Peanut Butter Chocolate Bars Feature Image
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Peanut Butter Chocolate Bars recipe provided by Amanda Hokanson

These peanut butter chocolate layer bars are rich in taste and quite filling. They are loaded with healthy fats which make them quite satiating for those that follow a ketogenic diet and want a delicious tasting snack that won’t spike your blood sugar levels.

Chocolate ganache topping is a dessert lover’s dream come true, plus it blends perfectly with the peanut butter filling. Of course, using zero calorie BochaSweet sugar replacement allows you to enjoy this delicious dessert without throwing you out of ketosis.

Peanut Butter Chocolate Layer Bars

Peanut Butter Chocolate Layers Recipe Photo

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

Crust:

  • 4 tablespoons BochaSweet 
  • 1/2 cup roasted, salted pumpkin seeds
  • 4 tablespoons unsweetened coconut flakes
  • 3 tablespoons shelled hemp seeds
  • 2 tablespoons coconut flour
  • 1  cup + 2 tablespoons almond meal or flour
  • 3 tablespoons butter, softened
  • 1/4 teaspoon salt (omit if using salted butter)

Peanut Butter Filling:

  • 4 tablespoons BochaSweet
  • 1 (16 ounce) jar of natural, unsweetened peanut butter
  • 6 tablespoons powdered peanut butter
  • 1/3 cups unsweetened almond milk
  • 1 teaspoon salt

Chocolate Ganache Topping:

  • 1 cup BochaSweet
  • 4 ounces unsweetened baking chocolate
  • 4 fl. ounces heavy whipping cream
  • 2 tablespoons unsalted butter (salted works too), softened

DIRECTIONS:

For crust:

  1. Place the rack in the middle of the oven, preheat to 350F, and line a 10 x 15 inch rimmed baking sheet with aluminum foil.
  2. Measure the ingredients and add into the bowl of a food processor.
  3. Mix and pulse and scrape and mix and pulse and scrape some more until it comes it starts to come together in a large crumbly mixture. Press this mixture into the bottom of the baking sheet getting it as even as possible. This mixture will just cover the bottom of the pan–you may be left with a few small voids but these will fill in.
  4. Bake for 10 min, rotating pan halfway through.
  5. Allow to cool on rack for 5 minutes then use something flat to compress the crust into the pan (it will have puffed up a bit). Set aside while you prepare the peanut butter layer.

For peanut butter filling:

  1. Combine all ingredients together with a stand or hand mixer.
  2. Press over the crust (a rolling pin comes in handy) to help get it flat and even.
  3. Place the pan in the freezer for 15 minutes (I use this time to clean up the kitchen) and then start the chocolate ganache topping.

For chocolate ganache topping:

  1. Combine first 3 ingredients in a microwave safe bowl. Heat 30 seconds at a time in the microwave, whisking frequently, until it is hot enough for the chocolate to finish melting (mine takes less than 2 minutes. Stir gently until it is thoroughly combined and glossy. Whisk in the butter and continue to stir until it is slightly cool.
  2. Remove crust and peanut butter layer from the freezer and pour the chocolate over the top. Use an offset spatula or butter knife to smooth out the chocolate.
  3. Place in fridge and allow to set for at least 2 hours.
  4. Use the aluminum foil to remove from pan and use a hot knife to cut into squares (wiping the blade frequently). I cut them into pretty small squares; they are rich and calorific. Store in refrigerator. Allow to come to room temperature for 5 minutes before consuming–although I happen to like them cold!
Keto Vanilla Coffee Creamer
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Keto Vanilla Coffee Creamer recipe provided by Tara Wright, Whole Body Living

Do you love coffee?? Silly of me to ask since you’re reading this blog post! We love coffee–a nice rich, steaming cup of coffee first thing in the morning is just the thing to get the day started right.

So–of course–I had to create a Keto Coffee Creamer with a delicious vanilla flavor! Even better…It’s fast and easy to make. I mix this up in a mason jar and slap a lid on it and then enjoy it throughout the week.

The perfect keto vanilla coffee creamer should be rich, thick and oozing with vanilla flavor.

Don’t ya think?

Keto Vanilla Coffee Creamer

Keto Vanilla Coffee Creamer

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS: 

  • 1 cup heavy whipping cream
  • 1/2 cup water
  • 1 tbsp pure vanilla extract
  • 1/4 cup BochaSweet
  • 1/4 tsp salt
  • Optional: 1 scoop Collagen Peptides (for an extra boost in protein)

DIRECTIONS:

  1. Combine all ingredients and stir until the BochaSweet has dissolved. About 1 minute.

Servings: 28 (one tablespoon servings)

Nutritional Information (per serving):

  • Calories: 107
  • Total fat: 3g
  • Saturated fat: 2g
  • Cholesterol: 12mg
  • Sodium: 24mg
  • Potassium: 6mg
  • Total carbs: <1g

Keto Coffee Creamer

 

 

 

Bocha-Beets Strawberry Collagen Smoothie
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At times, you might be craving a delicious, ice cold smoothie on a hot summer day. This is why we decided to combine a couple of our favorite products together to bring you a Bocha-Beets Strawberry Collagen Smoothie.

Bocha-Beets contains some awesome nitric oxide boosting properties and a synergistic blend of amino acids to help take your workouts to the next level. Plus, the added collagen is great for keeping your joints strong and healthy. Other nutritious ingredients added into this smoothie include strawberries, almond butter, cacao, and MCT’s from coconut. This smoothie is a perfect way to switch up your pre-workout nutrition.

Best of all – it’s also keto-friendly and tastes great! Of course, we can’t forget about BochaSweet sugar replacement to help us take our smoothie game to the next level.

Bocha-Beets Strawberry Collagen Smoothie

Prep time: 5 mins
Servings: 1

INGREDIENTS:

  • 1/2 avocado
  • 1/4 cup almond yogurt
  • Handful of strawberries
  • 2 scoops Grass-Fed Collagen Peptides
  • 1 tablespoon cacao powder
  • 1 heaping scoop Bocha-Beets
  • 1 tablespoon almond butter
  • 1 scoop MCT powder
  • 1 teaspoon cinnamon
  • Handful of leafy greens or sprouts
  • 3 teaspoons BochaSweet
  • Pinch of salt
  • 1/4 tsp vanilla powder
  • Optional: shredded coconut

DIRECTIONS:

  1. Place ingredients in a blender and blend until smooth. Add more water or ice as needed (depending on desired consistency).
  2. Drizzle almond butter on top of the smoothie. Sprinkle some shredded coconut and extra strawberries.
  3. Enjoy as a nutritious pre-workout meal 45 minutes to an hour before a workout. Be ready to get PUMPED!

Bocha-Beets Strawberry Collagen Smoothie

 

Keto Coconut Cheesecake
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Keto Coconut Cheesecake recipe provided by Tara Wright, Whole Body Living

What in the world am I going to use for a keto cheesecake crust? That was the first question I asked myself when getting ready to create a Keto Cheesecake. Then I thought about coconut! We LOVE coconut around here!

This crust uses shredded unsweetened coconut and coconut oil. Make sure you allow enough time for the crust to cool while making this. Now that we have the crust down, it’s time to tackle the filling! I found that using a water bath provided consistent, creamy results.

It’s well worth the extra time of wrapping the pan and setting up a water bath!

If you haven’t already tried BochaSweet, I highly recommend you do. It’s a superfood alternative sweetener made from a Japanese pumpkin called the kabocha pumpkin. Daily consumption of BochaSweet may help to support healthy blood sugar levels. Unlike many other artificial or alternative sweeteners on the market, BochaSweet won’t spike your blood glucose!

Even better–it tastes amazing. So amazing, I give friends a spoonful to taste when they come over.

Keto Coconut Cheesecake

Keto Coconut Cheesecake

 

INGREDIENTS:

To Make Crust

  • ½ cup coconut oil, melted 100 g
  • 2  cups unsweetened coconut shredded
  • 2 tablespoons BochaSweet

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

DIRECTIONS:

Making The Crust

  1. Preheat oven to 350 degrees (325 convection).
  2. Prepare a springform pan by lining it with parchment paper. This makes removing the cheesecake from the springform pan a breeze!
  3. Combine melted coconut oil, shredded unsweetened coconut and BochaSweet and stir until completely mixed.
  4. Press into a parchment paper lined springform pan paying special attention to the edges. Once pressed in, bake in a 350 degree (325 for convection) oven for 10 minutes.
  5. Remove and allow to cool while making your cheesecake.
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 and 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.
Keto Caramel Sticky Buns
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Keto Caramel Sticky Buns recipe provided by Tara Wright, Whole Body Living

These low carb sticky buns use almond flour for the keto flour. The caramel sauce is made possible by my favorite sugar substitute, BochaSweet as well as just a hint of molasses for that brown sugar flavor we associate with caramel!

I recommend that you do not use cupcake liners or any liner in this recipe because it would make inverting the finished rolls difficult. Grease your muffin tins with coconut oil and they will slide right out and not leave a big clean-up job behind!

These should freeze very well. I didn’t get a chance to freeze any of these because they were quickly consumed by my family!

Keto Caramel Sticky Buns

Keto Caramel Sticky Buns

 

 

 

 

 

 

 

 

 

 

 

Cuisine: Keto
Course: Breakfast, Dessert
Servings: 12

Your family won’t believe these keto sticky buns are low carb, grain free and sugar free! 
This keto breakfast (or dessert) recipe is sure to be a hit!

INGREDIENTS: 

Caramel Sauce

  • ¼ cup butter
  • ½ cup BochaSweet
  • 1 teaspoon unsulphured blackstrap molasses
  • ¼ cup heavy whipping cream
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract

Rolls

  • 2 large eggs
  • 2 tablespoons heavy whipping tream
  • 2 tablespoons avocado oil
  • ½ cup BochaSweet
  • 1 tablespoon cinnamon
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 1/4 cup blanched superfine almond flour (140 grams)
  • 1 cup walnuts chopped

DIRECTIONS:

Make the caramel sauce:

  1. Prepare a 12 cup muffin tin (or two 6 cup tins) by greasing each muffin cup. Set aside.
  2. In a medium (3 quart) stainless steel saucepan, melt the butter until it begins to bubble.
  3. Add BochaSweet and molasses and stir until simmering.
  4. Whisk in cream and xanthan gum until xanthan gum is thoroughly blended. Whisk vigorously.
  5. Remove from heat and whisk in vanilla extract.
  6. Ladle in a portion of the mixture into each greased muffin tin–splitting the caramel sauce evenly between the 12 tins.
  7. Optionally– add walnuts or pecans to the caramel sauce.
  8. Preheat oven to 350 degrees (325 degrees convection).
Make the batter for the cinnamon rolls:
  1. In a medium sized mixing bowl, combine eggs, avocado oil, heavy whipping cream and whisk together.
  2. Add salt, cream of tartar, baking soda, cinnamon, vanilla and BochaSweet and whisk until combined.
  3. Finally, whisk in the almond flour. Whisk until the batter isn’t lumpy.
  4. Using a scoop or small measuring cup, scoop the batter into the muffin tins on top of the caramel sauce–divide the batter equally between the 12 tins.
  5. Place filled muffin tin in preheated oven (350 degrees/325 degrees if convection) for 14 minutes or until muffins are set up in the middle.
  6. Once done, remove from oven and immediately invert onto a cookie sheet. See the video for a demonstration. The caramel sauce will be on top and you’ll have delicious caramel sticky buns!

Nutritional Information (Per Serving):

  • Calories: 227
  • Total Fat: 21g
  • Saturated Fat: 5g
  • Cholesterol: 51mg
  • Sodium: 248mg
  • Potassium: 77mg
  • Total Carbs: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 5g
Lemon-Curd-Keto-Cheesecake-whole-450x239
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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
Coconut Powered Pancakes
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Coconut flour is a popular choice for people following a ket diet but often it’s very difficult to get the right texture or taste. These coconut powered pancakes have a delicious, moist texture that will make your taste buds explode. Especially, when served with our keto-friendly DIY BochaSweet™ maple syrup.

A distinct variation to many typical recipes you will find is the addition of coconut yogurt to add a clean, dairy-free source of probiotics. Plus, these pancakes are packed with collagen protein and MCTs for sustained energy and gut health. Make sure to use an eco-friendly non-stick pan to easily flip these pancakes after a few minutes on each side.

Coconut Powered Collagen Pancakes

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

  • 1/4 cup coconut flour
  • 3 whole eggs
  • 1/2 tsp baking powder
  • 1/4 cup coconut yogurt
  • 1/4 cup cacao butter
  • 3 teaspoons BochaSweet
  • 1 tbsp MCT powder
  • 2-3 tbsp grass-fed collagen peptides
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt (to taste)
  • Optional: a little water

DIRECTIONS:

  1. Whisk together melted cacao butter, coconut yogurt, BochaSweet, salt, eggs, and vanilla extract.
  2. In a separate bowl combine coconut flour and baking powder. Mix dry ingredients into the wet ingredients. Allow the batter to sit to thicken. If too thick, you can add an additional egg or a little extra water to thin it out.
  3. Lightly oil the skillet with some coconut oil over medium heat. Scoop out heaping tablespoons of batter onto skillet to make pancakes a few inches in diameter.

Serves: 6

Nutritional Information (per serving):

  • Calories: 180
  • Protein: 6g
  • Carbs: 5g
  • Fiber: 2g
  • Fat: 16g
  • Saturated Fat: 10g
  • Sugars: <1g
  • Cholesterol: 95mg
  • Sodium: 200mg

 

Vegan MCT-Powered Latte Feature
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Perhaps, you are not all too crazy about coffee or want to change up your “go-to” morning beverage. This is why we went ahead and put together a delicious, creamy vegan yerba mate latte that packs a clean caffeine kick. This drink also contains energizing MCT powder, adaptogenic mushrooms, plant protein, and raw cacao to fuel your brain.

The addition of MCT (medium chain triglycerides) powder is a superfood that fuels the brain and breaks down into C8, C10, and C12 medium fatty acids. These fatty acids are further added to be metabolized in the liver and turned into energy. Further it breaks down into ketones and is used by the brain as fuel. This is a stable source of energy which is great for those that follow a keto diet. In this latte, you will also find a blend of adaptogenic mushrooms – reishi being one of our favorites – which contains properties that help to combat stress, enhance vitality, and potentially act as a detoxifying liver cleanse.

Vegan MCT-Powered Latte (Blog)

 

 

 

 

 

 

 

 

 

 

 

Vegan MCT-Powered Tea Latte

INGREDIENTS:

  • 1 cup brewed yerba mate tea
  • 1 tablespoon raw cacao
  • 1 tablespoon sunflower seed butter
  • 1 scoop MCT powder
  • 3 capsules Mushroom Boost
  • 1 teaspoon cinnamon
  • 2 tablespoons plant protein of your choice (we used sunflower and pumpkin protein)
  • BochaSweet to taste

DIRECTIONS:

  1. Start by brewing the Yerba mate and then add all the ingredients in a blender.
  2. Blend together for 30 seconds or until frothy and creamy.
  3. Pour into a coffee mug. Enjoy.
Perfect Keto Cheesecake
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Keto Cheesecake recipe provided by Tara Wright, Whole Body Living

We should all give great thanks to my bestest friend Karen for starting me down this path! Way back in the day (we won’t even talk about how many years ago), I taught Karen how to make amazing cheesecakes.

She’s continued to make cheesecakes and has gotten very creative with flavor combinations. We stopped to see her on our way home from a family trip and she presented me with a Keto Cheesecake. You’re thinking “Wow, what an amazing friend!”.

Yep. She’s A-M-A-Z-I-N-G!

Then she wrote out the recipe for me and said “Make it PERFECT!” And so…..I did!

The Perfect Keto CheesecakePerfect Keto Cheesecake

Cuisine: Keto
Servings: 10 slices

According to my taste testers, this keto cheesecake tastes just like the real thing. Learn how to make a keto cheesecake that will amaze your taste buds and impress not only yourself but your friends and family too!

INGREDIENTS:

  • 4 packages cream cheese (8 ounces)
  • 1 ¼ cup BochaSweet
  • 4 eggs
  •  cup heavy whipping cream
  •  cup sour cream
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon salt

DIRECTIONS:

To Make the Filling:
  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 and 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. Pour filling onto cooled crust.
  6. 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.
  7. Turn off the oven and allow to set for 4 hours or overnight
  8. Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator
  9. Get my recipe for creamy keto caramel sauce and use as a topping!

NUTRITIONAL INFORMATION:

  • Calories: 380
  • Carbs: 4g
  • Net Carbs: 1g
  • Fat: 37g
  • Protein: 7g
  • Sugars: 3g
  • Sodium: 440mg
  • Potassium: 165mg
  • Cholesterol: 179mg

 

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

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