Welcome to the Keto Chow Holiday Recipe Challenge
We are so excited that our participants agreed to join us in our first annual Holiday Recipe Challenge. They are among our favorite people. Not only are they a huge fans of Keto Chow, but they have already proven they are amazing keto cooks.
Each participant received two different flavors of Keto Chow: one was our bestseller, Chocolate, and the other was a wildcard flavor. (Our wildcard flavors for this challenge were Orange Cream, Pumpkin Spice Caramel, Eggnog, and Chocolate Mint – the perfect choices for the holiday season!) They were then challenged to create a recipe for each flavor. They were asked to include at least one scoop (or sample package) of Keto Chow in their creation.
Now that we have all these incredible recipes, we need your help. Let us know what you think of these 26 fabulous entries and help us pick a winner! Please scroll down and check out these amazing creations. We encourage you to try making them yourselves to see if they are as good as they look! (Don’t forget to share photos of your creation with the hashtag #ketochow!) Then come back and click this button to VOTE. You’ll be judging each recipe on the following criteria:
VOTING NOW CLOSED
Holiday Recipe Challenge: Paula Schmitt's Coffee Shop Quadruple Chocolate Espresso Brownies
- 4 oz unsweetened chocolate chopped
- 3/4 cup sugar free chocolate chips
- 1/2 cup butter cut into quarters
- 1/4 cup cocoa powder
- 1 tbsp fresh finely ground coffee (or espresso) You can substitute instant coffee powder
- 1 scoop Chocolate Keto Chow
- 1/2 cup finely ground blanched almond flour
- 3 large eggs
- 1 cup granulated allulose
- 2 tsp vanilla extract
- 1/2 tsp salt
- powdered swerve for dusting finished brownies
- Preheat oven to 325F. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
- In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
- Combine the almond flour and Chocolate Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
- Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
- Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
- Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.
Holiday Recipe Challenge: Sarah DeYoung's No Bake Cookies
- Melt butter and bring to a boil with almond milk, sweetener, and cocoa powder, stirring for 1-2 minutes while boiling.
- Turn heat to low and add peanut butter and vanilla, making sure to melt peanut butter and mix well.
- Turn off heat. Add in Keto Chow and mix thoroughly. Add hemp seed hearts.
- Scoop onto wax paper or silicone baking mat and let cool.
Holiday Recipe Challenge: Dori's Eggnog Loaf
- 1 scoop Eggnog Keto Chow
- 4 eggs
- 1/3 cup heavy whipping cream
- cinnamon as desired
- Mix ingredients together until well combined. You can sprinkle cinnamon on top and use a toothpick to create a swirled design.
- Using a 5x7” glass pan, microwave for 6 minutes or bake at 300 degrees for 35-40 minutes for 4 servings. For 6 slightly thinner servings, use a 7x11” pan and bake at 300 degrees for 30 minutes.
- Serve as is, or top with your favorite pancake, French toast, or German pancake toppings such as butter, sugar free syrup, powdered sweetener, whipped cream, or berries!
Holiday Recipe Challenge: Chef Taffiny Elrod's Eggnog Gingerbread House
- Electric mixer
- Cookie cutters or patterns to cut out the shapes for the house and any decorations
- Rolling pin
- Cookie sheets
- Cardboard or cake board for the base of the house
- Parchment paper
- Piping bag
The Gingerbread House
Royal Icing for Assembly
- 1 cup sifted powdered erythritol
- 1 egg white
- 1/2 tsp water, plus more as needed
- 1/4 tsp cream of tartar
- Food coloring if desired
- Preheat oven to 350F.
- Line cookie sheets with lightly oiled tin foil or parchment paper
- Whisk together the Keto Chow, coconut flour, spices, cocoa powder, and baking powder in a small mixing bowl and set aside.
- Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
- Beat in the sweetener.
- When the sweetener is completely mixed with the butter, add the egg and the vanilla extract.
- Beat the mixture until the eggs are completely mixed with the butter and sweetener. The mixture will look grainy and separated.
- Add half of the dry ingredients to the bowl and blend. When that is fully combined, add the rest of the dry ingredients.
- Beat on low speed until it is completely combined and creates a stiff dough. It should start to come together into a ball.
- To make cut-out cookies, chill the dough for approximately 15 minutes. Then, working with 1/3 of the dough at a time, roll it out between two sheets of oiled parchment paper to about 1/2 inch thickness and cut it into pieces for your house.
- For my house, I cut two end panels with door and window openings, two side panels, and two roof panels, plus gingerbread people, a snowman, and various shapes to decorate the house.
- Place the cut pieces on the prepared cookie sheets and bake for about 20 minutes until the pieces start to look brown and feel firm to the touch. They will still be slightly soft to the touch in the center but will firm up as they cool.
- Continue until you have made all the pieces you need. You can reroll the dough more than once. If it gets too soft, just return it to the fridge for a few minutes.
- Allow the baked cookies to cool completely before assembling the house.
Icing and Assembly
- To make the royal icing, beat together erythritol, egg white, 1/2 tsp water, and 1/4 tsp cream of tartar in the work bowl of an electric mixer. If the icing is too thick, add more water 1/2 tsp at a time, blending after each addition until it is pipeable but still quite thick. It should be quite stiff. If you add too much water, you can add more erythritol a teaspoon at a time, but try to stay as close as possible to the original recipe so it will dry and hold together.
- To assemble your gingerbread house, first check the edges of your wall and roof pieces and be sure they are straight and even. If they aren't, you can even them by filing them with a micro plane zester of a small knife until they all match up to each other and are flat.
- Cut a small hole into the tip of a disposable icing bag or fit an icing bag with a small round tip. Fill the bag about 1/3 full with icing.
- Starting with the back wall of your house, pipe a generous line of icing along the bottom edge of the wall and place it on your cardboard or cake board. You can use a can or jar to prop it up while you pipe icing along the edge and the bottom of one of the side walls and connect it with the back wall. Continue building the walls of the house like this until you have all four in place.
- Allow the icing on the walls to set and dry for at least half an hour until they are sturdy enough to hold the roof pieces. Then pipe icing onto the roof pieces where they will connect with the walls and where they meet at the peak.
- Refrigerate your remaining icing tightly covered while you wait for the house to set.
- When the house is set, decorate however you wish. Color the icing with different colors, decorate with sugar-free chocolates, sprinkles, and candies. Use your favorite molds to make chocolate shapes. Let your imagination and creativity run wild and have fun.
- Once the house has dried and everything is set, store in a cool, dry place, loosely covered with plastic wrap so it doesn't get dusty when it isn't on display.
- If properly stored, it should be edible for up to a week. If you don't want to eat it, it should be in good condition for display for up to a month.
Holiday Recipe Challenge: Maggie Huynh's Chocolate Peppermint Cake Donuts
- silicone donut mold (optional - if using a donut mold from a different material, you may need to grease them before putting the mixture in)
- 1/2 cup almond flour
- 2 tbsp unsweetened cocoa powder I used Hershey's special dark
- 1 serving Chocolate Mint Keto Chow
- 3/4 cup sugar-free sweetener of your choice
- 1/2 tbsp beef gelatin
- 1/2 tsp espresso powder
- 1/4 cup heavy whipping cream
- 3 eggs
- 2 tbsp mayo this helps to make the donuts moist
- 4 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tsp peppermint extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch kosher salt
- Preheat oven to 350F.
- In a blender, standing mixer, or food processor, add coconut oil, mayo, vanilla, peppermint extract, and eggs together. Mix very well.
- Add the heavy whipping cream.
- In a separate mixing bowl, whisk together your dry ingredients until there are no clumps. Add your dry ingredients to the wet ingredients, making sure it's all incorporated.
- Once your mixture is mixed, it is ready to be divided. Place your mixture into your donut mold. I made six donuts, though you could just as easily have seven from the mixture.
- Bake for 30 minutes.
- To prepare your ganache, warm your heavy whipping cream in a sauce pan with the sweetener until the sweetener dissolves. Then add your chocolate chips and let them melt. Once the chocolate is melted, stir in the peppermint extract.
- Take your donuts and dip the tops into the ganache to coat them. Add toppings, if desired, right away before the ganache sets.
- Store in a container in the fridge for up to one week.
Holiday Recipe Challenge: Josh Gudim's Coconut Fudge Cupcakes Mounds Style Fudge Bars
- medium sauce pan
- silicone cupcake molds
- 1/2 cup coconut butter
- 1 tbsp virgin coconut oil
- 2 tbsp swerve
- 2 tbsp unsweetened finely shredded coconut
- 1/4 cup heavy cream
- Warm the coconut butter in the microwave in a medium bowl until soft.
- Add melted coconut oil, swerve, shredded coconut, and heavy cream together and mix well. (I used a fork.)
- Set aside and make the Chocolate Fudge.
- In a medium sauce pan over medium-low heat, mix together heavy cream, swerve, butter, and vanilla extract. Stir often for 15 minutes until a slightly browned, thicker sweetened condensed milk is created.
- Remove from heat and let cool for 15 minutes. Then stir in the Chocolate Keto Chow and the chocolate chips.
- When the fudge mixture has melted and combined, spoon a layer into the silicone cupcake molds, 1/3 of the way up. Use your fingers to flatten out.
Combining the Chocolate Fudge and the Coconut Filling
- Spoon in a layer of coconut filling on top of the fudge mixture in the silicone molds so they are filled 2/3 of the way. You will likely need to microwave the coconut filling for 20-30 seconds to soften it back up first.
- Spoon the top layer of fudge into the cupcake molds and move them to the freezer for 20 minutes to firm up.
Holiday Recipe Challenge: Chef Taffiny Elrod's Bûche de Noël
- Electric mixer
- 15" X 10" jelly roll pan
- Cooking spray
- Parchment paper
- Clean, dry kitchen towel larger than the jelly roll pan
- Fine sieve or sifter
For the cake
For the frosting
- additional powdered sweetener and cocoa powder for rolling the cake
- 1/3 cup sugar-free raspberry jam
- Fresh raspberries, mint leaves, chocolate leaves, or curls for garnish optional
- Spray the jelly roll pan lightly with cooking spray and line with parchment paper cut to fit flat in the bottom of the pan. Lightly oil the parchment paper too.
- Beat the egg yolks with the sweetener until the color is light yellow and ribbons form when the beaters go through.
- In a separate bowl with very clean beaters, whip the egg whites until they begin to foam. Sprinkle in the sweetener and continue to beat until stiff peaks form.
- Fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then gently fold in the remaining egg whites until they are almost completely combined. Being careful to retain as much air in the egg whites as possible.
- Mix the Keto Chow, coconut flour, cocoa powder, gelatin, and baking powder together and sprinkle them over the egg mixture. Gently fold the dry ingredients into the eggs.
- Using an offset spatula, spread the batter onto the prepared jelly roll pan and even it out as much as possible. It's okay if it looks a little bumpy.
- Bake in the preheated oven for 10-15 minutes until the cake is set and slightly browned around the edges but still tender and soft to the touch.
- Meanwhile, sift a layer of powdered sweetener combined with cocoa powder on a clean, dry kitchen towel.
- When the cake is cool enough to touch, carefully turn it over onto the towel and remove the pan. Gently peel the parchment paper away from the cake and, using the towel, roll the cake up the long way, with the cake rolled inside.
- Leave the cake rolled up in the towel to cool completely while you make the filling.
- Whip the cream until it begins to get thick, then add the sweetener and vanilla extract. Continue to beat until it forms stiff peaks.
- Unroll the cake and spread the raspberry jam across the inside of the cake in a thin layer. Then spread the whipped cre