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Lemon Curd Keto Cheesecake recipe provided by Tara Wright, Whole Body Living

My absolute favorite dessert on the planet is a cheesecake with lemon curd on top! As soon as I mastered my Keto Cheesecake, I knew Keto Lemon Curd was my next challenge!

I adapted this recipe from The Joy of Cooking Lemon Curd Recipe. With my new secret weapon (BochaSweet) in hand, I knew it wasn’t going to be too difficult to get the taste just right.

I really like a tart lemon curd and to get the perfect tart flavor, I used Lemon Vitality Essential Oil by Young Living.

Lemon Curd Keto Cheesecake

Lemon-Curd-Keto-Cheesecake

Cuisine: Keto
Servings: 14 slices

A low carb cheesecake topped with tart keto lemon curd is the perfect keto dessert for any celebration! We enjoyed this low carb lemon curd cheesecake for the first time on Easter! Comment and tell me what occasion you’re celebrating with this festive keto cheesecake.

INGREDIENTS:

To Make Crust

  • 4 cups walnuts
  • 2 tablespoons BochaSweet
  • 5 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

To Make Cheesecake

  • 4 packages cream cheese (8 ounces)
  • 1 1/4 cup BochaSweet
  • 4 eggs
  • 1/3 cup heavy whipping cream
  • 1/3 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon salt

To Make Keto Lemon Curd

  • 6 eggs
  • 2/3 cup BochaSweet
  • 2 lemons grated zest
  • 1 cup lemon juice (3-4 lemons)
  • 12 tablespoons unsalted butter (cut in pieces)
  • 1 tablespoon pure vanilla extract
  • 5-8 drops Young Living  Lemon Vitality Essential Oil (optional)

DIRECTIONS:

Making The Crust

  1. Preheat oven to 300 degrees. Line a spring-form pan with parchment paper.
  2. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
  3. Pulse walnuts in food processor until finely ground.
  4. Add remaining ingredients and process for 1 minute until it forms into a batter.
Preparation
  1. Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
  2. Transfer the batter to your lined springform pan.
  3. Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
  4. Bake at 300 degrees for 15 minutes.
  5. Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok!)
Making The Cheesecake
  1. Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
  2. Prepare your springform pan for a water bath. See the video & instructions on the blog post.
  3.  Combine cream cheese and BochaSweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn’t warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
  4. Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
  5. Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
  6. Turn off the oven and allow to set for 4 hours or overnight.
  7. Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator.
  8. Get my recipe for creamy keto caramel sauce and use as a topping!
Making The Keto Lemon Curd
  1. In a medium saucepan, mix the eggs, BochaSweet and lemon zest together until thoroughly combined.
  2. Add lemon juice and butter and turn heat to medium.
  3. Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
  4. Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
  5. Add 1 teaspoon pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
  6. Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake. (Cheesecake should still have the springform pan on it.
  7. Pour filling onto cooled crust.
  8. Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.

Nutritional Information (Per Serving):

  • Calories: 656
  • Total Fat: 64g
  • Saturated Fat: 27g
  • Cholesterol: 224mg
  • Sodium: 385mg
  • Potassium: 334mg
  • Total Carbs:  10g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein:13g
  • Sodium: 385mg
  • Potassium: 334mg
Keto Coconut Frosting
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Low Carb Coconut Frosting recipe provided by Tara Wright, Whole Body Living

Coconut desserts are a family favorite in our household. I created this specific recipe for my youngest 13th birthday. She requested cupcakes with a creamy coconut frosting. I wanted to see if I could create something so good, she wouldn’t know it was a sugar free frosting!

With this Low Carb Coconut Frosting Recipe, I really outdid myself. (Her words). When she bit into the cupcake, she closed her eyes and nodded her head vigorously. She said “perfect”. If a 13 year old approves, it’s worth it, right?

These recipes, are, of course, meant for special occasions and not everyday indulgences. This is a way to stick to your low carb keto diet for birthdays and holidays where it may otherwise be tough.

After all, food is a part of life. We celebrate with cake on our birthday. Why shouldn’t you be able to remain sugar free, low carb and grain free? Have your cupcake and eat it too! You truly won’t believe these are keto!

Low Carb Coconut Frosting

Course: Dessert, Keto
Cuisine: Keto
Servings: 24
Prep Time: 10 minutes

This low carb frosting recipe is creamy, rich and indulgent. It pipes onto cupcakes perfectly. I like to toast some unsweetened coconut and sprinkle on top for an added crunch & a pop of flavor.

INGREDIENTS:

  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1/4 cup culinary coconut milk
  • 1/4 cup heavy whipping cream
  • 1 teaspoon coconut extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup BochaSweet
  • pinch of salt
  • 1/2 cup unsweetened coconut toasted (optional)

DIRECTIONS:

  1. For best results, bring your ingredients to room temperature by sitting them out on the counter for a few hours prior to making.
  2. In your mixing bowl, combine all of the ingredients except for the toasted coconut.
  3. Mix until combined on low speed. Then, gradually increase the speed to high and beat for 3 or 4 minutes or until light and fluffy.
  4. Frost your cupcakes or cake and then sprinkle on the toasted coconut.
  5. Store your finished dessert in the refrigerator. Prior to serving, remove your dessert from the fridge a few hours ahead. This frosting is at it’s creamiest at room temperature.
Keto Coconut Frosting


NUTRITIONAL INFORMATION:

  • Calories: 74
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 18mg
  • Sodium: 49mg
  • Potassium: 14mg
Keto Maple Syrup (Tara)
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DIY Keto Maple Syrup

DIY Keto Maple Syrup recipe provided by Tara Wright, Whole Body Living

One morning, my husband and I were enjoying keto waffles drizzled lightly with a sugar-free maple flavored syrup. My husband looked at me and said “You used to make homemade syrup, could you make the same thing in a Keto version?”

Well, why not?

It took me quite a bit of trial and error to get this keto maple syrup just right. This syrup won’t harden in the refrigerator, but it does still tend to separate and require a vigorous shake before use. Adding additional xanthan gum causes too much thickening for our tastes.

This Keto Maple Syrup is so much more than a pancake syrup. Try it on salmon to make a Keto Maple Glazed Salmon. It’s also great on pork chops, chicken breasts and kabobs! We’ve even recently been experimenting with making keto maple glazed bacon! Oh yeah!

DIY Keto Maple Syrup

Keto Maple Syrup (Tara)

Course:
Breakfast
Cuisine: Keto
Servings: 24 Servings

You’ll never buy keto pancake syrup again with this easy-to-make low carb syrup recipe. It’s not just for pancakes! Use it as a baste for keto maple-glazed salmon, pork chops or bacon!

INGREDIENTS:

  • 1/2 cup water
  • 3/4 cup BochaSweet
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • 1 teaspoon maple extract
  • 1/2 teaspoon pure vanilla extract

DIRECTIONS:

  1. In a small saucepan over medium heat, combine water and BochaSweet.
  2. Stir mixture until completely dissolved (the mixture will look clear). Then bring to a boil.
  3. Add 1/2 cup heavy whipping cream and bring the mixture back to a boil.
  4. Simmer for 1 minute.
  5. Add butter and boil for 1 minute
  6. Vigorously mix in 1/8 tsp xanthan gum (this thickens the syrup and prevents separation)
  7. Remove syrup from heat.
  8. Add maple and vanilla extracts.

 

NUTRITIONAL INFORMATION:

  • Calories: 25
  • Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 9mg
  • Sodium: 10mg
  • Potassium: 3mg

 

 

Tara's Choc Chip Cookie Pic 2
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Recipe and content provided by Tara Wright

The perfect keto chocolate chip cookie should have a cakey texture and just the right rippled appearance on top. To make this happen, I used a combination of almond flour and coconut flour. Then, I used two secret weapons. Now I’m going to spoil the secret.

Secret Weapon #1: BochaSweet

BochaSweet is a super-food zero calorie sweetener made from a Japanese pumpkin called the kabocha pumpkin. If you haven’t already, you’ve got to try this stuff!

Secret Weapon #2: Nut Butter

Nut butter added the perfect texture to these cookies and really rounded out the macros perfectly. In this recipe, I’ve used macadamia nut butter. You can use any nut butter you wish to. Just keep an eye on the carb content of the nut butter and make sure there are no added sugars.

Tara's Choc Chip Cookie Photo 3

Low Carb Chocolate Chip Cookies

These Keto Chocolate Chip Cookies have the perfect cakey cookie texture. We like to bake them and store them in the freezer for when a sweet craving strikes. They are great to make and take along with you to potlucks and family functions, no one will know they are grain free, gluten free, sugar-free and keto-approved!

Servings: 40 cookies

INGREDIENTS:

  • 1 1/3 cup super-fine almond flour
  • 3 tbsp coconut flour
  • 1 cup BochaSweet
  • 1/2 cup macadamia nut butter
  • 1/2 cup avocado oil
  • 2 large eggs or 3 medium eggs
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp butter flavor (optional)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp xanthan gum

DIRECTIONS:

  1. Preheat your oven to 350 degrees (325 degrees if you are using a convection oven).
  2. Prepare your baking sheets by lining with parchment paper or lightly greasing them.
  3. In a medium sized mixing bowl, combine avocado oil and BochaSweet and cream together on medium-high speed for 2 minutes.
  4. Add eggs, vanilla extract, butter extract and macadamia nut butter and cream together on medium speed for 1 minute
  5. Add almond flour, coconut flour, salt, baking soda and xanthan gum and mix together for 2-3 minutes. Mixing this long helps the coconut flour absorb the liquid. Coconut flour is very absorbent!
  6. Mix in chocolate chunks.
  7. Drop cookies onto your cookie sheet in 1 tablespoon portions. I like to use a cookie scoop for this for easy measuring. You could also use a tablespoon measuring spoon and a small spatula.
  8. Using a fork dipped in water (or oil), gently press down on each cookie dough scoop to make a crosshatch pattern.
  9. Bake each sheet of cookies for approximately 12 minutes or until lightly brown around the edges and just barely set in the center. Remove from oven and allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. These will set up as they cool.
  10. Once cooled, store in a tightly sealed container at room temperature for up to 3 days. These cookies dry out (get crunchier) the longer they are out. We like to make these and store them in the freezer. They will last in the freezer for a few months. (If you don’t eat them all!)

Tara's Choc Cookie Pic 1

Nutrition Facts (per serving):

  • Calories: 73
  • Fat: 86%
  • Net Carb: 5.5%
  • Protein: 6.5%
Peanut Butter Cookies
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Peanut Butter Cookies

Recipe and content provided by Amanda Hokanson

Low glycemic and sugar alcohol sweeteners don’t act or taste like sugar in baked goods and can cause some gastrointestinal distress. But, a few days ago I learned about this new option called BochaSweet that is derived from kabocha squash that apparently doesn’t trigger  insulin stimulation.

I’ve been baking conventional cookies all day and my willpower was wavering, so I threw together a batch of peanut butter cookies. They do lack the chewiness of a traditional flour and butter cookie, but they are packed with peanut butter flavor and formed up nicely in the refrigerator.

Peanut Butter Cookies

Makes 41 cookies

Ingredients:

  • 454 grams natural peanut butter (16 oz)
  • 113 grams butter (1 stick)
  • 10 TBSP BochaSweet
  • 3 large eggs
  • 6 TBSP almond meal
  • 1 tsp baking soda
  • 28 grams oat fiber (2 TBSP)
  • 1 heaping was tsp kosher salt (half the amount if using finer salt or salted butter)

Directions:

  1. Preheat oven to 350F. Whip until fluffy and lightened in color by mixing 454 grams natural peanut butter (16 oz) and 1 stick of butter.
  2. Add the BochaSweet and whip until combined.
  3. Incorporate the 3 large eggs one at a time mixing thoroughly.
  4. Switch to paddle attachment (if using a stand mixer) and mix in the almond meal, baking soda, oat fiber, and kosher salt.
  5. I portioned with an 18/8 scoop (about 1.5 TBSP) and cross hatched with a fork dipped in the BochaSweet. I baked them on a dark non-stick pan in the bottom third of the oven for about 10 minutes. Cooled on pan for at least 10 minutes and then moved to a rack to cool completely.

Peanut Butter Cookies

They are a little cakey but very peanut buttery and that’s okay with me.

Nutritional Information

(Per 1 cookie)

  • 110 calories

Any good homemade chocolate requires the right touch of sweetness to make all the difference. That is why with BochaSweet you can swap out cane sugar and all other sugar alternatives to create the perfect chocolate. You can start making your own chocolate simply and easily using a few tricks.

The first thing you want to do is melt down some cocoa butter (your desired quantity) using a double boiler. Once, it nearly is melted down add in the desired amount of BochaSweet and begin to stir. This will slowly melt down the crystalline granules and easily dissolve into the cocoa butter. Slowly stir over a period of several minutes, and you want to make sure it doesn’t harden. So, remove the melted mixture from the stove and finish by adding in your favorite chocolate powder to make the perfect chocolate.

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