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Keto Pumpkin Spice Donuts
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Keto Pumpkin Spice Donuts

by ON

Recipe and content provided by Tara Wright, Whole Body Living

These keto pumpkin spice donuts greet you with their warm, cinnamon scent as they bake in the oven. As you turn them out onto a cooling rack, you can’t help but break off a small piece and pop it in your mouth. Your eyes close and you think ‘Ahhhhh…now that’s the stuff of a good life’. The texture is just perfect for a pumpkin spice cake donut and the flavors so uplifting and reminiscent of fall.

If four carbs is too many, consider eating only half a donut. They are immensely satisfying!

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Keto Pumpkin Spice Donuts

Start to Finish: 40 minutes

INGREDIENTS:

  • 6 tablespoons avocado oil
  • 3 eggs
  • 1/3 cup heavy cream
  • 1/2 cup pumpkin puree
  • 3/4 cup BochaSweet
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 4 ounces coconut flour
  • 1 1/2 teaspoon baking powder

INSTRUCTIONS:

  1. Prepare oven to 325 degrees. Prepare donut pan by generously greasing it with coconut oil or avocado oil.
  2. In a medium sized mixing bowl, combine avocado oil, eggs, heavy cream, pumpkin puree, BochaSweet, vanilla extract, pumpkin pie spice, cinnamon, xanthan gum and salt. Blend until thoroughly combined.
  3. Next, blend in 4 oz coconut flour for 1 minute and allow the mixture to rest for 5 minutes.
  4. Mix in the baking powder and blend until completely incorporated into the batter. The batter will be fairly thick at this point.
  5. Fill the donut pans to the rim, donuts will rise and round as they bake.
  6. Bake at 325 degrees for 20-25 minutes. Remove from oven and allow to cool for 5-10 minutes before removing your keto pumpkin spice donuts from the pan.
  7. Drizzle with a simple keto glaze if desired.
  8. Keto Glaze: Mix 1/4 cup heavy cream with 1/4 cup BochaSweet and 1/2 teaspoon vanilla. Mix until BochaSweet is dissolved and drizzle over your keto pumpkin spice donuts. Enjoy!

Servings: 10

NUTRITION FACTS (PER DONUT):

  • Calories: 179
  • Carbs: 9g
  • Protein: 4g
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 60mg
  • Sodium: 228mg
  • Potassium: 129mg
  • Fiber: 5g
  • Sugar: 1g
  • Vitamin A: 2094IU
  • Vitamin C: 1mg
  • Calcium: 56mg
  • Iron: 1mg
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Salted Chocolate Chunk Cookies
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Salted Chocolate Chunk Cookies

by ON

Recipe and content provided by Mary Florer

These Salted Chocolate Chunk Cookies are gluten-free with a keto twist on traditional cookies. You’d never know these cookies are sweetened with BochaSweet. These cookies are quick and easy to make with a delicious taste you’ll instantly appreciate with every bite.

This guilt-free recipe is the perfect treat to enjoy this holiday season!

Salted Chocolate Chunk Cookies

Start to Finish: 30 minutes

INGREDIENTS:

  • 6 oz roughly chopped dark chocolate (80% cacao or higher)
  • 6 oz all-purpose low-carb flour*
  • 1/2 cup BochaSweet
  • 1/2 cup erythritol (brown sugar)
  • 1 stick grass-fed butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 large cage-free egg

All-purpose low-carb flour*

  • 4 cups almond flour
  • 1 cup coconut flour
  • 1/2 cup golden flax meal
  • 1/8 cup xanthan gum
  • 1/8 cup arrowroot powder

INSTRUCTIONS:

  1. For the all-purpose low-carb flour, whisk all ingredients together in a large bowl. (Can be stored in an airtight container in the freezer for up to 6 months.)
  2. Preheat oven to 350F. Set aside a handful of chopped chocolate, and place remainder in a medium bowl. Add flour and toss to combine.
  3. Combine butter, both sweeteners, baking powder, baking soda, salt, vanilla, and nutmeg in a large bowl, or the bowl of a stand mixer. Using stand mixer or handheld mixer, mix on low until ingredients have just incorporated, then increase to medium and beat about 5 minutes until light and fluffy. Add egg and mix until smooth. Reduce speed to low and add the flour/chocolate mixture to form a stiff dough.
  4. Divide dough into 1 heaping tablespoon or 1 ounce portions. Arrange dough balls on a parchment lined baking sheet spaced 2 inches apart. Flatten balls slightly, sprinkle with reserved chocolate and a pinch of kosher salt each. Bake 12-15 minutes until cookies are puffed and golden around the edges.
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Keto Gooey Butter Cake

by ON

Recipe and content provided by Tara Wright, Whole Body Living

I just can’t gush enough about this Keto Gooey Butter Cake which I created specifically for my hubby who had fallen in love with this southern dessert a year prior to us entering the ketogenic lifestyle.

As you may know, here at Tara’s Keto Kitchen, I’m busy in the kitchen creating and perfecting keto desserts and keto food options to help make the ketogenic diet sustainable over the long term.

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Keto Gooey Butter Cake

A keto gooey butter cake with only 1 total carb (0 net carb) per serving for all of us that love the taste and texture of traditional butter cake. This is one of the keto recipes we like to make and take to potlucks & social gatherings. We cut the pan into 24 small squares because a little butter cake goes a long way!

Start to Finish: 1 hour 15 minutes

INGREDIENTS:

  • 1/4 cup coconut flour (2 oz)
  • 1/8 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 tablespoons butter (melted)
  • 3/4 cup heavy cream
  • 2 eggs
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup BochaSweet

INSTRUCTIONS:

  1. Preheat oven to 325 degrees.
  2. In a small bowl combine: 2 oz coconut flour (1/4 cup), 1/8 teaspoon xanthan gum, 1/2 teaspoon salt, 1/2 teaspoon baking powder.
  3. Stir to combine, set aside.
  4. In a medium mixing bowl combine: 8 tablespoons melted butter (1 stick), 3/4 cup heavy cream, 2 eggs, 1 cup water, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 cup BochaSweet.
  5. Use a blender to blend the wet ingredients until combined. Then add your dry ingredients. Blend on medium speed for 1 minute. Stop and use a spatula to clean the sides and bottom and blend an additional 2 minutes on medium high speed. The batter will thicken considerably and be the consistency of cake batter once done.
  6. Pour into a baking dish and bake at 325 degrees for 60 minutes.
  7. Cool for 4 hours before serving.

Servings: 24

NUTRITIONAL INFORMATION:

  • Calories: 76
  • Carbs: 1g
  • Protein: 1g
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 34mg
  • Sodium: 93mg
  • Potassium: 21mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 247IU
  • Vitamin C: 1mg
  • Calcium: 13mg
  • Iron: 1mg
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