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Camp Out S’mores No-Bake Cupcakes

 

Camp Out S’mores No-Bake Cupcakes

Layers of s’mores cream, chocolate filling, and pecan crust come together for a simple, fun dessert.
Prep Time30 mins
CHILL2 hrs
Total Time2 hrs 30 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, S'mores
Keto Chow Flavor: S'mores
Recipe Creator: Chef Taffiny Elrod
Calories: 378.5kcal
Author: Lori Allred

Equipment

  • six paper cupcake liners, standard muffin tin

Ingredients

  • 1/2 cup (2 oz) pecans
  • 1 tbsp brown sugar style erythritol blend
  • pinch cinnamon
  • pinch salt
  • 1/4 cup (2 oz) melted butter divided
  • 1/3 cup (2 oz) sugar-free chocolate chips
  • 1 1/4 cups (2 fluid oz) unsweetened almond milk
  • 1 scoop S'mores Keto Chow
  • 1 tbsp powdered erythritol
  • 1 tsp cocoa powder

Instructions

  • Place the pecans in a small food processor or blender and process them until they are ground, but still have a slightly pebbly texture.
  • Then add the brown erythritol, salt, and the cinnamon and pulse to combine.
  • Transfer the mix to a small bowl and stir in three tablespoons of the melted butter.
  • Divide the pecan mixture between the muffin cups and press it into the bottom of each, making it as even as possible.
  • Place the muffin cups in the freezer to set while you prepare the chocolate layer.
  • Place the chocolate chips in a small, heat safe bowl.
  • Heat 1/4 cup of the heavy cream in a small pot over medium heat, or in the microwave safe dish in the microwave, until it simmers.
  • Remove the cream from the heat and carefully pour it over the chocolate chips. Allow the hot cream to sit on the chips until they have melted, stir to mix the cream and chocolate together, then stir in the remaining tablespoon of melted butter. Stir until smooth.
  • Remove the muffin tin from the freezer and divide the chocolate filling among the cups, smoothing it into place as evenly as possible.
  • Return the muffin tin to the freezer again to set the chocolate while you make the s’mores filling.
  • In a large mixing bow,l use an electric mixer to blend the keto chow with the heavy cream, the almond milk, and the powdered erythritol. Mix until it is the consistency of whipped cream cheese.
  • Remove the muffin tin from the freezer and fill each cup with the cream filling.
  • Transfer to the refrigerator to chill for approximately two hours.
  • Dust the tops with cocoa powder and serve.
  • Store in an airtight container in the refrigerator for up to three days, or store in the freezer for up to three months.
Nutrition Facts
Camp Out S’mores No-Bake Cupcakes
Amount Per Serving (1 cupcake)
Calories 378.5 Calories from Fat 329
% Daily Value*
Fat 36.6g56%
Saturated Fat 19.6g123%
Trans Fat 0.9g
Polyunsaturated Fat 3.13g
Monounsaturated Fat 10.42g
Cholesterol 78.4mg26%
Sodium 249.1mg11%
Potassium 424.92mg12%
Carbohydrates 16.8g6%
Fiber 6.6g28%
Sugar 2g2%
Protein 7.7g15%
Vitamin A 1137.61IU23%
Vitamin C 20.4mg25%
Calcium 193.98mg19%
Iron 0.97mg5%
Sugar Alcohol 7.17g
Net Carbs 2.98g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cupcake | Calories: 378.5kcal | Carbohydrates: 16.8g | Protein: 7.7g | Fat: 36.6g | Saturated Fat: 19.6g | Polyunsaturated Fat: 3.13g | Monounsaturated Fat: 10.42g | Trans Fat: 0.9g | Cholesterol: 78.4mg | Sodium: 249.1mg | Potassium: 424.92mg | Fiber: 6.6g | Sugar: 2g | Vitamin A: 1137.61IU | Vitamin C: 20.4mg | Calcium: 193.98mg | Iron: 0.97mg | Sugar Alcohol: 7.17g | Net Carbs: 2.98g

Photos by Sarah DeYoung

Ultimate Pumpkin Spice Cheesecake Shake

 

Ultimate Pumpkin Spice Cheesecake Shake

This shake is like a delicious pumpkin cheesecake in a glass. A filling, nutritious keto meal in the guise of a treasured dessert, pumpkin season doesn’t get much better than this.
Prep Time10 mins
Total Time10 mins
Course: Desserts, Drinks
Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 20 ounces
Calories: 690.6kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Blend the butter, cream cheese, almond butter, and pumpkin puree together in a blender.
  • Slowly pour the almond milk into the mixture while blending on low speed.
  • When all the almond milk has been incorporated, add the keto chow and pumpkin pie spice and blend again.
  • Pour into a tall glass and garnish with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Nutrition Facts
Ultimate Pumpkin Spice Cheesecake Shake
Amount Per Serving (20 ounces)
Calories 690.6 Calories from Fat 501
% Daily Value*
Fat 55.7g86%
Saturated Fat 27.1g169%
Trans Fat 1.6g
Polyunsaturated Fat 4.77g
Monounsaturated Fat 19.11g
Cholesterol 130.3mg43%
Sodium 1328.6mg58%
Potassium 2008.45mg57%
Carbohydrates 20.3g7%
Fiber 9.8g41%
Sugar 7.2g8%
Protein 34.6g69%
Vitamin A 3138.82IU63%
Vitamin C 137.56mg167%
Calcium 1592.15mg159%
Iron 4.21mg23%
Sugar Alcohol 0.07g
Net Carbs 10.39g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 20ounces | Calories: 690.6kcal | Carbohydrates: 20.3g | Protein: 34.6g | Fat: 55.7g | Saturated Fat: 27.1g | Polyunsaturated Fat: 4.77g | Monounsaturated Fat: 19.11g | Trans Fat: 1.6g | Cholesterol: 130.3mg | Sodium: 1328.6mg | Potassium: 2008.45mg | Fiber: 9.8g | Sugar: 7.2g | Vitamin A: 3138.82IU | Vitamin C: 137.56mg | Calcium: 1592.15mg | Iron: 4.21mg | Sugar Alcohol: 0.07g | Net Carbs: 10.39g

Photos by Sarah DeYoung

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

Orange-Carrot Cupcakes

Orange-Carrot Cupcakes

A citrus spiced carrot cake that’s perfect for spring and special occasions. One carrot divided among 12 cupcakes adds a lot of flavor and texture for a small number of additional carbs. Topped with creamy orange frosting, they are just as festive as they are delicious.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 12 cupcakes
Calories: 249.8kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Line a 12-cup muffin tin with paper liners or grease very well.
  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk together the Orange Cream Keto Chow, almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a separate large mixing bowl, whisk together the granulated sweetener, eggs, almond milk, avocado oil, vanilla extract, and orange extract. Whisk well until everything is fully combined.
  • Pour the wet ingredients into the center of the dry ingredients and stir them together with a wooden spoon or a rubber spatula. Fold in carrots and walnuts.
  • Scoop approximately 1/4 cup of batter into each prepared muffin cup. Distribute any remaining batter as evenly as possible among the cups.
  • Bake in the preheated 350F oven on a center rack until the cupcakes are golden, spring back slightly when gently touched and a skewer inserted in the center comes out clean. Approximately thirty minutes.
  • Place the muffin tin on a cooling rack and cool for about 15 minutes, then remove the cupcakes from the tin, place directly on the cooling rack and allow them to cool completely.
  • When they are completely cool, frost them with Creamy Orange Frosting and decorate to your liking.
  • Store in an airtight container in the fridge for 3-5 days.
  • Store unfrosted cupcakes in an airtight container in the freezer for up to three months.
  • These are also great without the frosting as muffins. Toast them and slather with butter for a special breakfast treat.

Notes

A 3 tbsp scoop worked perfectly for the amount of batter in cupcake tin with no spill over. 
Nutrition Facts
Orange-Carrot Cupcakes
Amount Per Serving (1 serving)
Calories 249.8 Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Saturated Fat 2.8g18%
Polyunsaturated Fat 4.37g
Monounsaturated Fat 10g
Cholesterol 51.5mg17%
Sodium 518mg23%
Potassium 842.49mg24%
Carbohydrates 28.3g9%
Fiber 6.5g27%
Sugar 1.3g1%
Protein 15.2g30%
Vitamin A 875.42IU18%
Vitamin C 49.14mg60%
Calcium 401.57mg40%
Iron 3.22mg18%
Sugar Alcohol 18.92g
Net Carbs 2.96g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 249.8kcal | Carbohydrates: 28.3g | Protein: 15.2g | Fat: 17.9g | Saturated Fat: 2.8g | Polyunsaturated Fat: 4.37g | Monounsaturated Fat: 10g | Cholesterol: 51.5mg | Sodium: 518mg | Potassium: 842.49mg | Fiber: 6.5g | Sugar: 1.3g | Vitamin A: 875.42IU | Vitamin C: 49.14mg | Calcium: 401.57mg | Iron: 3.22mg | Sugar Alcohol: 18.92g | Net Carbs: 2.96g

Photos by Sarah DeYoung Photography