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Lemon Bars

 

Lemon Bars

Prep Time25 mins
Cook Time1 hr
Refrigerate2 hrs
Total Time3 hrs 25 mins
Course: Desserts
Keyword: Amanda Balle, lemon meringue keto chow, Vanilla
Keto Chow Flavor: Lemon Meringue Keto Chow, Vanilla
Recipe Creator: Amanda Balle
Servings: 9 Bars
Calories: 159.9kcal
Author: Amanda

Ingredients

SHORTBREAD CRUST:

LEMON FILLING:

Instructions

  • Preheat oven to 350 degrees.

FOR THE CRUST:

  • Mix ingredients together very well. With your hands press dough evenly into an 8x8 dish lined with parchment paper.
  • Bake at 350 degrees for 20 minutes. It will brown but still jiggle a little in the middle.
  • Let cool for 5-10 minutes or until it no longer jiggles. 

FILLING:

  • While the crust cools mix together the filling ingredients until it's nice and smooth.
  • Add lemon filling on top of the baked shortbread crust and put in a 350 degree oven for 40 minutes. Cool for 20 minutes and put in the fridge for a least 2 hours.
  • You can sprinkle confectioners sugar on top if you wish.
Nutrition Facts
Lemon Bars
Amount Per Serving (1 bar)
Calories 159.9 Calories from Fat 121
% Daily Value*
Fat 13.4g21%
Saturated Fat 7g44%
Trans Fat 0.4g
Polyunsaturated Fat 0.96g
Monounsaturated Fat 4.55g
Cholesterol 83.4mg28%
Sodium 214.9mg9%
Potassium 403.66mg12%
Carbohydrates 15.8g5%
Fiber 1.9g8%
Sugar 0.6g1%
Protein 8.4g17%
Vitamin A 504.99IU10%
Vitamin C 14.44mg18%
Calcium 159.75mg16%
Iron 0.75mg4%
Sugar Alcohol 12.98g
Net Carbs 0.92g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1bar | Calories: 159.9kcal | Carbohydrates: 15.8g | Protein: 8.4g | Fat: 13.4g | Saturated Fat: 7g | Polyunsaturated Fat: 0.96g | Monounsaturated Fat: 4.55g | Trans Fat: 0.4g | Cholesterol: 83.4mg | Sodium: 214.9mg | Potassium: 403.66mg | Fiber: 1.9g | Sugar: 0.6g | Vitamin A: 504.99IU | Vitamin C: 14.44mg | Calcium: 159.75mg | Iron: 0.75mg | Sugar Alcohol: 12.98g | Net Carbs: 0.92g

Photos by Sarah DeYoung

By |2020-06-12T12:56:16-06:00June 12th, 2020|Categories: Recipes|Tags: , , , , |0 Comments

Keto Churros

 

Keto Churros

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Desserts
Keyword: Amanda Balle, Salted Caramel
Keto Chow Flavor: Salted Caramel
Recipe Creator: Amanda Balle
Servings: 20
Calories: 36.9kcal
Author: Amanda

Ingredients

Coating

Instructions

  • In a small saucepan, add butter, water, sweetener and vanilla and start cooking on medium heat. Stir intermittently until it boils.
  • While that’s heating, add together the Keto Chow and almond flour and mix together well with a fork, making sure there are no clumps.
  • Add avocado or coconut oil into a skillet with sides until the bottom of the pan is covered. Turn heat to medium.
  • Once the butter sweet liquid mixture is boiling, remove from heat and add in the dry mixture and stir together until well combined. It should form into a ball. Let cool for five minutes and then add the egg. Beat mixture until the egg is completely combined.
  • Add mixture to a piping bag with a star tip.
  • Mix together erythritol and cinnamon in a shallow pan and set aside some paper towels, all in an assembly line next to your frying pan. It should be frying pan, paper towels, cinnamon sweetener and then a pan or a plate for finishing churros.
  • Once your oil is hot, start piping in 3-4 inch strings. 3-4 at a time works best. Use tongs to flip once you can see the top sides of the dough start to bubble and the bottom is golden brown. Once flipped it only takes a minute to finish cooking, use a slotted spoon or tongs and put on paper towels to drain excess oil. Add in the next batch of 3 inch strings and after you flip them add the drying ones into your sweet cinnamon mixture and shake them around. Add to the finished plate and pull out your flipped churros and start the process over again.

Notes

A Wilton 1M tip was the perfect size. Any tip used needs to be larger than you think.

When my oil was less than ½” in the pan, the churros lost their star shape and went flat. Oil should be at least ½” deep. 
The cinnamon sugar melted on the churros unless they were mostly cooled. 
Use scissors to cut the churro batter off in the frying pan to separate into small individual churros. 
Nutrition Facts
Keto Churros
Amount Per Serving (1 g)
Calories 36.9 Calories from Fat 25
% Daily Value*
Fat 2.8g4%
Saturated Fat 0.9g6%
Polyunsaturated Fat 0.08g
Monounsaturated Fat 0.43g
Cholesterol 13.3mg4%
Sodium 47.1mg2%
Potassium 103.77mg3%
Carbohydrates 5.1g2%
Fiber 0.65g3%
Sugar 0.18g0%
Protein 2.2g4%
Vitamin A 48.84IU1%
Vitamin C 0.01mg0%
Calcium 43.17mg4%
Iron 0.23mg1%
Sugar Alcohol 4.04g
Net Carbs 0.42g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 36.9kcal | Carbohydrates: 5.1g | Protein: 2.2g | Fat: 2.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.08g | Monounsaturated Fat: 0.43g | Cholesterol: 13.3mg | Sodium: 47.1mg | Potassium: 103.77mg | Fiber: 0.65g | Sugar: 0.18g | Vitamin A: 48.84IU | Vitamin C: 0.01mg | Calcium: 43.17mg | Iron: 0.23mg | Sugar Alcohol: 4.04g | Net Carbs: 0.42g
By |2020-05-11T09:38:02-06:00May 8th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: , , , |0 Comments

Chocolate Sandwich Cookies

 

Chocolate Sandwich Cookies

Prep Time1 hr 45 mins
Cook Time15 mins
Total Time2 hrs
Course: Desserts
Keyword: Amanda Balle, Cookies and Cream
Keto Chow Flavor: Cookies and Cream
Recipe Creator: Amanda Balle
Servings: 16 cookies
Calories: 157.6kcal
Author: Amanda Balle

Ingredients

Cookie Ingredients

Cream Filling Ingredients

Instructions

FOR COOKIES

  • Preheat oven to 350 degrees.
  • Cream together butter and sweetener.  Add egg and mix thoroughly.
  • Mix in the the black cocoa, baking powder, and Keto Chow, mixing very slow at first so as not to make a mess.
  • With a silicone spatula, scoop all the batter onto parchment paper and make a uniform shape with your hands; dough will be thick and sticky. Put parchment on top and roll out until it’s about 1/16 inch thick everywhere.
  • Leave parchment on top and chill in fridge for at least 1 hour, but preferably longer. The longer you chill it, the easier it will be to cut out.
  • Right out of the fridge, take off the top parchment paper and use a 2-inch round cutter and cut as many circle cookies as close together as you can. Place each cookie on parchment paper on a sheet pan. These do not spread much so you can put them close together if needed.
  • Work with dough right after taking it from the fridge otherwise it will start to stick. If dough sticks too much, cut all the circles and place dough in freezer for 20-30 minutes and then it should come off the parchment much easier.
  • With the remaining dough, push into the cutter to create remaining cookies as best you can or you could make into cookie crumbles.
  • Bake on 350 for 15 minutes. Add 2-5 minutes for high altitude. The cookie will firm as they cool.
  • NOTE: This has to be chilled before cutting circles. The dough will be too sticky if this step is skipped.

FOR FILLING

  • Cream together all ingredients.
  • Pipe a circle of filling right in the iddle of the cookie and leave room around the edge. Press another cookie on top.
  • Let the cookies set in the fridge for at least 30 minutes. You don't have to do this but it sets the frosting so it doesn't all smoosh out when you bit it.
  • (DOUBLE FILLING FOR DOUBLE STUFFED!)

Notes

The thicker the cookie, the more time is needed to bake. For higher altitude, add 2-5 minutes for bake time.
Nutrition Facts
Chocolate Sandwich Cookies
Amount Per Serving (1 Cookie)
Calories 157.6 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Saturated Fat 9.5g59%
Trans Fat 0.5g
Polyunsaturated Fat 0.47g
Monounsaturated Fat 3.44g
Cholesterol 41.9mg14%
Sodium 80.4mg3%
Potassium 106.48mg3%
Carbohydrates 9.4g3%
Fiber 1.49g6%
Sugar 0.15g0%
Protein 2.9g6%
Vitamin A 368.85IU7%
Calcium 64.65mg6%
Iron 0.17mg1%
Sugar Alcohol 7.09g
Net Carbs 0.78g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Cookie | Calories: 157.6kcal | Carbohydrates: 9.4g | Protein: 2.9g | Fat: 15.5g | Saturated Fat: 9.5g | Polyunsaturated Fat: 0.47g | Monounsaturated Fat: 3.44g | Trans Fat: 0.5g | Cholesterol: 41.9mg | Sodium: 80.4mg | Potassium: 106.48mg | Fiber: 1.49g | Sugar: 0.15g | Vitamin A: 368.85IU | Calcium: 64.65mg | Iron: 0.17mg | Sugar Alcohol: 7.09g | Net Carbs: 0.78g

Photos by Sarah DeYoung Photography

Chocolate Mint Cookie Thins

 

Chocolate Mint Cookie Thins

Prep Time1 hr 45 mins
Cook Time12 mins
Total Time1 hr 57 mins
Course: Desserts
Keyword: Amanda Balle, Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Amanda Balle
Servings: 20 cookies
Calories: 125.5kcal
Author: Amanda

Ingredients

Cookie Ingredient

Chocolate Coating

Instructions

  • Preheat oven to 350 degrees.
  • Cream together butter and sweetener. Add egg and mix thoroughly.
  • Mix in the cocoa, baking powder and keto chow, mixing very slow at first so not to make a mess.
  • With a silicone spatula, scoop all the batter onto parchment paper and make a uniform shape with your hands; the dough will be thick and sticky.
  • Put parchment on top and roll out until it’s 1/8 inch thick everywhere. Leave parchment on top and chill in the fridge for at least 1 hour.
  • Right out of the fridge, take off the top parchment and use a two inch round cutter and cut as many circle cookies as close together as you can. Place each cookie on parchment on a sheet pan. These do not spread much so you can put them close together if needed. Work with dough right after taking it from the fridge otherwise it will start to stick.
  • With the remaining dough push into the cutter to create remaining cookies as best you can. Bake on 350 for 10-12 minutes. Add 2-5 minutes for high altitude. The cookies will become more firm as they cool.
  • Melt chocolate in 1/2 cup increments for 45 seconds and add in roughly 10-15 peppermint chips per 1/2 cup. (Or you can add in 1/4 tsp peppermit extract/flavoring).
  • Once cookies are completely cooled, dip into chocolate and place back on parchment. Put in the fridge for at least 30 minutes to set. This should make 20-24 cookies.

Notes

This has to be chilled before cutting circles. The dough will be too sticky if this step is skipped. 
Nutrition Facts
Chocolate Mint Cookie Thins
Amount Per Serving (1 cookie)
Calories 125.5 Calories from Fat 93
% Daily Value*
Fat 10.3g16%
Saturated Fat 5.9g37%
Trans Fat 0.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1.42g
Cholesterol 21mg7%
Sodium 70.4mg3%
Potassium 165.43mg5%
Carbohydrates 13g4%
Fiber 5.2g22%
Sugar 0.6g1%
Protein 3.1g6%
Vitamin A 164.81IU3%
Vitamin C 6.83mg8%
Calcium 55.08mg6%
Iron 1.37mg8%
Sugar Alcohol 6.18g
Net Carbs 1.64g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 125.5kcal | Carbohydrates: 13g | Protein: 3.1g | Fat: 10.3g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.42g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 70.4mg | Potassium: 165.43mg | Fiber: 5.2g | Sugar: 0.6g | Vitamin A: 164.81IU | Vitamin C: 6.83mg | Calcium: 55.08mg | Iron: 1.37mg | Sugar Alcohol: 6.18g | Net Carbs: 1.64g

Photos by Sarah DeYoung Photography

Beef Stroganoff

 

Beef Stroganoff

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Dish
Keyword: Amanda Balle, Beef Soup Base
Keto Chow Flavor: Beef Soup Base
Recipe Creator: Amanda Balle
Servings: 6
Calories: 238.3kcal
Author: Amanda

Ingredients

Instructions

  • In a large skillet, brown ground beef (season with salt and pepper to taste) over medium high heat until cooked through, about 10 minutes.
  • With a slotted spoon remove beef, leaving grease in the skillet. Add the minced garlic to grease and let brown for a minute or two. Add in mushrooms. Cook mushrooms for 10 minutes stirring occasionally.
  • While the mushrooms are cooking, blend together the sour cream, water, and Keto Chow Beef Soup Base, an immersion blender is easiest for this.
  • Once mushrooms are tender and have reduced by about half, add in the sour cream mixture and the browned ground beef. Stir until combined and cook until boiling.
  • Serve this over your favorite low carb noodles!

Notes

Amanda's Noodles: Cook two well beaten eggs in butter in a nonstick skillet. Once cooked, roll up and slice. 
Photo NOTES: I used freshly sliced zucchini noodles.
Nutrition Facts
Beef Stroganoff
Amount Per Serving (1 serving)
Calories 238.3 Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 5.3g33%
Trans Fat 0.5g
Polyunsaturated Fat 0.45g
Monounsaturated Fat 4.41g
Cholesterol 78mg