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Tomato Basil Gnocchi

 

Tomato Basil Gnocchi

Prep Time25 mins
Cook Time5 mins
Refrigeration Time:2 hrs
Total Time2 hrs 30 mins
Course: Main Dish
Keyword: Amanda Balle, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Amanda Balle
Servings: 2 servings
Calories: 706.8kcal
Author: Amanda Balle

Ingredients

BASIL BROWN BUTTER (per one serving of gnocchi)

  • 2 tbsp butter
  • 4 fresh basil leaves

Instructions

  • In a microwaveable bowl mix together the cheeses and Keto Chow with your hands until the Keto Chow is evenly distributed in the cheese.
  • Microwave for 1 minute, stir, microwave for another 15-30 seconds. If cheese is not melted keep stirring and adding time in 15 second increments.
  • Add almond flour and mix a little and then add egg.
  • You may have to use your hands after a minute to knead everything together. Split dough into two balls.
  • Take each one and make a rope with it by stretching and rolling on wax paper or plastic wrap (wax paper is easier) once it is uniform and about 11 inches long roll it into the wax paper and place in fridge for at least an hour.
  • Unwrap dough and slice every ½-1 inch. You can add little grooves with a fork or the inside of an egg slicer works great too.

BASIL BROWN BUTTER

  • Warm  a non stick skillet over low medium heat. Add butter and let it heat for a couple minutes. Add basil.
  • Add prepared gnocchi and baste and flip as they brown. Be very careful as they are fragile.
  • Once all sides are brown and crisp add to plate and drizzle butter over gnocchi.
  • Can use basil as garnish. Repeat for second serving.

Notes

Other cooking options:
You can fry these in a greased non stick pan on low medium heat, one serving at a time. Make sure to be careful, they are fragile. Flip with a spoon or spatula to get each side fried evenly. Once done add your favorite sauce or broth. 
 
You can also boil these for a few minutes and add to your favorite broth, soup or sauce
Nutrition Facts
Tomato Basil Gnocchi
Amount Per Serving (1 serving)
Calories 706.8 Calories from Fat 518
% Daily Value*
Fat 57.5g88%
Saturated Fat 27.3g171%
Trans Fat 1.4g
Polyunsaturated Fat 5.23g
Monounsaturated Fat 20.78g
Cholesterol 215.8mg72%
Sodium 1436.2mg62%
Potassium 1159.1mg33%
Carbohydrates 14.8g5%
Fiber 7.1g30%
Sugar 3.4g4%
Protein 37.7g75%
Vitamin A 2017.07IU40%
Vitamin C 63.03mg76%
Calcium 703.17mg70%
Iron 2.89mg16%
Sugar Alcohol 0.08g
Net Carbs 7.65g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 706.8kcal | Carbohydrates: 14.8g | Protein: 37.7g | Fat: 57.5g | Saturated Fat: 27.3g | Polyunsaturated Fat: 5.23g | Monounsaturated Fat: 20.78g | Trans Fat: 1.4g | Cholesterol: 215.8mg | Sodium: 1436.2mg | Potassium: 1159.1mg | Fiber: 7.1g | Sugar: 3.4g | Vitamin A: 2017.07IU | Vitamin C: 63.03mg | Calcium: 703.17mg | Iron: 2.89mg | Sugar Alcohol: 0.08g | Net Carbs: 7.65g

Photography by Sarah DeYoung

Spicy Taco Tamale Pie

Spicy Taco Tamale Pie

This delicious and comforting classic gets a keto makeover without sacrificing any of the flavor that makes it an American favorite. The “cornbread” topping is light, and savory and the beef filling is rich and delicious.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup, Spicy Taco Soup Base
Keto Chow Flavor: Savory Chicken Soup, Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 8 servings
Calories: 380.7kcal
Author: Taffiny Elrod

Ingredients

FILLING

  • 2 tbsp olive oil
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 small yellow onion diced
  • 3 cloves of garlic crushed
  • 1 lb ground beef
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 scoop Spicy Taco Base Keto Chow
  • 1/4 cup green olives with pimento

CORNBREAD TOPPING

Instructions

FILLING

  • Heat the olive oil in a 10" cast iron skillet or oven safe skillet over medium heat.
  • Add the bell peppers, onion, and garlic to the pan and cook stirring ocassionaly utnil they begin to brown.
  • When the vegetables are starting to brown, add the ground beef stirring and break it up with a spoon or spatula.
  • Add the chili powder, salt, and black pepper, lower the heat and continue cooking stirring occasionally until the beef is cooked through about 10-15 minutes.
  • When the beef is cooked, stir in the Keto Chow and green olives.

CORNBREAD TOPPING

  • Preheat the oven to 350F.
  • In a large mixing bowl combine the almond flour, chicken soup keto chow, coconut flour, baking soda and salt.
  • In another mixing bowl whisk together the melted butter, eggs, almond milk, cider vinegar, and corn extract.
  • Pour the wet ingredients into the center of the dry ingredients and gently fold it all together with a wooden spoon or spatula. Then fold in the cheese.
  • Remove the Skillet from the heat and while the filling is still hot, carefully spread the ‘cornbread’ topping over the beef filling, spreading it to the edges of the pan.
  • Transfer the skillet to the preheated oven and bake for about 30 minutes until the top is baked golden brown, and springs back when gently touched; and the filling is bubbling.

Notes

This would also be wonderful if you replaced the hamburger with shredded chicken, pork, or beef. With hamburger, it has a more taco taste/feel.
Nutrition Facts
Spicy Taco Tamale Pie
Amount Per Serving (1 serving)
Calories 380.7 Calories from Fat 241
% Daily Value*
Fat 26.8g41%
Saturated Fat 9.4g59%
Trans Fat 0.5g
Polyunsaturated Fat 2.76g
Monounsaturated Fat 11.9g
Cholesterol 73.8mg25%
Sodium 917.5mg40%
Potassium 831.44mg24%
Carbohydrates 11.7g4%
Fiber 7.1g30%
Sugar 2.7g3%
Protein 28g56%
Vitamin A 902.37IU18%
Vitamin C 40.47mg49%
Calcium 296.93mg30%
Iron 3.76mg21%
Sugar Alcohol 0.08g
Net Carbs 4.51g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 380.7kcal | Carbohydrates: 11.7g | Protein: 28g | Fat: 26.8g | Saturated Fat: 9.4g | Polyunsaturated Fat: 2.76g | Monounsaturated Fat: 11.9g | Trans Fat: 0.5g | Cholesterol: 73.8mg | Sodium: 917.5mg | Potassium: 831.44mg | Fiber: 7.1g | Sugar: 2.7g | Vitamin A: 902.37IU | Vitamin C: 40.47mg | Calcium: 296.93mg | Iron: 3.76mg | Sugar Alcohol: 0.08g | Net Carbs: 4.51g

Photography by Sarah DeYoung

Chocolate Toffee Cheesecake Brownie

 

Chocolate Toffee Cheesecake Brownie

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Desserts
Keyword: Chocolate Toffee
Keto Chow Flavor: Chocolate Toffee
Recipe Creator: Keto Chow Community Recipe
Servings: 9 brownies
Calories: 241.4kcal
Author: Amy Kim

Ingredients

CHOCOLATE TOFFEE BROWNIE

  • 1/2 cup butter
  • 2 eggs
  • 1/4 cup granular sweetener
  • 1 scoop Chocolate Toffee Keto Chow
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup Lily's Chocolate Chips

CHEESECAKE

  • 8 oz cream cheese
  • 1 egg
  • 1/2 tsp vanilla
  • 2 tbsp granular sweetener
  • 1/4 tsp lemon juice

Instructions

  • Using a mixer, blend butter, eggs, and sweetener together until well mixed. Turn speed to low and add Keto Chow. Add almond milk and blend well. Mix in Chocolate Chips.
  • Place half the brownie mixture on the bottom of the 8x8" greased pan.
  • Place cream cheese in a bowl and stir/mix until smooth and creamy texture. Add all remaining ingredients together and stir/mix until smooth. Room temperature cream cheese works best.
  • Pour cheesecake mixture on top of brownie. Then dollop the left over brownie mixture on top of cheesecake. I used a knife to blend together slightly by going back and forth one direction 6-8 times then 6-8 times in at a 90 degree turn (think T shape). Bake at 350 for 30 to 35 minutes. Best a little undercooked. Even better the next day.
Nutrition Facts
Chocolate Toffee Cheesecake Brownie
Amount Per Serving (1 brownie)
Calories 241.4 Calories from Fat 203
% Daily Value*
Fat 22.5g35%
Saturated Fat 13.2g83%
Trans Fat 0.7g
Polyunsaturated Fat 0.98g
Monounsaturated Fat 5.84g
Cholesterol 109.3mg36%
Sodium 199.3mg9%
Potassium 254.25mg7%
Carbohydrates 15.2g5%
Fiber 2.9g12%
Sugar 1.2g1%
Protein 6.8g14%
Vitamin A 796.43IU16%
Vitamin C 15.21mg18%
Calcium 127.1mg13%
Iron 0.54mg3%
Sugar Alcohol 10.23g
Net Carbs 2.08g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1brownie | Calories: 241.4kcal | Carbohydrates: 15.2g | Protein: 6.8g | Fat: 22.5g | Saturated Fat: 13.2g | Polyunsaturated Fat: 0.98g | Monounsaturated Fat: 5.84g | Trans Fat: 0.7g | Cholesterol: 109.3mg | Sodium: 199.3mg | Potassium: 254.25mg | Fiber: 2.9g | Sugar: 1.2g | Vitamin A: 796.43IU | Vitamin C: 15.21mg | Calcium: 127.1mg | Iron: 0.54mg | Sugar Alcohol: 10.23g | Net Carbs: 2.08g

Photos by Sarah DeYoung

Strawberry-Banana Smoothie Bowl

 

Strawberry-Banana Smoothie Bowl

These smoothie bowls are a perfect warm-weather treat. Offer a selection of fresh or frozen berries, nuts, and seeds - even chocolate chips, and let kids dress up their own bowl however they like, for a fun family meal. To scoop out just the rich cream for this recipe, I place a can of coconut milk in the freezer for about ten minutes.
Prep Time10 mins
Total Time10 mins
Course: Breakfast, Desserts, Snacks
Keyword: Banana, Chef Taffiny Elrod
Keto Chow Flavor: Banana
Recipe Creator: Chef Taffiny Elrod
Servings: 2 8 oz Serving
Calories: 193kcal
Author: Taffiny Elrod

Ingredients

  • 1/2 cup frozen strawberries (3 ounces)
  • 1/3 cup plain, whole milk yogurt
  • 1/3 cup coconut cream cold
  • 1 scoop Banana Keto Chow
  • 2-3 ice cubes
  • 2 tbsp almond milk plus more as needed
  • fresh or frozen berries, nuts, seeds, coconut, hemp hearts, or sugar free chocolate chips as desired, for topping and decorating your bowl

Instructions

  • Place strawberries, yogurt, coconut cream, Banana Keto Chow, ice cubes, and almond milk in a blender. Cover and blend until the mixture is smooth but still thick enough to eat with a spoon.
  • If the mixture is too thick to blend add almond milk a tablespoon at a time until the mixture blends.
  • Pour into a bowl and decorate with your selected toppings.
Nutrition Facts
Strawberry-Banana Smoothie Bowl
Amount Per Serving (1 serving)
Calories 193 Calories from Fat 91
% Daily Value*
Fat 10.1g16%
Saturated Fat 8.8g55%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.44g
Cholesterol 13.8mg5%
Sodium 468.9mg20%
Potassium 1003mg29%
Carbohydrates 11.4g4%
Fiber 4g17%
Sugar 4.9g5%
Protein 15.5g31%
Vitamin A 92.44IU2%
Vitamin C 91.28mg111%
Calcium 437mg44%
Iron 1.59mg9%
Sugar Alcohol 0.12g
Net Carbs 7.28g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 11.4g | Protein: 15.5g | Fat: 10.1g | Saturated Fat: 8.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.44g | Cholesterol: 13.8mg | Sodium: 468.9mg | Potassium: 1003mg | Fiber: 4g | Sugar: 4.9g | Vitamin A: 92.44IU | Vitamin C: 91.28mg | Calcium: 437mg | Iron: 1.59mg | Sugar Alcohol: 0.12g | Net Carbs: 7.28g

Photos by Sarah DeYoung