a cozy keto december · 2020. 12. 12. · this keto chow version of the popular southern staple is...

10Keto recipesfor a tastyHoliday

A Cozy KETODECEMBER

with the Chow Kitchen

2 December | 2020

This good old-fashioned gingerbread will make your kitchen smell magical.

The pickled jalapenos deliver the perfect little kick of heat, and the bacon fat gives them a delicious hint of smokiness.

This soup is delicious no matter what, so get creative and have fun switching up the greens and herbs that you add.

This Keto Chow version of the popular Southern staple is versatile and delicious.

These cookies can be rolled, cut into shapes, and decorated just like traditional sugar cookies.

Recipes

01 Eggnog Gingerbread House

02 Cheddar Jalapeno Biscuits

03 Creamy Garden Soup

04 Spicy Taco Pimento Cheese

05 Soft Baked Cookies

3December | 2020

Studded with chunks of toasted nuts,this luscious frozen dessert is truly special.

Dedicated to the white chocolate lovers out there! This fudge is light and fresh, and so easy to make.

Inspired by the classic comfort of a noodle kugel,this lightly spiced custard is delicious served hot or cold.

Rich and refreshing, this luxurious latte will make you happy to skip the coffee shop for a day or two.

Raspberry jam adds a bright twist to this beloved holiday classic.

06 Pistachio White Chocolate Chunk Ice cream

07 Banana White Chocolate Fudge

08 Apple Pie Kugel

09 Mint Chocolate Latte

10 Buche De Noel

Calories: 206 | Protein: 17.3g | Net Carbs: 27.8g | Fiber: 5.7g | Fat: 13.1g

4 December | 2020

Eggnog Gingerbre ad House & Royal Icing

This good old-fashioned gingerbread will make your kitchen smell magical and is great

for little ones (and young at heart) who love joining the cookie-making fun.

Prep time: 40 minutes

Bake time: 20 minutes

Assembly time: around 1 hour

Yield: 1 gingerbread house and decorations

Ingredients:

For the gingerbread:

4 servings Eggnog Keto Chow

1/4 cup coconut flour

2 tablespoons ground ginger

1 1/2 tablespoons ground cinnamon

1 tablespoon ground cloves

2 teaspoons cocoa powder

1 teaspoon baking powder

1 cup unsalted butter, softened

1 cup brown sugar style granulated sweetener

2 large eggs

2 teaspoons vanilla extract

For the royal icing:

2 cups powdered erythritol

1 egg white

1/2 teaspoon water, plus more as needed

1/4 teaspoon cream of tartar

food coloring if desired

5December | 2020

Directions:

1. Preheat oven to 350F and line cookie sheets with

lightly oiled tin foil or parchment paper.

2. Whisk together the Keto Chow, coconut flour,

spices, cocoa powder, and baking powder in a

small mixing bowl and set aside.

3. Place the butter in a large mixing bowl and beat

with an electric mixer until it is light and fluffy,

then beat in the sweetener.

4. When the sweetener is completely mixed in, add

the egg and the vanilla extract and beat well. The

mixture will look grainy and separated.

5. Add half of the dry ingredients to the bowl and

blend. When that is fully combined, add the rest

of the dry ingredients and beat on low speed until

completely combined. The dough will be stiff and

should start to come together into a ball.

6. Chill the dough for approximately 15 minutes.

Then, working with a third of the dough at a time,

roll it out between two sheets of oiled parchment

paper to 1/2 inch thickness and cut it into pieces

for your house. (I cut four walls, two roof panels,

and several other shapes to decorate the house.)

7. Place onto 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 in the center but will firm up as they

cool.

8. 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.

9. Allow the baked cookies to cool completely

before assembling the house.

10. In the meantime, in a work bowl of an electric

mixer, beat together the erythritol, egg white, 1/2

teaspoon water, and 1/4 teaspoon cream of tartar.

If icing is too thick, add more water 1/2 teaspoon

at a time, blending after each addition until it is

pipeable but still quite thick. If it is too thin, you

can add more erythritol a teaspoon at a time, but

try to stay as close to the original recipe as

possible so it will dry and hold together.

11. When ready to assemble, first check the edges of

your walls and roof pieces and be sure they are

straight and even. If needed, you can file them

with a microplane zester or a small knife until they

all match up to each other and are flat.

12. Fill a piping bag about 1/3 full with icing and, start-

ing 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

prop your pieces up as needed with a can or jar

while you pipe.

13. 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.

14. Allow the house to dry and set for at least an hour

until the icing feels hard and the pieces don’t

move before decorating the house. Refrigerate

your remaining icing tightly covered while you wait

for the house to set.

15. Once it is set, decorate however you wish. You can

use colored icing, sugar-free chocolates, sprinkles,

and candies. Use your favorite molds to make

chocolate shapes. Let your imagination and

creativity run wild and have fun.

16. 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.

17. 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.

6 December | 2020

Calories: 274 | Protein: 10.4g | Net Carbs: 3.2g | Fiber: 3.7g | Fat: 23.7g

7December | 2020

The pickled jalapenos deliver the perfect little kick of heat, and the bacon fat gives them a delicious hint of smokiness.

These biscuits are perfect with chili, and are also great to use in a sausage and egg sandwich or sloppy joes.



Yield: 8 large biscuits

Ingredients:

1 cup almond flour

1/4 cup coconut flour

1 serving Savory Chicken Soup Keto Chow

1 1/2 teaspoons baking powder

1 teaspoon chili powder

2 large eggs, at room temperature

1/2 cup heavy cream

1/4 cup melted bacon fat

1/2 cup shredded cheddar cheese

2 tablespoons pickled jalapenos, chopped

Directions:

1. Preheat the oven to 325F and line a sheet pan with parchment paper.

2. Mix the almond flour, coconut flour, Keto Chow, baking powder, and chili powder together in a large bowl.

3. In a separate bowl, beat together the eggs, heavy cream, and bacon fat.

4. Mix the wet ingredients into the dry ingredients, then fold in the cheese and jalapenos.

5. Scoop eight biscuits (about 1/4 cup batter each) onto the prepared tray.

6. If desired, sprinkle more cheese over them and top each one with a slice of jalapeno.

7. Bake approximately 20 minutes or until the biscuits are golden around the edges and spring back when lightly

touched in the center. For high altitude, add 5-7 extra minutes of baking time. Serve warm.

8. Store leftovers in an airtight container in the refrigerator for up to three days.

Cheddar Jal apeno Biscuits

Calories: 1180.1 | Net Carbs: 4.3g | Protein: 29.59g | Fat: 116.2g | Fiber: 8.49g

8 December | 2020


Cook time: 10 minutes

Yield: 1-2 servings

Ingredients:

14 ounces broth or water

1 cup tender, leafy greens such as baby spinach or arugula

1/4 cup loosely packed fresh herbs like parsley, cilantro, basil, or chives roughly chopped

1 teaspoon of your favorite dried herb like oregano, marjoram, tarragon, or dill (optional)

2 green onions, white and green parts cleaned and chopped

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 serving Savory Chicken Soup Keto Chow

2 ounces neutral tasting oil such as avocado oil

2 ounces extra virgin olive oil

1 teaspoon lemon juice, apple cider vinegar, or a dash of hot sauce

1 tablespoon grated parmesan or romano cheese (optional)

Directions:

1. Bring the broth or water to a simmer in a small saucepan over medium heat or in a microwave

safe container in the microwave.

2. Add the greens, herbs, salt, pepper, and Keto Chow to the hot broth, then blend with an

immersion blender until the greens are completely pureed.

3. Add the avocado oil, olive oil, and lemon juice or vinegar and blend until emulsified

4. Stir in the cheese (if using) and enjoy.

Cre amy Garden SoupThis soup is delicious no matter what, so get creative and have fun switching up the greens and herbs

that you add. Have fun experimenting and create a different soup every time you make it!

9December | 2020

10 December | 2020


11December | 2020

Spicy Taco Pimento Cheese

This Keto Chow version of the popular Southern staple is versatile and delicious, whether served with

celery, used as a pork rind dip, or even mixed into deviled egg filling. It’s a creamy, delicious dip that will

spice up any occasion.


Chill time: at least 4 hours

Yield: 3 cups

Ingredients:

4 ounces cream cheese, softened

1/2 cup mayonnaise

1 tablespoon grated onion

1 serving Spicy Taco Soup Keto Chow

1 pound cheddar cheese, grated

1 4-ounce jar chopped pimentos, drained (if needed, substitute chopped roasted red peppers)

dash tabasco sauce (optional)

dash Worcestershire sauce (optional)

Directions:

1. In a large mixing bowl, mix the cream cheese, mayonnaise, and grated onion together with a fork.

2. Add the Keto Chow and mix well.

3. Add the cheddar cheese and pimentos and mix until fully combined.

4. Add the tabasco sauce and Worcestershire sauce if desired.

5. Cover and chill for at least four hours to allow the flavors to marry before serving.

12 December | 2020


13December | 2020

Sof t BakeD CookiesThese cookies can be rolled, cut into shapes, and decorated just like traditional sugar cookies,

making them perfect for this time of year and filling that cookie-shaped hole in your holiday season.



Yield 10-24 cookies depending on your method

Ingredients:

2 servings Cookies and Cream Keto Chow

2 tablespoons coconut flour

1 teaspoon baking powder

1 stick unsalted butter, softened

1/2 cup granulated erythritol or allulose*

1 large egg

1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350F.

2. Whisk together the Keto Chow, coconut flour, and baking powder in a small mixing bowl and set aside.

3. Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy, then beat in

the sweetener.

4. Add the egg and vanilla extract and beat the mixture until the egg is completely combined with the butter

and sweetener. The mixture will look grainy and separated.

5. Add half of the dry ingredients to the bowl and blend. When that is mixed well, add the rest of the dry

ingredients.

6. Beat on low speed until completely combined. It will be a stiff dough and should start to come together

into a ball.

7. To make drop cookies, scoop balls of dough (about a tablespoon each) onto an oiled cookie sheet, spacing

them approximately two inches apart. Then bake for 10-12 minutes or until the cookies have puffed slightly

and are just beginning to turn golden brown around the edges.

8. To make cut-out cookies, chill the dough for approximately 30 minutes. Roll it out between two sheets

of oiled parchment paper to about 1/4 inch thickness and cut into your desired shapes. Reroll the scraps

and repeat as needed. Place on an oiled cookie sheet and bake for 8-10 minutes until the cookies are just

beginning to turn golden brown around the edges.

*Use erythritol for a slightly sweeter cookie. Use allulose for a cookie that is softer and chewier.

14 December | 2020

Studded with chunks of toasted nuts, this dessert is truly special and is crave-worthy any time of the year.

If you prefer not to use pistachios, you can replace them with almonds, walnuts, or macadamia nuts.

PistachioWhite Chocol ateChunk Ice Cre am


15December | 2020

Prep time: 30 minutes | Freeze time: 4 hours | Yield: 8 servings

Ingredients:

2 ounces shelled pistachios

2 ounces sugar-free white chocolate chips

3 ounces granulated allulose

1 cup unsweetened almond milk

2 servings Pistachio Keto Chow

2 cups heavy cream

1/2 teaspoon pistachio extract (optional)

Directions:

1. Toast the nuts by placing them in a dry skillet set over medium-low heat and

cooking them until they begin to look lightly browned and smell toasty. This

should only take about five minutes. Keep a close eye on them as they can

burn quickly. When they are done, move them to a tray lined with parchment

paper and allow to cool.

2. Microwave the white chocolate chips in 15 second bursts, until melted enough

to stir smooth.

3. Mix the toasted nuts into the white chocolate and spread the mixture out on

your lined tray. Spread them into one even layer. Place the tray in the freezer

to set.

4. Place the allulose, almond milk, and Keto Chow in a blender and blend until the

allulose is dissolved, and the Keto Chow is completely mixed.

5. Add the heavy cream and the pistachio extract if using; blend briefly until

everything is combined and frothy. If you blend too long, you will turn the

cream into butter.

6. Transfer to your ice cream machine and churn according to the

manufacturer’s directions.

7. While the ice cream is churning, break the chocolate-covered nuts into

individual pieces.

8. When your ice cream is ready, it will have increased in volume and be very thick.

9. If possible, add the nuts before you turn off the machine, allowing the

machine to mix them into the ice cream. If you can’t add the nuts to your

machine while mixing, fold them into the ice cream when you transfer it.

10. Transfer the ice cream to a container and freeze for four hours until it is

frozen but still soft enough to scoop.

11. Keep ice cream stored in an airtight container in the freezer for up to

two weeks for best results.

16 December | 2020


17December | 2020

BananaWhite Chocol ate Fudge

Dedicated to the white chocolate lovers out there! This fudge is light and fresh, and so easy to

make. You can vary it by adding your favorite nuts or seeds instead of the sprinkles.


Chill time: at least 4 hours

Yield: 18 pieces

Ingredients:

1/2 cup heavy cream

8 ounces sugar-free white chocolate chips

1 serving Banana Keto Chow

1 ounce unsalted butter

1/2 teaspoon pure vanilla extract

2 teaspoons sugar-free sprinkles for decorating (optional)

Directions:

1. Line an 8x4x2 loaf pan with plastic wrap and lightly oil the plastic wrap.

2. Place the white chocolate and heavy cream in a microwave safe bowl and heat in 30-second

bursts until the chocolate is melted and the cream is hot. Stir until completely combined.

You can also heat the cream and melt the chocolate in a small saucepan over low heat.

3. Stir in the Banana Keto Chow, then stir in the butter and vanilla extract.

4. Spread the mixture into the prepared loaf pan.

5. Place the sprinkles over the top and gently press them into the surface.

6. Cover with plastic wrap and chill for at least four hours.

7. Remove from the pan and cut into 18 pieces. Store refrigerated in an airtight container

for up to a month.

Calories: 212.3 | Net Carbs: 4.20g | Protein: 12.7g | Fat: 15.7g | Fiber: 2g

18 December | 2020

Inspired by the classic comfort of a noodle kugel, this lightly spiced custard is delicious

served hot or cold.



Yield: 8 servings

Ingredients:

1 12-ounce package Hearts of Palm pasta, drained and patted dry*

1/4 cup butter, melted plus extra for buttering the baking dish

4 large eggs

1/4 cup granulated erythritol (optional)

1 serving Apple Pie Keto Chow

1/2 teaspoon ground cinnamon

1 1/2 cups full fat cottage cheese

1 cup sour cream

Directions:

1. Preheat oven to 350F. Butter an 8-inch round pan or 8x8 square glass baking pan and set aside.

2. In a large mixing bowl, whisk together the butter, eggs, and erythritol if using.

3. Add the Keto Chow and cinnamon, then whisk until fully mixed.

4. Add the cottage cheese and sour cream and mix well.

5. Fold in the noodles. Pour into the prepared pan and spread to even.

6. Bake for about 40-50 minutes, until the edges are browned and puffed and the center is set.

7. Let it cool at least 10 minutes before cutting pieces. Serve warm or cold.

*Or substitute with your favorite keto pasta replacement, such as cooked spaghetti squash;

you could also omit the noodles altogether.

Apple Pie Ke to Kugel

19December | 2020


20 December | 2020


Yield: 1 serving

Ingredients:

1/4 cup heavy cream

1/2 cup unsweetened chocolate almond milk* (or substitute plain almond milk)

1 serving Chocolate Mint Keto Chow

1 teaspoon cocoa powder

8-12 ounces strong, hot coffee

whipped cream and chocolate shavings for garnish (optional)

Directions:

1. Blend the Keto Chow and cocoa powder with the heavy cream and almond milk in a large mug.

An immersion blender works best for this.

2. Slowly whisk in the hot coffee.

3. Top with whipped cream and shaved chocolate if desired.

*NOTE: The unsweetened chocolate almond milk was not in the refrigerated section, but with

the shelf stable items like coconut milk.

Mint Chocol ate L at teRich and refreshing, this luxurious latte will make you happy to skip the coffee shop for a day or two.

It can be made into a delicious hot chocolate by substituting more almond milk for the coffee.

21December | 2020

Calories: 307 | Net Carbs: 3.03g | Protein: 12g | Fat: 27.4g | Fiber: 2.2g

22 December | 2020

Raspberry jam adds a bright twist to this beloved holiday classic. And don’t be fooled! It may look fancy, but

it comes together with surprising ease and is the perfect showstopper for your next holiday gathering.

Prep time: 30 minutes | Bake time: 15 minutes | Assembly time: 1 hour | Yield: 12 servings

Ingredients:

Directions:

1. Preheat oven to 325F and spray a 15x10 jelly roll pan lightly with cooking spray and line with lightly

oiled parchment paper.

2. Beat the egg yolks with 1/4 cup of the sweetener until light yellow in color and ribbons form when

the beaters go through.

3. 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.

4. 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.

5. 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.

6. 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.

7. Bake for 10-15 minutes until the cake is set and slightly browned around the edges but tender

and soft to the touch.

8. 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.

9. Gently peel the parchment paper away from the cake and roll the cake up from the short side,

using the towel with the cake rolled inside. Leave it rolled up to cool completely while you make

the filling.

10. Whip the cream until it begins to thicken, then add the sweetener and vanilla extract. Continue

to beat until stiff peaks form.

11. 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 cake:

4 large eggs, separated

1/2 cup powdered sweetener, divided

1 serving Chocolate Keto Chow

2 tablespoons dark cocoa powder

1/2 teaspoon gelatin

1/2 teaspoon baking powder

For the filling:

1 1/2 cups heavy whipping cream

2 tablespoons powdered sweetener

1 teaspoon vanilla extract

For the frosting:

2 cups heavy whipping cream

1 serving Chocolate Keto Chow

2 tablespoons dark cocoa powder

2 tablespoons powdered sweetener

2-3 tablespoons almond milk

(to thin the frosting if needed)

For assembly:

additional powdered sweetener

and cocoa powder for rolling the cake

1/3 cup sugar-free raspberry jam

fresh raspberries, mint leaves,

or chocolate curls for garnish (optional)

Buche De Noel

23December | 2020

12. 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.

13. Remove the cake from the fridge and unwrap it. Cut a slice on a slight angle. This will be used to create

a stump on the log.

14. 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.

15. Garnish with fresh raspberries and mint leaves or anything else you would like.

16. Chill in the refrigerator for up to three days, or until ready to serve.

24 December | 2020

Holiday Cooking Tips made with love by Chef TaffyThrough all the busyness, it’s often the little things that make the holiday season special.Here are six simple things I do to make the holidays festive and bright.

BEDAZZLE YOURHOLIDAY COOKING

For colorful, jewel-like decorating “sugar,” massage 3 or 4 drops of food coloring into 1/4 cup granulated erythritol in a small plastic bag. Spread the erythritol out to air dry for 15 minutes before using to decorate.

GIVE YOUR GINGERBREAD HOUSE A SOFT GLOWPlace a remote controlled, battery powered candle in yourgingerbread house before you attach the roof for soft, glowing, non-flammable light to enhance your masterpiece for display.

1

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25December | 2020

made with love by Chef Taffy

SPICE UP YOUR HOT CHOCOLATE

A dash of ground allspice added to hot chocolate makes a wonderfully festive treat. The combination of chocolate and allspice is surprisingly rich, warm, cozy, and delicious.

3

“Good food and good company.”

Craving more of Chef Taffy’s Keto Cooking Tips?(Aren’t we all?!) Head over to www.ChefTaffyElrod.com and indulge. Visit us at ketochow.xyz*

https://www.cheftaffyelrod.com/https://www.ketochow.xyz/

26 December | 2020

made with love by Chef Taffy

GIVE SOMETHING SPECIAL

Bake a special goodie in a beautiful dish for a neighbor, friend, or coworker and gift them the baked good and the dish you baked it in. Include a set of matching potholders or a serving spoon for extra pizzazz.

KEEP IT SAVORY

Savory holiday treats make welcome gifts. Roasted pecans, beef jerky, cheese,mixed olives, and pickles can all be amuch-appreciated break from theendless parade of sweets beingexchanged this time of year.

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27December | 2020

SHARE YOUR TIME

Give the old-fashioned gift of a telephone call,a long letter, or a special greeting card to someone who is on their own this year. Share a story, share a laugh, or let them shed a tear. Your undivided attention is one of the most precious gifts you can give.

6

“Your undivided attentionis one of the most precious gifts you can give.”

Purchase our Holiday Bundle for all the Keto Chow you’ll need to make these recipes.*
https://shop.ketochow.xyz/products/keto-chow-december-chef-bundlehttps://shop.ketochow.xyz/products/keto-chow-december-chef-bundle

a cozy keto december · 2020. 12. 12. · this keto chow version of the popular southern staple is...

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