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Creamy Tomato Basil Russian Dressing

Creamy Tomato Basil Russian Dressing

Your favorite creamy dressing full of flavor. Top a salad, or a burger for that classic flavor combination.
Prep Time10 mins
Total Time10 mins
Course: Salad, Side Dish
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Servings: 16 servings
Calories: 101.1kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Mix the keto chow with the water until there are no lumps.
  • Add the erythritol, vinegar, Worcestershire sauce, hot sauce and paprika and mix well.
  • Stir in the mayonnaise, horseradish, pickle relish and onion.
  • Cover and refrigerate for at least 30 minutes for the flavors to marry before serving.
  • If the dressing is too thick after sitting, add water one teaspoon at a time until it reaches the desired consistency before serving.
  • Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Creamy Tomato Basil Russian Dressing
Amount Per Serving (1 serving)
Calories 101.1 Calories from Fat 88
% Daily Value*
Fat 9.8g15%
Saturated Fat 1.5g9%
Polyunsaturated Fat 5.82g
Monounsaturated Fat 2.19g
Cholesterol 5.5mg2%
Sodium 234.4mg10%
Potassium 119.13mg3%
Carbohydrates 1.1g0%
Fiber 0.6g3%
Sugar 0.4g0%
Protein 1.7g3%
Vitamin A 144.87IU3%
Vitamin C 7.97mg10%
Calcium 24.97mg2%
Iron 0.27mg2%
Sugar Alcohol 0.01g
Net Carbs 0.52g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 101.1kcal | Carbohydrates: 1.1g | Protein: 1.7g | Fat: 9.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 5.82g | Monounsaturated Fat: 2.19g | Cholesterol: 5.5mg | Sodium: 234.4mg | Potassium: 119.13mg | Fiber: 0.6g | Sugar: 0.4g | Vitamin A: 144.87IU | Vitamin C: 7.97mg | Calcium: 24.97mg | Iron: 0.27mg | Sugar Alcohol: 0.01g | Net Carbs: 0.52g

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

Turkey a la King

Turkey a la King

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 4
Calories: 287.8kcal
Author: Taffiny Elrod

Ingredients

  • 10 ounces turkey or chicken broth warm
  • 1 scoop Savory Chicken Soup Keto Chow
  • 2 ounces unsalted butter 1/2 stick
  • 1/4 cup onion diced
  • 1/4 cup celery thinly sliced
  • 1/4 cup bell peppers mixed, sliced
  • 1 cup mushrooms sliced (about 4 large mushrooms)
  • 1/4 cup sour cream or heavy cream
  • 1/2 tsp dried parsley
  • 8 ounces cooked turkey cubed or shredded

Instructions

  • Blend the broth with the Keto Chow and set aside.
  • Melt the butter in a large skillet, add the onion, celery and bell peppers and cook over medium heat until the vegetables begin to soften, and the onions become translucent.
  • Add the mushrooms and cook for another 2-3 minutes.
  • Stir in the soup mixture, then stir in the sour cream or heavy cream, and then dried parsley.
  • Then stir in the turkey. Heat gently until everything is warmed through.
  • Serve over cauliflower rice, spaghetti squash or low carb biscuits if desired.
Nutrition Facts
Turkey a la King
Amount Per Serving (1 serving)
Calories 287.8 Calories from Fat 165
% Daily Value*
Fat 18.3g28%
Saturated Fat 11g69%
Trans Fat 0.7g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.06g
Cholesterol 99.37mg33%
Sodium 625.61mg27%
Potassium 724.81mg21%
Carbohydrates 4.7g2%
Fiber 2.2g9%
Sugar 1.4g2%
Protein 26.7g53%
Vitamin A 694.13IU14%
Vitamin C 38.39mg47%
Calcium 207.86mg21%
Iron 1.1mg6%
Sugar Alcohol 0.06g
Net Carbs 2.44g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 287.8kcal | Carbohydrates: 4.7g | Protein: 26.7g | Fat: 18.3g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.06g | Trans Fat: 0.7g | Cholesterol: 99.37mg | Sodium: 625.61mg | Potassium: 724.81mg | Fiber: 2.2g | Sugar: 1.4g | Vitamin A: 694.13IU | Vitamin C: 38.39mg | Calcium: 207.86mg | Iron: 1.1mg | Sugar Alcohol: 0.06g | Net Carbs: 2.44g

Photos by Sarah DeYoung Photography

Spicy Taco Nacho Cheese Sauce

 

Spicy Taco Nacho Cheese Sauce

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 8
Calories: 131.3kcal
Author: Taffiny Elrod

Ingredients

  • 8 ounces almond milk, unsweetened or similar low carb milk substitute
  • 1 scoop Spicy Taco Base Keto Chow
  • 4 ounces colby jack or cheddar cheese shredded
  • 4 ounces pepper jack cheese shredded
  • 1/2 tsp lemon or lime juice

Instructions

  • Warm the milk in a medium saucepan over low heat. Whisk or blend in the Keto Chow.
  • With the pan over low heat, whisk in the cheese a handful at a time and continue to whisk until all the cheese is melted. Whisk in the lemon or lime juice a drop at a time until the sauce tastes good to you.
  • If the sauce is too thick, whisk in more almond milk a teaspoon at a time until it is a pourable consistency.
  • Serve over steamed broccoli, cauliflower rice, low carb nachos, or anything else you can think of.
Nutrition Facts
Spicy Taco Nacho Cheese Sauce
Amount Per Serving (1 serving)
Calories 131.3 Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 5.5g34%
Trans Fat 0.2g
Polyunsaturated Fat 0.41g
Monounsaturated Fat 2.8g
Cholesterol 27.6mg9%
Sodium 345.2mg15%
Potassium 231.21mg7%
Carbohydrates 1.9g1%
Fiber 1g4%
Sugar 0.2g0%
Protein 9.5g19%
Vitamin A 564.35IU11%
Vitamin C 15.18mg18%
Calcium 278.14mg28%
Iron 0.49mg3%
Sugar Alcohol 0.01g
Net Carbs 0.91g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 131.3kcal | Carbohydrates: 1.9g | Protein: 9.5g | Fat: 9.6g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.41g | Monounsaturated Fat: 2.8g | Trans Fat: 0.2g | Cholesterol: 27.6mg | Sodium: 345.2mg | Potassium: 231.21mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 564.35IU | Vitamin C: 15.18mg | Calcium: 278.14mg | Iron: 0.49mg | Sugar Alcohol: 0.01g | Net Carbs: 0.91g

Photos by Sarah DeYoung Photography

By |2019-12-15T16:15:13-07:00December 9th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , |0 Comments

Maple Pecan Donuts

Maple Pecan Donuts

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Keto Chow, Salted Caramel
Keto Chow Flavor: Salted Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 6
Calories: 151.8kcal
Author: Taffiny Elrod

Equipment

  • You will need a six piece silicone donut mold.

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 maple 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.
  • 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 maple extract.