Keto Cinnamon Swirls
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Keto Cinnamon Swirls

Recipe and content provided by Tara Wright, Whole Body Living

Baking these keto cinnamon swirls is like creating love itself out of thin air. They will fill your entire home with the soft, warm, cozy scent of cinnamon rolls. Peeking inside your oven, you’ll find these have risen beautifully and you’ll anxiously await the moment you can take that first gooey, warm bite. All the while feeling a little naughty because how could these possibly be keto friendly.

I find these are best enjoyed with a creamy cup of espresso. There’s just something about a sweet treat paired with coffee that is so satisfying. Don’t you think?

The name for these cinnamon swirls came from my husband. When he saw them he thought they looked a lot like those junk food one’s you can buy at the store, you know the ones I speak of. You’ll notice I left the icing off a few for photos so you could see the beautiful swirl in the pictures.

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Keto Cinnamon Swirls

Start to Finish: 1 hour, 10 minutes

INGREDIENTS:

  • 2 cup whole milk mozzarella
  • 2 oz cream cheese
  • 2 egg
  • 1 tablespoon gelatin
  • 1 teaspoon xanthan gum
  • 1/2 cup BochaSweet
  • 1 1/2 cup almond flour
  • 1 teaspoon baking powder

FILLING:

  • 1/4 stick butter
  • 1/4 cup BochaSweet
  • 1 teaspoon cinnamon

GLAZE:

  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • 1/4 cup BochaSweet

INSTRUCTIONS:

Making The Dough

  1. In a microwave safe bowl, microwave mozzarella and cream cheese for 2 ½ minutes on power level 5, or until gently melted. Stir together to melt everything without overheating the mixture.
  2. In a separate small mixing bowl blend together 2 eggs and gelatin until foamy and gelatin is blended in. Start on low speed and then increase blender speed to help combine the egg and gelatin. This will take about a minute and should result in a thick, eggy mixture.
  3. Add the egg-gelatin mixture into the cheese mixture and combine with your blender on low speed.
  4. Next add BochaSweet, almond flour, xanthan gum and baking powder and blend until completely combined.
  5. Place the mixture in the fridge for 15-30 minutes. This will make the dough easier to roll out.

Prepping For The Roll

  1. In the meantime, we have a few things to do to prepare for what comes next. First, preheat your oven to 325 degrees (300 convection)
  2. Now we will make the cinnamon-sugar mixture that will go in the center of the rolls. In a small bowl, combine the BochaSweet and cinnamon and mix together. Soften your butter so it is easily spreadable and ready to use. Prepare your cupcake pan by greasing it or filling it with cupcake liners. I prefer parchment paper cupcake liners.
  3. Next, prepare a place to roll out the crust and gather your toppings. Gather together: parchment paper, rolling pin, and kitchen towel.

Rolling The Dough

  1. Place a kitchen towel on your counter and then place on a piece of parchment paper on top of the towel. The towel simply holds the parchment paper still so you can roll out your dough without the parchment paper sliding around.
  2. Take the cooled dough in your hands and shape it into a circle. Place it on top of the parchment paper. Clean your hands if necessary and then place the other sheet of parchment paper on top.
  3. Roll out the dough to to ⅛-¼ inch thick, shaping it into an oblong as best you can.
  4. Remove the top piece of parchment paper.
  5. Smear the softened butter across the dough and then sprinkle on your cinnamon sugar mixture.

Rolling Up The Dough

  1. Now it’s time to roll the dough up. This dough is a little delicate and requires some patience. If the dough is very squishy and still warm, pop it in the fridge for ten minutes so it’s easier to roll up. Roll carefully, squeezing the dough together if it breaks. You can oil your hands if the dough is sticking to your fingers.
  2. Next, decide how many rolls you want to have in total. These can be sliced as thin as 1 inch thick and give you a nice risen roll. This is where I’m always struggling to make even sizes no matter how I cut it. So, do the best you can!
  3. Cut and carefully transfer the dough to your cupcake tin. I like to place the smallest rolls in the center of the pan and the fattest rolls in the corners to help even up the baking.
  4. Bake at 325 degrees (300 convection) for 25-30 minutes. When done, the middles will look slightly undercooked. Remove the pan from the oven and set it on a cooling rack. The middles will continue baking slightly out of the oven.
  5. Wait ten minutes before icing or serving to allow them to cool a bit and the cheese to set-up. In the meantime you can mix together an easy keto glaze.

Easy Keto Glaze

  1. Stir together heavy cream, melted butter and BochaSweet until the sugar is dissolved. Drizzle over the top of your cinnamon swirls as desired. For a thicker frosting, double the ingredients and whip with your blender, immersion blender or mixer into a thick whipped cream frosting.

Servings: 12 rolls

NUTRITION FACTS (PER ROLL):

  • Calories: 195
  • Carbs: 4g
  • Protein: 8g
  • Fat: 17g
  • Saturated Fat: 7g
  • Cholesterol: 62mg
  • Sodium: 179mg
  • Potassium: 77mg
  • Fiber: 2g
  • Sugar: 1g
  • Vitamin A: 391 IU
  • Calcium: 151mg
  • Iron: 1mg
whey-protein
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Whey protein has been around for decades and is notorious for being a popular “bodybuilding” supplement. Sold in protein tubs, bars, baked goods, drinks, and much more. This muscle-building supplement has been shown to help with muscle growth, blood pressure, insulin sensitivity, reduction in inflammation, and weight loss. Whey protein has a high nutritional value and has been revealed to have numerous health benefits found in scientific studies. But, is it keto-friendly? Read on to find out.

What is Whey Protein?

Whey protein is derived from dairy, it is a liquid extraction that is created by separation of milk during cheese production. It is a complete, high quality protein that contains all nine of the essential amino acids.

Milk contains two main types of protein: casein (80%) and whey (20%). Casein is a major component of protein found in bovine milk, in the form of micelle, to better simplify things it is the white color of milk. In its original state, whey is a mixture of water with some protein, fat, carbohydrates, and lactose. Whey is created into three different types of protein powders which can be conveniently added into shakes, meal replacements, and protein bars.

  • Whey Protein Concentrate – Contains about 70-80% protein, moderately concentrated form of whey with less lactose than whey protein powder
  • Whey Protein Isolate – Highly concentrated in protein content (90-95%), has had most of the lactose and fat removed
  • Whey Protein Hydrolysate – Considered the “predigested” form of whey protein as it has undergone partial hydrolysis, this helps the body more easily absorb the protein

Whey Protein Concentrate is the form of whey protein we have decided to add into our keto-friendly line of protein bars, BochaBars. The source we use is high quality and grass-fed from New Zealand cows.

The essential amino acids found in whey protein helps improve muscle protein synthesis and the growth of lean muscle mass.

This sounds like a beneficial protein source we should all take advantage of; hence, if you do not have any intolerance or allergies to dairy products.

Let’s dig further to see if it’s a good fit for the keto diet.

Is Whey Protein Keto-Friendly?

The ketogenic diet is commonly known as a high fat, low carb, and moderate protein diet. This transition is what helps put the body in “fat burning” mode by converting your energy source from carbs (glucose) to ketones.

What are ketones?

These are chemicals made in your liver due to a metabolic response to being in dietary ketosis. You produce them when you don’t have enough insulin in your body to turn sugar, or glucose, into energy.

Protein is an important part of any weight loss program and that includes keto as well. A moderate amount of protein helps to build muscle and maintain a healthy body composition.

Since, whey protein preserves muscle mass it would be ideal to supplement with a product containing whey protein while following a ketogenic diet.

Whey protein shows promising results for both obesity and diabetics. A 12 week study conducted on Pubmed showed improvements in fasting insulin levels. Another study conducted on mice showed improvements in glucose homeostasis and insulin resistance in high fat diet fed mice.

Whey is definitely keto-friendly.

Which is why we decided to add grass-fed whey protein to our line of keto-friendly protein bars.

BochaBars contain a blend of grass-fed whey and collagen protein. With two great tasting flavors such as: Chocolate Peanut Butter (21g protein) and Vanilla Almond Crunch (20g protein).

When choosing a nutrition-rich bar, things you want to look for are:

  • Made with real food ingredients (no junk)
  • With at least 20 grams of protein
  • Sweetened with 100% kabocha extract

Compared to other protein bars on the market, BochaBar is not only better for you but tastes better too.

Click here to learn more about BochaBars

Flourless Fudgy Keto Brownies
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What’s the solution when you want to avoid the extra carbs but still have a strong desire for brownies. Simple. Make them flourless! These delicious flourless fudgy keto brownies combine the best of both worlds, fudge and brownies!

Traditional brownies use white flour and a mixture of white and brown sugar which spikes your insulin levels while promoting weight gain. This recipe uses keto-friendly ingredients to create the same fudgy brownie flavor, at the same time keeping it gluten-free, diabetic-friendly, keto, and paleo friendly.

The batter portion of these brownies is created by mixing together grass-fed butter, egg whites, dark chocolate, coconut oil, and BochaSweet sugar replacement. When melted over a stovetop the flavors blend nicely for a delicious soon-to-be fudgy texture. Don’t be surprised if you are tempted to lick the batter!

The fudgy keto brownies will make your heart melt the minute they hit your tastebuds. So, go ahead and enjoy this decadent, guilt-free dessert.

Flourless Fudgy Keto Brownies

Flourless Fudgy Keto Brownies

Start to Finish: 45-60 minutes

INGREDIENTS:

  • 8 tablespoons grass-fed unsalted butter
  • 4 tablespoons coconut oil
  • 10 ounces finely chopped dark chocolate (80% or higher)
  • 4 large eggs (or egg whites)
  • 1 cup BochaSweet
  • Optional: 1 scoop MCT powder
  • 1/3 cup brown sugar substitute
  • 4 teaspoons. vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 6 tablespoons arrowroot flour
  • 1/2 cup sugar-free chocolate chips (optional)

INSTRUCTIONS:

  1. Preheat the oven to 350F and grease a parchment paper lined 8×8 baking pan.
  2. In a large pot, whisk together the butter (softened), chopped dark chocolate, coconut oil, eggs, sweeteners, and vanilla extract. Stir until well mixed on medium heat.
  3. Add the arrowroot flour, cocoa powder, and salt to a mixer on low setting. Then add the liquid mixture into the dry ingredients and mix well until a smooth consistency forms. Optional: for a nice crispy top layer you can add a thin layer of sugar-free chocolate chips or chopped dark chocolate.
  4. Spread the batter onto prepared baking pan. Bake for 30-45 minutes.
  5. Remove and let cool until pan is no longer hot. Refrigerate over night and enjoy!

Serves: 12

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 240
  • Total Fat: 20
  • Saturated Fat: 14g
  • Cholesterol: 15mg
  • Sodium: 25mg
  • Total Carbs: 26g
  • Fiber: 5g
  • Sugars: <1g
  • Protein: 4g
  • Vitamin A: 2%
  • Vitamin C: 8%
  • Calcium: 4%
  • Iron: 20%
Keto Pumpkin Spice Donuts
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Keto Pumpkin Spice Donuts

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
Salted Chocolate Chunk Cookies
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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.
Keto Coconut Flour Pancakes
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Recipe and content provided by Tara Wright, Whole Body Living

As with most things sweet you’ll find on my channel, my husband inspired me to make the perfect keto coconut flour pancakes. His favorite type of food is ‘all things breakfast’. Coconut flour is a keto-friendly flour made 100% from coconuts. It’s high in fiber, which many of us struggle to get enough of on the keto diet. It also contains MCTs which our body will convert to ketone bodies.

Plus, coconut flour has a number of health benefits. Including helping to maintain healthy blood sugar levels, promote heart health, assist in lowering “bad” LDL cholesterol, prevent constipation and aids our metabolism (due to the MCTs in coconut flour).

If you look at the nutrition facts of coconut flour, you will see some carbohydrates. First, keep in mind that 1/4 cup coconut flour is roughly equivalent to 1 cup of regular flour. You’ll find that for 1/4 cup coconut flour you’re looking at 120 calories, 16 grams carbohydrate (10 grams of which is fiber) for a total net carb count of 6 grams. Plus, 4 grams of fat.

Now, the last reason I choose coconut flour is that it tastes amazing in sweets and is my #1 choice for keto cakes. So, I knew coconut flour would be the STAR ingredient in my keto pancake recipe.

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Keto Coconut Flour Pancakes

Start to Finish: 40 minutes

INGREDIENTS:

  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 9 large eggs
  • 1/2 cup avocado oil
  • 1/2 cup heavy cream
  • 3/4 cup water
  • 3/4 cup sour cream
  • 1/4 cup BochaSweet
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

INSTRUCTIONS:

  1. In a small bowl, combine coconut flour (preferably sifted), baking powderand xanthan gum. Stir together and set aside.
  2. In a medium/large mixing bowl combine eggs, oil, heavy cream, water, sour cream, BochaSweet, vanilla and salt and use a blender to mix until combined.
  3. Add the dry ingredients to the wet ingredients and blend together for 3 minutes. It is very important to blend for the full 3 minutes. After three minutes your batter will have thickened considerably as the coconut flour absorbs moisture.
  4. Preheat your pan to medium heat and spray lightly with avocado oil. Cook pancakes just like you would normal pancakes. Cooking time is approximately 3 minutes for the first side and 2 minutes for the second side. But keep in mind that pancake size and pan heat will make these times vary.

Servings: 32 pancakes

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 93
  • Carbs: 3g
  • Protein: 3g
  • Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 67mg
  • Sodium: 74mg
  • Potassium: 48mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 174IU
  • Vitamin C: 1mg
  • Calcium: 24mg
  • Iron: 1mg
Keto Friendly Root Beer
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Keto Friendly Root Beer

Recipe and content provided by Tara Wright, Whole Body Living

A low carb root beer recipe that lets you indulge a little and stay faithful to your ketogenic diet! The secret behind this low carb root beer recipe is choosing a root beer extract that doesn’t contain added sugars. Some of my favorite flavoring extracts I’ve used in the past actually contain some form of sugar in the ingredients list. It’s so surprising all the places that sugar is hiding, isn’t it? We’ve really got to become avid ingredient list readers.

So, after some research, I’ve chosen to use Cook’s Root Beer Extract because it’s all-natural, gluten-free and has no added sugars. Furthermore, it tastes clean and natural and has a full, delicious flavor. Also, I love that it’s made with their pure bourbon vanilla extract!

Now that we’ve found a great low carb root beer extract we need to find an alternative sweetener that will provide a substitute for real sugar preferably without a metallic mouth feel. To solve this problem I’ve used a combination of my favorite super food sugar substitute BochaSweet and liquid stevia. If you make the recipe and find it not quite sweet enough, increase the amount of BochaSweet and stevia in your syrup until you hit just the right level of sweetness.

As you remain keto, you’ll notice your taste buds changing. Things that didn’t taste sweet before, all of a sudden do!

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Keto Friendly Root Beer

This fizzy, sweet, satisfying low carb rootbeer is a great way to reward yourself after a long day!

Start to Finish: 5 minutes

INGREDIENTS:

Make the Low Carb Root Beer Syrup

  • 2 cups water
  • 1 cup BochaSweet
  • Optional: 30 drops liquid stevia
  • 2 tablespoons root beer extract

Make the Rootbeer

  • Sparkling water
  • Root beer syrup

INSTRUCTIONS:

  1. Warm your water and stir in 1 cup of BochaSweet until the sugar substitute is completely dissolved. Then add liquid stevia and rootbeer extract and stir to combine.
  2. Chill in the fridge for a few hours to allow to cool or use immediately, pouring over ice to chill quickly.
  3. Once chilled, add 2-6 tablespoons of your keto rootbeer syrup to the bottom of a 16 ounce glass, then pour in 12 ounces of sparkling water and stir to combine. The more syrup you add, the sweeter and bolder the flavor. You’ll find your perfect balance with a little experimenting.
  4. Sip and enjoy!
Matcha Green Tea Energy Bites
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Recipe and content provided by Tara Wright, Whole Body Living

Do you love Matcha? If so, you’ll quickly fall in love with these keto matcha energy bites! On a recent vacation we took a fun food tour and stopped at a little shop that made fresh matcha drinks. I took my drink with skepticism, took a sip and was surprised at how good it tasted!

I knew I had to create an energy bite recipe with this stuff. Something I could eat when I broke my fast around 11am each day. My focus has improved. Energy is better. Plus, matcha is a really good pre-workout.

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Keto Matcha Energy Bites

Start to Finish: 1 hour 10 minutes

Ingredients:

  • 8 ounces cream cheese
  • 2 tablespoon coconut oil
  • 1/2 cup BochaSweet
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 1/2 cup coconut flour (56g)
  • 1 tablespoon matcha powder

Instructions:

  1. Soften cream cheese in a large mixing bowl in the microwave for 1 minute on power level 6.
  2. Melt coconut oil.
  3. To the cream cheese, add melted coconut oil, BochaSweet, vanilla and salt.
  4. Blend on high for two minutes until light and fluff.
  5. Add coconut flour and Matcha Powder and blend together. Then turn your mixer on high and blend for 1 minute to combine.
  6. Place your mixture in the refrigerator for 20 minutes to allow the mixture to firm up.
  7. Mold mixture into balls and optionally roll in unsweetened cocoa or cacao powder, matcha powder or Powdered BochaSweet.
  8. Place balls on a baking sheet lined with parchment paper and place in your fridge for 60 minutes.
  9. Transfer your Keto Matcha Energy Bites to a tightly sealed container and store in the fridge for up to one week.

Serves: 24 balls

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 55
  • Carbs: 2g
  • Protein: 1g
  • Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 10mg
  • Sodium: 36mg
  • Potassium: 13mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 158IU
  • Calcium: 9mg
  • Iron: 1mg
Powdered BochaSweet with BochaBars
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Have you tried a BochaBar sprinkled with Powdered BochaSweet?

For a LIMITED TIME ONLY we want to offer you a FREE sample of our POWDERED BochaSweet sugar replacement to dust on top of your BochaBars for a decadent, low-carb dessert.

These bars were formulated to taste amazing, yet at the same time packed with the quality nutrition you deserve.

These delicious keto-friendly bars can be enjoyed anytime you need a boost!

Here’s Why You’ll Love These Tasty Protein Bars

Inside every bite is a nutritious mix of high quality ingredients packed with protein from grass-fed whey and collagen peptides, MCTs, prebiotics from acacia fiber, and nuts. These ingredients work synergistically to support your keto snack cravings while on-the-go, at work, in between meals, or to recover after your workouts.

Ketone Fuel On-The-Go
One bite of BochaBars provides coconut MCTs to provide the support to maintain energy, focus, and optimal performance.

This is a saturated fatty acid derived from coconut oil which forms together to make medium-chain fatty acids. This is a unique energy source, as it is absorbed directly into the bloodstream and then transported directly to your liver to convert into ketones.

The smaller carbon size (composed of C8, C10, C12 groups) is a defining reason why MCT oil requires less work by the pancreas to break down compared to long-chain fatty acids.

There are multiple studies done on athletes ingesting MCTs to increase duration of high intensity exercise.

Quality fats featuring organic coconut oil and almonds are added to keep you full and satiated.

Grass-Fed Protein Blend
Our unique protein blend contains grass-fed whey and collagen peptides. The BCAA’s naturally present in protein provide protein synthesis to help build muscle and recover from exercise. Collagen peptides contain the amino acids glycine, proline, and hydroxyproline.

Collagen is one of the most abundant proteins in the human body which means it makes up an impressive 80 percent of your skin. Which means it plays a role in improving skin elasticity, reducing wrinkles, and boosting skin hydration.

After the age of 25, collagen production breaks down at a faster rate than what we can make. Thus, collagen has anti-aging benefits and can significantly reduce joint pain. Collagen is a great protein source to consume before or after a workout.

Sweetened with 100% Kabocha Extract
Our BochaBars are sweetened with 100% kabocha extract for an indulgent taste without any of the bitter. This zero calorie and zero glycemic sugar replacement is extracted from the kabocha pumpkin. Kabocha extract is metabolized in the body as a pure source of energy without the requirement of insulin. The kabocha is the best source for an alternative sweetener due to its potent pentose content, monasaccharide with a 5-carbon atom structure, which has a sweet taste just like sugar.

Real Food Ingredients
BochaBars are made with your health in mind which means the highest quality ingredients are a must. These bars contain nuts, healthy fats, almond flour, prebiotics, MCTs, and grass-fed protein to make sure you are getting the best nutrition in every bite. They are gluten free, GMO free, and contain no artificial flavors.

BochaBars Come in Two Flavors

BochaBars come in two great tasting flavors: Chocolate Peanut Butter and Vanilla Almond Crunch.  You will not find any cheap ingredients, artificial flavors, and other fillers that negatively affect your health. The clean, high quality ingredients in BochaBars were formulated with your health in mind.

So, go ahead and take advantage of our new offer and take your BochaBar fun to the next level!

Keto Coffee Cake Muffins
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Recipe and content provided by Tara Wright, Whole Body Living

These Keto Coffee Cake Muffins are so tasty that you won’t believe they are keto friendly. The swirl of cinnamon, sweetness of BochaSweet and hint of vanilla guarantee they’ll satisfy your tastebuds and help you stick to your ketogenic diet.

Actually, my theory is, that if you can learn how to cook and bake keto friendly, that you’ll be much more likely to stick to the keto diet and achieve your health goals.

When I first started the keto diet, I made recipe after recipe, completely frustrated by the bland and garbage-worthy results.

Now, having grown up baking and creating my own recipes, I became determined to experiment and create delicious keto recipes for my husband, friends and family. These were so well received that this blog and the YouTube Channel “Tara’s Keto Kitchen” was born!

Keto Coffee Cake Muffins

Keto Coffee Cake Muffins

Start to Finish: 30 minutes

Ingredients:

  • 1 ¼ cup almond flour (140 g)
  • ¼ teaspoon xanthan gum
  • 1 ½ teaspoon baking powder
  • ½ cup BochaSweet
  • ½ teaspoon salt
  • 2 tablespoons heavy cream
  • 2 Tablespoons water
  • 2 eggs (large)
  • ¼ teaspoon Vanilla

Cinnamon Swirl

Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix together BochaSweet and cinnamon. Set aside.
  3. Grease the pan.
  4. Mix almond flour, xantham gum, baking powder, BochaSweet, and salt. Add in the heavy cream, eggs, and vanilla.
  5. Scoop the mixture on the pan. Add a layer of the BochaSweet cinnamon mix. Another layer of the mixture and BochaSweet cinnamon mix. Repeat to make layers.
  6. Bake at 350 degrees for 15-20 minutes or when a toothpick inserted in the center comes out clean.

Servings: 12

Nutrition

  • Calories: 87
  • Carbs: 3g
  • Protein: 3g
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 31mg
  • Sodium: 111mg
  • Potassium: 73mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 1.5%
  • Calcium: 6.1%
  • Iron: 3.6%

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