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:

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Coffee Shop Quadruple Chocolate Espresso Brownies

Paula Schmitt

Recipe Creator ,Keto Chow Community Recipe

Recipe courtesy of Paula Schmitt. My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more!

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Prep Time 45

Total Time 45

Course Dessert

Servings servings

Calories 118.95 kcal

Ingredients

4 oz unsweetened chocolate chopped
3/4 cup sugar-free chocolate chips
1/2 cup salted butter cut into quarters
1/4 cup cocoa powder
1 tbsp fresh finely ground coffee (or espresso) or substitute instant coffee powder
1 serving Chocolate Keto Chow (or Mocha Keto Chow)(or 1 scoop)
1/2 cup fine almond flour
3 large egg(s)
1 cup granulated allulose
2 tsp vanilla extract
1/2 tsp salt
powdered erythritol (Swerve) for dusting finished brownies

Instructions

Preheat oven to 325 degrees. 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 or Mocha 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.

Notes

Photo of completed Coffee Shop Quadruple Espresso Brownies

If you don’t like espresso, cut it out of the recipe.

Variations:

Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.

Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.

Nutrition

Serving: 38gramsCalories: 118.95kcalCarbohydrates: 16.3gProtein: 3.67gFat: 10.34gSaturated Fat: 5.57gPolyunsaturated Fat: 0.22gMonounsaturated Fat: 1.31gTrans Fat: 0.15gCholesterol: 32.86mgSodium: 91.02mgPotassium: 180.28mgFiber: 3.61gSugar: 9.56gVitamin A: 184.65IUVitamin C: 5.47mgCalcium: 37.71mgIron: 1.72mgSugar Alcohol: 11.13gNet Carbs: 1.56g

Keyword Chocolate, Mocha

No Bake Cookies

Sarah DeYoung

Recipe Creator ,Keto Chow Community Recipe

These are so close to the originals that I used to make as a kid. My kids can't stop devouring these cookies faster than I can make them. Recipe courtesy of Sarah DeYoung.

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Prep Time 10

Cooling time 10

Total Time 20

Course Dessert, Snacks

Servings cookies

Calories 85.5 kcal

Ingredients

1/4 cup salted butter
1/4 cup unsweetened almond milk
1/3 cup granulated sweetener
1 tbsp cocoa powder
1 serving Chocolate Keto Chow (or 1 scoop)
1/3 cup chunky peanut butter
1 tsp vanilla extract
1/2 cup hemp seed hearts

Instructions

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.

Nutrition

Serving: 1cookieCalories: 85.5kcalCarbohydrates: 6gProtein: 4.4gFat: 6.8gSaturated Fat: 2gPolyunsaturated Fat: 2.46gMonounsaturated Fat: 1.96gTrans Fat: 0.1gCholesterol: 7mgSodium: 56.2mgPotassium: 2.46mgFiber: 1.24gSugar: 0.37gVitamin A: 126.74IUVitamin C: 6.83mgCalcium: 44.75mgIron: 1.29mgSugar Alcohol: 3.9gNet Carbs: 0.85g

Keyword Chocolate

Eggnog Loaf

Colourful Keto With Dori

Recipe Creator ,Keto Chow Community Recipe

Quick, easy, and delicious! You will love this seasonal twist on a keto must-try breakfast. Recipe courtesy of Dori Sonnenberg.

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Prep Time 5

Cook Time 30

Total Time 35

Course Breakfast, Snacks

Servings slices

Calories 166.7 kcal

Ingredients

1 serving Eggnog Keto Chow (or 1 scoop)
4 egg(s)
1/3 cup heavy cream
ground cinnamon as desired

Instructions

Mix ingredients together until well combined. You can sprinkle cinnamon on top and use a toothpick to create a swirled design.
Using a 5×7” 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 7×11” 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!

Nutrition

Serving: 1servingCalories: 166.7kcalCarbohydrates: 3gProtein: 12.6gFat: 11.9gSaturated Fat: 6gPolyunsaturated Fat: 0.93gMonounsaturated Fat: 3.58gTrans Fat: 0.2gCholesterol: 189.3mgSodium: 275.1mgPotassium: 459.84mgFiber: 1.8gSugar: 1.2gVitamin A: 575.18IUVitamin C: 34.29mgCalcium: 220.79mgIron: 1.12mgSugar Alcohol: 0.01gNet Carbs: 1.18g

Keyword Eggnog, Keto Chow Community Recipe

Eggnog Gingerbread House

Gingerbread House

Chef Taffiny Elrod

Recipe Creator ,Chef Taffiny Elrod

A real gingerbread house that tastes great, smells like Christmas at Grandma's house, and holds together beautifully. All without flour, sugar, or gluten!

When I realized this dough would hold up to building a gingerbread house, I was so excited. It works beautifully, tastes like a good old-fashioned gingerbread, and will make your kitchen smell magical.

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Prep Time 40

Cook Time 20

Assembly time 1

Total Time 2

Course Dessert

Servings gingerbread house and decorations

Calories 2595.7 kcal

Equipment

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

Ingredients

The Gingerbread House

4 servings Gingerbread Keto Chow or Eggnog Keto Chow
1/4 cup coconut flour
2 tbsp ground ginger
1 1/2 tbsp ground cinnamon
1 tbsp ground cloves
2 tsp cocoa powder for color
1 tsp baking powder
1 cup unsalted butter (two sticks of butter), softened
1 cup brown erythritol blend
2 large egg(s)
2 tsp vanilla extract

Royal Icing for Assembly

1 cup powdered erythritol sifted
1 egg whites
1/2 tsp water plus more as needed
1/4 tsp cream of tartar
food coloring if desired if desired

Instructions

Cookies

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.

Notes

KETO CHOW NOTES:

Eggnog gingerbread house: Would make approx 30 medium sized cookies.

Nutrition

Serving: 36gCalories: 2595.7kcalCarbohydrates: 651.74gProtein: 133.18gFat: 206.69gSaturated Fat: 123.65gPolyunsaturated Fat: 9.24gMonounsaturated Fat: 59.35gTrans Fat: 7.46gCholesterol: 1073.17mgSodium: 4146.23mgPotassium: 7602.22mgFiber: 48.41gSugar: 12.61gVitamin A: 10473.58IUVitamin C: 480.53mgCalcium: 3554.01mgIron: 18.68mgSugar Alcohol: 576.32gNet Carbs: 27.01g

Keyword Chef Taffiny Elrod, Eggnog, Gingerbread

Chocolate Peppermint Cake Donuts

Coconut Fudge Cupcakes Mounds Style Fudge Bars

Joshua Gudim

Recipe Creator ,Keto Chow Community Recipe

A classic candy bar meets keto cupcakes. Recipe courtesy of Josh Gudim.

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Prep Time 10

Cook Time 15

Cooling time 35

Total Time 1

Course Dessert, Snacks

Servings cupcakes

Calories 361.03 kcal

Equipment

silicone cupcake molds

Ingredients

Coconut Filling

1/2 cup coconut butter
1 Tbsp. virgin coconut oil
2 Tbsp. granulated erythritol
2 Tbsp. unsweetened finely shredded coconut
1/4 cup heavy cream

Chocolate Fudge

1 cup heavy cream
1/3 cup granulated erythritol
2 Tbsp. salted butter
1 tsp. vanilla extract
1 cup sugar-free chocolate chips
1 serving Chocolate Keto Chow

Instructions

To make the coconut filling, warm the coconut butter in the microwave until soft.
Add melted coconut oil, swerve, shredded coconut, and heavy cream together and mix well.
Set aside and make the chocolate fudge.
In a medium saucepan over medium-low heat, mix together the heavy cream, swerve, butter, and vanilla extract. Stir often for 15 minutes until it looks like a slightly browned, thicker sweetened condensed milk. Remove from heat and let cool for 15 minutes.
Stir in the Chocolate Keto Chow and the chocolate chips until the chocolate has melted and combined.
Fill each cupcake mold evenly 1/3 of the way up with the fudge mixture.
Fill each cupcake another third of the way with the coconut mixture. You may need to microwave the coconut filling for 20-30 seconds to soften so it is easily spreadable.
Top with the remaining fudge mixture.
Place in the freezer for at least 20 minutes to set.

Notes

Yield: 12 cupcakes

Don’t be alarmed by excess oil or separation. This is normal and will harden once cold. After the cupcakes have firmed up, you can store them in the fridge covered with plastic wrap.

Notes from Keto Chow: To reduce net carbs to 2.99 per serving, you can replace the coconut butter with unsalted butter. It may affect taste slightly.

Nutrition

Serving: 1cupcakeCalories: 361.03kcalCarbohydrates: 31.5gProtein: 6.67gFat: 33.26gSaturated Fat: 24.6gPolyunsaturated Fat: 0.64gMonounsaturated Fat: 3.77gTrans Fat: 0.51gCholesterol: 46.13mgSodium: 125.41mgPotassium: 344.43mgFiber: 9.28gSugar: 1.65gVitamin A: 675.82IUVitamin C: 15.38mgCalcium: 116.01mgIron: 0.9mgSugar Alcohol: 18.1gNet Carbs: 4.12g

Keyword Chocolate

Bûche de Noël

Bûche de Noël

Taffiny Elrod

Recipe Creator ,Chef Taffiny Elrod

I transformed the traditional Christmas yule log into a ketogenic holiday stunner and added a touch of raspberry for a bright twist. It's moist, sumptuous, festive, and keto!

I've added a touch of raspberry jam to this beloved holiday classic made with chocolate sponge cake and creamy filling. Although this cake has a few steps, it comes together with surprising ease and will wow at your next holiday gathering. Even better, it tastes delicious and will keep chilled in the refrigerator for up to three days so you can make it ahead.

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Prep Time 30

Cook Time 15

Assembly time 1

Total Time 1 45

Course Dessert

Servings servings

Calories 307 kcal

Equipment

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

Ingredients

For the cake

4 large egg(s) separated
1/2 cup powdered Sweetener divided
1/2 cup Chocolate Keto Chow
2 tbsp dark cocoa powder
1/2 tsp unflavored gelatin powder
1/2 tsp baking powder

For the filling

1 1/2 cups heavy cream
2 tbsp powdered sweetener
1 tsp vanilla extract

For the frosting

2 cups heavy cream
1 serving Chocolate Keto Chow (or 1 scoop)
2 tbsp dark cocoa powder
2 tbsp powdered sweetener
2-3 tbsp unsweetened almond milk to thin the frosting if needed

For assembly

additional powdered sweetener for rolling the cake
additional cocoa powder for rolling the cake
1/3 cup sugar-free raspberry jam
Fresh raspberries, mint leaves, chocolate leaves, or curls for garnish optional

Instructions

Preheat oven to 325F and spray a 15×10 jelly roll pan lightly with cooking spray and line with lightly oiled parchment paper.
Beat the egg yolks with 1/4 cup of the sweetener until light yellow in color and ribbons form when the beaters go through.
In a separate bowl, whip the egg whites with very clean beaters until they begin to foam, then sprinkle in the remaining 1/4 cup of 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. Be careful to retain as much air in the egg whites as possible.
Mix the Keto Chow, 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 pan and even it out as much as possible. It’s ok if it’s a little bumpy.
Bake for 10-15 minutes until the cake is set and slightly browned around the edges but tender and soft to the touch.
Sift a layer of powdered sweetener combined with cocoa powder on a clean, dry kitchen towel. Then 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 roll the cake up from the long side, using the towel with the cake rolled inside. Leave it rolled up to cool completely while you make the filling.
Whip the cream until it begins to thicken, then add the sweetener and vanilla extract. Continue to beat until stiff peaks form.
Unroll the cake and spread the raspberry jam across the inside of the cake in a thin layer. Then spread the whipped cream over the jam, leaving about 1/2 inch of plain cake around the edges. Then gently reroll the cake. Make sure not to roll the towel inside again. Wrap it in plastic wrap and chill it while you make the frosting.
For the frosting, beat the heavy cream to soft peaks and sprinkle the Chocolate Keto Chow, cocoa powder, and powdered sweetener over the top. Continue to beat until the dry ingredients are fully combined, light, and fluffy. It should be thick, but if needed, add almond milk one tablespoon at a time to thin it slightly.
Remove the cake from the fridge and unwrap it. Cut a slice from one end on a slight angle. This will be used to create a stump on the log. If you would like, you can cut a piece from the other end to create another stump. You can cut the second piece on the diagonal or straight across.
Place the cake on a board or on a serving dish and cover it with frosting. Attach the stumps you cut by pressing them into the frosting wherever you think they would look best and frost them, too. For a bark-like look, gently run the tines of a fork through the frosting along the length of the cake.
Garnish with fresh raspberries and mint leaves or anything else you would like.
Chill in the refrigerator for up to three days, or until ready to serve.

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 20.2gProtein: 12gFat: 27.4gSaturated Fat: 16.9gPolyunsaturated Fat: 1.33gMonounsaturated Fat: 7gTrans Fat: 0.9gCholesterol: 143.9mgSodium: 295.3mgPotassium: 618.25mgFiber: 2.2gSugar: 2.5gVitamin A: 1385.55IUVitamin C: 33.8mgCalcium: 271.83mgIron: 1.26mgSugar Alcohol: 15gNet Carbs: 3.03g

Keyword Chef Taffiny Elrod, Chocolate

Orange Cranberry Almond Holiday Morning Muffins

Paula Schmitt

Recipe Creator ,Keto Chow Community Recipe

Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down! Recipe courtesy of Paula Schmitt.

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Prep Time 1

Total Time 1

Course Breakfast, Snacks

Servings muffins

Calories 235.74 kcal

Ingredients

Dry Ingredients

1 cup fine almond flour
1/2 cup super fine coconut flour
1 serving Orange Cream Keto Chow (or 1 scoop)
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder

Wet Ingredients

1/2 cup salted butter 1 stick, softened
2/3 cup allulose
2 tbsp sour cream
1/2 tsp almond extract
1/2 tsp orange extract
1 orange zest
1/4 cup heavy cream
3 large egg(s)
3/4 cup fresh cranberries chopped
1/4 cup sliced almonds roughly chopped

Glaze and Topping

5 tbsp powdered erythritol Sereve
2 tbsp heavy cream
1/4 tsp almond extract
1/4 cup sliced almonds

Instructions

Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
Stir in the chopped cranberries and almonds.
Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)
Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.

Notes

The lower baking temperature is to account for the excessive browning that comes from the coconut flour and allulose.

Don’t like almonds? You can easily substitute walnuts for the chopped sliced almonds and omit the almond extract. The almond flour needs to stay, though!

Nutrition

Serving: 1muffinCalories: 235.74kcalCarbohydrates: 24.38gProtein: 7.89gFat: 20.07gSaturated Fat: 8.33gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 7.99gTrans Fat: 0.42gCholesterol: 77.78mgSodium: 261.89mgPotassium: 253.78mgFiber: 4.25gSugar: 12.37gVitamin A: 442.53IUVitamin C: 10.94mgCalcium: 148.58mgIron: 0.99mgSugar Alcohol: 16.95gNet Carbs: 3.18g

Keyword Orange Cream

Mint Chocolate Soft Fudge

Mint Chocolate Soft Fudge

Sarah DeYoung

Recipe Creator ,Keto Chow Community Recipe

This fudge ticks all the boxes: light, creamy, smooth, soft, and rich! Recipe courtesy of Sarah DeYoung.

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Prep Time 15

Chill Time 4

Total Time 4 15

Course Dessert, Snacks

Servings pieces

Calories 186.79 kcal

Ingredients

8 oz dark chocolate chips, sugar free weighed
2 oz white chocolate chips, sugar free weighed
1 serving Chocolate Mint Keto Chow (or 1 scoop)
1.5 cup xylitol
1 cup heavy cream
1 stick salted butter
1 tbsp vanilla extract
2 tsp mint extract

Instructions

Line an 8×8” pan with parchment paper and grease.
Add chocolates and Keto Chow to a mixing bowl. A stand mixer will work best but a hand mixer will also work. Set aside.
Butter the sides of a large, lidded, heavy pot with your stick of butter. Pour in the cream and xylitol and stir together. Place over medium heat and stir constantly until it comes to a rolling boil.
At this point, cover with a lid for one minute and then remove lid. Make sure to set a timer. Continue cooking on medium heat until the mixture reaches 230℉ on a candy thermometer. This should take about 2-3 minutes, but it is best to use a thermometer. Do not overcook or leave on the heat too long, or the fudge will crystallize and harden.
Remove from heat and add the remaining butter, the vanilla extract, and mint extract. Let them sit for one minute in the candy mixture without stirring. Pour the mixture over the chocolates and Keto Chow. Do not scrape the pot. Beat fudge on low for two minutes, then on high for five minutes. (Be sure to whip for that full time.) It will have the texture of a soft marshmallow cream.
Pour into the prepared pan. Cover and refrigerate until set—at least four hours, or overnight.
To cut, remove slab with parchment paper and use a sharp knife to cut into even squares. Keep refrigerated in a sealed container.

Notes

*Xylitol is best because it will melt and not leave a grainy texture. Allulose can work, but will be slightly grainy. Do not use erythritol as it will crystalize once heated.

Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.

To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Nutrition

Serving: 1piece (65 g.)Calories: 186.79kcalCarbohydrates: 32.69gProtein: 3.27gFat: 16.73gSaturated Fat: 10.2gPolyunsaturated Fat: 0.45gMonounsaturated Fat: 3.02gTrans Fat: 0.42gCholesterol: 34.08mgSodium: 60.28mgPotassium: 124.33mgFiber: 5.26gSugar: 1.35gVitamin A: 458.5IUVitamin C: 7.59mgCalcium: 62.09mgIron: 1.27mgSugar Alcohol: 25.06gNet Carbs: 2.37g

Keyword Chocolate Mint

Close up - Single piece of Chocolate Mint Soft Fudge.

Double Chocolate Dream Bars

Colourful Keto With Dori

Recipe Creator ,Keto Chow Community Recipe

Recipe courtesy of Dori Sonnenberg. Keto Chow makes shaking up your keto a dream! These delicious bars will be a hit at any holiday function.

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Prep Time 20

Chill time 2

Total Time 2 20

Course Dessert, Snacks

Servings pieces

Calories 261.87 kcal

Ingredients

Base

1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup walnut meal
1/2 cup pecan meal
1/2 cup unsweetened shredded coconut
1/3 cup coconut oil melted

Filling

1 serving Chocolate Keto Chow (or 1 scoop)
4 tbsp sour cream *American style
1 tbsp heavy cream
1/2 cup powered sweetener **

Top Layer

2 tbsp salted butter
3 oz sugar free chocolate
2 tbsp powdered sweetener

Instructions

Mix all base ingredients together and press into an 8-inch pan, lined with parchment paper.
Using a hand mixer, whip filling ingredients to stiff peaks. Filling should be thick but still spreadable. If filling is too thick, whip in heavy cream 1 tbsp at a time until you reach desired texture. If desired, you can add the sweetener in smaller increments to taste.
Microwave topping ingredients together in 15-second increments until smooth. Spread evenly onto the base and filling.
Chill before serving.

Notes

If you have a hard time finding walnut or pecan meal, our recipe tester simply ground the pecans and walnuts into a flour using her blender.

*Canadian style sour cream is thinner than American style. For a thinner, pudding-like texture, use 4 tablespoons American sour cream + 1/2 cup heavy cream.

**Sweetener can be added in small increments to desired sweetness level.

Nutrition

Serving: 1pieceCalories: 261.87kcalCarbohydrates: 26.79gProtein: 8.25gFat: 23.47gSaturated Fat: 13.5gPolyunsaturated Fat: 3.49gMonounsaturated Fat: 3.8gTrans Fat: 0.11gCholesterol: 15.22mgSodium: 216.01mgPotassium: 487.34mgFiber: 6.17gSugar: 0.97gVitamin A: 349.3IUVitamin C: 30.55mgCalcium: 177.82mgIron: 1.26mgSugar Alcohol: 18.57gNet Carbs: 2.05g

Keyword Chocolate

Chocolate Pumpkin Pie Bars

Chocolate Keto Pumpkin Pie Bars

Maggie Huynh

Recipe Creator ,Keto Chow Community Recipe

What's not to love – chocolate + pumpkin pie = best of both worlds! Recipe courtesy of Maggie Huynh.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert, Snacks

Servings pieces

Calories 185.2 kcal

Ingredients

Crust

1/2 cup almond flour
3 Tbsp. powdered sweetener
2 Tbsp. ground cinnamon
4 Tbsp. unsalted butter melted
pinch kosher salt

Pie

1 can pumpkin puree 15 oz
2 eggs
1/2 cup heavy cream
1/4 cup powdered sweetener
2 Tbsp. brown erythritol blend
1 serving Chocolate Keto Chow (or 1 scoop)
1 tsp. pumpkin spice seasoning
1/2 tsp. ground cinnamon
pinch kosher salt
1/4 cup pecans chopped

Instructions

Preheat oven to 350°F and grease a 8×8 brownie pan.
Combine all of the ingredients for the crust, and press it down into your brownie pan, then set aside.
In a mixing bowl, add in your pumpkin puree and Keto Chow, then mix together.
Add in the rest of the ingredients and mix until smooth.
Pour into your brownie pan and top with some chopped pecans.
Bake for 30-35 minutes, until the center isn't jiggly. Let cool, then place in the refrigerator to set, or eat warm.

Notes

Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.

To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Nutrition

Serving: 1pieceCalories: 185.2kcalCarbohydrates: 19.3gProtein: 6.5gFat: 16.6gSaturated Fat: 7.1gPolyunsaturated Fat: 1.96gMonounsaturated Fat: 6.36gTrans Fat: 0.37gCholesterol: 71.28mgSodium: 144mgPotassium: 287.81mgFiber: 2.82gSugar: 1.18gVitamin A: 172.35IUVitamin C: 13.62mgCalcium: 135.44mgIron: 1.05mgSugar Alcohol: 14.35gNet Carbs: 2g

Keyword Chocolate

Chocolate Mint "Oreo" Cookies

Chocolate Mint Sandwich Cookies

Joshua Gudim

Recipe Creator ,Keto Chow Community Recipe

Santa is going keto this year, and if you want any presents, you better leave him some of these cookies with a tall glass of almond milk – or even better yet, a Keto Chow shake! Recipe courtesy of Joshua Gunim.

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Prep Time 20

Cook Time 25

COOL TIME 20

Total Time 1 5

Course Dessert, Snacks

Servings cookies

Calories 109.77 kcal

Ingredients

Cookies

1/2 cup almond flour
1/3 cup cocoa powder
1/3 cup granulated erythritol swerve
1 serving Chocolate Mint Keto Chow (or 1 scoop)
1 tsp salt
1 1/2 large egg(s) beaten
2 tbsp heavy cream
2 tbsp butter melted
1/2 tsp vanilla extract

Butter Cream Filling

7 tbsp salted butter at room temperature
2 cups powdered erythritol swerve
1 tbsp Chocolate Mint Keto Chow
1 tbsp heavy cream
1-2 tbsp cream cheese optional

Instructions

Making the Cookies

Preheat oven to 300F and line a large baking sheet with parchment paper.
In a large bowl, combine all the dry ingredients and mix well.
Add in the egg, heavy cream, butter, vanilla extract, and mix well until a dough forms.
Roll out the dough between two sheets of parchment paper to desired thickness but no thicker than 1/4 inch.
Using a 2-inch round cookie cutter or something that works just as well, cut out circles of dough and lift gently and place them on the prepared baking sheet. Gather up scraps and re-roll until all dough is used up.
Bake cookies until firm to the touch, about 25 minutes, depending on the thickness of your cookies. Remove and let cool.

Making the Butter Cream Filling

Mix butter together with the powdered sugar alternative, adding 1/2 cup of the sugar at a time until blended.
Add Keto Chow and heavy cream and mix well.
If you want, you can add some crumbled cookies into your filling or even a tbsp or two of warmed cream cheese.
Spoon about 1/2 tbsp of the filling on top of half of the cookies you made earlier, then top with the other half of the cookies.

Notes

At approx 1/8″ thick I made 37 cookies, 18 sandwiches. Your yield may vary.

Nutrition

Serving: 1cookieCalories: 109.77kcalCarbohydrates: 33.97gProtein: 4.03gFat: 9.97gSaturated Fat: 5.17gPolyunsaturated Fat: 0.71gMonounsaturated Fat: 3.06gTrans Fat: 0.28gCholesterol: 36.12mgSodium: 239.51mgPotassium: 345.3mgFiber: 2.27gSugar: 0.39gVitamin A: 326.65IUVitamin C: 8.76mgCalcium: 74.68mgIron: 2.02mgSugar Alcohol: 31.11gNet Carbs: 0.59g

Keyword Chocolate Mint

Double Chocolate Raspberry Muffins

Oh Hello! Keto Bakery

Recipe Creator ,Keto Chow Community Recipe

Recipe courtesy of Oh Hello! Keto Bakery. An amazingly delicious chocolate muffin, loaded with sugar-free chocolate chips and fresh raspberries. You're sure to love the rich flavor and amazing texture of this tasty treat!

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast, Dessert

Servings muffins

Calories 176.21 kcal

Ingredients

6 egg(s)
1 cup unsweetened almond milk
2 tsp vanilla extract
1 cup almond flour
1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 cup granulated erythritol we used Swerve
4 tsp baking powder
1/2 cup coconut oil melted
2/3 cup sugar-free chocolate chips
1 cup fresh raspberries
sugar-free chocolate chips melted for drizzle, optional

Instructions

Preheat oven to 325F and line 18 muffin cups.
In a large bowl, mix eggs, almond milk, and vanilla.
Add almond flour, Chocolate Keto Chow, coconut flour, cocoa powder, sweetener, and baking powder. Mix well.
Add melted coconut oil and blend until well combined.
Stir in chocolate chips and then carefully fold in the raspberries.
Divide batter evenly among muffin cups.
Bake 25-30 minutes or until a toothpick comes out clean and the muffin is firm to the touch.
Cool and, if desired, drizzle with melted chocolate. Enjoy!

Nutrition

Serving: 1muffinCalories: 176.21kcalCarbohydrates: 15.83gProtein: 6.33gFat: 13.97gSaturated Fat: 7.67gPolyunsaturated Fat: 1.22gMonounsaturated Fat: 3.93gTrans Fat: 0.01gCholesterol: 62.83mgSodium: 193.82mgPotassium: 258.5mgFiber: 4.16gSugar: 1.18gVitamin A: 172.55IUVitamin C: 8.46mgCalcium: 157.92mgIron: 1.44mgSugar Alcohol: 8.5gNet Carbs: 3.16g

Keyword Chocolate

Creamy Sausage Pumpkin Soup

Creamy Sausage Pumpkin Soup

Oh Hello! Keto Bakery

Recipe Creator ,Keto Chow Community Recipe

Recipe courtesy of Oh Hello! Keto Bakery. A little sweet, a little spicy! Pumpkin Spice Caramel Keto Chow adds a surprising and unexpected background flavor to this hearty soup. This is an insanely delicious flavor combo!

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Prep Time 15

Cook Time 17

Total Time 32

Course Main Dish, Side Dish, Soup

Servings servings (approx 1.3 cups)

Calories 499.29 kcal

Equipment

1 4 quart stock pot 1x recipe fits in 4 quarts, 2x fits in an 8 quart stock pot

Ingredients

2 tbsp avocado oil
2 lb pork sausage regular
1/2 onion chopped
2 cloves garlic
2 jalapeño peppers chopped, with seeds removed
2 poblano peppers chopped
2 tbsp chili powder
2 tsp cumin
1/2 tsp cayenne pepper VERY optional
1 tsp salt
1 15 oz canned diced tomatoes
1 15 oz pumpkin puree
1 8 oz canned diced green chilis
1 1/2 cup chicken broth
1 serving Pumpkin Spice Caramel Keto Chow 1 scoop or 1 packet
1/2 cup heavy cream
8 oz cream cheese

Instructions

Heat avocado oil in a large pot. Add sausage and cook through, breaking up the meat as it cooks. Drain off extra fat.
2 tbsp avocado oil, 2 lb pork sausage
While the sausage is draining, add the onion, garlic, jalapeno peppers, and poblano peppers to the pot and cook until the vegetables are tender.
1/2 onion, 2 cloves garlic, 2 jalapeño peppers, 2 poblano peppers
Add sausage back into the pot with the vegetables. Sprinkle with the chili powder, cumin, cayenne pepper, and salt.
2 tbsp chili powder, 2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt
Stir the tomatoes, pumpkin puree, and green chili peppers into the mixture.
1 15 oz canned diced tomatoes, 1 15 oz pumpkin puree, 1 8 oz canned diced green chilis
Mix Pumpkin Spice Caramel Keto Chow into the chicken broth. You can use an immersion blender, mixer, or whisk. You'll want to do this to break up any clumps. Our preferred method is to use a shaker bottle with 3/4 of the broth, then after mixing and putting the mixture into the pot, you can rinse out the bottle with the remaining broth. Mix really well and then stir into the pot.
1 1/2 cup chicken broth, 1 serving Pumpkin Spice Caramel Keto Chow
Reduce heat to low and add the heavy whipping cream and cream cheese to the soup. Stir well until the cream cheese is melted and everything is heated through.
1/2 cup heavy cream, 8 oz cream cheese
Serve hot and enjoy!

Notes

The recipe as stated is fabulous – so craveable! It is flexible, though, if a lower carb count were desired. The peppers and tomato amounts could easily be lessened and the soup would still be amazing.

Note that if you’re looking to make the soup less spicy, you can switch out the jalapeño peppers for bell peppers.

Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.

To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Nutrition

Serving: 249g (1 serving approx 1.3 cups)Calories: 499.29kcalCarbohydrates: 9.78gProtein: 16.52gFat: 44.59gSaturated Fat: 16.87gPolyunsaturated Fat: 6.96gMonounsaturated Fat: 16.72gTrans Fat: 0.5gCholesterol: 91.02mgSodium: 1265.37mgPotassium: 405.33mgFiber: 2.87gSugar: 5.13gVitamin A: 4589.61IUVitamin C: 20.86mgCalcium: 120.21mgIron: 1.87mgSugar Alcohol: 0.03gNet Carbs: 6.88g

Keyword Pumpkin Spice Caramel

German Chocolate Cake

Mint Chocolate Mousse Pie

Kim Howerton

Recipe Creator ,Keto Chow Community Recipe

Mint chocolate is a polarizing combination. Not everyone likes it, but people who like it tend to LOVE IT! So chocolate mint lovers, this one is for you. Recipe courtesy of Kim Howerton.

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Prep Time 35

Cook Time 12

COOL 30

Total Time 1 17

Course Dessert

Servings slices

Calories 609 kcal

Ingredients

Crust

1 cup fine almond flour
2 tbsp fine almond flour
1/4 cup powdered sweetener Swerve, if you like things sweeter, increase to 1/2 cup
1/3 cup cocoa powder
1 egg(s) beaten
pinch salt
3 tbsp salted butter melted, plus more for greasing pan

Filling

16 oz cream cheese softened
1/2 cup powdered sweetener swerve
2 cup heavy cream
2 servings Chocolate Mint Keto Chow (or 2 scoops)
5-8 drops green food coloring liquid, optional
1/2 tsp mint extract
1/2 tsp vanilla extract

Instructions

Preheat oven to 350F. Grease 9-inch pie pan and set aside.
Mix together dry ingredients for the crust, then add the butter to the egg, then pour into the dry ingredients. Using your hands, mix wet and dry ingredients together to form a dough. Remove 4 tbsp worth of dough and set aside.
Take remaining dough and roll into a ball, then flatten into a disk, and put in your prepared pie pan. With wet hands (it helps!), smooth and press the dough into the pie pan to form pie crust. Prick holes in the base of crust using a fork.
Take baking sheet and put a bit of parchment on it. Take reserved dough and flatten into a pancake (you're crumbling it, so it doesn't have to be pretty) on the parchment paper.
Put both pie and baking sheet into the oven, if it can fit. You can also do the baking in two stages if needed.
Bake for 12-14 minutes. Set aside to cool completely.
Take pancake piece and crumble into what looks like cookie crumbs.
Now prepare your filling. Beat your softened cream cheese for 2-3 minutes, then add sweetener, extracts, Keto Chow, 3/4 cup of the cream, and the food coloring (if using). Beat until smooth and fluffy. If you want your filling to have cookie crumbs in it, add them now! (I totally spaced this and instead, I sprinkled them on top. Valid choice!) Set aside.
In a clean bowl, beat remaining cream to soft peaks. Set aside about 1/2 cup for topping. Fold remaining whipped cream into Keto Chow mixture.
Scoop into cooled pie shell. Smooth into dome shape.
For bonus points, top with some freshly chopped chocolate!
Chill for 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 609kcalCarbohydrates: 36.2gProtein: 17.6gFat: 55.9gSaturated Fat: 29.6gPolyunsaturated Fat: 3.92gMonounsaturated Fat: 16.83gTrans Fat: 1.6gCholesterol: 159.5mgSodium: 469.5mgPotassium: 1037.82mgFiber: 5.4gSugar: 4.7gVitamin A: 1724.61IUVitamin C: 34.52mgCalcium: 331.78mgIron: 1.3mgSugar Alcohol: 22.55gNet Carbs: 8.25g

Keyword Chocolate Mint

Chocolate Cookie Truffles

Pumpkin Roll

Amanda Balle

Recipe Creator ,Amanda Balle

Pumpkin cake with a cream cheese frosting rolled inside. Recipe courtesy of Amanda Balle.

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Prep Time 30

Cook Time 15

Cooling Time 1 15

Total Time 2

Course Dessert

Servings slices

Calories 131.58 kcal

Ingredients

Pumpkin Cake

3 egg(s)
1/3 cup powdered erythritol
1/2 cup pumpkin puree
1 tsp baking soda
1 tsp ground cinnamon
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)

Cream Cheese Filling

6 oz cream cheese softened
6 tbsp salted butter softened
1/3 cup powdered erythritol

Instructions

Preheat oven to 350F.
Prepare a jelly roll pan by lining it with a piece of parchment paper that fits the pan and grease the top side of the paper.
Add eggs, sweetener, pumpkin, vanilla, baking soda, cinnamon, and Keto Chow together in a bowl and blend everything with an electric mixer or stand mixer until it's nice and creamy. Your cake mixture will be thick.
Spread around on previously prepared greased parchment paper until evenly dispersed over the whole surface of the pan.
Bake in preheated oven for 15 minutes. When cake is finished baking, let it cool for 1-5 minutes and then roll it up WITH the parchment paper. Let cake cool for 30 minutes while rolled up with parchment paper.
While your cake cools, you can prepare your filling by adding the cream cheese, butter, and sweetener. Beat slowly to incorporate powdered sweetener then speed up and beat for 30 seconds. Stop and scrape sides of the bowl and then beat for another minute.
After 30 minutes of cooling, unroll the cake and let it cool for another minute or two.
Spread your cream cheese filling over the entire cake and then roll up the cake, this time without the parchment paper.
Wrap with plastic wrap and set in the fridge for at least an hour. When serving, you can dust with more powdered sweetener, if desired.

Notes

If you do not have parchment paper, you can dust a thin kitchen towel with powdered sweetener and roll your cooked cake up with the towel instead of the parchment paper, but be sure to grease your baking pan very well.

Nutrition

Serving: 1pieceCalories: 131.58kcalCarbohydrates: 15.58gProtein: 4.58gFat: 11.88gSaturated Fat: 6.91gPolyunsaturated Fat: 0.58gMonounsaturated Fat: 3.21gTrans Fat: 0.4gCholesterol: 71.6mgSodium: 280.82mgPotassium: 183.97mgFiber: 0.89gSugar: 1.04gVitamin A: 1999.96IUVitamin C: 11.87mgCalcium: 85.55mgIron: 0.49mgSugar Alcohol: 13.21gNet Carbs: 1.49g

Keyword Pumpkin Spice Caramel

Chocolate Peppermint Fudge

Chocolate Peppermint Fudge

Samantha Dillard

Recipe Creator ,Keto Chow Community Recipe

This chocolate peppermint fudge smells and tastes like Christmas. It's rich, creamy, and high in fat, but it keeps its shape and won't melt in your hands. Recipe courtesy of Samantha Dillard.

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Prep Time 10

Cook Time 15

Cooling Time 1

Total Time 1 25

Course Dessert

Servings pieces

Calories 146.42 kcal

Ingredients

2 cups heavy cream
2/3 cup granulated erythritol
4 tbsp salted butter
1 tbsp peppermint extract
1 1/2 cups sugar-free milk chocolate chips
1 serving Chocolate Keto Chow (or 1 scoop)

Instructions

In a large pan over medium heat, mix together the heavy whipping cream, erythritol, butter, and peppermint extract, stirring often for about 15-20 minutes until a golden brown, thick sweetened condensed milk forms.
Remove from heat and let cool for 15 minutes before stirring in chocolate chips and Keto Chow. If you do not let it cool and mix in the chocolate too early, the fats may separate and make the mixture clump.
Whisk in chocolate chips and Keto Chow until smooth. Scrape mixture into a 9×9 pan lined with parchment. Cover with plastic wrap and cool for at least one hour before slicing and serving.
Serve chilled. Store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition

Serving: 1piece (24 g.)Calories: 146.42kcalCarbohydrates: 15.63gProtein: 2.64gFat: 13.36gSaturated Fat: 8.63gPolyunsaturated Fat: 0.38gMonounsaturated Fat: 2.3gTrans Fat: 0.32gCholesterol: 28.25mgSodium: 56.31mgPotassium: 156.27mgFiber: 5.01gSugar: 0.6gVitamin A: 392.31IUVitamin C: 5.81mgCalcium: 51.72mgIron: 0.43mgSugar Alcohol: 9.07gNet Carbs: 1.55g

Keyword Chocolate

Pumpkin Caramel French Toast Sticks

Pumpkin Caramel Keto French Toast Sticks

Samantha Dillard

Recipe Creator ,Keto Chow Community Recipe

Golden and crispy, with the familiar custard flavor that makes French toast so delicious, these fall-flavored French toast sticks are the perfect breakfast to liven up your morning! Recipe courtesy of Samantha Dillard.

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Prep Time 15

Cook Time 25

Cooling Time 30

Total Time 1 10

Course Breakfast

Servings servings (12 sticks)

Calories 435.8 kcal

Ingredients

6 large egg(s)
3/4 cup heavy cream
1/2 cup brown erythritol blend swerve
1/2 cup fine almond flour
1/2 tsp pumpkin pie spice
1 tsp baking powder
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
2 tbsp salted butter for frying

Instructions

Preheat oven to 350F. In a large mixing bowl, combine all ingredients using a hand mixer until well combined, about 90 seconds. Let rest for 5 minutes.
Pour mixture into a parchment lined 9×9 baking dish.
Bake for 20-25 minutes, or until firm, then let cool completely, about 30 minutes. Cut loaf into 12 sticks.
Melt the butter in a nonstick skillet over medium heat, then fry the French toast sticks until golden brown on each side, about 30-45 seconds per side.
Serve warm and store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition

Serving: 3sticks (1 serving)Calories: 435.8kcalCarbohydrates: 34.9gProtein: 20.2gFat: 37.5gSaturated Fat: 17gPolyunsaturated Fat: 3.73gMonounsaturated Fat: 13.12gTrans Fat: 0.8gCholesterol: 348.5mgSodium: 365.7mgFiber: 3.3gSugar: 2.8gVitamin A: 1282.11IUVitamin C: 34.58mgCalcium: 287.54mgIron: 2.03mgSugar Alcohol: 28.36gNet Carbs: 3.24g

Keyword Pumpkin Spice Caramel

Pumpkin Spice Tart

Mike Mallett’s Pumpkin Spice Tart

Mike Mallett

Recipe Creator ,Keto Chow Community Recipe

Recipe courtesy of Mike Mallett. This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin.

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Total Time 1

Course Dessert

Servings tart (12 slices)

Calories 374.21 kcal

Equipment

10" tart pan
whipped cream dispenser (optional)

Ingredients

Topping

2 cups heavy cream
1/2 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
2 Tbsp. powdered sweetener of your choice
1/2 serving Pumpkin Spice Caramel Keto Chow (or 1/2 scoop)

Crust

1/4 cup granulated sweetener of your choice
1/4 cup ground golden flaxseed meal
1/4 cup coconut flour
1/2 cup fine almond flour
1/4 cup psyllium husk powder ground
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. vanilla extract
1/4 cup salted butter

Pumpkin Filling

1 15-oz. can pumpkin puree
8 oz. cream cheese softened (1 package)
1/4 cup powdered sweetener of your choice
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1/2 cup heavy cream
1/2 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/2 tsp. salt

Instructions

Topping

Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
Pour the cream into the whipped cream canister and screw on the lid tightly.
Insert the NO2 cartridge into the dispenser* and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
Install the right dispenser nozzle.
Store in the fridge until the tart is finished.

Crust

Preheat oven to 325°F.
Combine and whisk the crust's** dry ingredients in a bowl to break up any clumps, until it is a smooth, even powder.
Melt butter in the microwave.
Add vanilla to melted butter and stir.
Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat-bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
Cook at 325°F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.

Pumpkin Filling

Whip cream to soft peaks, then add vanilla.
Add dry ingredients and cream cheese to the whipped cream, and beat until smooth, approximately 1 minute.
Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.

Final Assembly

Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
Using an offset spatula, spread the filling to all of the corners.
Chill for at least 1 hour.
Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans.

Notes

Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.

To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.

*If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.

**You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.

Nutrition

Serving: 1pieceCalories: 374.21kcalCarbohydrates: 27.13gProtein: 8.51gFat: 31.99gSaturated Fat: 18.67gPolyunsaturated Fat: 2.59gMonounsaturated Fat: 8.32gTrans Fat: 0.99gCholesterol: 86.78mgSodium: 420.55mgPotassium: 380.29mgFiber: 8.63gSugar: 3.9gVitamin A: 6601.22IUVitamin C: 18.98mgCalcium: 168.24mgIron: 1.42mgSugar Alcohol: 11.99gNet Carbs: 6.51g

Keyword Pumpkin Spice Caramel

Chocolate Cream Pie

Keto Chocolate Pie

Joe Stauffer

Recipe Creator ,Joe Stauffer

Decadent, yet rich chocolate cream dessert. This recipe from Joe Stauffer at 2 Krazy Ketos is a cross between a no bake cream cheese and chocolate mousse.

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Prep Time 15

Cook Time 12

Cooling Time 1

Total Time 1 27

Course Dessert

Servings pie (12 slices)

Calories 348.88 kcal

Ingredients

Pie Crust – Enough dough for 2 shallow dish pie pans or one deep dish pie.

1 cup coconut flour
1/2 tsp xanthan gum
2 tbsp powdered erythritol
2 large egg(s)
1/2 tsp vanilla extract
8 tbsp salted butter cold

Filling

1 cup heavy cream
8 oz cream cheese
8 oz mascarpone cheese
1 serving Chocolate Keto Chow (or 1 scoop)
1/4 cup allulose
1 tsp liquid stevia
1/2 cup unsweetened almond milk

Instructions

Pie Crust

Combine coconut flour, xanthan gum, and erythritol into a bowl
Add eggs and vanilla extract and mix well.
Cut butter into small pieces and add to pie mixture; blend until smooth. You want the butter to be well mixed in; the crust mixture should not be chunky from the butter.
Wrap in plastic and chill in fridge for at least 1-2 hours.
Preheat oven to 350 degrees. Using parchment paper top and bottom, roll out the crust with a rolling pin to an approximately 12" circle.
Remove top parchment paper and place into a well-grease 9" standard depth pie pan and poke holes in the bottom with a fork. Cut any excess crust from around the edges and use excess to fix any cracks that may have occurred while placing the crust into the dish.
Bake in oven at 350 degrees until crust begins to brown, about 10 minutes.

Chocolate Filling

In a bowl, whip heavy cream until it forms stiff peaks. It should double in size so that you have 2 cups. Place in the fridge while you work on the next step.
Combine cream cheese and mascarpone cheese until well blended.
Add in Chocolate Keto Chow, allulose, stevia, and almond milk. Mix until smooth.
Gently fold whipped cream into the cream cheese mixture and blend until smooth.
For assembly, take the chilled pie crust and fill with chocolate cream filling.
Gently shave a small piece of dark chocolate across the top.
Place in freezer to chill so that it's easier to slice.

Video

Notes

This recipe will work with any sweet flavor of Keto Chow.

To make it easier to slice, place the finished pie in the freezer.

Pie crust recipe video at https://youtu.be/7fPCVwuVooc

Nutrition

Serving: 1piece (107 g.)Calories: 348.88kcalCarbohydrates: 15.12gProtein: 7.85gFat: 32.53gSaturated Fat: 19.55gPolyunsaturated Fat: 1.02gMonounsaturated Fat: 6.12gTrans Fat: 0.78gCholesterol: 117.54mgSodium: 185.04mgPotassium: 248.67mgFiber: 3.98gSugar: 6.87gVitamin A: 1155.44IUVitamin C: 10.12mgCalcium: 145.69mgIron: 0.59mgSugar Alcohol: 7.23gNet Carbs: 3.91g

Keyword Chocolate

Eggnog Cannoli Cupcakes

Joe Stauffer

Recipe Creator ,Joe Stauffer

A twist on eggnog and cannoli. Joe Stauffer from 2 Krazy Ketos made an eggnog flavored cupcake and then filled each one with an eggnog cannoli cream.

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Prep Time 1

Cook Time 20

Cooling Time 1

Total Time 2 20

Course Dessert, Snacks

Servings cupcakes

Calories 291.71 kcal

Ingredients

Cupcakes

1 cup almond flour
1 tbsp coconut flour
1 serving Eggnog Keto Chow (or 1 scoop)
2 tsp baking powder
1/4 cup allulose
4 egg(s) room temperature
2 tbsp salted butter room temperature
1/2 tsp liquid stevia

Cannoli Filling

1/2 cup ricotta cheese (undrained)
1/2 cup mascarpone cheese
1/4 cup heavy cream
1 serving Eggnog Keto Chow (or 1 scoop)
1/4 cup allulose
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp liquid stevia

Instructions

Cupcakes

Preheat oven to 350F.
In a bowl, combine all dry ingredients.
Beat in eggs, butter, and stevia.
Blend until smooth. Allow mixture to sit for 5 minutes so the coconut flour absorbs any excess moisture.
Scoop into 8 cupcake molds.
Bake at 350F for 20 minutes or until they pass the toothpick test.
Allow to cool before frosting.

Cannoli Cream

Using a high speed mixer, beat together mascarpone and ricotta cheese.
Once well combined, add Keto Chow, cinnamon, allulose, nutmeg, and stevia. Combine well.
Add in heavy whipping cream as you continue to mix.
Allow to chill in the fridge until ready.
Once cupcakes are cool, using a pastry bag and tip, squeeze some cannoli cream into each cupcake. With the remaining cream, top each cupcake like a frosting.

Notes

Usually when making cannoli cream, people drain the ricotta in a cheesecloth. DO NOT do that with this cannoli cupcake recipe. The Keto Chow will remove all the excess moisture. If you drain the ricotta, you will get a very dry, clumpy cream.

Depending on the time of year, you can use any flavor of Keto Chow.

Nutrition

Serving: 1cupcakeCalories: 291.71kcalCarbohydrates: 21.74gProtein: 14.26gFat: 23.85gSaturated Fat: 10.12gPolyunsaturated Fat: 2.58gMonounsaturated Fat: 9.05gTrans Fat: 0.49gCholesterol: 127.34mgSodium: 414.31mgPotassium: 572.37mgFiber: 3.69gSugar: 16.25gVitamin A: 618.42IUVitamin C: 34.34mgCalcium: 350.14mgIron: 1.53mgSugar Alcohol: 14.18gNet Carbs: 3.88g

Keyword Eggnog

Glazed Orange Cream Pound Cake

Keto Konduct

Recipe Creator ,Keto Chow Community Recipe

This dense and moist pound cake is low carb and packs an orange punch. The Keto Chow mixed with cream cheese is the combo that will make this pound cake recipe your new favorite. Recipe courtesy of Keto Konduct.

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Prep Time 15

Cook Time 40

Total Time 55

Course Breakfast, Dessert, Snacks

Servings slices

Calories 237.84 kcal

Ingredients

Cake

1 serving Orange Cream Keto Chow (or 1 scoop)
1 cup almond flour
1/2 cup granulated monk fruit sweetener
1 tsp baking powder
1/4 tsp salt
4 egg(s)
4 oz full fat cream cheese, room temperature
4 tbsp salted butter, room temperature
1 tsp vanilla extract
1 tbsp orange zest

Glaze (optional)

4 oz full fat cream cheese, room temperature
1 tbsp salted butter, room temperature
3 tbsp orange juice, freshly squeezed
1 tbsp orange zest
3/4 cup powdered erythritol

Instructions

Preheat oven to 350F.
In a medium bowl, combine the almond flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
Next, add the room temperature cream cheese, orange zest, and vanilla extract and mix well.
Add the eggs one at a time, making sure to mix well after each addition.
Add the dry ingredients: the Keto Chow, almond flour, baking powder, and salt. Mix well until the batter is fully combined.
In a well-greased 8-inch cake pan or 8-inch loaf pan, bake 30-40 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
If using the optional glaze, add all of the ingredients into a mixing bowl. Mix until smooth, then pour on top of the cooled cake.

Notes

Leave the batter to sit in the bowl for 15 minutes, stir again, and then smooth into the pan and then cook. The middle should not sink as much.

Nutrition

Serving: 1sliceCalories: 237.84kcalCarbohydrates: 34.38gProtein: 8.63gFat: 21.14gSaturated Fat: 9.23gPolyunsaturated Fat: 2.16gMonounsaturated Fat: 7.8gTrans Fat: 0.5gCholesterol: 105.01mgSodium: 238.34mgPotassium: 297.48mgFiber: 2.06gSugar: 1.97gVitamin A: 551.07IUVitamin C: 14.79mgCalcium: 143.32mgIron: 0.87mgSugar Alcohol: 29.38gNet Carbs: 2.94g

Keyword Orange Cream

Can't Be Keto Chocolate Cake

Can’t Be Keto Chocolate Cake

Keto Konduct

Recipe Creator ,Keto Chow Community Recipe

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. Recipe courtesy of Keto Konduct.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Servings cakes

Calories 501.3 kcal

Equipment

Jumbo muffin pan

Ingredients

Cake

3/4 cup almond flour
1 serving Chocolate Keto Chow (or 1 scoop)
2 tbsp cocoa powder
1/2 cup granulated erythritol
1 1/2 tsp baking powder
1 tsp vanilla extract
3 egg(s)
2/3 cup sour cream
3 oz butter melted
1/2 cup sugar-free chocolate chips

Ganache

1/2 cup heavy cream
4 tbsp sugar-free chocolate chips
1 tbsp salted butter

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.

Nutrition

Serving: 1cakeCalories: 501.3kcalCarbohydrates: 42.84gProtein: 13.99gFat: 44.55gSaturated Fat: 23.18gPolyunsaturated Fat: 2.88gMonounsaturated Fat: 10.74gTrans Fat: 0.79gCholesterol: 159.75mgSodium: 401.48mgPotassium: 665.54mgFiber: 12.59gSugar: 2.33gVitamin A: 1152.34IUVitamin C: 22.9mgCalcium: 297.95mgIron: 1.98mgSugar Alcohol: 24.68gNet Carbs: 5.57g

Keyword Chocolate

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