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Can’t beet this.

This smoothie features our beetroot nitric oxide booster BOCHA-BEETS. It is a delicious pre-workout smoothie that contains collagen protein and healthy fats.

Many smoothies are packed with high-glycemic fruits and contain way too much sugar. The combination of wild blueberries and BOCHA-BEETS helps to keep this smoothie low glycemic and keto-friendly. Amazing superfoods like cacao, collagen protein, wild blueberries, beetroot, and sunflower seed butter makes this drink so satisfying. Plus, the sweetness of BochaSweet makes this smoothie quench your sweet tooth.

Next time you head to the gym, make yourself a keto beet berry smoothie!

Keto Beet Berry Smoothie


  • 1/4 cup wild blueberries
  • 1-2 tbsp sunflower seed butter
  • 2 scoops collagen peptides
  • 1 tbsp MCT oil
  • 1/4 tsp vanilla extract
  • 3-4 tsp BochaSweet
  • 1-2 scoops BOCHA-BEETS
  • 1 tbsp cacao powder
  • 1/2 cup almond milk
  • 1/4 cup ice (optional)


  1. Add all ingredients into a high speed blender and blitz until evenly combined, smooth and creamy.
  2. Depending on how thick you like your smoothie you can add in extra almond milk or water and re-blend until you reach your desired consistency.
  3. Pour into glasses and enjoy!



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


  • 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


  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%
Low Carb Caramel Sauce
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Keto Caramel Sauce

Recipe and content provided by Tara Wright

This Keto Caramel Sauce is just the thing for creating indulgent drinks such as a Low-Carb Caramel Macchiato. It’s amazing drizzled over some keto ice cream or my infamous ‘quick’ Keto Cheesecake dessert. This sauce is quick and easy to make and stores in the refrigerator in a tightly sealed container for a few weeks.

The best thing about this sauce is that it only thickens slightly in the refrigerator, making it perfect for whipping up drinks and drizzling over desserts. It’s a great topping for treats such as keto ice cream on top of a fudgy keto brownie with a drizzle of low carb caramel sauce. Mmmmmmmm.

If you’re looking for a thick and creamy low carb caramel sauce that hardens in the refrigerator–check out my recipe here. This version of keto caramel thickens in the fridge and would even be great for making old fashioned rolled caramels for the holidays.

If you watch the video, you’ll notice I was experimenting with using a candy thermometer. I found that this step isn’t necessary. So, I’ve omitted it in the instructions.

Check out the video and discover how simple making a homemade keto caramel sauce can be.

BochaSweet Keto Caramel Sauce

12 servings


  • 1/2 cup heavy whipping cream (4 ounces)
  • 1/4 cup water (2 ounces)
  • 1/2 cup BochaSweet
  • 2 tbsp BochaSweet
  • 1/4 tsp salt
  • 1/2 tsp Watkins Pure Vanilla Extract
  • 1/2 tsp Watkins Caramel Extract



  1. In a 3 quart saucepan, combine water, BochaSweet, and salt and put over medium heat.
  2. Stir until the mixture comes to a boil.
  3. Simmer without stirring for 3-4 minutes.
  4. Reduce heat to medium low and add cream.
  5. Bring to a boil and boil for 3-4 minutes.
  6. Remove from heat and add vanilla & caramel extracts.

Low Carb Caramel Sauce
Recipe Notes: Store cooled mixture in the fridge in a tightly sealed container. Keto Caramel sauce keeps up to 1 week in the fridge.

Nutrition Facts (per serving):

  • Calories: 34
  • Fat: 96%
  • Net Carb: 3%
  • Protein: 3%


Keto Low Carb Almond Butter Pancakes
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Craving something sweet in the morning but quick and easy to make? Then, you definitely want to consider making this delicious stack of keto low carb almond butter pancakes. These guilt-free pancakes will instantly be wiped clean within seconds of being served.

When it comes to health, it’s key to provide nutritious ingredients that also tastes fantastic. These pancakes contain a mixture of almond/tigernut/coconut flour, cashew yogurt, BochaSweet, and collagen peptides to help support your keto lifestyle.

You don’t have to give up that sweetness you love! This recipe will soothe your sweetest desires with a combination of BochaSweet granulated sugar replacement and syrup. It’s quite easy to make your own BochaSweet syrup, which you will learn how in this recipe.


Keto Low Carb Almond Butter Pancakes

Keto Low Carb Almond Butter Pancakes

Serves 6-8 pancakes


  • 3 whole eggs
  • 1 scoop collagen peptides (optional)
  • 1/2 cup almond flour
  • 1/2 cup tigernut flour
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 3 tbsp zero calorie BochaSweet 
  • 1/2 cup cashew yogurt (add water for liquid consistency)



  1. Prepare the Homemade BochaSweet Syrup by adding 1/2 cup of BochaSweet in a sauce pan
    on medium heat and allow the sweetener to melt until a liquid syrup forms. Set aside.
  2. Preheat a coconut oil greased skillet over medium-high heat.
  3. Combine all the ingredients together in a large bowl and whisk until pancake batter forms.
  4. Scoop out 1/4 cup rounded scoops onto hot skillet over medium-high heat.
  5. Once the batter begins to bubble, flip it over and cook for another 1-2 minutes.
  6. Repeat until the batter is done. Top with almond butter, chopped almonds, and BochaSweet syrup.


Keto Beet Chocolate Truffles
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There’s a new holiday that’s coming up and its filled with lots of LOVE. Valentine’s Day.

Let’s get our creative juices flowing in the kitchen by bringing to you this mouth watering Keto Beet Chocolate Truffles as the perfect candy to surprise the love of your life. So, what makes this treat so special?

Lots of chocolate and of course BochaSweet with a hint of beets from our BOCHA-BEETS for a vibrant reddish-purple look. Who knew something so sweet can also be quite energizing!

Keto Beet Chocolate Truffles


Keto Beet Chocolate Truffles

Makes 36 truffles


  • 10 ounces dark chocolate (cacao that is unsweetened)
  • 3 tablespoons coconut oil
  • 1 cup full fat coconut milk
  • 2-4 scoops BOCHA-BEETS
  • 1 teaspoon vanilla extract
  • 1 cup BochaSweet
  • 1/2 cup shredded coconut
  • 1/2 cup unsweetened cocoa



  1. Begin by cutting the dark chocolate into small shards on a diagonal. Add the coconut oil with the chocolate shards into a bowl and set aside.
  2. Heat the coconut milk in a saucepan until it boils then allow to simmer. Pour over the chocolate and coconut oil.
  3. Add the BochaSweet and BOCHA-BEETS to the chocolate mixture and stir in with a spatula until smooth. Add in the vanilla extract and gently stir. Transfer the chocolate mixture to the refrigerator to firm up for at least 4 hours (or freeze for a quicker process).
  4. Preheat the oven to 300F and line a baking sheet with parchment paper. Add the shredded coconut to the parchment paper lined baking tray and toast for 3-5 minutes until it starts to get slightly golden brown. Transfer to a small bowl and allow to cool.
  5. When the chocolate mixture is ready remove from the fridge and scoop out the truffles. Form into small balls by rolling between your palms. With a side dish filled with the unsweetened cocoa (and a couple extra scoops of BOCHA-BEETS), roll the balls until well coated and then transfer to the coconut and do the same. Repeat this process for the entire batch.
  6. Enjoy immediately or if you prefer allow to freeze further to your personal preference!


Keto Beet Chocolate Truffles





Beet Chocolate Chip Cookies
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Starting off the New Year right with a delicious batch of Red Velvet Beet Chocolate Chip Cookies. The same great old fashioned taste just like grandma used too make but now recreated with a healthy twist!

So, what is going on with this healthy twist you ask? Keto. Low carb. Grain free.

This recipe will be featuring two of our incredible products. For that pre-workout boost we decided to add our newest product BOCHA-BEETS for a healthy dose of nitric oxide to help enhance blood flow and increase levels of endurance during exercise. Beets are a powerful superfood and we source from organic, NON GMO beets at a 50:1 extract to deliver 5x the amount of nitrates as leading brands. Combine it with our Supreme Sugar Replacement BochaSweet and you have a great tasting “keto approved” cookie. With absolutely no grains used in this recipe, the taste is similar to an oatmeal chocolate chip cookie from the chewy texture.

The great thing about the BochaSweet lifestyle is the freedom to recreate all your favorite childhood treats from the comfort of your home knowing that you are on path to achieving all your health and fitness goals. Let’s, together,  make 2018 the most BOCHASWEET year yet!

Beet Chocolate Chip Cookies

Red Velvet Beet Chocolate Chip Cookies

Makes 15-20 cookies


  • 1 cup almond flour
  • 1 cup coconut flakes
  • 3/4 cup BochaSweet
  • 1 tbsp coconut flour
  • 3/4 cup sliced almonds
  • 4 scoops BOCHA-BEETS
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup sugar-free chocolate chips


  1. Preheat oven to 325F and prepare a large baking sheet greased with coconut oil or butter.
  2. In the food processor, add in the coconut flakes and sliced almonds. Process until mixture resembles an “oatmeal-like” consistency. Continue to add in the almond flour, coconut flour, baking powder, cinnamon, beet powder and salt. Pulse a few times until well mixed.
  3. In a large bowl beat together the softened butter with the sweetener. Beat in the egg and vanilla extract then add to the food processor with the flour mixture and blend until a dough consistency forms. Add in chocolate chips and stir gently by hand.
  4. Form into balls and place two inches apart on baking sheet. Then with the palm of your hand gently press down cookie to 1/2 inch thickness.
  5. Bake for 18 minutes until golden brown. Remove and allow to cool until cookies are firm to touch.

Beet Chocolate Chip Cookies


Bocha-Beets pancakes

With a beet root supplement joining the BochaSweet product line, we are excited to introduce a delicious recipe that features our nitric oxide pre-workout BOCHA-BEETS. In this recipe, you will be adding in a couple scoops of our great tasting beet root supplement for a delicious nitric oxide boosting pancake stack. To make things even more exciting, a delicious drizzle of melted BochaSweet syrup will make these pancakes super yummy. So, go ahead and enjoy these healthy guilt-free and keto-friendly pancakes.

Bocha-Beets Pancake Stack


8-10 servings

  • 1 cup almond or tigernut flour
  • 1/4 cup coconut flour
  • 2 tbsp BochaSweet
  • 2 scoops BOCHA-BEETS
  • 6 large eggs
  • 6 tbsp unsweetened almond or coconut milk
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 2-3 tbsp coconut oil (for cooking)
  • 1/4 cup extra BochaSweet (for the syrup)


  1. Whisk together all ingredients in a bowl until smooth. Batter will be somewhat thick, if you prefer thinner pancake add a little extra milk.
  2. Preheat a skillet greased with coconut oil on medium-low to medium heat. Using a 1/4 cup measuring spoon drop batter onto pan and form into circles. Cover and cook for a couple minutes until bubbles start to form, then flip and repeat on the other side until browned. Repeat with the remaining batter.
  3. Pour 1/4 cup of BochaSweet into a sauce pan on medium-low and allow to melt into a syrup consistency. Drizzle over pancake stack!Bocha-Beets pancakes
Gluten Free Kabocha Pie
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Gluten Free Kabocha Pie

Thanksgiving is just around the corner which means pumpkin is the flavor of the month. A Gluten Free Kabocha Pie is a must on the menu. This pie is easy to make and tastes identical to the store-bought pumpkin pies but with considerably less calories and zero sugar added.

The added sweetness will be from our BochaSweet™ 100% kabocha extract. A fantastic sugar replacement that replaces cane sugar 1:1 without the blood sugar spikes and insulin stimulation. There is no bitter aftertaste which is commonly experienced in other sugar substitutes and contains no other additives.

For this delicious recipe, we will also be using tigernut flour which is a nutritious gluten-free flour rich in protein, fiber, and monounsaturated fats. It’s actually not a nut, but a small root vegetable gaining popularity as a superfood!

Gluten Free Kabocha Pie


Makes 1, 9″ pie


  • 1 cup tigernut flour
  • 1 cup fine almond flour
  • 1/4 tsp vanilla extract
  • 1 tablespoon almond butter
  • 2 eggs
  • 1/8 tsp salt
  • 1/4 cup BochaSweet


  • 1.5 cup steamed kabocha pumpkin
  • 1/3 cup BochaSweet
  • 1/2 cup almond milk
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tablespoon MCT/coconut oil


  1. First, steam kabocha pumpkin until well done. Remove peel from pumpkin and place it in a food processor.
  2. Next, combine all ingredients in filling in a food processor and blend until smooth. Set aside.
  3. Preheat oven to 375°F. For the crust, place all ingredients in a food processor and process until crumbly and broken down. Make sure the mixture stick together when placed between your fingers.
  4. Mold ingredients in a 9” pie dish greased with coconut oil. Pat down carefully and knead with knuckles to get the right structure. Add imprint into the edges to make sure it matches the height of the filling.
  5. Put in oven for 10-15 minutes. Lightly brown and remove. Let cool for roughly 15-20 minutes.
  6. Pour filling over the crust and smooth it out. Place in the refrigerator for at least 30 minutes. If you want, finish it off with a side of banana chocolate caramel ice cream and  supreme sugar replacement frosting!
BochaSweet Latte
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Here’s a latte with added butter and MCT oil!

Part of a popular health trend that has been popping up all over the web, and it has been taken up a notch sweetened with delicious BochaSweet™.

This recipe has a spicy touch, perfect to keep you warm and cozy just in time for the holiday season. It’s a Spicy Chocolate Yerba Mate Latte with a hint of ghost pepper. The blend of spicy with the sweet taste of BochaSweet™ makes this latte ultra delicious!

Skip the high calorie lattes and make life sweet again with BochaSweet, the Supreme Sugar Replacement. Thanks to our customer Julia for this amazing BochaSweet recipe!

Sugar Free Latte



Serves 2 

  • 6 tbsp Yerba Mate tea
  • 2 tbsp Kerrygold butter or ghee
  • 1 tbsp BochaSweet™
  • 2 tbsp MCT oil
  • 1/8 tsp ghost chili pepper (fresh or frozen) or cayenne pepper powder
  • 1/8 tsp cinnamon
  • 1 tsp maca powder
  • 3 tbsp cacao powder



Brew Yerba Mate in french press for 8 minutes. Add brewed tea and the rest of the ingredients to a high powered blender. Blend on high for 45 seconds. Pour and enjoy!



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Vegan Pumpkin Pie Squares

In the mood for some Halloween treats with a sweet pumpkin taste? Look no further than these delicious Vegan Pumpkin Pie Squares that are perfect for your sweet tooth.

These vegan squares are made with gluten-free flour and contain simple ingredients that makes this treat easy to make. For an extra boost in sweetness, add some BochaSweet for even more of a pumpkin kick.


Vegan Pumpkin Pie Squares


The Base

  • 10 medjool dates (pitted and diced, 1 cup)
  • 2-3 tsp BochaSweet
  • 1.5 cups oat flour
  • 2 tsp pumpkin pie spice
  • 1 canned pumpkin (15 oz)
  • 1 tsp vanilla extract
  • 1/2 cup almond milk

Macadamia-Vanilla Frosting

  • 1/2 cup macadamia nuts (soaked in 1/2 cup of water)
  • 6 medjool dates (soak for 15-30 minutes)
  • 1 tsp vanilla extract
  • 2-3 tsp BochaSweet


The Base

  1. Soak the dates in a small bowl of water for at least 15 minutes. Preheat oven to 375F.
  2. Place the flour and pumpkin pie spice in a large bowl. Add the soaked dates, vanilla, and almond milk in a blender and puree until smooth for about 1-2 minutes.
  3. Pour the mixture into the bowl with the dry ingredients and add in the pumpkin. Mix with a wooden spoon until all the dry ingredients are thoroughly mixed together.
  4. Scrape the batter onto an 8×8 inch parchment-lined baking sheet. Cook for 25-30 minutes at 375F until lightly browned. Allow to cool for 10 to 15 minutes before cutting and serving.
  5. Add the Macadamia-Vanilla Frosting and then transfer to a refrigerator firm up the squares.

Macadamia-Vanilla Frosting

  1. Drains the nuts and discard the water.
  2. Add all the ingredients to a food processor and blend until smooth.
  3. Add a little more water as needed during the blending.


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