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Keto Colombian Christmas Custard (Natilla) with Cheese Fritters (Buñuelos)

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This keto-friendly Colombian Christmas custard recipe is a traditional holiday favorite popular in South America, especially in Colombia. The custard is known as natilla and is usually served with a side of cheese fritters called buñuelos. The two recipes complement each other so well and are quite tasty. The natilla is sweet and soft. On the other hand, the buñuelos have a savory crunch with a hint of sweetness.

Natilla is similar to a flan or a custard which is thickened with gelatin and has sprinkled cinnamon on top. A traditional recipe calls for heavy cream, cornstarch, and panela (a by-product of sugarcane processing). This low-carb and keto-friendly version will be made with a combination of almond milk, heavy cream, and coconut milk. To sweeten we will be using our BochaSweet granular sweetener along with some caramel flavor.

The buñuelos are fried in avocado oil and made with gluten-free flour such as almond, tapioca, and coconut flour. The combination of buffalo, feta, and goat cheese makes these cheese fritters taste so yummy! Buen Provecho!

Keto Colombian Custard

 

Keto Colombian Custard & Cheese Fritters

  • Custard Prep Time: 25 minutes
  • Cheese Fritters Prep Time: 15 minutes
  • Total Time: 45 minutes (Refrigerate custard for 6 hours)
  • Serves: 12 custard, 12 cheese fritters

Ingredients:

Custard

  • 400 grams coconut milk
  • 250 grams heavy cream
  • 150 grams almond milk
  • 50 grams water
  • 3/4 cup BochaSweet
  • 1/2 stick butter
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon cinnamon
  • 1 teaspoon caramel
  • 1/8 cup gelatin
  • 1 teaspoon guar gum

Cheese Fritters

  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/3 cup BochaSweet
  • 1 teaspoon baking powder
  • 100 grams buffalo cheese
  • 80 grams feta cheese
  • 80 grams goat cheese
  • 2 eggs

Instructions:

  1. Add all ingredients into a large pot except for the gelatin, guar gum, and water. Mix and bring to a boil.
  2. Next, add the water, gelatin, and guar gum into a separate small pot. Mix until it turns into a thick paste. Stir on medium heat until it turns into a jelly consistency. Using a strainer stir into the large pot.
  3. Stir continuously non-stop for 10 minutes on medium heat. Then pour into a rectangle or round baking dish using a strainer. Allow to cool down before adding into the refrigerator for 6 hours. When ready to serve, sprinkle cinnamon on top.
  4. Mix the dry ingredients into a mixing bowl. Add the cheese, eggs, and then mix. Roll into 12 balls using your hands.
  5. In a pot filled up with avocado oil on medium-high heat. Fry cheese fritters on each side as they turn golden-brown. Place into a bowl with a paper towel or parchment paper to soak up the extra oil.
  6. Serve the custard with the cheese fritters and enjoy!

Keywords: keto colombian christmas custard recipe

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keto eggnog ice cream
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Keto Eggnog Ice Cream

by ON

This Keto Eggnog Ice Cream recipe takes the traditional holiday beverage to a creamier and BOCHASWEETENED level. This keto-friendly, sugar-free eggnog ice cream is rich, creamy, and indulgent with a hint of cinnamon and nutmeg spices. Enjoy with our without an added spirit like rum, brandy, or bourbon. If you prefer a little alcohol, you can add a tablespoon of your favorite spirit. The ice cream is low carb and loaded with healthy fats from egg yolks, MCT oil powder, and the heavy cream.

This ice cream is great for the keto diet by being low in net carbs, 1 gram per serving, and is sweetened using our Powdered BochaSweet sugar replacement. The texture of this ice cream has the mouthfeel of ice cream from your favorite childhood ice cream shops, you wouldn’t believe it isn’t made with cane sugar!

The added egg yolks and chicory root help to firm up this ice cream and keep it from melting too quickly. Make this holiday season not only memorable but also delicious as well.

We want to wish you a Merry Christmas and a Happy New Year! Cheers!

EggnogIceCream

 

Eggnog Recipe

Keto Eggnog Ice Cream

  • Prep Time: 15-20 minutes, 2 hours refrigerate
  • Total Time: 1 hour (30-40 minutes churn)
  • Serves: 9-10 servings

Ingredients:

  • 3 scoops (28.5 grams) Milk Protein Isolate
  • 3/4 cup Powdered BochaSweet
  • 4 egg yolks
  • 1 cup water
  • 1 3/4 cup heavy cream (whipped)
  • 1 tablespoon MCT powder
  • 2 teaspoon chicory root inulin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon tara gum
  • 1/4 teaspoon guar gum
  • 2 teaspoon vanilla extract (or vanilla flavor)
  • 1/4 teaspoon salt

Instructions:

  1. Add all dry powdered ingredients and spices into a pot and mix until well combined.
  2. Add 1 cup water into the pot with powdered ingredients and stir on medium-low heat.
  3. Stir in 4 egg yolks into the pot and continue to heat on medium-low heat. Whisk until the egg yolks dissolve into the liquid.
  4. Whip the 1 3/4 cup heavy cream with a whisk or an electric mixer until stiff peaks form. Add the heavy cream into the egg yolks and powdered ingredients mixture. Continue to stir for a few more minutes.
  5. Remove from heat and transfer to the refrigerator for at least 2 hours. After 2 hours, pour ice cream mixture into an ice cream maker and allow to churn for 30-40 minutes or until ice cream reaches desired consistency. If you prefer a firmer ice cream, transfer the ice cream to a storage container and let freeze for several hours.

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 230
  • Carbs: 14g
  • Calcium: 120mg
  • Iron: 3.1mg
  • Protein: 4g
  • Cholesterol: 140mg
  • Total Fat: 21g
  • Saturated Fat: 16g
  • Fiber: 3g
  • Sugar: 0g
  • Sodium: 85mg
  • Potassium: 80mg

Keywords: keto eggnog ice cream recipe

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Sugar Free Cherry and Cranberry Pie

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This holiday season should be both festive and sugar-free by including this keto sugar free cherry and cranberry pie recipe. This gluten-free recipe features our granular BochaSweet with almond flour as the core ingredient in both the crust and the lattice.

Cranberries are a great source of vitamin C, low in carbs, and high in fiber making it a keto-friendly fruit. Typically, cherries are okay if used in moderation for a keto diet given their higher carb amount. This recipe cuts down on the amount of cherries by splitting it with cranberries. If you prefer to do completely without cherries to lower the carb count, this recipe would still come out delicious exclusively with cranberries.

This sugar free cherry and cranberry pie recipe is made the traditional way you’ve always loved it. By substituting poor quality ingredients with our granular sweetener and almond flour makes this recipe a healthy yet tasty way to enjoy your holiday treats.

Cherry & Cranberry Pie

  • Total Time: 60 minutes
  • Yield: 16 Servings

Crust Ingredients:

  • 4 cups almond flour
  • 1/4 cup + 2 tablespoons coconut flour
  • 1/2 cup + 2 tablespoons Granular BochaSweet
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 3/4 cup + 2 tablespoons cold butter (chopped)
  • 1 large egg
  • 1 teaspoon salt

Filling Ingredients:

  • 3/4 cup Powdered BochaSweet
  • 4 cups fresh or frozen cherries (pitted)
  • 1 1/4 cup cranberries
  • 1 tablespoon lemon juice
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon xanthan gum

Instructions:

  1. In a mixer, add the almond flour, coconut flour, granular BochaSweet, salt, baking powder, and xanthan gum. Blend on medium-high speed until combined.
  2. Add the apple cider vinegar and butter until combined. Fold in the egg.
  3. Form two balls of dough (one bigger than the other). Use a rolling pin to roll the larger ball until it is around 11-inches in width and length. Flatten the smaller dough. Freeze both for 30-60 minutes.
  4. Preheat oven to 350F. Remove the 11-inch dough from the freezer and form a crust in a 9″ pie dish or pan, making sure to press in the edges. Bake for 20 minutes.
  5. Prepare the filling by adding in. all ingredients and mix until well combined. Set aside. Take out the smaller dough from freezer and roll out until you get 1/4 inch in thickness. Use a pizza cutter to cut into strips.
  6. Remove the pie from oven after 20 minutes. Add in the cherry pie filling and place it into the pie crust. Arrange the strips of dough on top to form a lattice. Recommended: Brush the exterior of crust with an egg yolk and 1/4 cup melted butter.
  7. Bake the pie for 45 minutes or until golden-brown. Remove from the oven and allow to cool completely.

Keywords: sugar free cherry and cranberry pie

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Keto Pumpkin Spice Frosting Recipe
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Keto Vanilla Cupcakes with Pumpkin Spice Frosting

by ON

These keto vanilla cupcakes made with our new vanilla cake mix have received a delicious touch of autumn with this sweet, creamy pumpkin spice frosting recipe. A decadent holiday treat to help satisfy your sweet tooth.

This Thanksgiving add some pumpkin spice to your dessert baking. Pumpkin is an an incredible “superfood” that is loaded with beta-carotene, vitamin A, and magnesium.

Top these yummy cupcakes with this pumpkin spice frosting and you have yourself the perfect fall cupcake. We believe this recipe will become one of your favorites for this fall season.

Thanks to Adriana for sharing this wonderful BochaSweet recipe!

Keto Pumpkin Spice Cupcakes

Vanilla Cupcakes with
Pumpkin Spice Frosting

  • Total Time: 35 minutes
  • Yield: 12 Cupcakes

Cupcake Ingredients:

Frosting Ingredients:

  • 1 cup Powdered BochaSweet
  • 1/2 cup pureed pumpkin
  • 2 sticks butter (softened)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pumpkin spice (optional)
  • 1/4 teaspoon cloves (optional)
  • 1 tablespoon nut milk (if needed)
  • Salt to taste

Instructions:

  1. Preheat oven to 350°F and lightly grease a cupcake tin.
  2. Combine cake mix, eggs, and butter into a smoother batter.
  3. Pour batter into prepared cupcake tin and spread evenly. Bake at 350°F for 20-25 minutes.
  4. For frosting: Make sure to start with butter that is softened at room temperature. If needed, lightly melt the butter.
  5. In a large mixing bowl, combine butter, pureed pumpkin, Powdered BochaSweet, spices, and salt.
  6. Whisk all ingredients in a bowl or whip with an electric mixer.
  7. Whip mixture until light and smooth. Place frosting in pastry bag and spread over cupcakes.

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 170
  • Carbs: 21g
  • Protein: 4g
  • Fat: 17g
  • Saturated Fat: 10g
  • Cholesterol: 95mg
  • Sodium: 135mg
  • Potassium: 40mg
  • Fiber: 5g
  • Sugar: <1g
  • Calcium: 20mg
  • Iron: 4.5 mg

Keywords: keto vanilla cupcakes with pumpkin spice frosting

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Keto Churros
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Keto Churros Recipe

by ON

In celebration of Hispanic Heritage Month this sugar-free, gluten-free, and keto churros recipe will bring you back to your favorite fried childhood treat. These healthier churros are sweetened with a cinnamon-sugar blend made with our BochaSweet granular.

Once you taste these churros you will be pleasantly surprised by their crispy texture by using almond flour which is a great gluten-free substitute for wheat flour. Simply by adding in a few other ingredients you quickly have yourself some delicious keto churros.

After frying the churros in avocado oil, dunk the churros in a cinnamon-sugar blend to taste. You’ll be immediately taken back to your childhood memories! Enjoy this recipe the BochaSweet way!

Keto Churros

Keto Churros

  • Total Time: 20 minutes
  • Yield: 10 Servings

Dry Ingredients:

  • 1 cup almond flour
  • 2 tablespoons psyllium husk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 ounce gelatin

Wet Ingredients:

  • 1/4 cup heavy cream
  • 2 eggs
  • 1/4 cup butter
  • 1/4 teaspoon vanilla

Topping: Cinnamon and BochaSweet granular to taste

Instructions:

  1. Preheat cooking oil (avocado or coconut oil) at medium heat in a saute pan.
  2.  Mix the dry ingredients together in a bowl. Then, add in the wet ingredients. Mix with a spatula.
  3.  Add the batter into a pastry bag. Squeeze out the batter to make to form a churro in the hot oil.
  4.  Flip them over when golden brown. Set aside to a dish. Then, dunk in cinnamon and BochaSweet mixture to taste.

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 160
  • Carbs: 9g
  • Protein: 7g
  • Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 55mg
  • Sodium: 135mg
  • Potassium: 80mg
  • Fiber: 3g
  • Sugar: <1g
  • Vitamin A: 0IU
  • Calcium: 50mg
  • Vitamin C: 0mg
  • Iron: 0.7mg

Keywords: keto churros recipe

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Body Language
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Listen to “Body Language” by Mickey DiMichele

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Listen to “Body Language” by Mickey DiMichele

The new song “Body Language” written and performed by Mickey DiMichele will be featured in BochaSweet’s upcoming advertising campaign.  You can also download this song on Spotify, Apple Music, and iTunes. We appreciate all the dedication and hard work Mickey put into this upbeat rock’n’roll tune! Kudos to Mickey, Buck Johnson (Aerosmith, The Hollywood Vampires, and Whiskey Falls), Michael Nappi, and The Legend Rob Fraboni!

 

Listen Now

 

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Keto Griddle Sandwich

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Recipe and content provided by Nicole Parrish, YouTube: Keto_wizzard & Instagram: @keto_wizzard

Looking for a healthier alternative to the popular breakfast sandwich served at McDonald’s? This Keto Griddle Sandwich recipe features our Vegan Pancake & Waffle Mix which means it’ll satisfy your sweet tooth while at the same time keeping the carb count low. No one would ever know this recipe is sugar-free, keto, and diabetic friendly.

This keto griddle sandwich is easily assembled by adding egg, cheese, and bacon which are placed between two waffles. These waffles are made with our pancake & waffle mix. Enjoy this recipe by serving with your preferred sugar-free syrup or try our BochaSweet syrup recipe. 

Next time you feel tired of the typical breakfast meal, be sure to give this recipe a try! Pair this breakfast with a hot cup of coffee sweetened with a few BochaSweet individual sugar packets.

We hope you enjoy this recipe! Please check out Nicole’s YouTube Channel for more recipes! You can also follow her on Instagram @keto_wizzard! Thank you so much!

Keto Griddle Sandwich

Ingredients:

  • 1 cup Vegan Pancake & Waffle Mix
  • 2 tablespoons unsalted butter (melted)
  • 4 tablespoons unsweetened vanilla almond milk
  • 4 large eggs
  • 3 slices of bacon (raw or pre-cooked)
  • 1 large egg (for the sandwich)
  • 1 slice yellow American cheese (or use your favorite cheese)
  • 2 tablespoons sugar-free syrup (I use ChocZero maple syrup)

Instructions:

  1. Prepare your waffle batter. Melt your butter in the microwave in 30 second increments. Let it cool slightly while you gather your other ingredients, or you will cook the batter. Crack four eggs into a medium bowl and slightly whisk. Add your unsweetened almond milk, melted butter, and whisk to combine. Finally, add your waffle mix and whisk just until it is combined and there are no lumps.
  2. Prepare your waffle maker. (You may also make pancakes if you do not have a waffle maker!) Plug in your waffle maker and allow it to heat up. Once it is heated and ready, be sure to grease it with cooking spray! Fill the waffle maker with batter, making sure to cover the entire area. Close the lid and let it cook until it begins to turn a golden brown. It makes a better sandwich if the edges are firm and slightly crisp, rather than soft and soggy. Once your waffle is finished, set it aside.

Optional: Before you close the lid to cook the waffle, squirt some syrup over the batter and swirl it around with a toothpick!

  1. Cook your bacon or heat it in a small sauté pan. The crispier the better! Remove your bacon and leave a tablespoon or less of grease in the pan to cook your egg. (You may scramble it, cook it over easy, or any way you prefer!) For this recipe, crack your egg(s) into a bowl and whisk. Season with pepper. Pour your egg into the pan on medium-low heat. Let it cook like you would an omelet, tilting the pan so that the uncooked egg flows into the open space. Just before the egg is cooked, add your slice of cheese, and fold the edges over the cheese. Set aside.
  2. Assemble your sandwich. Place one waffle down on your plate. Put your egg with cheese on top of the waffle, followed by your bacon. Drizzle some syrup on top of the bacon and top with the other waffle. Enjoy!
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Sugar-Free BochaSweet Ketchup

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This sugar-free BochaSweet Ketchup recipe is a convenient and simple way to make sure you are enjoying your favorite meals with healthy ketchup. In this recipe, we add our Powdered BochaSweet for a delicious, sweet and savory kick to the recipe.

Many popular ketchup brands found in stores are loaded with high glycemic ingredients like sugar or HFCS, corn syrup, and flavoring. Skip these unhealthy ketchup brands and easily make your own with BochaSweet. This sugar-free ketchup recipe goes great with your favorite keto hamburgers, French fries, hot dogs, and much more.

Give this recipe a try this Memorial Day Weekend!

Sugar-Free Ketchup

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients:

  • 6 oz Tomato Paste
  • 1 cup water
  • 1/4 cup Powdered BochaSweet
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon mustard powder

Instructions:

  1. Whisk all ingredients in a saucepan until smooth on medium-high heat.
  2. Simmer while stirring frequently for 30 minutes. Taste and adjust by adding more salt and/or Powdered BochaSweet if needed.

NUTRITIONAL INFORMATION (PER TBSP):

  • Calories: 15
  • Carbs: 6g
  • Protein: 1g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 160mg
  • Potassium: 0mg
  • Fiber: <1g
  • Sugar: 2g
  • Calcium: 10mg
  • Iron: 1.1mg

Keywords: sugar free bochasweet ketchup

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BochaSweet Cookies and Cream Ice Cream

by ON

This sugar free, BochaSweet sweetened Cookies and Cream Ice Cream is a special treat that the whole family can have fun making and enjoy eating. The cookies are made using our Oreo Cookie Special baking mix and then broken up into smaller pieces using a food processor.

If you love Oreo cookies, you will certainly love this Cookies and Cream Ice Cream. This tasty recipe is filled with chunks of Oreo cookies without any of the guilt. You won’t believe it’s not sweetened with cane sugar, our BochaSweet sugar replacement makes it taste just like the original.

Cookies and Cream Ice Cream

  • Prep Time: 15-20 minutes
  • Total Time: 1 hour (30-40 minutes churn)
  • Serves: 10 servings

Ingredients:

  • 1 3/4 cup heavy whipping cream (can substitute with dairy-free cream)
  • 10-15 cookies from Oreo Cookie Special baking mix (crushed)
  • 1 cup almond milk
  • 2 teaspoon vanilla extract
  • 1 tablespoon MCT oil
  • 3/4 cup BochaSweet granular
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt

Instructions:

  1. Place the 20 cookies in a food processor and pulse until crumbled.
  2. Heat 1 cup almond milk, 3/4 cup BochaSweet, and 1/4 teaspoon salt medium heat. Allow to heat for 3-5 minutes until the sweetener dissolves. Then, add in 1/4 teaspoon vanilla extract. Set aside to cool.
  3. Measure out 1 cup of heavy whipping cream and add into a large bowl. Beat the heavy cream in a mixer until stiff peaks forms. Add in 1/4 teaspoon xathan gum.
  4. Combine the heavy cream mixture and almond milk mixture together. Then add in the MCT oil.
  5. Transfer to an ice cream maker and allow to churn for 30-40 minutes or until ice cream reaches desired consistency. Add in half the cookie crumbles to ice cream maker 3-5 minutes before the churning process ends. If you prefer a firmer ice cream, transfer the ice cream to a storage container and sprinkle with remaining cookie crumbles and let freeze for 2 hours.

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 300
  • Carbs: 12g
  • Calcium: 50mg
  • Iron: 2.7mg
  • Protein: 2g
  • Cholesterol: 105mg
  • Total Fat: 32g
  • Saturated Fat: 19g
  • Fiber: 2g
  • Sugar: 0g
  • Sodium: 105mg
  • Potassium: 20mg

Keywords: bochasweet cookies and cream ice cream

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