Sugar Free Amaretto Feature Image
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Homemade Sugar Free Amaretto recipe provided by Tara Wright, Whole Body Living

This recipe for sugar free amaretto tastes just like the real thing. You can easily make this a non-alcoholic version by replacing the vodka with 1 cup of water. I’ve been avoiding alcohol recently and have been making all my favorite holiday drinks non-alcoholic instead.

This way, I get the flavor and ‘treat’ of a special holiday drink without the detrimental effects alcohol tends to have on my body. I learned recently that alcohol increases estrogen by 300% (I think for 24 hours) and reduces testosterone. That really got me thinking about how crappy I feel when I have a drink.

Regardless of the version you decide to enjoy.  This sugar free amaretto recipe will be a recipe you return to time and time again! For the best flavor, mix up this sugar free amaretto recipe at least one week in advance and allow it to age. If you’ve made the non-alcoholic version, you can enjoy it right away!

Homemade Sugar Free Amaretto Blog Image

Homemade Sugar Free Amaretto

Start to Finish: 5 minutes

INGREDIENTS:

  • 1 cup warm water
  • 2 tablespoons yakon syrup
  • 1/2 cup BochaSweet
  • 2 tablespoons almond extract
  • 2 teaspoons vanilla extract
  • 2 cups vodka

INSTRUCTIONS:

  1. In a mason jar or glass bowl, mix together warm water, yakon syrup and BochaSweet until dissolved.
  2. Add almond extract, vanilla extract and vodka and mix together.
  3. Pour into a mason jar or other container for storage that you can tightly seal.
  4. Store for a minimum of 1 week. This homemade sugar free amaretto reaches it’s best flavor if you remember to make it about 4 weeks in advance.

Servings: 24

Nutritional Information:

  • Calories: 52
  • Carbs: 1
  • Potassium: 1mg
eto Christmas Coconut Clusters-2
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Keto Christmas coconut clusters recipe provided by Tara Wright, Whole Body Living

We love chocolate, especially for our keto Christmas smorgasbord! This keto Christmas recipe is one of our all time favorites and is very adaptable.

You can swap out the coconut for your favorite chopped nuts. You can put the melted chocolate into molds to make them pretty. You can adjust how dark the chocolate is using a little heavy cream and melted cacao butter!

And of course. You have full control over how sweet (or not sweet) they are!

Adjusting the level of richness is totally customizable with a few tricks. You can add some heavy whipping cream (but not too much). You can also grab some cacao butter and melt that down using low heat and mix that into the chocolate.

KETO CHRISTMAS COCONUT CLUSTERS

Keto Christmas Coconut Clusters

Start to Finish: 30 minutes

INGREDIENTS:

  • 9 ounces unsweetened chocolate
  • 2 1/4 cups unsweetened shredded coconut
  • 2 tablespoons BochaSweet
  • Sea salt to taste

INSTRUCTIONS:

  1. Begin by toasting your coconut in a 300 degrees oven for about 3 minutes. Make sure you watch the coconut closely as it can burn quickly!
  2. While you allow the coconut to cool, chop your chocolate and place it in a microwave safe bowl.
  3. Melt the chocolate in the microwave for 1 minute on power level 4. Stir and repeat, decreasing the time to 30 seconds once the chocolate is 2/3 melted.You don’t want to overheat the chocolate as this will break the temper and the texture of your finished chocolates won’t be right.
  4. Once the chocolate is cooled, mix in your sweeteners and a pinch of salt. Sweeten to taste. If you prefer a lighter milk chocolate, mix in ¼ c to ½ cup of heavy whipping cream. We prefer very dark chocolate and left it out.
  5. Finally stir, in your toasted coconut. Allow the mixture to set for 10-20 minutes, but keep a close eye on it because if your house is cold it could set quickly. Once it firms up a bit, drop by tablespoons full on a parchment covered cookie sheet. Top with a sprinkle of sea salt and some BochaSweet. The clusters should set in 10-20 minutes.
  6. Store in a tightly sealed container for up to two weeks!

Servings: 24 clusters

Nutritional Information:

  • Calories: 110
  • Total Fat: 11g
  • Carbs: 5g
  • Saturated Fat: 8g
  • Sodium: 5 mg
  • Potassium: 135mg
  • Fiber: 3g
  • Sugar: 0g
  • Vitamin C: 0.2%
  • Calcium: 1.3%
  • Iron: 11.9%
Keto Sugar Cookies Featured Image
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Keto Sugar Cookies

Keto sugar cookies recipe provided by Tara Wright, Whole Body Living

Keto sugar cookies with only 1 g total carb per cookie! Merry Christmas to YOU!! Oh yeah…these melt-in-your-mouth keto sugar cookies will satisfy your Christmas sugar cookie cravings.

At least if my 6 year old nephew is any judge of sugar-cookie awesomeness. We were sitting around together playing a board game and my nephew (age 6) asked for a snack. I asked him if he wanted to try my new sugar cookies and he said, “Yeah, I’ll tell you if they are as good as mom’s.”

I chuckled a little and handed him a cookie. His eyebrows went up and he said “YUM”… chew…bite…chew…“These like…melt in your mouth.” Chomp, chomp, chomp.

“Can I have another?”

There’s not a better compliment!!

KETO SUGAR COOKIES BLOG POST

Keto Sugar Cookies

Start to Finish: 25 minutes

INGREDIENTS:

  • 1 cup coconut oil, softened (209g)
  • 1/2 cup BochaSweet
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon beef gelatin
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups almond flour (224g)

INSTRUCTIONS: 

  1. Preheat oven to 350 degrees.
  2. Prepare baking sheets by lining them with parchment paper. Cookies are soft and difficult to handle when they come out of the oven so you’ll want to use parchment paper so you can easily slide them off the sheet onto your counter/cooling racks. Soften your coconut oil so it mixes easily.
  3. In a large mixing bowl, cream together softened coconut oil, and BochaSweet.
  4. Mix in vanilla extract, almond extract and beef gelatin. Mix in your egg.
  5. In a separate bowl, weigh out your almond flour. Then mix in salt and baking soda and stir to combine.
  6. Add the flour mixture to the wet mixture and mix until well combined, scraping down the sides of the bowl as needed.
  7. Scoop with a cookie scoop onto your parchment paper lined cookie sheets.
  8. You can roll the sugar cookies in extra BochaSweet if you wish.
  9. Bake at 350 degrees for 10-12 minutes until lightly browned. NOTE: Cookies will seem not quite set up in the middle. The cookies will be quite fragile when they come out of the oven. Allow the cookies to cool on the cookie sheet for 10 minutes before using the parchment paper to transfer them to a cooling rack.

Serves: 32 cookies

NUTRITIONAL INFORMATION (Per Serving):

  • Calories: 101
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 5mg
  • Sodium: 78mg
  • Total Carbs: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 1g
  • Vitamin A: 0.1%
  • Calcium: 1.5%
  • Iron: 1.6%
  • Potassium: 1mg
BochaSweet Avocado Cacao Smoothie

No smoothie is complete without chocolate. This BochaSweet Avocado Chocolate Smoothie is a quick and easy nutritious drink that contains healthy fats and is packed with protein from collagen peptides which helps you to look and feel your best.

Who wouldn’t want a sweet tasting, keto-friendly meal replacement drink? This sugar-free smoothie is sweetened with our zero calorie, zero glycemic BochaSweet sugar replacement which fits in perfectly to the Keto Diet.

BochaSweet Avocado Cacao Smoothie

BochaSweet Avocado Chocolate Smoothie

Prep Time: 5 min
Total Time: 7 min
Makes: 1 shake

INGREDIENTS:

  • 1 whole avocado
  • 1/4 cup cashew milk (add water for desired consistency)
  • 1-2 tablespoons sunflower seed butter
  • Handful of spinach
  • 1 scoop Collagen Peptides
  • 3 teaspoons BochaSweet
  • 1 tablespoon chocolate powder
  • 1/4 cup wild blueberries
  • Optional: 1 tablespoon MCT Oil
  • Pink salt to taste
  • 3-4 ice cubes

INSTRUCTIONS:

  1. Add all your ingredients to a high-speed blender and mix until creamy.
  2. Enjoy guilt free!

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