chef taffiny elrod

To me, nothing says cozy mornings at home with family during the holidays like waffles and warm syrup. And It doesn’t get much more festive than eggnog waffles with homemade cranberry syrup. Even the most dedicated carb eater in your midst will enjoy these waffles so you might want to make a double batch. They freeze well so you can save any extras to reheat in a toaster oven or toaster if you still have one hanging around. Keep the cranberry syrup chunky and layer it between two waffles with sliced turkey and cheddar for amazing turkey melts!

Keto Chow Eggnog Waffles with Cranberry Syrup

almond flour

Eggnog Keto Chow ((or 1 scoop))

baking powder

eggs

butter

nut milk

vanilla extract

cooking spray butter

cranberry syrup

Put the almond flour, Keto Chow and baking powder in a medium mixing bowl and whisk together.

Add the eggs, milk, butter and vanilla extract and whisk well or blend with an immersion blender.

Once the batter is mixed, let it sit for five minutes then stir once more before cooking. Batter will be thick.

While the batter sits preheat your waffle iron.

When the waffle iron is hot oil it with cooking spray or butter,

Place about 1/4 cup of the batter in the center of the hot iron and spread out slightly.

Close the lid and cook the waffle until it has set, looks golden and the waffle iron opens without resistance.

If the batter gets too thick, thin it by adding water or more nut milk a teaspoon at a time.

Remove the waffle to a warm plate and continue until you have cooked all the batter.

Serve the waffles with butter and warm cranberry syrup or your favorite sugar-free syrup.

Chef Taffiny Elrod shows us how to make her Keto Chow Eggnog Waffles with Cranberry Syrup Recipe. You can get the full recipe at https://www.ketochow.xyz/2018/12/keto-chow-eggnog-waffles-with-cranberry-syrup/ Cranberry Syrup recipe video is at https://youtu.be/asLuINcfyEg

Taffiny says: To me, nothing says cozy mornings at home with family, during the holidays like waffles and warm syrup. And It doesn’t get much more festive than eggnog waffles with homemade cranberry syrup. Even the most dedicated carb eater in your midst will enjoy these waffles so you might want to make a double batch. They freeze well so you can save any extras to reheat in a toaster oven or toaster if you still have one hanging around. Keep the cranberry syrup chunky and layer it between two waffles with sliced turkey and cheddar for amazing turkey melts!

#keto #ketorecipes #ketochow #ketodiet

Keto Chow Eggnog Waffles with Cranberry Syrup Recipe

Make your own instant hot cereal with the sweet cinnamon flavor of Snickerdoodle Keto Chow. This is a great, satisfying breakfast that will warm you through and keep you cozy on a cold winter morning.

Snickerdoodle Keto Hot Cereal

Snickerdoodle Keto Chow ((or 1 scoop))

ground flax seeds chia seeds

coconut flour

water

heavy cream

unsalted butter (adjust according to your macros)

Mix together the Keto Chow, ground flax or chia, and coconut flour.

Heat the water and heavy cream to a simmer.

Whisk the hot water and cream into the cereal mix.

Stir in the butter.

Stir in the optional nuts, seeds, or nut butter if using.

Top with more butter and cream if you would like.

Serve piping hot.

Make your own Instant hot cereal with the sweet cinnamon flavor of snickerdoodle Keto Chow. This is a great, satisfying breakfast that will warm you through and keep you cozy on a cold winter morning.  Full recipe at https://www.ketochow.xyz/recipe/snickerdoodle-keto-chow-hot-cereal/

Snickerdoodle Keto Chow Hot Cereal

Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits. 
This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.

No-Sugar Added Cranberry Syrup

cranberries

granulated sugar-free sweetener (I used allulose)

cinnamon

Place all the ingredients in a medium sauce pan and bring to a boil over high heat.

Reduce heat to medium and simmer the sauce until the cranberries burst and the sauce begins to thicken. This should take about 5- 10 minutes.

When the sauce is cooked remove the cinnamon stick and allow it to cool slightly.

Pour the sauce into a fine sieve placed over a mixing bowl and push it through with a spatula or the back of a large spoon. Continue working until all you have left in the strainer is skin and pulp and all the liquid is in the bowl.

You should have a ruby red, glossy syrup.

Chef Taffiny Elrod shows us how to make her No-Sugar Added Cranberry Syrup Recipe. You can get the full recipe at https://www.ketochow.xyz/2018/12/no-sugar-added-cranberry-syrup/

Taffiny says: Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits. This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.

#keto #ketorecipes #ketochow #ketodiet

No-Sugar Added Cranberry Syrup Recipe

The good old-fashioned fountain drink goes keto with plenty of healthy fat from coconut milk.

Cookies and Cream Coconut Egg Cream

full fat coconut milk

serving Cookies and Cream Keto Chow

seltzer water

tsp chocolate syrup (optional)

Place coconut milk, keto chow and 4-ounces water in a mason jar or sports shaker. For best results use an immersion blender to mix the coconut milk and keto chow with 4 ounces water cover and chill overnight.

To make the egg cream, mix an ounce or two of the seltzer water into the chilled keto chow and stir to lighten the mix, before pouring in the rest of the seltzer water and stirring gently. Drizzle a teaspoon of chocolate sauce over the top if desired.

I am really excited about these cookies! They are the best cookies I have made since going keto. They are soft, tender and lightly sweet. They really behave and taste like traditional cookies and they are so easy to make. Everyone who tried them loved them! Have fun with this recipe and make it your own. Add your favorite sugar-free chocolate chips, chopped nuts, or seeds, or use sugar-free jam to make thumbprint cookies. You can even roll the dough out and use cookie cutters to cut out perfect cookies!

Soft Baked Keto Cookies &amp; Cream Cookies

unsalted butter ((1 stick))

granulated sugar-free sweetener (erythritol

Preheat oven to 350 degrees.

Whisk together the Keto Chow, coconut flour, 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 egg is 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.

Scoop balls of dough that are about a tablespoon each onto an oiled cookie sheet, spacing them approximately two inches apart.

Bake at 350 degrees for 10-12 minutes until the cookies have puffed slightly and are just beginning to turn golden brown around the edges.

Scoop Cookies

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 shapes with your favorite cookie cutters.

Reroll the scraps and repeat.

Place on an oiled cookie sheet and bake at 350 for 8-10 minutes until the cookies are just beginning to turn golden brown around the edges. Don’t overbake or the cookies will become dry.

This will yield approximately 10-12 cookies based on the size of your cookie cutters.

Cut Out Cookies/Cookie Cutter Cookies

If you love chocolate and mint, try the Chocolate Mint Meltaway filling instead of the vanilla cream for a really delicious treat.

Chocolate-Chocolate Chip Cream filled Sandwich Cookies

avocado oil olive oil

granulated sweetener ((I used allulose))

Chocolate Keto Chow

cocoa powder

sugar-free chocolate chips

unsalted butter, softened ((1 stick))

confectioner’s style sweetener ((I used erythritol))

Prepare a cookie sheet by lining with parchment paper or aluminum foil

Place the oil, egg and sweetener in a large mixing bowl and whisk together.

Add the Keto Chow, cocoa powder, baking powder, and cinnamon and mix to combine.

The dough will should be soft and glossy when its fully mixed.

Stir in the chocolate chips.

Measure out eight evenly sized cookies onto the prepared cookie sheet. I use a small ice cream scoop for this.

Bake at 325 degrees for 10 minutes until the cookies are just beginning to brown around the edges but they are still slightly soft to the touch.

When they are done baking, allow then to cool completely. While the are cooling make the cream filling.

Prepare Cookies

Beat the butter with an electric mixer until it is light and fluffy. Beat the sweetener in a little at a time, on low speed. Add the vanilla extract and beat until everything is fully mixed and the cream begins to look stiff.

Spread a quarter of the filling on one cookie and top with another cookie. Continue until you have four cookie sandwiches.

Store the sandwiches in an air tight container in the refrigerator or individually wrapped in plastic.

Filling and final prep.

Chef Taffiny Elrod shows us how to make her Keto Chow Chocolate-Chocolate Chip Cream filled Sandwich Cookies recipe. You can get the full recipe at https://www.ketochow.xyz/2019/02/keto-chow-chocolate-chocolate-chip-cream-filled-sandwich-cookies/

Taffiny says: If you love chocolate and mint try the Chocolate Mint Meltaway filling instead of the vanilla cream for a really delicious treat.

#keto #ketorecipes #ketochow

Keto Chow Chocolate-Chocolate Chip Cream filled Sandwich Cookies

A delicious dessert that’s ready in minutes with a few simple ingredients. Perfect for an afternoon treat.

Root Beer Float Dessert Cups

heavy whipping cream

powdered erythritol

pure vanilla extract

Root Beer Float Keto Chow

diet root beer soda (6 fluid ounces)

cookie crumbs *

strawberries (for garnish)

Whip the heavy cream on medium speed until it starts to thicken. Add the erythritol and vanilla extract and beat on high speed until it holds stiff peaks.

Place the Keto Chow in a separate bowl and mix in the diet root beer.

Fold one third of the whipped cream into the Keto Chow mixture to lighten it.

Fold another third of the whipped cream into the mixture, reserving the final third for topping the cups.

Divide the cookie crumbs among six dessert glasses or small bowls. Reserve two Tbsp. for garnishing.

Divide the root beer cream among the cups and top them with a dollop of whipped cream.

Sprinkle the remaining cookie crumbs over each cup to decorate.

Slice each strawberry into three circles. Stand a strawberry circle in the center of the whipped cream on each cup.

For best results, chill the cups for about 30 minutes before serving.

Cover any remaining cups and refrigerate for up to three days.

These are an indulgent treat for the holidays or anytime. They can be made with other flavors as well. Try mint, orange, cherry or amaretto extract in place of the rum extract. And of course, you can replace the heavy cream and rum extract with real rum for the genuine article.

Chocolate Rum Balls

(2 ounces) walnuts

(3 ounces) sugar-free, dark chocolate chips

unsalted butter

powdered sweetener,

tsp rum extract

In a food processor or blender grind the walnuts to a fine texture.

Place the chocolate chips and butter in a microwave safe bowl and microwave 30 seconds at a time, stirring afterward until the chocolate is completely melted. Set aside to cool slightly.

In a mixing bowl combine the walnuts, keto chow, and powdered sweetener.

Mix the melted chocolate and butter into the dry ingredients, stir in the heavy cream and rum extract, and mix well.

Chill the mixture in the refrigerator for 30 minutes

When the mix has chilled, scoop approximately a tablespoon -  a small cookie dough scoop works well for this - and shape into a ball. The texture should be like playdough. If they are too soft, refrigerate them for another 30 minutes. If they are too dry and crumbly, warm them in your hand a bit as you shape them, they should soften and come together.

Roll the balls in more powdered sweetener to coat and place them in a container to chill overnight in the refrigerator. The flavors will develop and marry as they chill.

You can also roll them in cocoa powder, ground nuts or desiccated coconut. If you want to dip them in melted chocolate, chill them for at least 30 minutes after you roll them.

Savory, crisp, and fragrant with fresh rosemary, these crackers are a great accompaniment to cheeses, pates, dips, soups, and salads. They will be the star of your next charcuterie board.

Rosemary-Parmesan Crackers

oz cream cheese (softened)

scoop Creamy Tomato Basil Keto Chow

olive oil

rosemary (minced)

(2 ounces) coconut flour

(7 ounces) grated parmesan cheese

Whip the cream cheese in a large mixing bowl with an electric mixer, until it is soft.

Add the keto chow, olive oil, and rosemary and beat until combined.

Add the coconut flour, parmesan cheese and beat again, until it starts to come together into a dough, add the heavy cream and beat together. It should form a stiff, slightly tacky dough.

Preheat the oven to 350F

Divide the dough in half and shape each half into a rectangular block.

Place one half of the dough between two pieces of parchment paper and roll the dough out into a large rectangle 1/8 inch thick. If it isn’t a perfect rectangle that is fine you can trim the edges and use the trimmed pieces to repair any parts that are too thin.

Once the dough is rolled out thin enough, with the dough still on the parchment paper, use a large knife, pastry cutter, or pizza cutter to score the dough into rectangles approximately 1 ½ inches by 1 ½ inches. You can cut another shape if you prefer.

Transfer the dough, still on the parchment paper to a large baking sheet. Use a fork to prick the center of each cracker, this helps them crisp while baking.

Repeat the same process with the other half of the dough.

Bake the crackers in the center rack of the oven for about 20 minutes, rotating the trays halfway through baking.

When the crackers are done, they will be browning around the outer edges and on the bottoms and just starting to brown lightly on the tops. If the crackers aren’t lightly browned they won’t be crispy when they cool.

Transfer them to a cooling rack and allow to cool completely before breaking them apart along the scoring.

Store in an airtight container in a cool, dry place for up to three days. Store in the freezer for up to three months.

Inspired by the classic comfort of a noodle kugel, this apple spiced custard is delicious served hot or cold. Feel free to substitute two cups of your favorite keto friendly pasta replacement like cooked spaghetti squash for the hearts of palm pasta or omit the noodles and just bake it as a delicious custard.

Apple Pie Keto Kugel

12-oz hearts of palm pasta (drained & patted dry)

(2 ounces) butter (melted

granulated erythritol (optional)

Apple Pie Keto Chow

tsp cinnamon

(12 ounces) full fat cottage cheese

(8 ounces) sour cream

Butter an 8-inch round or 8 x 8 square glass baking pan and set aside.

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

Add the keto chow and cinnamon and whisk until fully mixed.

Add the cottage cheese and sour cream and mix well.

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

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

Let it cool at least 10 minutes before cutting pieces.

Serve warm or cold.

Slather these soft, warm rolls with butter or use them to sop up sauce, and they’ll make any meal extra special.

Delicious Dinner Rolls

psyllium husk powder (1.75 oz.)

coconut flour (1.25 oz.)

Savory Chicken Soup Keto Chow

baking soda

Tbsp. avocado oil

apple cider vinegar

Tbsp. sesame seeds or poppy seeds

Preheat oven to 350℉ and line a baking sheet with parchment paper.

Using an electric mixer, combine psyllium powder, coconut flour, Keto Chow, baking soda, and baking powder.

Add the egg whites, oil, and vinegar and mix on low speed until combined.

Carefully pour in the hot water with the mixer off, then mix again on low speed.

When the water has been incorporated, mix on medium speed until a soft dough forms.

Divide dough into six pieces and shape into balls.

Mix the egg yolk with a teaspoon of water and brush the egg wash over each roll.

Place on the baking sheet, pat down lightly, and sprinkle with sesame or poppy seeds.

Bake in the preheated oven 30-40 minutes, or until they are brown, puffed, and round. They should sound slightly hollow when tapped on the bottom, and should hold their shape when gently touched.

Cool for ten minutes, then transfer to a basket lined with a clean cloth or napkin to keep warm.

The rolls will keep in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.

A little sweet and a little tart, hitting that “just right” spot when you’re craving something special and chocolatey.

Strawberry White Chocolate Bark

chocolate

refined coconut oil

Top 14 chef taffiny elrod recipes from across the web

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Top Tags

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Top 14 chef taffiny elrod recipes from across the web

The most viewed chef taffiny elrod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Chow Eggnog Waffles with Cranb...

Snickerdoodle Keto Hot Cereal

No-Sugar Added Cranberry Syrup

Cookies and Cream Coconut Egg Cream

Soft Baked Keto Cookies &amp; Cream...

Chocolate-Chocolate Chip Cream fill...

Root Beer Float Dessert Cups

Chocolate Rum Balls

Rosemary-Parmesan Crackers

Apple Pie Keto Kugel

Delicious Dinner Rolls

Strawberry White Chocolate Bark

No-Bake Protein Pops

Snickerdoodle Keto Hot Cereal

The most viewed chef taffiny elrod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Soft Baked Keto Cookies & Cream...