You’re in for a treat! Whether you’re a keto newbie or a seasoned low-carb lover, our roundup of 24 Delicious Keto Chow Recipes Easy is packed with mouthwatering ideas to spice up your meal plan. From quick dinners to comfort food classics, these recipes are sure to keep your taste buds happy and your diet on track. Dive in and discover your next favorite dish!
Chocolate Peanut Butter Keto Chow Smoothie
Over the years, I’ve experimented with countless smoothie recipes, but this Chocolate Peanut Butter Keto Chow Smoothie has become my go-to breakfast. It’s not just delicious; it’s packed with nutrients to kickstart your day, and the best part? It’s incredibly easy to make.
Ingredients
- 1 cup unsweetened almond milk – I find it gives the smoothie a lighter texture than coconut milk.
- 2 scoops Chocolate Keto Chow – the star of the show, providing all the essential vitamins and minerals.
- 1 tablespoon natural peanut butter – crunchy or smooth, depending on your texture preference.
- 1/2 cup ice cubes – because who doesn’t love a frosty smoothie?
- 1/4 teaspoon vanilla extract – a little secret to enhance the chocolate flavor.
Instructions
- Pour the unsweetened almond milk into your blender first to ensure the other ingredients blend smoothly.
- Add the Chocolate Keto Chow scoops directly into the blender. Tip: Sifting the Keto Chow can prevent any clumps.
- Spoon in the peanut butter. If it’s too sticky, lightly oil the spoon for easier handling.
- Drop in the ice cubes and drizzle the vanilla extract over the top.
- Blend on high for 30-45 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a splash more almond milk and blend again.
- Pour into your favorite glass and enjoy immediately for the best texture and flavor. Tip: For an extra treat, top with a sprinkle of crushed peanuts or a drizzle of sugar-free chocolate syrup.
Silky, rich, and satisfying, this smoothie tastes like a decadent dessert but fuels your body like a proper meal. I love serving it in a chilled glass with a straw for that cafe-style experience at home.
Vanilla Keto Chow Pancakes
Remember those lazy Sunday mornings when the aroma of pancakes would fill the house, promising a day of comfort and joy? That’s exactly the vibe I aimed to recreate with these Vanilla Keto Chow Pancakes, a guilt-free twist on the classic that doesn’t skimp on flavor or fluffiness.
Ingredients
- 1 cup Vanilla Keto Chow – my pantry staple for quick, nutritious meals.
- 2 large eggs – I swear by room temperature eggs for a smoother batter.
- 1/2 cup water – filtered, because every detail counts.
- 2 tbsp melted butter – unsalted, because I like to control the seasoning.
- 1 tsp vanilla extract – the real deal, none of that imitation stuff.
Instructions
- In a medium bowl, whisk together the Vanilla Keto Chow and eggs until well combined. Tip: A fork works better than a whisk here to avoid clumps.
- Gradually add the water, stirring continuously to create a smooth batter. Tip: The batter should be thick but pourable; adjust water as needed.
- Heat a non-stick skillet over medium heat (350°F) and brush with a bit of the melted butter. Tip: A drop of water should sizzle when the pan is ready.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes until golden brown. Tip: Don’t press them down; let them stay fluffy.
- Serve hot with your favorite low-carb syrup or a dollop of whipped cream. Just like that, you’ve got a stack of pancakes that’s as satisfying to eat as it is easy to make, with a texture so light and airy, you’ll forget they’re keto.
Strawberry Keto Chow Cheesecake
Unbelievably, the first time I tried making a Strawberry Keto Chow Cheesecake, I was skeptical about how it would turn out without the traditional sugar and flour. But let me tell you, the result was nothing short of amazing—creamy, rich, and perfectly sweet with a hint of strawberry that makes it irresistibly delicious.
Ingredients
- 2 cups almond flour (I find that the finer the almond flour, the better the crust texture)
- 1/3 cup melted butter (I always use unsalted butter to control the saltiness)
- 24 oz cream cheese, softened (room temperature is key for a smooth filling)
- 1 cup Strawberry Keto Chow (this is my secret ingredient for that perfect strawberry flavor and added nutrients)
- 1/2 cup powdered erythritol (for that sweet touch without the carbs)
- 2 large eggs (I prefer room temp eggs here for easier mixing)
- 1 tsp vanilla extract (the real deal, not imitation, makes all the difference)
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Mix the almond flour and melted butter in a bowl until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool slightly. This step ensures your crust won’t get soggy.
- In a large bowl, beat the softened cream cheese until smooth. Tip: Scrape the sides of the bowl to incorporate all the cream cheese.
- Add the Strawberry Keto Chow and powdered erythritol to the cream cheese, beating until fully incorporated.
- Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Don’t overmix after adding the eggs to avoid incorporating too much air.
- Pour the filling over the pre-baked crust, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly. Tip: A water bath can prevent cracks, but it’s optional.
- Let the cheesecake cool in the oven with the door slightly open for an hour, then refrigerate for at least 4 hours before serving.
What makes this cheesecake stand out is its velvety texture and the fresh strawberry flavor that’s not overpowering. Serve it with a dollop of whipped cream and fresh strawberries on top for an extra special touch.
Keto Chow Chicken Alfredo
Deliciously creamy and satisfying, this Keto Chow Chicken Alfredo has become a staple in my kitchen, especially on those busy weeknights when I crave something indulgent yet healthy. I remember the first time I tweaked the traditional recipe to fit my keto lifestyle; the result was so good, my non-keto family couldn’t tell the difference!
Ingredients
- 2 cups shredded cooked chicken (I love using leftover rotisserie chicken for extra flavor)
- 1 cup heavy cream (go for the full-fat version for that rich, velvety texture)
- 1/2 cup unsalted butter (I always use grass-fed for its superior taste)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- 1 scoop Keto Chow Chicken Soup flavor (this is the secret ingredient that packs a nutritional punch)
- 1 tsp garlic powder (because what’s Alfredo without garlic?)
- Salt to taste (I like to use Himalayan pink salt for its minerals)
Instructions
- In a large skillet over medium heat, melt the butter until it’s just beginning to bubble.
- Add the heavy cream to the skillet, whisking constantly to combine with the butter.
- Sprinkle in the garlic powder and Keto Chow, continuing to whisk to avoid any lumps.
- Once the mixture starts to thicken, about 3-4 minutes, stir in the Parmesan cheese until fully melted and smooth.
- Fold in the shredded chicken, ensuring it’s evenly coated with the sauce, and heat through for another 2 minutes.
- Season with salt to taste, then remove from heat.
Every bite of this Keto Chow Chicken Alfredo is a creamy, dreamy delight, with the chicken adding a satisfying texture. Serve it over zucchini noodles for a complete keto meal, or enjoy it as is for a comforting, low-carb dish that doesn’t skimp on flavor.
Keto Chow Beef Stew
Every time the weather starts to cool down, my kitchen becomes a sanctuary for hearty, comforting dishes, and this Keto Chow Beef Stew is no exception. It’s my go-to recipe when I need something satisfying yet fits perfectly into my keto lifestyle, reminding me of the traditional beef stew my grandma used to make, but with a low-carb twist.
Ingredients
- 2 lbs beef chuck, cubed (I find that chuck gives the best flavor and tenderness after slow cooking)
- 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
- 4 cups beef broth (homemade if you have it, but store-bought works in a pinch)
- 1 cup Keto Chow (I use the savory flavors like Beef or Chicken for an extra depth of flavor)
- 2 cups cauliflower florets (a great low-carb substitute for potatoes)
- 1/2 cup diced carrots (for a hint of sweetness and color)
- 1/2 cup diced celery (adds a nice crunch and freshness)
- 1 tbsp garlic powder (because you can never have too much garlic)
- 1 tsp salt (adjust based on your broth’s saltiness)
- 1/2 tsp black pepper (freshly ground is my preference)
Instructions
- Heat the extra virgin olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add the cubed beef chuck in batches, searing each side for about 3 minutes until a deep brown crust forms. Tip: Don’t overcrowd the pot to ensure proper browning.
- Once all the beef is seared, return it to the pot and add the beef broth, scraping the bottom to release any browned bits. Tip: Those bits are flavor gold!
- Whisk in the Keto Chow until fully dissolved, then add the cauliflower, carrots, celery, garlic powder, salt, and black pepper.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
- After cooking, let the stew sit for 10 minutes off the heat to thicken slightly before serving.
Comforting doesn’t even begin to describe this stew. The beef melts in your mouth, and the Keto Chow thickens the broth into a velvety sauce that coats every vegetable perfectly. Serve it in a hollowed-out bread bowl for those not on keto, or enjoy as is for a cozy, guilt-free meal.
Keto Chow Chocolate Mousse
Finally, a dessert that doesn’t make me feel guilty the next day! This Keto Chow Chocolate Mousse has been my go-to for satisfying those late-night sweet cravings without breaking my diet. It’s creamy, rich, and oh-so-chocolatey, proving that keto desserts can indeed be decadent.
Ingredients
- 1 cup heavy cream (I always go for organic; the flavor is just richer)
- 1 scoop Chocolate Keto Chow (this is the secret to getting that perfect chocolate hit)
- 1/2 tsp vanilla extract (the real stuff, please—none of that imitation vanilla)
- 1 tbsp powdered erythritol (adjust to your sweetness preference, but this amount is just right for me)
- A pinch of salt (it’s amazing how just a little salt can elevate the chocolate flavor)
Instructions
- In a large mixing bowl, pour the heavy cream. Using an electric mixer, beat on high speed until soft peaks form, about 3 minutes. Tip: Make sure your bowl and beaters are chilled for quicker whipping.
- Gently fold in the Chocolate Keto Chow, vanilla extract, powdered erythritol, and salt until fully combined. Tip: Fold slowly to keep the mixture light and airy.
- Divide the mousse into 4 serving glasses. Tip: For an elegant touch, pipe the mousse into the glasses using a piping bag.
- Refrigerate for at least 2 hours before serving to allow the mousse to set. The wait is worth it!
After chilling, this mousse transforms into the perfect creamy texture, with a deep chocolate flavor that’s not overly sweet. I love serving it with a few raspberries on top for a pop of color and a slight tart contrast to the richness.
Keto Chow Vanilla Ice Cream
Zesty mornings call for something sweet yet simple, and that’s exactly what this Keto Chow Vanilla Ice Cream brings to the table. I remember the first time I whipped this up; it was a game-changer for my keto journey, proving that indulgence doesn’t have to be off the menu.
Ingredients
- 2 cups heavy cream (I always go for organic—it makes a difference in richness)
- 1 cup unsweetened almond milk (a splash more if you like it a bit softer)
- 1 scoop Keto Chow Vanilla (this is the magic dust that packs flavor and nutrients)
- 1/2 cup powdered erythritol (trust me, it blends better than granulated)
- 1 tsp vanilla extract (the real deal, not imitation)
Instructions
- In a large mixing bowl, combine the heavy cream and almond milk. Whisk them together until just blended—no need to overdo it.
- Add the Keto Chow Vanilla and powdered erythritol to the bowl. Here’s a tip: sift them together to avoid any lumps.
- Pour in the vanilla extract. A little tip from my kitchen: if you love a stronger vanilla flavor, now’s the time to add an extra drop or two.
- Using an electric mixer, beat the mixture on medium speed for about 2 minutes, then crank it up to high for another 3 minutes. You’re looking for soft peaks—this means when you lift the beaters, the mixture forms peaks that gently fold over.
- Transfer the mixture to a loaf pan or a freezer-safe container. Cover it with a lid or plastic wrap. Here’s a pro tip: press the wrap directly onto the surface to prevent ice crystals.
- Freeze for at least 4 hours, but overnight is best for that perfect scoopable texture.
Delightfully creamy with a velvety texture, this ice cream is a dream come true for anyone on keto. Serve it with a sprinkle of crushed nuts or a drizzle of sugar-free chocolate sauce for an extra special treat.
Keto Chow Lemon Bars
Goodness, if there’s one thing that makes my kitchen smell like sunshine, it’s these Keto Chow Lemon Bars. I stumbled upon this recipe during a lazy Sunday experiment, and now it’s my go-to when I need a zesty pick-me-up that fits my keto lifestyle.
Ingredients
- 1 cup almond flour – I love the nutty base it creates, plus it’s a great gluten-free option.
- 1/2 cup butter, melted – I always use unsalted to control the sweetness.
- 1/4 cup powdered erythritol – A keto-friendly sweetener that doesn’t spike your blood sugar.
- 2 scoops Keto Chow Lemon – The star of the show, giving that tangy lemon flavor without the carbs.
- 3 large eggs – Room temperature eggs blend smoother, trust me.
- 1/2 cup fresh lemon juice – For that extra zing, I squeeze mine fresh.
- 1/4 cup coconut flour – Helps thicken the filling just right.
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal.
- In a medium bowl, mix 1 cup almond flour, 1/2 cup melted butter, and 1/4 cup powdered erythritol until well combined. Press this mixture firmly into the bottom of your prepared pan to form the crust.
- Bake the crust for 15 minutes, or until it’s lightly golden. Let it cool slightly while you prepare the filling.
- In another bowl, whisk together 2 scoops Keto Chow Lemon, 3 large eggs, 1/2 cup fresh lemon juice, and 1/4 cup coconut flour until smooth. Pour this over the slightly cooled crust.
- Bake for another 20-25 minutes, or until the filling is set and doesn’t jiggle in the middle.
- Allow the bars to cool completely in the pan before slicing into squares. For best results, chill in the fridge for an hour.
Biting into these bars is like a burst of summer, with a creamy, tangy filling atop a buttery crust. Serve them chilled with a sprinkle of powdered erythritol on top for an extra touch of sweetness.
Keto Chow Coconut Curry
Yesterday, I stumbled upon a recipe that’s been a game-changer for my keto journey—Keto Chow Coconut Curry. It’s creamy, packed with flavor, and surprisingly easy to whip up, even on a busy weeknight.
Ingredients
- 1 cup Keto Chow Coconut Curry powder (I swear by this brand for its rich flavor and perfect blend of spices.)
- 1 can (13.5 oz) full-fat coconut milk (The creamier, the better for that luxurious texture.)
- 2 tbsp coconut oil (I always have this on hand for its subtle sweetness and high smoke point.)
- 1 lb chicken breast, cubed (Thighs work too, but I prefer the leaner option.)
- 1 medium onion, diced (Yellow onions are my go-to for their balance of sweetness and sharpness.)
- 2 cloves garlic, minced (Freshly minced garlic makes all the difference.)
- 1 tsp turmeric powder (Not just for color; it adds a lovely earthiness.)
- Salt to taste (I like to start with 1/2 tsp and adjust as needed.)
Instructions
- Heat the coconut oil in a large skillet over medium heat until shimmering, about 2 minutes. This ensures your chicken gets a nice sear without sticking.
- Add the cubed chicken to the skillet, seasoning lightly with salt. Cook until all sides are golden brown, about 5 minutes total. Tip: Don’t overcrowd the pan to get that perfect sear.
- Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Tip: This is a great time to scrape up any browned bits from the chicken for extra flavor.
- Stir in the minced garlic and turmeric powder, cooking for another minute until fragrant. Be careful not to burn the garlic—it can turn bitter.
- Pour in the coconut milk and Keto Chow Coconut Curry powder, whisking until smooth. Bring the mixture to a gentle simmer.
- Return the chicken to the skillet, stirring to coat in the sauce. Simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Tip: If the sauce is too thick, a splash of water can loosen it up.
Perfectly creamy with a hint of spice, this Keto Chow Coconut Curry is a dream over cauliflower rice or alongside some roasted veggies. The flavors meld beautifully, making it even better the next day—if you can resist eating it all at once!
Keto Chow Bacon and Eggs
Every morning, I find myself reaching for the same comforting duo—bacon and eggs. But when I stumbled upon the Keto Chow version, it was a game-changer for my low-carb lifestyle. Here’s how I make it, with a few personal twists along the way.
Ingredients
- 4 large eggs (I swear by farm-fresh for the best flavor)
- 4 slices of thick-cut bacon (because life’s too short for thin bacon)
- 1 scoop of Keto Chow (I use the savory chicken flavor for an extra protein kick)
- 1 tbsp unsalted butter (always unsalted, to control the seasoning myself)
- 1/4 cup heavy cream (the richer, the better in my book)
- 1/2 cup water (filtered, because every detail counts)
Instructions
- Preheat your skillet over medium heat (about 350°F) and lay out the bacon slices. Cook for about 4 minutes per side until crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
- While the bacon cooks, crack the eggs into a bowl. Add the Keto Chow, heavy cream, and water. Whisk until smooth. Tip: Letting the mixture sit for a minute helps the Keto Chow fully dissolve.
- Remove the bacon and set aside on a paper towel to drain. In the same skillet, melt the butter over medium heat.
- Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds, then gently stir with a spatula. Cook for another 2-3 minutes until the eggs are softly set. Tip: Lower the heat if the eggs start to brown too quickly.
- Serve the scrambled eggs with the crispy bacon on top. The Keto Chow adds a subtle savory depth that pairs perfectly with the smoky bacon.
Out of all the keto breakfasts I’ve tried, this one stands out for its simplicity and satisfaction. The eggs are creamy, the bacon adds a crunch, and together, they’re a morning ritual I look forward to. Try serving it with a side of avocado for an extra dose of healthy fats.
Keto Chow Pumpkin Spice Latte
This morning, as the crisp autumn air whispered through my kitchen window, I found myself craving something warm, spicy, and utterly comforting. That’s when I remembered my go-to fall favorite: the Keto Chow Pumpkin Spice Latte. It’s not just a drink; it’s a hug in a mug, perfect for those chilly mornings when you need a little extra warmth.
Ingredients
- 1 scoop Keto Chow Pumpkin Spice – because, let’s be honest, it’s the star of the show.
- 1 cup hot coffee – freshly brewed, because stale coffee is a crime.
- 1/2 cup heavy cream – for that luxurious, velvety texture we all love.
- 1 tbsp unsalted butter – yes, butter in coffee is a game-changer.
- 1/4 tsp pumpkin pie spice – because a little extra spice never hurt anybody.
- 1/2 tsp vanilla extract – my secret weapon for depth of flavor.
Instructions
- Start by brewing your coffee to your preferred strength. I like mine strong enough to stand a spoon in.
- In a blender, combine the hot coffee, Keto Chow Pumpkin Spice, heavy cream, butter, pumpkin pie spice, and vanilla extract. Tip: Make sure your butter is softened to avoid chunks.
- Blend on high for about 30 seconds, or until the mixture is smooth and frothy. Tip: If you don’t have a blender, a whisk and some elbow grease will do in a pinch.
- Pour into your favorite mug and give it a quick taste. Tip: If it’s not spicy enough for you, a dash more pumpkin pie spice can work wonders.
- Enjoy immediately, while it’s still piping hot and the froth is at its peak.
Rich, creamy, and with just the right amount of spice, this latte is like autumn in a cup. I love serving it with a sprinkle of cinnamon on top for an extra touch of warmth. Sometimes, if I’m feeling fancy, I’ll even add a dollop of whipped cream – because why not?
Keto Chow Cinnamon Roll
Last weekend, I stumbled upon the most delightful way to satisfy my sweet tooth without breaking my keto diet—Keto Chow Cinnamon Rolls. Imagine waking up to the aroma of cinnamon and butter, knowing you’re about to indulge guilt-free. That’s exactly what happened in my kitchen, and I’m thrilled to share this magic with you.
Ingredients
- 1 cup almond flour – I find that Bob’s Red Mill gives the best texture.
- 1/4 cup coconut flour – This helps absorb moisture without making the dough too dense.
- 1/2 cup unsalted butter, melted – I always use grass-fed for its richer flavor.
- 3 large eggs, room temperature – They blend better when not cold.
- 1/4 cup granulated erythritol – My go-to sweetener for a zero-carb option.
- 1 tbsp ground cinnamon – The star of the show, so don’t skimp!
- 1 tsp vanilla extract – Pure extract makes all the difference.
- 1/2 tsp baking powder – For that perfect rise.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, and baking powder.
- Add melted butter, eggs, and vanilla extract to the dry ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to allow the coconut flour to absorb the moisture.
- Roll the dough between two sheets of parchment paper into a rectangle about 1/4 inch thick.
- Sprinkle cinnamon evenly over the dough, then carefully roll it into a log from the long side. Tip: Use the parchment paper to help roll without sticking.
- Cut the log into 8 equal pieces and place them on the prepared baking sheet. Tip: For cleaner cuts, use a sharp knife and wipe it between slices.
- Bake for 20-25 minutes, until the edges are golden brown.
Velvety and rich, these cinnamon rolls have a texture that’s surprisingly close to the real deal. Serve them warm with a dollop of keto-friendly cream cheese frosting for an extra decadent treat.
Keto Chow Blueberry Muffins
Never did I think I’d find a keto-friendly muffin recipe that satisfies my blueberry muffin cravings until I stumbled upon this gem. It’s a game-changer for those mornings when you want something sweet but are committed to keeping it low-carb. Here’s how I make my Keto Chow Blueberry Muffins, with a few personal tweaks along the way.
Ingredients
- 1 cup almond flour – I find that the finer the almond flour, the better the texture.
- 1/4 cup coconut flour – This helps absorb some of the moisture and adds a slight sweetness.
- 1/2 cup Keto Chow Blueberry – The star of the show, giving these muffins their signature flavor.
- 1/2 cup unsalted butter, melted – I prefer using grass-fed butter for its richer flavor.
- 3 large eggs – Room temperature eggs blend more smoothly into the batter.
- 1/2 cup erythritol – A must for keeping it sweet without the carbs.
- 1 tsp baking powder – For that perfect rise.
- 1/2 cup fresh blueberries – Because frozen ones can make the batter too wet.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners. This prevents sticking and makes cleanup a breeze.
- In a large bowl, whisk together the almond flour, coconut flour, Keto Chow Blueberry, and baking powder until well combined.
- In another bowl, mix the melted butter, eggs, and erythritol until smooth. Tip: Ensure the butter isn’t too hot to avoid cooking the eggs.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Overmixing can lead to dense muffins.
- Gently fold in the fresh blueberries. Tip: Tossing them in a bit of almond flour first helps prevent them from sinking to the bottom.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: They firm up as they cool, so patience is key.
Rich in flavor with a moist, tender crumb, these muffins are a delightful treat any time of day. I love serving them slightly warmed with a pat of butter for an extra indulgent touch.
Keto Chow Avocado Chocolate Pudding
Never did I think I’d find a dessert that satisfies my sweet tooth while keeping it keto, but here we are with this Avocado Chocolate Pudding. It’s a game-changer for those of us trying to indulge without the guilt, and honestly, it’s become a staple in my kitchen for its simplicity and decadence.
Ingredients
- 2 ripe avocados – the creamier, the better for that smooth texture we’re after.
- 1/2 cup unsweetened cocoa powder – I go for the dark kind for that rich chocolate hit.
- 1/4 cup keto-friendly sweetener – I’ve found that powdered erythritol blends the best.
- 1/2 cup heavy cream – makes it luxuriously creamy.
- 1 tsp vanilla extract – a splash of this really rounds out the flavors.
- A pinch of salt – just a dash to enhance all the other ingredients.
Instructions
- Scoop the avocados into a blender or food processor, making sure to get all that creamy goodness.
- Add the cocoa powder, sweetener, heavy cream, vanilla extract, and salt to the blender.
- Blend on high for about 2 minutes, or until the mixture is completely smooth and no avocado chunks remain. Tip: Scrape down the sides halfway through to ensure everything is well incorporated.
- Taste the pudding and adjust the sweetness if needed, blending for another 30 seconds if you add more sweetener.
- Transfer the pudding to serving bowls or glasses. Tip: For an extra fancy touch, you can pipe it in using a pastry bag.
- Chill in the refrigerator for at least 1 hour before serving. This step is crucial as it allows the flavors to meld and the texture to firm up. Tip: If you’re in a hurry, popping it in the freezer for 20 minutes can speed things up, but don’t let it freeze.
So there you have it, a pudding that’s as rich in flavor as it is in health benefits. The texture is unbelievably smooth, and the chocolate flavor is deep and satisfying. Serve it with a dollop of whipped cream and a few raspberries for a pop of color and freshness.
Keto Chow Matcha Green Tea Smoothie
Perfect for those mornings when you’re rushing out the door but still want something nutritious and energizing, this Keto Chow Matcha Green Tea Smoothie has become my go-to. I stumbled upon this recipe during a hectic week and it’s been a lifesaver ever since.
Ingredients
- 1 scoop Keto Chow (I love the vanilla flavor for this, but any will do)
- 1 tsp matcha green tea powder (go for ceremonial grade if you can—it makes a difference)
- 1 cup unsweetened almond milk (I find the vanilla-flavored one adds a nice touch)
- 1/2 cup ice cubes (the more, the thicker your smoothie will be)
- 1 tbsp MCT oil (this is my secret for an extra energy boost)
Instructions
- Grab your blender and add the Keto Chow, matcha powder, almond milk, and MCT oil.
- Blend on high for 30 seconds to ensure everything is well mixed.
- Add the ice cubes and blend again until the mixture is smooth and frosty, about another 30 seconds. Tip: If your blender struggles, let the ice sit for a minute to soften slightly.
- Pour into your favorite glass and enjoy immediately. Tip: For an extra touch, sprinkle a little matcha powder on top before serving.
Craving something creamy yet refreshing? This smoothie delivers with its velvety texture and the perfect balance of sweetness from the Keto Chow and the earthy tones of matcha. Serve it in a chilled glass for an extra refreshing experience.
Keto Chow Raspberry Sorbet
Remember those scorching summer days when all you craved was something icy and fruity? That’s exactly how I stumbled upon making this Keto Chow Raspberry Sorbet, a guilt-free indulgence that’s as refreshing as it is easy to whip up.
Ingredients
- 2 cups frozen raspberries (I always keep a bag in the freezer for emergencies like this)
- 1/2 cup heavy cream (the richer, the creamier the sorbet)
- 1/4 cup powdered erythritol (this is my sweetener of choice for keto recipes)
- 1 tsp vanilla extract (a dash of vanilla makes everything better)
- A pinch of salt (just to balance the sweetness)
Instructions
- In a blender, combine the frozen raspberries, heavy cream, powdered erythritol, vanilla extract, and a pinch of salt.
- Blend on high for about 1 minute, or until the mixture is completely smooth. Tip: If your blender struggles, let the raspberries sit out for 5 minutes to slightly thaw.
- Pour the mixture into a loaf pan or a shallow dish, smoothing the top with a spatula.
- Freeze for at least 4 hours, or until firm. Tip: Covering the pan with plastic wrap prevents ice crystals from forming.
- Once frozen, let it sit at room temperature for 5 minutes before scooping. Tip: For easier scooping, run your scoop under hot water first.
Kick back and enjoy the vibrant, tangy sweetness of this sorbet, perfectly balanced with the richness of cream. Serve it in chilled glasses for an extra touch of elegance, or top with fresh raspberries for a pop of color and freshness.
Keto Chow Chocolate Chip Cookies
Baking these Keto Chow Chocolate Chip Cookies has become my go-to when I need a sweet fix without the guilt. There’s something about the rich, chocolatey goodness that makes it hard to believe they’re keto-friendly.
Ingredients
- 1 cup almond flour – I find that blanched almond flour gives the best texture.
- 1/4 cup coconut flour – This helps absorb some of the moisture, making the cookies just right.
- 1/2 cup unsalted butter, softened – Room temperature butter is key for a smooth dough.
- 1/2 cup erythritol – My sweetener of choice for a sugar-free option that doesn’t spike blood sugar.
- 1 large egg – Always at room temperature to blend seamlessly into the dough.
- 1 tsp vanilla extract – Pure vanilla adds depth to the flavor.
- 1/2 cup sugar-free chocolate chips – Because what’s a chocolate chip cookie without the chocolate?
- 1/2 tsp baking powder – For that perfect rise.
- Pinch of salt – Just a pinch to balance the sweetness.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until light and fluffy. Tip: This step is crucial for the right cookie texture, so don’t rush it.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, a bit more coconut flour can help.
- Fold in the sugar-free chocolate chips evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Ultimate satisfaction comes from biting into these cookies, with their crisp edges and chewy centers, packed with melty chocolate chips. Serve them warm with a glass of almond milk for the ultimate keto dessert experience.
Keto Chow Salted Caramel Shake
Yesterday, I stumbled upon the most decadent yet guilt-free treat that’s been a game-changer for my keto lifestyle—the Keto Chow Salted Caramel Shake. It’s so rich and creamy, you’d never guess it’s low-carb. Perfect for those mornings when you’re rushing but still want something indulgent.
Ingredients
- 1 scoop Keto Chow Salted Caramel powder – the star of the show, it’s like having dessert for breakfast.
- 1 cup unsweetened almond milk – I love the subtle nuttiness it adds, but any milk works.
- 2 tbsp heavy cream – for that luxurious texture we all crave.
- 1 tbsp MCT oil – a keto must-have for energy, though you can skip if you’re sensitive.
- Ice cubes – as much as you like, but I find 5-6 gives the perfect thickness.
Instructions
- Grab your blender – I swear by my high-speed one for the creamiest shakes.
- Add 1 scoop of Keto Chow Salted Caramel powder to the blender. Tip: Fluff the powder with a fork before scooping for accuracy.
- Pour in 1 cup of unsweetened almond milk. Tip: If you’re using a new milk, taste it first to ensure it’s not too bitter.
- Add 2 tbsp of heavy cream. Tip: For a dairy-free version, coconut cream works wonders.
- Drizzle in 1 tbsp of MCT oil. Tip: Start with half if you’re new to MCT oil to avoid stomach upset.
- Throw in 5-6 ice cubes. Tip: More ice makes it thicker, perfect for spooning like ice cream.
- Blend on high for 30 seconds, or until smooth. Tip: Pause to scrape down the sides if needed.
Gloriously creamy with a deep caramel flavor that’s just sweet enough, this shake is a dream. Serve it in a chilled glass with a sprinkle of sea salt on top for that extra wow factor.
Keto Chow Spaghetti Carbonara
Just when I thought my keto journey couldn’t get any more delicious, I stumbled upon this Keto Chow Spaghetti Carbonara recipe that’s become a weekly staple in my kitchen. It’s creamy, satisfying, and yes, completely keto-friendly!
Ingredients
- 2 cups of Keto Chow (I use the savory chicken flavor for a richer taste)
- 4 large eggs (room temperature eggs blend smoother, trust me)
- 1/2 cup of grated Parmesan cheese (the real deal, none of that pre-shredded stuff)
- 4 oz of pancetta, diced (bacon works too, but pancetta is my go-to for authenticity)
- 2 tbsp of extra virgin olive oil (my kitchen essential for almost everything)
- 1 clove of garlic, minced (because everything’s better with garlic)
- Salt and pepper (to season, but be mindful of the salt since pancetta is already salty)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Tip: Keep an eye on it to prevent burning.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Tip: Garlic burns quickly, so stir constantly.
- In a bowl, whisk together the Keto Chow, eggs, and Parmesan cheese until smooth. Tip: Room temperature eggs incorporate better, preventing lumps.
- Reduce the heat to low and quickly pour the egg mixture into the skillet, stirring continuously to coat the pancetta and create a creamy sauce. Cook for 2-3 minutes until the sauce thickens. Tip: Keep the heat low to avoid scrambling the eggs.
- Season with salt and pepper to taste, then remove from heat.
Mmm, the result is a luxuriously creamy carbonara with a perfect balance of salty pancetta and rich Parmesan. Serve it up with a sprinkle of extra cheese on top for that Instagram-worthy finish!
Keto Chow Thai Green Curry
Unbelievably, it was during a rainy afternoon last fall that I stumbled upon the perfect twist to my keto diet—a Thai Green Curry that’s both comforting and compliant. I’ve tweaked it to perfection since, and now it’s a staple in my weekly meal prep.
Ingredients
- 1 can (13.5 oz) coconut milk (I swear by the full-fat version for that creamy texture)
- 2 tbsp green curry paste (adjust based on your heat preference, but this is my sweet spot)
- 1 lb chicken thighs, cut into bite-sized pieces (thighs over breasts any day for juiciness)
- 1 cup chicken broth (homemade if you have it, but no shame in store-bought)
- 1 tbsp fish sauce (the secret umami booster)
- 1 cup spinach (I toss in a handful more because greens)
- 1 tbsp coconut oil (my kitchen staple for sautéing)
- 1/2 cup heavy cream (for that luxurious finish)
Instructions
- Heat the coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the chicken pieces, cooking until they’re golden brown on all sides, roughly 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
- Stir in the green curry paste, coating the chicken evenly, and cook for 1 minute to awaken the flavors.
- Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
- Add the fish sauce and spinach, cooking for another 2 minutes until the spinach wilts. Tip: Fresh spinach works best here for color and texture.
- Finish by stirring in the heavy cream, then remove from heat. Tip: Let it sit for 5 minutes off the heat to thicken slightly.
Now, the curry boasts a velvety texture with layers of spicy, sweet, and savory notes. I love serving it over cauliflower rice for an extra keto-friendly punch, or sometimes, straight up with a spoon for those lazy nights.
Keto Chow Zucchini Bread
Very few things bring me as much joy as a slice of warm, spiced zucchini bread with my morning coffee. It’s a recipe that feels like home, and this keto-friendly version with Keto Chow is no exception. Perfect for those lazy Sunday mornings or as a quick grab-and-go snack during the week.
Ingredients
- 2 cups almond flour – I find that blanched almond flour gives the best texture, but any will do in a pinch.
- 1/2 cup Keto Chow (vanilla or unflavored) – This is my secret weapon for adding a nutritional boost without compromising on taste.
- 1/2 cup granulated erythritol – For that perfect sweetness without the guilt.
- 1 tsp baking soda – Always check the date to ensure it’s fresh for the best rise.
- 1/2 tsp salt – A pinch of salt enhances all the flavors beautifully.
- 1/2 cup melted coconut oil – I love the subtle coconut flavor it adds, but butter works too.
- 3 large eggs – Room temperature eggs blend more smoothly into the batter.
- 1 cup grated zucchini – Squeeze out the excess moisture to keep the bread from being soggy.
- 1 tsp vanilla extract – The real deal, none of that imitation stuff.
- 1 tsp cinnamon – Because what’s zucchini bread without a little spice?
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan. A little tip: lining the pan with parchment paper makes removal a breeze.
- In a large bowl, whisk together the almond flour, Keto Chow, erythritol, baking soda, and salt until well combined.
- In another bowl, mix the melted coconut oil, eggs, and vanilla extract until smooth. Pro tip: If your coconut oil is too hot, let it cool slightly to avoid cooking the eggs.
- Fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to dense bread, so be gentle.
- Stir in the grated zucchini and cinnamon until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes to prevent overbaking.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial for the perfect texture.
What you’ll love about this Keto Chow Zucchini Bread is its moist, tender crumb and the way the cinnamon and vanilla play off each other. Serve it with a dollop of whipped cream cheese for an extra indulgent treat, or enjoy it as is with your favorite cup of tea.
Keto Chow Macadamia Nut Pancakes
Finally, a pancake recipe that doesn’t make me miss carbs! I stumbled upon this Keto Chow Macadamia Nut Pancakes recipe during one of my late-night keto recipe hunts, and it’s been a weekend staple ever since. The macadamia nuts add a buttery richness that’s just irresistible.
Ingredients
- 1 cup Keto Chow (Macadamia Nut flavor) – because let’s be honest, it’s the star of the show.
- 2 large eggs – I’ve found room temperature eggs blend better, so I take them out 30 minutes before.
- 1/4 cup heavy cream – for that lush, creamy texture we all crave.
- 1/4 cup water – just to get the right batter consistency.
- 2 tbsp butter, melted – I always go for unsalted to control the sodium.
- 1 tsp vanilla extract – a splash of this makes everything better.
Instructions
- In a large mixing bowl, whisk together the Keto Chow and eggs until smooth.
- Gradually add the heavy cream and water, stirring continuously to avoid lumps.
- Mix in the melted butter and vanilla extract until the batter is uniform. Tip: Let the batter sit for 5 minutes to thicken slightly.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Tip: Wait until bubbles form on the surface before flipping, about 2 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep them warm in a 200°F oven if you’re making a batch.
Mmm, these pancakes are a game-changer with their fluffy texture and nutty flavor. Serve them with a dollop of whipped cream and a sprinkle of crushed macadamia nuts for extra decadence.
Keto Chow Hazelnut Spread
Perfect for those lazy Sunday mornings when you’re craving something sweet but want to keep it keto, this Keto Chow Hazelnut Spread is a game-changer. I stumbled upon this recipe during one of my many late-night Pinterest deep dives, and it’s been a staple in my kitchen ever since.
Ingredients
- 1 cup Keto Chow Chocolate – because let’s be honest, it’s the backbone of this recipe.
- 1/2 cup unsalted butter, softened – I like to leave mine out overnight for the perfect consistency.
- 1/4 cup heavy cream – the richer, the better in my book.
- 1/4 cup hazelnut butter – I opt for the crunchy kind for that extra texture.
- 1 tsp vanilla extract – a splash of this really rounds out the flavors.
Instructions
- In a medium bowl, combine the Keto Chow Chocolate and softened butter. Use a hand mixer on low speed to blend until smooth. Tip: Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Slowly add the heavy cream to the mixture, continuing to blend on low speed. Tip: Pour the cream in a steady stream to avoid splashing.
- Mix in the hazelnut butter and vanilla extract until fully incorporated. Tip: If the spread is too thick, a tablespoon of warm water can loosen it up without affecting the taste.
- Transfer the spread to an airtight container and refrigerate for at least 2 hours to thicken. This patience-testing step is crucial for the perfect consistency.
Buttery, rich, and with just the right amount of hazelnut crunch, this spread is fantastic on keto toast or as a dip for fresh strawberries. Trust me, it’s worth every minute of waiting.
Keto Chow Orange Creamsicle
After a long day of testing out various keto recipes, I stumbled upon a combination that brought back childhood memories of summer fairs and orange creamsicle popsicles. It’s a delightful twist that fits perfectly into my keto lifestyle, and I can’t wait to share it with you.
Ingredients
- 1 scoop Keto Chow Orange Cream flavor – trust me, the flavor is spot on and brings that nostalgic taste to life.
- 1/2 cup heavy whipping cream – I always go for organic, it makes a difference in richness.
- 1 cup unsweetened almond milk – my pantry staple for any keto recipe.
- 1/4 tsp vanilla extract – a dash of vanilla enhances the creamsicle vibe.
- 1 tbsp MCT oil – for that extra keto boost and smooth texture.
- Ice cubes – as much as you like, but I find about a cup gives the perfect chill.
Instructions
- In a blender, combine the Keto Chow Orange Cream powder, heavy whipping cream, and almond milk. Blend on high for 30 seconds to ensure everything is well mixed.
- Add the vanilla extract and MCT oil to the blender. Blend again for another 30 seconds. Tip: Scrape down the sides to make sure all ingredients are fully incorporated.
- Add ice cubes to the blender. Blend until the mixture is smooth and frothy, about 1 minute. Tip: For a thicker consistency, add more ice cubes one at a time until you reach your desired texture.
- Pour the mixture into a glass and serve immediately. Tip: Garnish with a slice of orange or a sprinkle of orange zest for an extra touch of elegance and flavor.
Just like that, you’ve got a creamy, dreamy orange creamsicle shake that’s not only keto-friendly but also packed with nutrients. The texture is luxuriously smooth, and the flavor is a perfect balance of sweet and tangy, reminiscent of those hot summer days. Serve it in a chilled glass for the ultimate refreshing experience.
Conclusion
Craving variety on your keto journey? This roundup of 24 Delicious Keto Chow Recipes offers endless inspiration to keep your meals exciting and satisfying. Whether you’re a seasoned keto cook or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow keto enthusiasts to discover.