier to slice.

Notes

This recipe will work with any sweet flavor of Keto Chow.
To make it easier to slice, place the finished pie in the freezer.
Pie crust recipe video at https://youtu.be/7fPCVwuVooc
Nutrition Facts
Chocolate Cream Pie
Amount Per Serving (107 grams)
Calories 348.88 Calories from Fat 293
% Daily Value*
Fat 32.53g50%
Saturated Fat 19.55g122%
Trans Fat 0.78g
Polyunsaturated Fat 1.02g
Monounsaturated Fat 6.12g
Cholesterol 117.54mg39%
Sodium 185.04mg8%
Potassium 248.67mg7%
Carbohydrates 15.12g5%
Fiber 3.98g17%
Sugar 6.87g8%
Protein 7.85g16%
Vitamin A 1155.44IU23%
Vitamin C 10.12mg12%
Calcium 145.69mg15%
Iron 0.59mg3%
Sugar Alcohol 7.23g
Net Carbs 3.91g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 107grams | Calories: 348.88kcal | Carbohydrates: 15.12g | Protein: 7.85g | Fat: 32.53g | Saturated Fat: 19.55g | Polyunsaturated Fat: 1.02g | Monounsaturated Fat: 6.12g | Trans Fat: 0.78g | Cholesterol: 117.54mg | Sodium: 185.04mg | Potassium: 248.67mg | Fiber: 3.98g | Sugar: 6.87g | Vitamin A: 1155.44IU | Vitamin C: 10.12mg | Calcium: 145.69mg | Iron: 0.59mg | Sugar Alcohol: 7.23g | Net Carbs: 3.91g

Photos by Sarah DeYoung

By |2020-08-21T11:55:26-06:00August 21st, 2020|Categories: Keto Chow Recipes, Recipes|Tags: , , , , , |0 Comments

Spumoni Bombe

 

Spumoni Bombe

Spumoni is such a classic frozen, summer treat, a combination of chocolate, pistachio, and cherry ice-creams studded with candied fruit and nuts. This version uses Keto Chow’s Raspberry Cheesecake flavor for the sweet berry layer instead of cherry. The unmolded bombe looks very impressive, with its festive layers of color, but you can layer the mixture in individual serving bowls, or popsicle molds for a more casual presentation. You can also layer it in a loaf pan for easier slicing and storage.
Prep Time30 mins
Freeze time8 hrs
Total Time8 hrs 30 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate, pistachio, Raspberry Cheesecake
Keto Chow Flavor: Chocolate, Pistachio, Raspberry Cheesecake
Recipe Creator: Chef Taffiny Elrod
Servings: 16 servings
Calories: 203.24kcal
Author: Chef Taffiny Elrod

Ingredients

Instructions

  • Line a 2 1/2-quart to 3-quart freezer safe bowl with plastic wrap. A clear bowl is ideal as it will allow you to see the layers as you build the bombe. Overlap as many pieces of plastic wrap as you need to make sure the entire inside of the bowl is covered, leaving a couple inches overhang outside the bowl, this will help you remove the bombe when it’s frozen. Make sure the plastic wrap is pressed into the bowl completely. Any air pockets will mar the shape of your bombe.
  • In a large mixing bowl, whip two cups of the heavy cream with the powdered allulose until stiff peaks form. Place in the refrigerator to chill.
  • In a medium mixing bowl, beat together the Chocolate Keto Chow, 1/3 cup almond milk, 1/3 cup heavy cream, and the cocoa powder until well mixed. Fold in one third of the prepared, whipped cream, then fold in the almonds.
  • Spread the chocolate mixture in the bottom of the bowl, keeping the edges as neat as possible. Place the bowl in the freezer while you make the next layer.
  • In a medium bowl, beat together the Raspberry Cheesecake Keto Chow, 1/3 cup almond milk, and 1/3 cup heavy cream, then fold in one third of the prepared whipped cream and then the raspberries.
  • Spread the raspberry layer evenly over the chocolate layer, making a clear line around the edges of the bowl and return it to the freezer while you work on the final layer.
  • In a medium bowl, blend the Pistachio Keto Chow, the remaining 1/3 almond milk, and 1/3 heavy cream. Fold in the remaining third of the whipped cream, and then fold in the pistachios.
  • Spread the pistachio layer over the raspberry layer as evenly as possible.
  • Cover the bowl tightly with plastic wrap and return to the freezer. Freeze overnight.
  • To unmold the bombe, fill a larger bowl with hot water and carefully dip the frozen bowl in for a few seconds at a time, until you can pull the plastic wrap loose from the inside of the bowl. Gently lift the bombe by the overhanging pieces of plastic wrap, to make sure it is free, then place a plate over the bowl and invert the whole thing so the bombe releases onto the plate. Carefully pull off the plastic wrap.
  • Allow to sit at room temperature for five to ten minutes before slicing into servings.
  • Store any remaining servings in the freezer, in an airtight container for up to a month.

Notes

You can use a silicone cake deep cake pan instead of a plastic wrapped bowl, and remove the bombe by turning the silicone pan upside down and pulling up the sides. No need to place in hot water for removal this way. 
Do not let each layer freeze solid before adding the next layer or the layers will separate when slicing for serving.
Nutrition Facts
Spumoni Bombe
Amount Per Serving (80 grams)
Calories 203.24 Calories from Fat 165
% Daily Value*
Fat 18.36g28%
Saturated Fat 10.53g66%
Trans Fat 0.55g
Polyunsaturated Fat 1.25g
Monounsaturated Fat 5.24g
Cholesterol 52.68mg18%
Sodium 183.01mg8%
Potassium 399.7mg11%
Carbohydrates 7.82g3%
Fiber 2g8%
Sugar 5.27g6%
Protein 7.17g14%
Vitamin A 836.06IU17%
Vitamin C 23.88mg29%
Calcium 205.58mg21%
Iron 0.76mg4%
Sugar Alcohol 3.55g
Net Carbs 2.28g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 80grams | Calories: 203.24kcal | Carbohydrates: 7.82g | Protein: 7.17g | Fat: 18.36g | Saturated Fat: 10.53g | Polyunsaturated Fat: 1.25g | Monounsaturated Fat: 5.24g | Trans Fat: 0.55g | Cholesterol: 52.68mg | Sodium: 183.01mg | Potassium: 399.7mg | Fiber: 2g | Sugar: 5.27g | Vitamin A: 836.06IU | Vitamin C: 23.88mg | Calcium: 205.58mg | Iron: 0.76mg | Sugar Alcohol: 3.55g | Net Carbs: 2.28g

Photos by Sarah DeYoung

Keto Chow Chocolate 21 meal bags 10% off for 24 hours!

We were looking at inventory yesterday and decided that we had enough of the single flavor 21 meal bags of Chocolate on-hand to do a quick 24 hour sale. As the most popular flavor, it’s actually pretty difficult just to keep in stock so a sale on Chocolate doesn’t happen very often.If you’ve been wanting to stock up, you have until 9:15 am (mountain time zone) on Sunday, March 29 – the sale will automatically revert back to regular price at that point.

Normally, the single flavor 21 meal bags of Chocolate are $64.00, with the 10% discount it’s down to $57.60 – that’s $2.74 per shelf-stable meal! (it lasts up to 2 years, by the way, we even had it tested to verify).

If you decide you REALLY want to stock-up, we have some additional discounts that come into play: if you buy 4+ bags, you get an additional 5% off and that will generally qualify you for free ground shipping within the contiguous United States. Your purchase also qualifies for our rewards program and even our military/first responder discount program.

This is a VERY time limited offer so if you want to take advantage, please act fast. We will not be extending the sale if you miss it, sorry.

We WILL have another “flavor of the week” on sale on Monday, though – so look out for that too!

Stock Up on Chocolate!
By |2020-03-27T14:18:43-06:00March 28th, 2020|Categories: Keto Chow, Site or Store Stuff|Tags: , |0 Comments

Keto Chow Chocolate Raspberry Truffles

Keto Chow Chocolate Raspberry Truffles

Prep Time30 mins
Total Time30 mins
Course: Desserts
Keyword: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 12
Calories: 113.2kcal

Equipment

  • Two 1” truffle molds, piping bag (plastic sandwich bags also work)

Ingredients

  • 1 cup sugar free dark chocolate chips + 2 Tbsp for later
  • 1 serving Chocolate Keto Chow
  • 1/2 cup freeze dried raspberries measured whole then crushed/powered
  • 3 oz heavy cream
  • 2 tsp raspberry extract

Instructions

  • Melt ½ cup sugar free dark chocolate chips in a microwaveable bowl, 20 seconds at a time until mostly melted, then stir until all chips have melted. Use a small spoon to coat truffle mold cavities.
  • While chocolate sets, add ½ cup sugar free dark chocolate chips, crushed/powdered freeze dried raspberries, and Keto Chow into a mixing bowl.
  • Add heavy cream and raspberry extract to a small saucepan and heat until simmering but not boiling. Pour the hot cream over the chocolate and start mixing. I used my stand mixer on the stir setting for 2 minutes.
  • Fill chocolate coated truffle molds with the truffle filling. The truffle filling will need to stay relatively warm to stay pliable enough to not crack the chocolate shell. I used a double boiler method and placed my mixing bowl over a pot of hot water and this worked well.
  • Pop each truffle half out. Melt remaining 2 TBSP of chocolate, spoon into piping bag, cutting off a small portion at the end and pipe around the inner rim of half of truffles, placing another half on top to “glue” them together as you go. Make sure to place together before moving to the next truffle.

Notes

You can make 12 equal sized balls and place them on a fork, using a spoon to coat the balls with melted chocolate. They won’t be as pretty but I am sure they will taste delicious!
If you don’t want raspberry seeds, you can use a food processor and powder the raspberries or nix the freeze dried raspberries and go for a little more extract. 
Nutrition Facts
Keto Chow Chocolate Raspberry Truffles
Amount Per Serving (1 serving)
Calories 113.2 Calories from Fat 73
% Daily Value*
Fat 8.1g12%
Saturated Fat 4.7g29%
Trans Fat 0.1g
Polyunsaturated Fat 0.13g
Monounsaturated Fat 0.68g
Cholesterol 8.2mg3%
Sodium 75.6mg3%
Potassium 157.47mg4%
Carbohydrates 11.5g4%
Fiber 5.83g24%
Sugar 1.21g1%
Protein 3.7g7%
Vitamin A 122.77IU2%
Vitamin C 11.38mg14%
Calcium 50.42mg5%
Iron 1.89mg11%
Sugar Alcohol 3.66g
Net Carbs 1.99g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 113.2kcal | Carbohydrates: 11.5g | Protein: 3.7g | Fat: 8.1g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.13g | Monounsaturated Fat: 0.68g | Trans Fat: 0.1g | Cholesterol: 8.2mg | Sodium: 75.6mg | Potassium: 157.47mg | Fiber: 5.83g | Sugar: 1.21g | Vitamin A: 122.77IU | Vitamin C: 11.38mg | Calcium: 50.42mg | Iron: 1.89mg | Sugar Alcohol: 3.66g | Net Carbs: 1.99g

Photos by Sarah DeYoung Photography