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Chicken Cordon Bleu Casserole

 

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5 from 1 vote

Keto Chow Chicken Cordon Bleu Casserole

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Dish
Keyword: Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Keto Chow Community Recipe
Calories: 286.69kcal

Ingredients

Casserole

  • 4 large cooked shredded chicken breasts
  • 6 oz chopped ham
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 scoop Savory Chicken Soup Keto Chow
  • 2/3 cup chicken broth
  • 1/2 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp roasted garlic powder
  • 1/2 cup shredded parmesan

Topping

  • 6 slices Swiss cheese
  • 1/2-3/4 cup crushed pork rinds

Instructions

  • Preheat oven to 350 degrees.
  • Mix all casserole ingredients in a large mixing bowl. Grease a 9 x 13 glass baking/casserole dish, and pour the casserole mix in.
  • Bake for 20 minutes.
  • Remove from the oven and add the Swiss cheese slices to the top. Bake for an additional 10 minutes.
  • Remove from the oven again and add pork rinds, then bake for an additional 5 minutes.
Nutrition Facts
Keto Chow Chicken Cordon Bleu Casserole
Amount Per Serving (137 g)
Calories 286.69 Calories from Fat 158
% Daily Value*
Fat 17.58g27%
Saturated Fat 5.22g33%
Trans Fat 0.24g
Polyunsaturated Fat 6.26g
Monounsaturated Fat 4.32g
Cholesterol 70.82mg24%
Sodium 754.86mg33%
Potassium 366.35mg10%
Carbohydrates 2.13g1%
Fiber 0.76g3%
Sugar 0.86g1%
Protein 28.88g58%
Vitamin A 177.45IU4%
Vitamin C 13.5mg16%
Calcium 204.73mg20%
Iron 1.07mg6%
Sugar Alcohol 0.03g
Net Carbs 1.36g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 137g | Calories: 286.69kcal | Carbohydrates: 2.13g | Protein: 28.88g | Fat: 17.58g | Saturated Fat: 5.22g | Polyunsaturated Fat: 6.26g | Monounsaturated Fat: 4.32g | Trans Fat: 0.24g | Cholesterol: 70.82mg | Sodium: 754.86mg | Potassium: 366.35mg | Fiber: 0.76g | Sugar: 0.86g | Vitamin A: 177.45IU | Vitamin C: 13.5mg | Calcium: 204.73mg | Iron: 1.07mg | Sugar Alcohol: 0.03g | Net Carbs: 1.36g

Photos by Sarah DeYoung Photography

By |2020-01-24T10:21:32-07:00January 7th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: , |1 Comment

Root Beer Pecan Pralines

 

Root Beer Pecan Pralines

The root beer, caramel and pecans make a wonderfully subtle flavor combination in these classic pralines. Make these for a special occasion or as a luxurious treat for an afternoon cup of coffee or tea.
Prep Time5 mins
Cook Time20 mins
Chill Time1 hr
Total Time1 hr 25 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Rootbeer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Chef Taffiny Elrod
Calories: 139.1kcal
Author: Taffiny Elrod

Equipment

  • Candy Thermometer (optional)

Ingredients

Instructions

  • Prepare a cookie sheet by lining it with lightly oiled tin foil
  • Put the butter and granulated sweetener in a small, non-stick skillet or saucepan and place over medium heat. Stir gently until the butter and the sweetener melt. At first the butter and sweetener will separate but as they continue to cook they will begin to come together.
    Root Beer Pecan Pralines
  • As it continues to cook you will see many tiny bubbles breaking the surface the color will lighten and it will have an almost foamy look. You are essentially making a caramel.
    Root Beer Pecan Pralines
  • Let it cook for about ten minutes. It should look lighter in color and thicker. If you have a candy thermometer, you want it to reach a temperature of about 240 degrees.
  • When it is ready, remove pan from heat and carefully stir in the heavy cream a little at a time, and then the vanilla extract. Be careful! It may bubble up a lot when you add the liquid and it is very hot.
  • Bring it back to a boil and cook it for another two-three minutes until it looks thick again. Then remove it from the heat and allow it to cool for a minute.
  • When it has cooled, whisk in the Root Beer Float Keto Chow. It should pull together and start to look velvety and glossy as you stir the Keto Chow in.
    Root Beer Pecan Pralines
  • Then stir in the pecans and sea salt, being sure to mix them well so they are evenly distributed.
    Root Beer Pecan Pralines
  • Now working quickly, use two spoons to scoop and drop 14 rounds of the mixture onto the prepared baking sheet. They should look somewhat like cookie dough before baking.
  • Chill in a cool, dry place until firm, about one hour. They set up best if they can set slowly so don’t put them in the fridge or freezer if you can avoid it.
  • Once they are set, you can store them in an airtight container in the fridge for up to two weeks, or in the freezer for two months. If you store them in the freezer, allow them to return to room temperature before enjoying them.
    Root Beer Pecan Pralines

Notes

NOTES: If not using a SMALL saucepan, watch carefully as the caramel will burn quickly, even on medium low heat. It is best to use a small saucepan, small burner, and candy thermometer. 
Use small spoons to scoop out to get 12-14 pieces.
Nutrition Facts
Root Beer Pecan Pralines
Amount Per Serving (1 g)
Calories 139.1 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5.6g35%
Trans Fat 0.32g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 5.24g
Cholesterol 23.3mg8%
Sodium 90.8mg4%
Potassium 118.69mg3%
Carbohydrates 8.7g3%
Fiber 1.3g5%
Sugar 0.4g0%
Protein 2.8g6%
Vitamin A 278.45IU6%
Vitamin C 9.79mg12%
Calcium 58.6mg6%
Iron 0.32mg2%
Sugar Alcohol 6.94g
Net Carbs 0.44g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 139.1kcal | Carbohydrates: 8.7g | Protein: 2.8g | Fat: 14g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5.24g | Trans Fat: 0.32g | Cholesterol: 23.3mg | Sodium: 90.8mg | Potassium: 118.69mg | Fiber: 1.3g | Sugar: 0.4g | Vitamin A: 278.45IU | Vitamin C: 9.79mg | Calcium: 58.6mg | Iron: 0.32mg | Sugar Alcohol: 6.94g | Net Carbs: 0.44g

Photos by Sarah DeYoung Photography

White Chocolate Root Beer Cream Bon Bons

 

White Chocolate Root Beer Cream Bon Bons

Prep Time20 mins
Freezing2 hrs
Total Time2 hrs 20 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Rootbeer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Chef Taffiny Elrod
Servings: 13 1 oz pieces
Calories: 137.4kcal
Author: Taffiny Elrod

Equipment

  • Silicone Candy Molds or Ice Cube Trays

Ingredients

  • 4 oz cream cheese room temperature
  • 4 oz heavy cream
  • 1 scoop Root Beer Float Keto Chow
  • 2 oz unsalted butter
  • 5 oz sugar-free white chocolate chips divided

Instructions

  • Beat the cream cheese in a large bowl with an electric mixer until it is light and fluffy. Beat the heavy cream and Root Beer Float Keto Chow into the cream cheese.
  • Melt the butter and 3 ounces of the white chocolate chips together over a double boiler or in a microwave safe bowl in the microwave. Heat on low temperature so it doesn’t burn or seize.
  • Beat the melted white chocolate and butter into the cream cheese mixture until fully combined.
  • Spread the mixture into oiled candy molds or ice cube trays making sure to press them firmly into all the edges, tapping them on the counter to settle them into the molds.
  • Freeze them for at least two hours. They should be firm enough to remove from the molds with ease.
  • When they are fully set, melt the remaining two ounces of white chocolate.
  • While the bon bons are still frozen spread a small amount of white chocolate on top of each one. Place them back in the freezer to set the chocolate.
  • When the chocolate is set, transfer them to an airtight container and store in the freezer for up to a month.

Notes

NOTES: The two hours is a minimum and if you try to unmold them early, they will fall apart and melt when the chocolate touches them.
Nutrition Facts
White Chocolate Root Beer Cream Bon Bons
Amount Per Serving (1 g)
Calories 137.4 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7.8g49%
Trans Fat 0.4g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.59g
Cholesterol 29.4mg10%
Sodium 95.9mg4%
Potassium 149.58mg4%
Carbohydrates 8.6g3%
Fiber 2.7g11%
Sugar 0.6g1%
Protein 2.8g6%
Vitamin A 351.9IU7%
Vitamin C 10.57mg13%
Calcium 74.84mg7%
Iron 0.15mg1%
Sugar Alcohol 5.09g
Net Carbs 0.78g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 137.4kcal | Carbohydrates: 8.6g | Protein: 2.8g | Fat: 13g | Saturated Fat: 7.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.59g | Trans Fat: 0.4g | Cholesterol: 29.4mg | Sodium: 95.9mg | Potassium: 149.58mg | Fiber: 2.7g | Sugar: 0.6g | Vitamin A: 351.9IU | Vitamin C: 10.57mg | Calcium: 74.84mg | Iron: 0.15mg | Sugar Alcohol: 5.09g | Net Carbs: 0.78g

Photos by Sarah DeYoung Photography

Holiday Recipe Challenge: Keto Konduct’s “Can’t Be Keto” Chocolate Cake

 

Holiday Recipe Challenge: Keto Konduct's Can't Be Keto Chocolate Cake

This cake tastes so good, we just can't believe it's keto - but it is! Chocolate cake with chocolate chips covered in chocolate ganache, it's almost as chocolatey as my husband.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 6
Author: Keto Konduct

Equipment

  • Jumbo muffin pan

Ingredients

Cake

Ganache

Instructions

  • Preheat oven to 350F.
  • In a large bowl using an electric mixer, blend all of the cake ingredients until the mixture is light, fluffy, and well-incorporated.
  • Pour mixture into a well-greased 6-muffin pan (jumbo muffin tin).
  • Bake for 30 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
  • Add all of the ganache ingredients into a microwave safe bowl. Heat at 15-second intervals and mix until smooth, then pour on top of the cooled cake.

Photos by Sarah DeYoung Photography

Creamy Tomato Basil Mascarpone Soup

Creamy Tomato Basil Mascarpone Soup

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish, Side Dish, Soup
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Servings: 1
Calories: 966.3kcal
Author: Taffiny Elrod

Ingredients

  • 2 ounce salted butter melted (1/2 stick)
  • 1 scoop creamy tomato basil Keto Chow
  • 14 ounces hot water
  • 3 ounces mascarpone cheese
  • 2 Tbsp fresh basil leaves
  • 1-2 Tbsp grated parmesan or romano cheese
  • salt and pepper to taste

Instructions

  • Blend the butter, keto chow and hot water according to package directions.
  • Add the mascarpone cheese, fresh basil, and grated parmesan or romano cheese and blend until creamy and frothy.
  • Taste and adjust seasoning as desired.
  • Drink hot or chill and enjoy as a cold soup.
Nutrition Facts
Creamy Tomato Basil Mascarpone Soup
Amount Per Serving (1 g)
Calories 966.3 Calories from Fat 797
% Daily Value*
Fat 88.6g136%
Saturated Fat 55.6g348%
Trans Fat 3.3g
Polyunsaturated Fat 3.25g
Monounsaturated Fat 23.47g
Cholesterol 243.5mg81%
Sodium 1813.1mg79%
Potassium 1849.56mg53%
Carbohydrates 16.9g6%
Fiber 8.1g34%
Sugar 6.1g7%
Protein 32.3g65%
Vitamin A 3807IU76%
Vitamin C 126.57mg153%
Calcium 564.93mg56%
Iron 3.02mg17%
Sugar Alcohol 0.01g
Net Carbs 8.83g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 966.3kcal | Carbohydrates: 16.9g | Protein: 32.3g | Fat: 88.6g | Saturated Fat: 55.6g | Polyunsaturated Fat: 3.25g | Monounsaturated Fat: 23.47g | Trans Fat: 3.3g | Cholesterol: 243.5mg | Sodium: 1813.1mg | Potassium: 1849.56mg | Fiber: 8.1g | Sugar: 6.1g | Vitamin A: 3807IU | Vitamin C: 126.57mg | Calcium: 564.93mg | Iron: 3.02mg | Sugar Alcohol: 0.01g | Net Carbs: 8.83g

Photos by Sarah DeYoung Photography