Keto Almond Butter Fat Bombs
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These Keto Almond Butter Fat Bombs are a healthy alternative to chocolates made with high glycemic ingredients and artificial flavors. Truly a sweet sensation! Fat bombs are trending and our recipe is guilt-free with energy-sustaining ingredients.

Keto Almond Butter Fat Bombs

If you have been staying up to date with the recent health trends, you may have heard about “fat bombs” as a delicious way to help with the ketogenic diet. These are low carbohydrate recipes which incorporate a higher amount of healthy fats. Perfect for snacking anytime during the day whenever you crave something sweet. But, who said you have to give up that sweet taste you crave? With our BochaSweet you get the same melt-in-your-mouth sweetness as cane sugar, which makes eating desserts not only taste heavenly but also healthy for you. The simplicity of this recipe makes this one a quick recipe to pull off with a select amount of ingredients.

INGREDIENTS

  • 1/2 cup almond butter
  • 1/4 cup butter or ghee
  • 3 ounces cacao butter
  • 1/3 cup BochaSweet
  • 1/2 tsp vanilla extract
  • 1/2 cup sugar-free chocolate

DIRECTIONS

  1. Have 4 trays of bite-size chocolate “cups” silicone molds ready in advance.
  2. Melt the almond butter, butter or ghee, cacao butter together in a saucepan over low heat. Stir until a creamy consistency appears. Add in the BochaSweet and vanilla extract making sure to continue stirring. Make sure the sweetener is well mixed and melted into the batter and no lumps remain.
  3. Divide the mixture into the silicone molds, filling the molds about 1/4 -1/2. Refrigerate or freeze until firm for about an hour.
  4. Create a double boiler by placing a heatproof bowl over a pot of boiling water. Add in the sugar-free chocolate and stir until melted and smooth. Drizzle the melted chocolate over the almond butter cups until it fills the edges. Return to the refrigerator or freezer for another 15-20 minutes.
  5. Keep stored in the refrigerator to prevent melting. The expiration is about a week.
Sweet Ginger-Sesame Dressing
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Here’s a Ginger-Sesame Dressing made with BochaSweet proving that kabocha extract is for more than desserts. With a blend of healthy ingredients featuring sesame oil, apple cider vinegar, kabocha extract and ginger, you can nourish your body with anti-inflammatory superfoods and still have that sweet dressing you crave. So who says you can’t have sweetness in a healthy salad dressing?

Sweet Ginger-Sesame Dressing

INGREDIENTS

  • 8 tbsp sesame oil
  • 8 tbsp apple cider vinegar
  • 4 tbsp coconut aminos
  • 4 cloves of garlic, minced
  • 4 tsp grated ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp BochaSweet (for added sweetness)
  • 2 tbsp sesame seeds

DIRECTIONS

In a food processor blend all ingredients together until smooth. Enjoy drizzled over your salad!

 

Sweet Ginger-Sesame Dressing

BochaSweet Keto Chocolate Mousse
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This decadent keto chocolate mousse is made with the same rich, creamy taste as what you’ll find at a fine dining restaurant but without the high glycemic carbs and cane sugar. It’s so good we promise you’ll want to eat the whole thing! But it’s probably best to have a slice and share the rest with your family and friends.

Keto BochaSweet Chocolate Mousse

INGREDIENTS

Crust

  • 1 1/4 cups almond flour
  • 1/4 cup cacao powder
  • 1/4 cup BochaSweet
  • 5 tbsp butter (melted)

Chocolate Mousse Filling

  • 3/4 cup whipping cream
  • 3/4 cup almond milk
  • 1/4 cup butter
  • 3 ounces unsweetened dark chocolate
  • 3 tbsp cacao powder
  • 6 tbsp BochaSweet
  • 1/2 tsp coffee grinds
  • 3 large eggs

Topping

  • 1 cup whipping cream
  • 2 tbsp BochaSweet
  • 1/4 tsp vanilla extract
  •  unsweetened dark chocolate (grated)

DIRECTIONS

Crust:

  1. Lightly grease a 9-inch pie dish with butter.
  2. In a medium bowl, whisk together the almond flour, cacao powder, and BochaSweet. Add in the melted butter and whisk until the dough starts to form.
  3. Mold into the die dish making sure to press crust along edges. Refrigerate until the filling is ready.

Chocolate Mousse:

  1. In a sauce pan combine the whipping cream, almond milk, and butter. Bring to a boil then allow to simmer.
  2. In a high speed blender combine the dark chocolate, cacao powder, BochaSweet, and coffee grinds. Pour in hot cream mixture and blend until smooth.
  3. Next, add in the 3 eggs and blend until smooth again. Pour into the chilled crust and chill in the freezer until firm for at least 1 hour.

Topping:

  1. Add the whipping cream, BochaSweet, and vanilla to a blender or electric mixer. Blend until creamy. Spread over the mousse all the way to the edges.
  2. Use a cheese grater to add dark chocolate over the whipping cream. Return to the refrigerator or freezer until it is firm to remove from pie dish.

Keto BochaSweet Chocolate Mousse

Bocha Lime Pound Cake

A spinoff of the common key lime pound cake is this gluten-free cake sweetened with BochaSweet! This healthier version is perfect for the keto diet and also diabetic-friendly. In this recipe you will be substituting grain-based flour with gluten-free substitutes such as almond flour and coconut flour. 

Featuring pleasant tasting BochaSweet, instead of a bitter tasting sweetener, this reduced calorie recipe is a guilt-free, good for you key lime pound cake!

Bocha Lime Pound Cake

INGREDIENTS

Makes 8 servings

Cake

  • 1 3/4 cups almond flour
  • 2 tbsp coconut flour
  • 1.5 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter
  • 1/3 cup BochaSweet
  • 2 eggs
  • 1/4 cup almond milk
  • 1/8 cup key lime juice
  • 1 tsp key lime zest

Glaze

DIRECTIONS

Cake

  1. Preheat oven to 325F and grease a small loaf pan.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  3. In a separate bowl beat the butter and BochaSweet together until well combined. Add in the eggs until well combined, then add in half of the flour mixture. Whisk in the lime juice, lime zest, and almond milk. Finally, add in the remaining flour mixture.
  4. Pour the cake batter into the prepared loaf pan and bake for 50 minutes, or until the top and edges are golden brown. Remove from the loaf pan and flip onto a wire rack to allow to cool for 15 minutes.

Glaze

  1. Whisk together the BochaSweet and lime juice together until an icing consistency forms. Drizzle over the cake once it cools.

Bocha Lime Pound Cake

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