Keto-Lemon-Pie Feature Image
, ,

Keto Lemon Pie

Keto Lemon Pie recipe provided by Tara Wright, Whole Body Living

On the keto diet and craving something sweet? Me too! I’ve paired a tangy lemon curd with real whipped cream and a sweet hazelnut pie crust to create the perfect keto holiday dessert.

We really love lemon pie around my house. Now that I have a pie crust that I’m happy with, I’m going to start experimenting with different fillings. What is your favorite kind of pie?

I perfected my lemon curd earlier this year and simply adapted that recipe to fill a pie crust. Leaving plenty of room for real whipped cream of course. Lemon pie has been a favorite of mine for as long as I can remember!

I used to just love the Bakers Square Lemon Supreme Pies– do you know the one’s??

I can’t tell you how many times I stopped at a Village Inn and ate a slice for dinner! Back in the day when I didn’t know just how bad that was for me. I mean….pie. Yum. That’s about as far as my thoughts went. Ya know?

This keto lemon pie reminds me of that pie. Rich, creamy and oh-so-satisfying! The difference is I feel good after eating this version!

Keto-Lemon-Pie Photo 2

Keto Lemon Pie

Start to Finish: 1 hour

INGREDIENTS:

Pie Crust

  • 1 cup hazelnut flour
  • ¼ cup coconut flour
  • ½ cup tiger nut flour
  • 3 tablespoons BochaSweet
  • ½ cup butter cold, sliced
  • 1 egg

Lemon Curd

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

Pie Shell

  • 1 cup heavy whipping cream
  • ½ cup BochaSweet
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS:

Keto Hazelnut Pie Crust

  1. Combine hazelnut flour, coconut flour, tiger nut flour, BochaSweet and sliced cold butter in food processor.
  2. Use pulse to process until mixture resembles wet sand.
  3. Add egg and pulse together until combined.
  4. Place in parchment paper (or plastic wrap) shaped into a circular round.
  5. Refrigerate for 30 minutes to one hour.
  6. Remove from fridge and roll crust out between two sheets of parchment paper.
  7. Bake at 350 degrees for 10 minutes.
  8. For a fully baked pie crust, bake at 350 degrees for 20-25 minutes. I recommend using a crust shield to make sure the edges don’t over bake.

Keto Lemon Curd

  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. In a medium saucepan, mix the eggs, BochaSweet and lemon zest together until thoroughly combined.
  3. Add lemon juice and butter and turn heat to medium.
  4. 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.
  5. 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.
  6. Add 1 tsp 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.
  7. 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.)
  8. Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.

Real Whipped Cream Topping

  1. Once lemon curd is cooled, pour into pie shell. To top, whip together 1 cup heavy whipping cream, 1/2 cup BochaSweet and 1 teaspoon vanilla until light and fluffy.
  2. Refrigerate and enjoy as a special treat.

Servings: 10

NUTRITIONAL INFORMATION (Per Serving):

  • Calories: 433
  • Total Fat: 42g
  • Saturated Fat: 22g
  • Cholesterol: 208 mg
  • Sodium: 142mg
  • Potassium: 89mg
  • Total Carbs: 8g
  •  Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 6g
  • Vitamin A: 24.5%
  • Vitamin C: 12.5%
  • Calcium: 6%
  • Iron: 7.7%

Recipe Notes: Nutrition facts are for 1/1oth of a pie. Nutrition facts are estimates.

Orange Ginger Pumpkin Loaf
, , , ,

Orange Ginger Pumpkin Loaf recipe provided by Amanda Hokanson

This orange ginger pumpkin loaf is a gluten and sugar free take on traditional pumpkin loaf. While most recipes use high glycemic flours or sweeteners to make a sweet tasting loaf with a moist texture, this recipe uses no gluten and is sweetened with BochaSweet.

How is this pumpkin loaf made without high glycemic flours? Simple. This recipe gets a makeover with low carb, paleo, and keto-friendly flours like coconut and almond flour which also packs a protein boost from whey protein powder.

With Thanksgiving quickly approaching, this orange ginger pumpkin loaf makes for the perfect addition to your holiday menu.

Orange Ginger Pumpkin Loaf

Orange Ginger Pumpkin Loaf

Makes one 4.25×8″ loaf but this recipe lends itself well to doubling! Preheat oven to 350F. Grease and flour loaf pan.

Tip: plain or complementary flavored protein powder is a great substitute for flour if you are strictly gluten free or avoiding any hint of additional carbs.

INGREDIENTS:

Loaf Ingredients

  • 2/3 cup BochaSweet
  • 4 large eggs
  • 1 cup canned pumpkin
  • 1/4 teaspoon salt (increase to 1/2 if using unsalted butter)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • 2 tablespoons coconut flour
  • 2 tablespoons + 1 teaspoon oat fiber
  • 1 cup almond meal/flour
  • 1/3 cup unflavored whey protein powder (81% whey concentrate)
  • 2 tablespoons flaxseed meal
  • Zest from one large orange (reserve juice for glaze)
  • 2 tablespoons butter
  • 1 tablespoon apple cider vinegar

Glaze Ingredients

  • 5 teaspoons BochaSweet
  • 2 fl. oz. fresh, strained orange juice
  • 2 ounces softened cream cheese
  • 2 teaspoons ginger paste

INSTRUCTIONS:

Loaf Instructions

  1. Melt butter and set aside to cool slightly.
  2. Whisk together Bocha Sweet, eggs, and pumpkin in a large mixing bowl (or stand mixer)
  3. Mix together dry ingredients in a separate bowl.
  4. Combine wet and dry ingredients, mix until just combined, then add butter and finish mixing thoroughly.
  5. Allow to rest for 15 minutes. This allows the coconut flour to hydrate and I think it helps the whole thing get a better rise.
  6. Quickly and thoroughly mix in the apple cider vinegar. Immediately transfer to baking pan and place in oven.
  7. Bake for 30 minutes and then lightly cover with foil (my pans are dark and things get REALLY brown).
  8. Remove from oven and cool on a rack–still covered in foil–for about 15 minutes.
  9. Tip out of pans and allow to cool further while you make the glaze.

Glaze Instructions

  1. Whisk together everything over medium heat until smooth and fragrant.
  2. Set aside to cool to room temperature.
  3. Pour over loaf ensuring that all the crevices are completely filled.
  4. Lick spatula.

Servings: 8 portions

Nutritional Information (Per Serving):

  • Calories: 180
  • Total Fat: 13g
  • Saturated Fat: 4g
  • Total Carbs: 20g
  • Dietary Fiber: 15g
  • Cholesterol: 112mg
  • Sodium: 872mg
  • Potassium: 220mg
  • Sugars: 14g
  • Protein: 13g
  • Vitamin A: 92%
  • Vitamin C: 6%
  • Calcium: 9%
  • Iron: 26%

 

Low Carb Pumpkin Bars
, , , ,

Low Carb Pumpkin Bars

Low Carb Pumpkin Bars recipe provided by Tara Wright, Whole Body Living

Fall wouldn’t feel complete without smooth and delicious low carb pumpkin bars loaded with a velvety cream cheese frosting. These keto pumpkin bars have no added sugar and are just about as low in carbs as a low carb pumpkin bar can get.

Instead of sugar, I use a combination of sugar alternatives and just a hint of molasses. To get just the right level of moisture and creaminess, I’ve used sour cream in the filling.

Wondering if these could possibly be keto?

They are! In moderation. Keep reading to get the full nutrition facts.

Low Carb Pumpkin Bars

Low Carb Pumpkin Bars

Start to Finish: 45 mins

These low carb pumpkin bars are the perfect thing when a pumpkin craving hits. They are low enough in carbs to be an acceptable keto pumpkin bar option. 

INGREDIENTS:

  • 1/3 cup coconut flour (54 g)
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 can pumpkin puree
  • 6 eggs
  • 1/2 cup olive oil
  • 1 cup sour cream
  • 1 1/2 tablespoon pumpkin pie spice
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 cup BochaSweet
Sugar-Free Cream Cheese Frosting
  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1/2 cup heavy whipping cream
  • 1/4 cup BochaSweet
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon maple extract
INSTRUCTIONS:
  1. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
  2. Grease a 9×9 baking pan.
  3. Preheat oven to 350 degrees.
  4. In a small bowl combine coconut flour, xanthan gum, cream of tartar and baking soda. Set aside.
  5. In a large mixing bowl combine pumpkin, eggs, olive oil, sour cream pumpkin pie spice, vanilla, almond, sweetener and mix until combined.
  6. Add the dry ingredients to the wet ingredients and mix for about 1 minute or until all ingredients are well combined.
  7. Pour batter into greased 9×9 baking pan.
  8. Bake in a 350 degree oven for 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow to cool completely before serving.
  10. Store covered or in an air-tight container in the refrigerator for up to 3 days.
Sugar-Free Cream Cheese Frosting
  1. Combine all of the ingredients in a mixing bowl. Begin mixing on low, slowly increasing the speed to whip the frosting. The frosting is done when it is whipped and smooth.

Servings: 18

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 211
  • Total Fat: 19g
  • Saturated Fat: 8g
  • Cholesterol: 90mg
  • Sodium: 174mg
  • Potassium: 124mg
  • Total Carbs: 5g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 3g
  • Vitamin A: 83.6%
  • Vitamin C: 1.5%
  • Calcium: 5%
  • Iron: 4.8%
Dairy Free Pumpkin Spice Keto Coffee Creamer Recipe Photo
, ,

Dairy Free Pumpkin Spice Keto Coffee Creamer recipe provided by Tara Wright, Whole Body Living

In an attempt to reduce my consumption of dairy, I created this dairy free pumpkin spice keto coffee creamer. I eat A LOT of dairy on a keto diet and after a conversation with my mom about this, I decided that coffee creamer was a great place to start.

Also, many of you have been asking me for dairy free keto recipes. So, why not start with an easy one that goes into our coffee and tastes oh-so-good.

The best part is…

ONE TABLESPOON OF THIS DAIRY FREE PUMPKIN SPICE KETO COFFEE CREAMER HAS .32G OF NET CARBS (OR .38G TOTAL CARB)!

So, what’s the base?

The base for this pumpkin spice keto coffee creamer is full fat coconut milk. You can find it at Costco or order it from Amazon by the case. If you avoid dairy, I definitely recommend ordering it by the case. You can use it as a substitute for heavy whipping cream in most applications!

Dairy Free Pumpkin Spice Keto Coffee Creamer Recipe Photo

 

Dairy Free Pumpkin Spice Keto Coffee Creamer

Start to Finish: 7 mins

This Dairy Free Pumpkin Spice Coffee Creamer is perfect for those on a Keto, Paleo or Low Carb High Fat diet or for people wanting to avoid the added sugars found in traditional creamers.

INGREDIENTS:

  • 1 can full fat coconut milk (13.66 oz)
  • 1 tablespoon pumpkin pie spice
  • 1/3 cup BochaSweet
  • 3 tablespoon MCT Oil
  • 1 tablespoon pure vanilla extract
  • 1/4 cup pumpkin puree

INSTRUCTIONS:

  1. Pour the unsweetened coconut milk into a microwave safe bowl or 32 ounce mason jar and warm the coconut milk at power level 5 for 1 to 2 minutes until the mixture will stir back together.
  2. Add pumpkin pie spice, BochaSweet, MCT Oil, vanilla extract, and pumpkin puree.
  3. Blend together using a whisk or an immersion blender until thoroughly combined.
  4. Keep in the fridge in a tightly sealed container. This will keep up to two weeks in the refrigerator.

Servings: 36 tablespoons

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 36
  • Total Fat: 3g
  • Saturated Fat: 2g
  • Sodium: 1mg
  • Potassium: 33mg
  • Vitamin A: 5.3%
  • Vitamin C: 0.5%
  • Calcium: 0.3%
  • Iron: 1.3%
Low Carb Peanut Butter Blondies
, ,

 

Low Carb Peanut Butter Blondies recipe provided by Tara Wright, Whole Body Living

These low carb peanut butter blondies are so good you’ll keep coming back for more. Eating the entire pan may be a problem…

Fortunately these low carb peanut butter blondies boast only 3 net carbs per serving!

I recommend cutting these once cool and freezing them in a tightly sealed container in the freezer. This may prevent you from eating the whole darn pan!

Now, you may be wondering “Is Peanut Butter Keto?” Techncially…. NO. Peanuts are actually not a nut. They are a legume!

If you’re following a strict Keto Diet, then this low carb peanut butter blondie recipe isn’t for you. However, if  you’re one to choose to indulge a little from time to time and want an indulgence that’s low carb… this could be allowed.

In the end, the decision is yours to make.

Low Carb Peanut Butter Blondies

Low Carb Peanut Butter Blondies

Start to Finish: 30 mins

Boasting only 3 net carbs per serving, these low carb peanut butter blondies are a great treat when following a low carb diet. Grain-free baking at it’s finest!

INGREDIENTS:

  • 1/2 cup coconut oil, 4 ounces (105g, softened)
  • 3/4 cup peanut butter, 6 ounces (192g)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup BochaSweet
  • 2 eggs
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut flour (1 ounce, 28g)
  • 1 teaspoon grain free baking powder

INSTRUCTIONS:

  1. Preheat oven to 350 degrees (325 degrees convection)
  2. In a mixing bowl, combine the softened coconut oil, peanut butter, pure vanilla extract, BochaSweet and beat on medium speed until the mixture is pale and fluffy. Stop and scrape down the sides of the bowl occasionally.
  3. Add eggs and mix until combined.
  4. In a small separate bowl, weigh your coconut flour and add salt. Mix this dry mixture into your wet peanut butter mixture for about two minutes, making sure the coconut flour is thoroughly combined. The mixture will thicken as you mix it as the coconut flour absorbs moisture from the wet ingredients.
  5. Finally, add your grain free baking powder. If you can’t find grain free baking powder you can substitute 1/3 tsp cream of tarter plus 2/3 tsp baking soda. If you make this substitution, work quickly to get your bars in the oven as this is a single acting compound and needs to be baked right away to yield a good rise.
  6. Pour batter into a greased 9×9 baking pan.
  7. Bake for 17-20 minutes or until toothpick inserted in the center comes out clean. Be careful not to over-bake.
  8. Allow to cool before cutting into pieces. Enjoy!

Servings: 12

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 190
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 27mg
  • Sodium: 112mg
  • Potassium: 10mg
  • Total Carbs: 4g
  • Dietary Fiber: 1g
  • Protein: 4g
  • Vitamin A: 0.8%
  • Calcium: 0.4%
  • Iron: 1.1%
Low Carb Pumpkin Spice Muffins
, ,

Low Carb Pumpkin Spice Muffins recipe provided by Tara Wright, Whole Body Living

Next up in my all things pumpkin spice series— Low Carb Pumpkin Spice Muffins! These keto-friendly pumpkin muffins are loaded with the flavors of fall. Coconut flour really does the trick for these pumpkin muffins as it’s inherent sweetness really rounds out the flavor as the end result!

These pumpkin spice muffins are grain free, sugar free, low carb and packed full of good-for-you ingredients. Go ahead…allow yourself something sweet on the keto diet.

Low Carb Pumpkin Spice Muffins

Low Carb Pumpkin Spice Muffins

Start to Finish: 35 mins

This keto friendly, low-carb pumpkin spice muffin recipe is just the thing for fall mornings. Top them with real whipped cream for a delectable low carb treat!

INGREDIENTS:

  • 1/2 cup pumpkin puree
  • 3 eggs
  • 1/4 cup olive oil
  • 1/2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 4 teaspoon pumpkin pie spice
  • 1/2 cup BochaSweet
  • 1 tablespoon acacia fiber powder
  • 1/2 cup coconut flour
  • ½ teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon baking soda

INSTRUCTIONS:

  1. Preheat oven to 325 degrees or 300 degrees convection.
  2. Prepare your cupcake pan with liners or by greasing liberally with butter or coconut oil.
  3. In a large mixing bowl, combine pumpkin puree, eggs, cream, oil, BochaSweet, and vanilla and blend on low for about one minute.
  4. Add the coconut flour, Acacia powder and xanthan gum and beat on low for approximately two minutes. Scrape down the sides of the bowl a few times.
  5. Finally, add the cream of tarter and baking soda and blend until combined.
  6. Split the batter between 12 cupcake tins, filling to about 3/4 of the way full.
  7. Bake at 325 or 300 degrees convection for 23-25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
  8. Allow to cool completely before removing from the cupcake pan.

Servings: 12

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 121
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 54mg
  • Sodium: 236mg
  • Potassium: 68mg
  • Total Carbs: 5g
  • Dietary Fiber: 2g
  • Protein: 2g
  • Vitamin A: 35.9%
  • Vitamin C: 0.7%
  • Calcium: 1.9%
  • Iron: 3.3%
Pumpkin Spice Ice Cream
, ,

Keto Friendly Low Carb Pumpkin Spice Ice Cream recipe provided by Tara Wright, Whole Body Living

As the mornings get cooler, a desire for all-things-pumpkin-spice kicks in. I created this low-carb pumpkin spice ice cream recipe with great joy. The result is a cool, creamy, delectable low carb pumpkin spice ice cream that is sure to be a hit in your home. And not just with those on the keto diet!

A word of caution, pumpkin does contain natural sugars and therefore this low carb recipe may not fit YOUR specific macros if you follow a very strict ketogenic diet. Scroll down to peek at the nutrition information that I provide as an estimate.

An Even Lower Low-Carb Pumpkin Ice Cream…

It would be fairly simple to make this an even lower carb pumpkin spice ice cream by cutting the amount of canned pumpkin in half. When I tried this, I found the result to be just as satisfying though not quite as orange in color. This low carb recipe is based on my original keto vanilla ice cream recipe. I made a few tweaks to allow for the addition of the pumpkin puree.

I was worried about ice crystals due to the water content in the pumpkin puree. So I adjusted the other liquids slightly. The small amount of gelatin in this keto pumpkin ice cream recipe really does make a big difference if you plan to freeze it and eat it later like I did. Of course, if you plan to eat this right out of the ice cream maker as a soft serve low carb pumpkin ice cream– you can certainly omit it!

Pumpkin Spice Ice Cream

Keto Friendly Low Carb Pumpkin Spice Ice Cream

This keto friendly low-carb pumpkin ice cream is what dreams of fall are made of. Mix this up and store it in your freezer to get the hard-ice-cream consistency. Or, eat it right out of the ice cream maker for a soft-serve treat! I dare ya to make it just once!!

Course: Dessert
Cuisine: Keto

INGREDIENTS:

  • 6 eggs
  • 1 1/2 cups heavy whipping cream
  • 1 cup unsweetened almond milk
  • 1 can pumpkin puree (15 oz)
  • 3/4 cup BochaSweet
  • 1/2 teaspoon salt
  • 1/2 teaspoon gelatin
  • 5 teaspoon pumpkin pie spice
  • 1 tablespoon pure vanilla extract

INSTRUCTIONS:

  1. In a large saucepan without the heat on, combine: Eggs, heavy whipping cream, unsweetened almond milk, pumpkin, BochaSweet, salt, gelatin, pumpkin pie spice. Whisk mixture together until completely combined.
  2. Prepare a colander/strainer over a deep bowl so it’s ready for the end of the cooking process.
  3. Turn the heat on low and stir constantly to slowly bring the temperature of the mixture up to 150 degrees. Use a candy thermometer to monitor the temperature of the mixture. The goal is to heat this mixture slowly so as not to have the eggs cook too quickly. You’ll know if you’ve cooked the mixture too fast if you end up with chunks in the mixture. This step should take 10-20 minutes and does take some patience. The results are well worth it.
  4. Once the mixture has reached 150 degrees, pour into colander over the deep bowl and strain any chunks out of the mixture.
  5. Place a lid or plastic wrap over the bowl and refrigerate mixture 6-24 hours before freezing. Unless you have one of the fancy ice cream makers that will cool the mixture down for you!
  6. Once you’re ready to freeze the ice cream, pull out the mixture and add 1 tablespoon pure vanilla extract. Then, use your ice cream makers directions to freeze the ice cream.
  7. My ice cream maker makes a soft-serve like ice cream. I’ll pour it into a container and freeze it for 6-12 hours to get a nice hard ice cream consistency.

Servings: 12

NUTRITIONAL INFORMATION (Per Serving):

  • Calories: 189
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 136mg
  • Sodium: 270mg
  • Potassium: 137mg
  • Total Carbs: 4g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 4g
  • Vitamin A: 124.3%
  • Vitamin C: 2.3%
  • Calcium: 7.7%
  • Iron: 5.6%

 

Keto Vanilla Ice Cream
, ,

Keto Vanilla Ice Cream

Keto Vanilla Ice Cream recipe provided by Tara Wright, Whole Body Living

Creating the perfect Keto Ice Cream is a project I’ve been researching for awhile. The end result of this recipe is a Keto Ice Cream that comes out in a soft-serve consistency. Freezing it for a few hours firms it up nicely. The best part is, it’s scoopable like a traditional hard ice cream the next day!

The secret? It’s in the gelatin and the BochaSweet. Both of these work together to create the perfect ice cream! Substitute at your own risk. The first few Keto Ice Cream Recipes I looked at used raw eggs. I knew my kids would be eating this and wasn’t thrilled about feeding them raw eggs in this quantity.

So, I pulled on my past homemade ice cream making knowledge and went ahead and cooked the entire mixture. I was a little worried about using the whole egg–but figured it was worth a shot! The gelatin is an additive that helps the ice cream be scoopable a day or two later.

If you plan on your family and friends eating the entire batch when it’s made–you could omit this without any worry.

Keto Vanilla Ice Cream

This keto vanilla ice cream recipe results in a creamy, satisfying ice cream that’s perfect for a low carb, high fat diet! Even better, it freezes up to be scoopable in the following days because of the gelatin and BochaSweet. Plus, this keto ice cream recipe is cooked and does not have raw eggs in it. A bonus when you’re feeding a family or prefer to avoid raw eggs.

Course: Dessert, Keto
Cuisine: Keto
INGREDIENTS:
  • 6 whole eggs
  • 1/2 teaspoon gelatin
  • 2 cups unsweetened unflavored almond milk
  • 3/4 cups BochaSweet
  • 1/2 teaspoons salt
  • 2 cups heavy whipping cream
  • 1 tablespoon pure vanilla extract

INSTRUCTIONS:

  1. In a medium sized sauce pan with NO heat, combine eggs, almond milk, heavy cream, BochaSweet, salt and gelatin. Whisk together.
  2. Prepare your mesh strainer, a bowl of ice and a bowl that will sit inside the bowl of ice. Place these items beside your cooking area.
  3. Now it’s time to turn on the heat!! Whisking constantly, turn your stove onto low heat. Gradually increase the heat to medium until your mixture reaches a minimum of 160 degrees. Stir constantly.
  4. If you don’t have a thermometer to measure the temperature, watch the video to see what the consistency looks like when the mixture reaches approximately 160 degrees. Our goal here is to cook the eggs so they aren’t raw.
  5. Once your mixture is cooked. Working quickly, pour your cooked mixture through the mesh sieve into the bowl underneath.
  6. Cover and refrigerate mixture until thoroughly chilled. This takes from 2-4 hours.
  7. Once chilled, mix vanilla into the ice cream mixture.
  8. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
  9. For a firmer ice cream, pour into a container and seal tightly. Freeze for 2-4 hours prior to serving! The gelatin in the ice cream helps this ice cream scoop up well even the next day or two.

Servings: 12

Nutritional Information:

  • Calories: 176
  • Protein: 3g
  • Total Carbs: 1g
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 136mg
  • Sodium: 164mg
  • Potassium: 65mg
  • Vitamin A: 15.7%
  • Vitamin C: 0.3%
  • Calcium: 11.3%
  • Iron: 2.5%

 

Keto Coconut Bonbons
, ,

Keto Coconut Bonbons

Keto Coconut Bonbons recipe provided by Amanda Hokanson

These keto coconut bonbons are bursting with sweetness from a fusion of coconut, chocolate, and our BochaSweet zero calorie sweetener. To top it off, a dark chocolate glaze is melted on top and encrusted with chopped almonds.

Coconut bonbons are quite easy to make: You only need a saucepot and silicone ice cube molds to prepare them. With only a few simple steps you will have these ready in no time (around 20 minutes).

Not only are these delicious coconut bonbons low carb, but they’re also gluten free, sugar free, and contain no added high glycemic ingredients. After trying these coconut bonbons, you will be quite surprised that they are not sweetened with cane sugar!

Keto Coconut Bonbons

INGREDIENTS:

  • 1 can (13.5 fl.oz.) full fat coconut milk
  • 9 ounces dark chocolate to 1 tablespoon coconut oil (to preference)
  • Chopped almonds (to preference)
  • 1/2 cup BochaSweet 
  • 2 tablespoons salted butter
  • 3/4 cup fine unsweetened dried coconut flakes
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut emulsion (optional)

DIRECTIONS:

  1. Combine sweetener with coconut milk in a heavy bottom saucepot and heat over medium to boiling while whisking occasionally.
  2. Keep at a soft boil–whisking constantly–for 10 minutes allowing to reduce until slight syrupy in consistency. Add in butter, coconut flakes, and extracts.
  3. Allow to cool slightly and fill molds–we used silicone ice cube molds. Place in freezer at least 4 hours (better overnight for chocolate dipping). We dipped these in dark chocolate that we melted with some coconut oil and encrusted with roasted, salted chopped almonds. 9 ounces chocolate to 1 tablespoon oil.
  4. Store them in the freezer and let stand at room temperature for 5 minutes before eating.
  5. They are an explosion of coconut in your mouth.

Keto Coconut Bonbons

Sugar-Free Chocolate Cake
, ,

Sugar-Free Chocolate Cake recipe provide by Amanda Hokanson

Rich chocolate goodness meets refreshing cherry taste in this sugar-free chocolate cake. This layered cake gets a superfood boost from shelled hemp seeds which provide an excellent balance in Omega-3 and Omega-6 fatty acids, magnesium, zinc, and fiber.

This chocolate cake is the perfect way to satisfy your dessert cravings, especially if you enjoy the combination of chocolate and cherry together. With the added bonus of a chocolate drizzle, you will definitely feel pleased with each bite.

Sugar-Free Chocolate Cake

Sugar-Free Chocolate Cherry Cake

Chocolate Cake Ingredients:

  • 1 tablespoon instant coffee
  • 3 large eggs
  • 3 very ripe bananas (optional) or 1 1/2 cups canned pumpkin puree
  • 1/3 cup baking chocolate
  • 1 teaspoon vanilla extract
  • 1/3 cup
  • 1 cup BochaSweet
  • 1/4 cup almond meal
  • 1/4 cup Chocolate Protein Powder (your choice)
  • 1/2 cup shelled hemp seeds
  • 1/3 cup + 1 tablespoon unsalted butter
  • 1/8 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom (optional)
  • 1 tablespoon apple cider vinegar

Chocolate Glaze Ingredients:

  • 8 ounces heavy whipping cream
  • 1 cup BochaSweet
  • 1/3 cup unsweetened baking chocolate

Cherry Cream Cheese Ingredients:

  • 1 packet unflavored gelatin
  • 8 ounces cream cheese
  • 1 tablespoon BochaSweet
  • 3/4 cup fresh chopped cherries

INSTRUCTIONS:

  1. Prepare chocolate cake first: Prepare flour cake pan.
  2. In a double boiler (or heavy bottom sauce pot or microwave if you’re feeling lucky), melt 1/3 cup unsweetened baking chocolate with 1/3 cup + 1 tablespoon unsalted butter.
  3. Beat 3 large eggs, 3 very ripe bananas (optional), 1 cup BochaSweet, and 1 teaspoon vanilla extract with an electric mixer.
  4. Combine and mix thoroughly the Chocolate Cake dry ingredients in a separate bowl. Add the dry ingredients to the egg mixture and mix until just combined.
  5. Scrape the chocolate and butter into the mixture and mix until thoroughly combined. Add 1 tablespoon white or apple cider vinegar and quickly incorporate. Immediately pour or portion into baking pans and bake.
  6. Prepare the cherry cream cheese: Dissolve 1 packet unflavored gelatin in 8 ounces hot water. Cream 8 ounces cream cheese and 1 tablespoon BochaSweet sweetener with a mixture. Whisk half of the gelatin solution into the cream cheese until smooth and combined. Place in fridge to cool while you prepare the cherries.
  7. Pit and chop enough fresh cherries to get about 3/4 cup fruit and juice. Mix cherries into the cream cheese mixture. Use as desired.
  8. Prepare the chocolate glaze: In double boiler, heat 8 ounces of heavy whipping cream until steaming, add 1 cup BochaSweet sweetener and whisk until dissolved. Add 1/3 cup unsweetened baking chocolate. Allow to cool to room temperature before pouring over the chilled cake.

 

Sugar-Free Chocolate Cherry Cake

 

read the next post