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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 Raspberry Cheesecake (Strawberry) Jello

 

Keto Raspberry Cheesecake Jello

Based off our original Keto Chow Orange Jello recipe.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Desserts
Keyword: Keto Chow, Raspberry Cheesecake, Strawberry
Keto Chow Flavor: Raspberry Cheesecake, Strawberry
Servings: 6
Calories: 69.5kcal
Author: Chris

Ingredients

  • 1/4 cup cold water
  • 1 packet sugar free Jello
  • 3/4 cup boiling water
  • 13 ml MCT Oil
  • 50 ml heavy cream plus more for whipped cream topping, if desired
  • 50 grams Raspberry Cheesecake Keto Chow or your flavor of choice (we also recommend Strawberry or Natural Strawberry Keto Chow)

Instructions

  • Add Jello packet to 1/4 cup cold water and stir.
  • Boil 3/4 cup water, add to the mixture and whisk/blend it.
  • Add MCT oil and heavy cream and whisk/blend some more.
  • Add Keto Chow along with any additional flavorings you might want. Blend this really well, approximately 5 minutes.
  • If desired, whip up some of your heavy cream and put some on top when you eat it.
    Raspberry Cheesecake Jello
Nutrition Facts
Keto Raspberry Cheesecake Jello
Amount Per Serving (19 g)
Calories 69.5 Calories from Fat 44
% Daily Value*
Fat 4.9g8%
Saturated Fat 3.64g23%
Trans Fat 0.1g
Polyunsaturated Fat 0.13g
Monounsaturated Fat 0.73g
Cholesterol 11.23mg4%
Sodium 159.1mg7%
Potassium 284.46mg8%
Carbohydrates 1.59g1%
Fiber 1.27g5%
Sugar 0.23g0%
Protein 5.87g12%
Vitamin A 154.14IU3%
Vitamin C 21.58mg26%
Calcium 139.24mg14%
Iron 0.43mg2%
Sugar Alcohol 0.01g
Net Carbs 0.32g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 19g | Calories: 69.5kcal | Carbohydrates: 1.59g | Protein: 5.87g | Fat: 4.9g | Saturated Fat: 3.64g | Polyunsaturated Fat: 0.13g | Monounsaturated Fat: 0.73g | Trans Fat: 0.1g | Cholesterol: 11.23mg | Sodium: 159.1mg | Potassium: 284.46mg | Fiber: 1.27g | Sugar: 0.23g | Vitamin A: 154.14IU | Vitamin C: 21.58mg | Calcium: 139.24mg | Iron: 0.43mg | Sugar Alcohol: 0.01g | Net Carbs: 0.32g

Photos by Sarah DeYoung Photography 

By |2019-11-08T21:58:04-07:00October 3rd, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , |0 Comments

Orange Cream Donuts

Orange Cream Donuts

Recipe based off Pumpkin Spice Crullers by Chef Taffiny Elrod.
www.chefelrod.com
Prep Time7 mins
Cook Time20 mins
Cool10 mins
Total Time37 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 6 Donuts
Calories: 121.5kcal
Author: Taffiny Elrod

Equipment

  • Silicone Donut Mold, 6 Donut Pan

Ingredients

For Decorating

Instructions

  • Butter or oil the donut molds and preheat the oven to 350 degrees.
  • In a large mixing bowl, beat together the eggs, butter, sweetener, and orange extract. 
  • Then mix in the Keto Chow, almond flour and baking powder.
  • Fill the donut molds, making sure to spread the batter into the molds so they fill the cavities. They should be filled about halfway.
  • Bake for 15-20 minutes, until they are puffed and browning. Allow them to cool while you make the glaze.

For Decorating

  • Place the powdered erythritol in a small bowl and mix in the almond milk one teaspoon at a time until you reach a spreadable consistency. Then mix in the orange extract.
  • Dip each donut into the glaze (or spread with a spoon) and then sprinkle with orange zest as desired.
Nutrition Facts
Orange Cream Donuts
Amount Per Serving (1 donut)
Calories 121.5 Calories from Fat 91
% Daily Value*
Fat 10.13g16%
Saturated Fat 5.36g34%
Trans Fat 0.31g
Polyunsaturated Fat 0.66g
Monounsaturated Fat 3.27g
Cholesterol 84.48mg28%
Sodium 186.41mg8%
Potassium 289.37mg8%
Carbohydrates 13.76g5%
Fiber 1.32g6%
Sugar 0.33g0%
Protein 6.74g13%
Vitamin A 358.11IU7%
Vitamin C 20mg24%
Calcium 150.21mg15%
Iron 0.65mg4%
Sugar Alcohol 12g
Net Carbs 0.44g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1donut | Calories: 121.5kcal | Carbohydrates: 13.76g | Protein: 6.74g | Fat: 10.13g | Saturated Fat: 5.36g | Polyunsaturated Fat: 0.66g | Monounsaturated Fat: 3.27g | Trans Fat: 0.31g | Cholesterol: 84.48mg | Sodium: 186.41mg | Potassium: 289.37mg | Fiber: 1.32g | Sugar: 0.33g | Vitamin A: 358.11IU | Vitamin C: 20mg | Calcium: 150.21mg | Iron: 0.65mg | Sugar Alcohol: 12g | Net Carbs: 0.44g

Photos by Sarah DeYoung Photography

 

Orange Cream Meltaways

 

Orange Cream Meltaways

Recipe based off Chocolate Mint Meltaways by Chef Taffiny Elrod
www.chefelrod.com
Prep Time15 mins
Cook Time15 mins
Chill Time2 hrs
Total Time2 hrs 30 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 25
Calories: 110.37kcal

Ingredients

Chocolate Coating

Instructions

  • In a large mixing bowl, beat the cream cheese with an electric mixer on low speed until it is softened and has spread out in the bowl.
  • Add the Keto Chow and heavy cream and beat on medium speed until they are fully mixed in.
  • Add the butter and the sweetener; add the orange extract and food coloring now, if using.
  • Beat the mixture for about 30-45 seconds on low speed, then raise the speed to medium-high and whip until the mixture looks light and fluffy.
  • Scoop out teaspoon sized balls onto a tray lined with waxed paper or parchment paper. Or prepare an 8”x 6” or similar sized rectangular cake pan by greasing and lining with parchment paper cut to fit the bottom of the pan. Spread the Orange Cream mixture into the pan in an even layer.
  • Chill in the coldest part of your refrigerator for at least 4 hours, preferably overnight. When it has set, turn it out of the pan, remove the parchment paper and cut it into small squares.
  • If it becomes too soft to work with, place it in the freezer for a few minutes.
  • To serve, dust the pieces with confectioner’s sweetener or drizzle them with chocolate coating and chill until the chocolate is set.

Chocolate Coating

  • Melt the coconut oil and the chocolate together.
  • You can melt them in a microwave safe bowl in the microwave or in the top of a double boiler set over gently simmering water.
  • Stir the mixture to make sure it is thoroughly combined.
  • Drizzle the chocolate over the chilled meltaways.
  • You can also use the chocolate coating to make molded meltaways by following the manufacturer’s directions for filled chocolates from your favorite candy mold.
Nutrition Facts
Orange Cream Meltaways
Amount Per Serving (1 meltaway)
Calories 110.37 Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 6.53g41%
Trans Fat 0.27g
Polyunsaturated Fat 0.37g
Monounsaturated Fat 2.73g
Cholesterol 20.74mg7%
Sodium 64.18mg3%
Potassium 104.04mg3%
Carbohydrates 6.3g2%
Fiber 0.97g4%
Sugar 0.45g1%
Protein 2.02g4%
Vitamin A 239.67IU5%
Vitamin C 4.81mg6%
Calcium 42.77mg4%
Iron 0.36mg2%
Sugar Alcohol 4.38g
Net Carbs 0.96g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1meltaway | Calories: 110.37kcal | Carbohydrates: 6.3g | Protein: 2.02g | Fat: 10.4g | Saturated Fat: 6.53g | Polyunsaturated Fat: 0.37g | Monounsaturated Fat: 2.73g | Trans Fat: 0.27g | Cholesterol: 20.74mg | Sodium: 64.18mg | Potassium: 104.04mg | Fiber: 0.97g | Sugar: 0.45g | Vitamin A: 239.67IU | Vitamin C: 4.81mg | Calcium: 42.77mg | Iron: 0.36mg | Sugar Alcohol: 4.38g | Net Carbs: 0.96g

Orange Cream Meltaways

Photos by Sarah DeYoung Photography