Keto Mocha Ice Cream
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What if you can have a healthy, keto friendly ice cream without being loaded with sugar and other unnecessary ingredients that spike your blood sugars. With the hot summer months quickly approaching it’s time to get prepared for some super easy and delicious sugar-free frozen treats. Why not make it a keto mocha ice cream that combines a rich chocolate taste with coffee.

This ice cream recipe is dairy-free, free of high glycemic fruits, and other ingredients typically found in most ice cream recipes. Through trial and error, we have arrived at an ice cream recipe that tastes as good as the real thing.

Give this recipe a try and let us know how you like it!

Keto Mocha Ice Cream

Keto Mocha Ice Cream

Start to Finish: 15 minutes

Ingredients:

  • 1 cup of ice
  • 3 tablespoons coconut milk
  • 1/4 cup cacao powder
  • 3 tablespoons sunflower seed butter
  • 2 teaspoons vanilla bean powder
  • 3 tablespoons brewed coffee
  • 1/4 cup BochaSweet
  • 1 scoop Collagen Peptides
  • 3 tablespoons brewed coffee
  • 2 tablespoon cacao nibs
  • pinch of salt

Instructions:

  1. Add water to ice cube trays and store in the freezer ahead of time.
  2. Add all your ingredients starting with the dry ingredients and blitz for at least 45 seconds on high speed until it becomes a smooth and creamy ice cream consistency. If the ice cream consistency comes out too “soft” transfer to a freezer for a few hours until it is to your desired thickness.
  3. When it’s ready, add cacao nibs and crumbled Chocolate Peanut Butter BochaBars (optional) if you desire.

Serves: 2

keto-mini-cheesecake-key-lime-1-1024x681
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Keto Mini Key Lime Cheesecakes recipe & content provided by Tara Wright, Whole Body Living

These keto mini key lime cheesecakes are so easy to make. Single-serve cheesecake are perfect for parties or if you just want a quick bite.

The tangy keto cheesecake filling pairs perfectly with my keto walnut cheesecake crust. The only tweak I made to the original recipe was to leave out the vanilla extract so it didn’t overpower the lime in the filling.

Mini Key Lime Cheesecake

Mini Key Lime Cheesecake

Ingredients:

  • 4 packages cream cheese (softened)
  • 1 1/4 cup BochaSweet
  • 4 eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 zest of lime
  • 1/2 cup lime juice

Instructions:

  1. Prepare a keto cheesecake crust of your choice.
  2. Fill muffin tins lined with cupcake liners. The best option is parchment paper cupcake liners because they release so easily.
  3. Pre-bake your crust if instructed to in the keto crust recipe. Allow too cool.

MAKE THE FILLING:

  1. Preheat oven to 300 degrees.
  2. Combine your warmed cream cheese and BochaSweet and mix on low until smooth.
  3. Note: If your mixture is not getting smooth and still has chunks in it, your ingredients aren’t warm enough. Stop and warm them now before you add the eggs! Make sure the next ingredients are warmed as well.
  4. Add eggs, heavy cream, sour cream, vanilla, salt, lime juice and lime zest. Mix on low until smooth.
  5. Pour filling onto cooled crust.
  6. Bake for 20 minutes at 300 degrees.
  7. Turn off the oven and allow to set for 1 hour.
  8. Remove from oven and allow to cool completely before placing it in the refrigerator.

Nutritional Information:

  • Calories: 745
  • Carbs: 17g
  • Protein: 26g
  • Fat: 61g
  • Saturated Fat: 32g
  • Cholesterol: 803mg
  • Sodium: 1535mg
  • Potassium: 552mg
  • Fiber: 0g
  • Sugar: 6g
  • Vitamin A: 53.1%
  • Vitamin C: 44%
  • Calcium: 26.5%
  • Iron: 17.1%
Keto Poppyseed Bread Featured Image
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Keto Poppyseed Bread

Keto Poppyseed Bread recipe & content provided by Tara Wright, Whole Body Living

This keto-friendly Poppyseed Bread Recipe tastes just like the real thing.

Poppyseed bread is one of my husband’s favorite spring treats and it’s a recipe that’s been on my list to “make keto” for quite awhile.

For this recipe, I started from scratch and tried a few new tricks I’ve learned to bake with coconut four. After many, many revisions (each delicious…but not perfect…) this version was the clear winner!

You’ll find this keto poppyseed bread recipe to have the perfect crumb!

Though, I’ll warn you.

Make substitutions at your own risk.

Try it if you must but if I were you. I’d just follow the recipe. Trust me.

Keto Poppyseed Bread Blog Post

Keto Poppyseed Bread

Ingredients:

  • 1 tablespoon acacia fiber powder
  • 3.5 oz coconut flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon xanthin gum
  • 1 1/2 teaspoon baking powder
  • 1 cup BochaSweet
  • 1 tablespoon poppy seeds
  • 6 tablespoons avocado oil
  • 3 eggs
  • 1/3 cup heavy cream
  • 3/4 cup water
  • 1 teaspoon butter flavor
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions:

  1. Preheat oven to 325 degrees. Prepare a standard loaf pan by greasing it.
  2. In a small bowl, combine: 1 tablespoon acacia fiber, 3.5 oz coconut flour, 3/4 teaspoon salt, 1/4 teaspoon xanthin gum, 1 1/2 teaspoon baking powder, 1 cup BochaSweet, 1 tablespoon poppy seeds. Whisk together until combined. Set aside.
  3. In a medium sized mixing bowl combine: 6 tablespoon avocado oil, 3 eggs, 1/3 cup heavy cream, 3/4 cup water, 1 teaspoon butter flavor, 1 1/2 teaspoon vanilla extract, 1 teaspoon almond extract. Using a whisk or blender, stir until mixed thoroughly.
  4. Then, add dry ingredients to wet ingredients. Blend for 2 minutes.
  5. Pour into a greased loaf pan and bake at 325 degrees for 60 minutes. For mini-loaves, pour into four mini-loaf pans and bake at 325 for 35 minutes.
  6. Allow to cool for 4-6 hours before removing from the pan.

Nutritional Information (Entire Recipe):

  • Calories: 1710 calories
  • Carbs: 66g
  • Protein: 33g
  • Fat: 143g
  • Saturated Fat: 46g
  • Cholesterol: 599mg
  • Sodium: 2202mg
  • Potassium: 1062mg
  • Fiber: 37g
  • Sugar: 9g
  • Vitamin A: 37.6%
  • Calcium: 57.7%
  • Iron: 35.2%

Notes: The nutrition facts listed above are for one entire recipe of this keto poppyseed bread. Divide it based on your desired serving size.

Collagen Kabocha Pear Soup
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This soup gets a boost in protein from our new grass fed Collagen Peptides and features a blend of coconut milk, kabocha squash, asian pear, and cucumber. Like other collagen soups, this recipe creates a soup rich in flavor that helps to support joint and gut health. 

In addition, the sweetness from the Japanese kabocha squash tastes like candy and is packed with anti-inflammatory nutrients like Omega 3’s and beta-carotene. This soup gets a kick from spices like cayenne pepper, cinnamon, and cloves which makes up the flavors of pumpkin pie. 

Garnish with mint leaves, dried cranberries, and almond slivers for the perfect collagen kabocha pear soup.

Collagen Kabocha Pear Soup

Collagen Kabocha Pear Soup

Start to Finish: 30-60 minutes

  • 2 cups steamed kabocha squash
  • 3/4 cup coconut milk
  • 1 garlic clove
  • 1 teaspoon fresh ginger
  • 1 tablespoon almond butter
  • 1/2 teaspoon cinnamon
  • 1/4 cucumber (diced)
  • 1-2 scoops Collagen Peptides
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons coconut butter
  • 1 teaspoon coconut oil
  • 1 Asian pear (sauteed)
  • Salt and pepper to taste

Instructions:

  1. Steam 2 cups kabocha squash (30 minutes). Set aside.
  2. Start out by adding chopped Asian pear with 1 clove of garlic to a pot with added coconut oil and cook until soft on medium heat. 
  3. Place steamed kabocha squash to a food processor and blend until smooth.
  4. In a high speed blender, add in all the ingredients and blend on high speed until smooth. If too thick, add more water as needed to desired liking.
  5. Transfer to a pot to cook on a low simmer for a hot soup or consume as is for a cold soup. 
  6. Garnish with mint leaves, dried cranberries, and almond slivers if you prefer. Enjoy!

Servings: 2-4


Goji Berry Valentine's Day Brownies
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These fudgy brownies infused with goji berry is the ultimate Valentine’s Day treat!

Finally. We took our latest brownie recipe and adapted it for Valentine’s Day for truly one of a kind deliciousness. This recipe came out with a tasty fudgy consistency that instantly melts in your mouth with a sweet chocolate taste. This is the kind of dessert your partner will absolutely love when you surprise them with these fudgy brownies.

The addition of goji berry adds a nice superfood touch along with collagen peptides for an extra boost in protein. To get even more creative be sure to add some rose petals to truly bring out the Valentine’s theme — don’t be surprised if you find your partner loves you even more!

Fudgy Goji Berry Brownies

Fudgy Goji Berry Valentine’s Brownies

Start to Finish: 50 minutes

Ingredients:

  • 1/2 cup cacao butter
  • 2 tablespoon MCT oil or coconut oil (add extra if too dry)
  • 1/2 cup cocoa powder (1/4 cup mixed with cacao butter for melted chocolate)
  • 1 tablespoon goji berry powder (optional)
  • 2 whole eggs
  • 1 egg yolk
  • 3/4 cup BochaSweet
  • 1/2 teaspoon vanilla extract
  • 1 scoop Collagen Peptides (optional)
  • 1 cup almond flour + 1 tablespoon
  • 1/2 cup chopped almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dried goji berries

Instructions:

  1. Preheat oven to 325 degrees.
  2. Place 1/2 cup cocoa butter on a stove top or over a double boiler in a heat-proof bowl. Add in 1/4 cup cacao powder and mix together until it makes a chocolate syrup consistency. Set aside.
  3. In a large mixing bowl, add in the eggs, egg yolk, MCT oil/coconut oil and BochaSweet for a few minutes or until light and fluffy. Turn on your mixer on a low setting. Stir in the vanilla extract.
  4. Next, slowly add in the chocolate syrup mixture until completely mixed.
  5. Add in the cocoa powder, goji berry powder, collagen, almond flour, baking powder, and salt. Fold in the chopped almonds. (Optional: you can add in your choice of nuts, chocolate chips, or whatever you desire). Blend on medium speed in your mixture until a creamy batter forms. Sprinkle dried goji berries if you prefer.
  6. Pour the batter using a rubber spatula into a greased 9×9 baking dish (layer with parchment paper if you prefer). Bake for 28-30 minutes or until a toothpick comes out clean.
  7. Allow to cool for 30 minutes before cutting. You can place in the freezer for at least 15 minutes after brownies cool to make it easier to cut. Decorate with goji berries and rose petals.

Makes: 8

Bocha Keto Brownies
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This keto and diabetic friendly dessert has ingredients like cacao butter, almonds, and egg yolks that work together for a decadent chocolate taste. When you’ve got a chocolate craving, it can be hard to find a brownie that doesn’t contain a high amount of sugar, dairy, and processed flour. To solve this issue we went ahead and developed a recipe that contains plenty of nutrients from superfood ingredients – cacao and almonds – plus, sweetening with BochaSweet for your desired sweetness. Brownies are now nutritious and tasty at the same time!

This keto-friendly brownie recipe is quick and easy to make. A simple list of ingredients that you can readily find available in your nearest grocery store means this recipe will be convenient for you to prepare.

Keto “Bocha” Almond Brownies

Bocha Brownies

Start to Finish: 50 minutes

Ingredients:

  • 1/2 cup cacao butter
  • 1/2 cup cocoa powder (1/4 cup mixed with cacao butter for melted chocolate)
  • 2 whole eggs
  • 1 egg yolk
  • 3/4 cup BochaSweet
  • 1/2 teaspoon vanilla extract
  • 1 cup almond flour + 1 tablespoon
  • 1/2 cup chopped almonds (optional)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Preheat oven to 325 degrees.
  2. Place 1/2 cup cocoa butter on a stove top or over a double boiler in a heat-proof bowl. Add in 1/4 cup cacao powder and mix together until it makes a chocolate syrup consistency. Set aside.
  3. In a large mixing bowl, add in the eggs, egg yolk, and BochaSweet for a few minutes or until light and fluffy. Turn on your mixer on a low setting. Stir in the vanilla extract.
  4. Next, slowly add in the chocolate syrup mixture until completely mixed.
  5. Add in the cocoa powder, almond flour, baking powder, and salt. Fold in the chopped almonds. (Optional: you can add in your choice of nuts, chocolate chips, or whatever you desire). Blend on medium speed in your mixture until a creamy batter forms.
  6. Pour the batter using a rubber spatula into a greased 9×9 baking dish (layer with parchment paper if you prefer). Bake for 28-30 minutes or until a toothpick comes out clean.
  7. Allow to cool for 30 minutes before cutting. You can place in the freezer for at least 15 minutes after brownies cool to make it easier to cut.

Makes: 12

Keto Chocolate Ice Cream
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Keto Chocolate Ice Cream

Keto Chocolate Ice Cream recipe & content provided by Jennifer Winder

Best keto ice cream on the planet?

The problem with most traditional ice cream recipes is the high sugar content. That problem is solved by substituting out the high glycemic sugar content with BochaSweet.

This chocolate ice cream gets not only a keto upgrade but the sweetness you crave. Healthy fats like egg yolks and cocoa powder blended into a creamy, delicious ice cream so satisfying you won’t recognize the difference from traditional ice cream.

Thanks to our friend Jennifer Winder for this awesome keto recipe!

Keto Chocolate Ice Cream

Keto Chocolate Ice Cream

INGREDIENTS:

  • 2 1/2 cups heavy whipping cream
  • 2 teaspoons vanilla
  • 3 tablespoons unsweetened cocoa powder
  • 6 egg yolks
  • 2/3 cup BochaSweet

INSTRUCTIONS:

  1. In a medium saucepan, heat heavy whipping cream and vanilla to hot but not boiling (about 120 degrees if you use a thermometer).
  2. Remove from heat and whisk in unsweetened cocoa powder. Let stand for a few minutes to cool a bit.
  3. With a stand mixer whip egg yolks and sweetener until pale yellow.
  4. Leave stand mixer on medium and very slowly add the hot egg mixture (drizzle). If you add it too fast you will make scrambled eggs. Once everything is mixed together, pour back into the pot.
  5. Place pot over medium heat stirring constantly until mixture begins to thicken and remove from stove (it should be thick enough to coat the back of a spoon).
  6. Cool completely before pouring into your ice cream maker. Follow the ice cream mixer directions.

NOTE: If you want ice cream quickly you can cool the hot mixture using an ice bath. If you want to make ahead and store in the refrigerator, make sure you touch the surface of the custard mixture with plastic wrap so that a thin rubbery layer does not form.

Sugar Free Amaretto Feature Image
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Homemade Sugar Free Amaretto recipe provided by Tara Wright, Whole Body Living

This recipe for sugar free amaretto tastes just like the real thing. You can easily make this a non-alcoholic version by replacing the vodka with 1 cup of water. I’ve been avoiding alcohol recently and have been making all my favorite holiday drinks non-alcoholic instead.

This way, I get the flavor and ‘treat’ of a special holiday drink without the detrimental effects alcohol tends to have on my body. I learned recently that alcohol increases estrogen by 300% (I think for 24 hours) and reduces testosterone. That really got me thinking about how crappy I feel when I have a drink.

Regardless of the version you decide to enjoy.  This sugar free amaretto recipe will be a recipe you return to time and time again! For the best flavor, mix up this sugar free amaretto recipe at least one week in advance and allow it to age. If you’ve made the non-alcoholic version, you can enjoy it right away!

Homemade Sugar Free Amaretto Blog Image

Homemade Sugar Free Amaretto

Start to Finish: 5 minutes

INGREDIENTS:

  • 1 cup warm water
  • 2 tablespoons yakon syrup
  • 1/2 cup BochaSweet
  • 2 tablespoons almond extract
  • 2 teaspoons vanilla extract
  • 2 cups vodka

INSTRUCTIONS:

  1. In a mason jar or glass bowl, mix together warm water, yakon syrup and BochaSweet until dissolved.
  2. Add almond extract, vanilla extract and vodka and mix together.
  3. Pour into a mason jar or other container for storage that you can tightly seal.
  4. Store for a minimum of 1 week. This homemade sugar free amaretto reaches it’s best flavor if you remember to make it about 4 weeks in advance.

Servings: 24

Nutritional Information:

  • Calories: 52
  • Carbs: 1
  • Potassium: 1mg
eto Christmas Coconut Clusters-2
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Keto Christmas coconut clusters recipe provided by Tara Wright, Whole Body Living

We love chocolate, especially for our keto Christmas smorgasbord! This keto Christmas recipe is one of our all time favorites and is very adaptable.

You can swap out the coconut for your favorite chopped nuts. You can put the melted chocolate into molds to make them pretty. You can adjust how dark the chocolate is using a little heavy cream and melted cacao butter!

And of course. You have full control over how sweet (or not sweet) they are!

Adjusting the level of richness is totally customizable with a few tricks. You can add some heavy whipping cream (but not too much). You can also grab some cacao butter and melt that down using low heat and mix that into the chocolate.

KETO CHRISTMAS COCONUT CLUSTERS

Keto Christmas Coconut Clusters

Start to Finish: 30 minutes

INGREDIENTS:

  • 9 ounces unsweetened chocolate
  • 2 1/4 cups unsweetened shredded coconut
  • 2 tablespoons BochaSweet
  • Sea salt to taste

INSTRUCTIONS:

  1. Begin by toasting your coconut in a 300 degrees oven for about 3 minutes. Make sure you watch the coconut closely as it can burn quickly!
  2. While you allow the coconut to cool, chop your chocolate and place it in a microwave safe bowl.
  3. Melt the chocolate in the microwave for 1 minute on power level 4. Stir and repeat, decreasing the time to 30 seconds once the chocolate is 2/3 melted.You don’t want to overheat the chocolate as this will break the temper and the texture of your finished chocolates won’t be right.
  4. Once the chocolate is cooled, mix in your sweeteners and a pinch of salt. Sweeten to taste. If you prefer a lighter milk chocolate, mix in ¼ c to ½ cup of heavy whipping cream. We prefer very dark chocolate and left it out.
  5. Finally stir, in your toasted coconut. Allow the mixture to set for 10-20 minutes, but keep a close eye on it because if your house is cold it could set quickly. Once it firms up a bit, drop by tablespoons full on a parchment covered cookie sheet. Top with a sprinkle of sea salt and some BochaSweet. The clusters should set in 10-20 minutes.
  6. Store in a tightly sealed container for up to two weeks!

Servings: 24 clusters

Nutritional Information:

  • Calories: 110
  • Total Fat: 11g
  • Carbs: 5g
  • Saturated Fat: 8g
  • Sodium: 5 mg
  • Potassium: 135mg
  • Fiber: 3g
  • Sugar: 0g
  • Vitamin C: 0.2%
  • Calcium: 1.3%
  • Iron: 11.9%
Keto Sugar Cookies Featured Image
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Keto Sugar Cookies

Keto sugar cookies recipe provided by Tara Wright, Whole Body Living

Keto sugar cookies with only 1 g total carb per cookie! Merry Christmas to YOU!! Oh yeah…these melt-in-your-mouth keto sugar cookies will satisfy your Christmas sugar cookie cravings.

At least if my 6 year old nephew is any judge of sugar-cookie awesomeness. We were sitting around together playing a board game and my nephew (age 6) asked for a snack. I asked him if he wanted to try my new sugar cookies and he said, “Yeah, I’ll tell you if they are as good as mom’s.”

I chuckled a little and handed him a cookie. His eyebrows went up and he said “YUM”… chew…bite…chew…“These like…melt in your mouth.” Chomp, chomp, chomp.

“Can I have another?”

There’s not a better compliment!!

KETO SUGAR COOKIES BLOG POST

Keto Sugar Cookies

Start to Finish: 25 minutes

INGREDIENTS:

  • 1 cup coconut oil, softened (209g)
  • 1/2 cup BochaSweet
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon beef gelatin
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups almond flour (224g)

INSTRUCTIONS: 

  1. Preheat oven to 350 degrees.
  2. Prepare baking sheets by lining them with parchment paper. Cookies are soft and difficult to handle when they come out of the oven so you’ll want to use parchment paper so you can easily slide them off the sheet onto your counter/cooling racks. Soften your coconut oil so it mixes easily.
  3. In a large mixing bowl, cream together softened coconut oil, and BochaSweet.
  4. Mix in vanilla extract, almond extract and beef gelatin. Mix in your egg.
  5. In a separate bowl, weigh out your almond flour. Then mix in salt and baking soda and stir to combine.
  6. Add the flour mixture to the wet mixture and mix until well combined, scraping down the sides of the bowl as needed.
  7. Scoop with a cookie scoop onto your parchment paper lined cookie sheets.
  8. You can roll the sugar cookies in extra BochaSweet if you wish.
  9. Bake at 350 degrees for 10-12 minutes until lightly browned. NOTE: Cookies will seem not quite set up in the middle. The cookies will be quite fragile when they come out of the oven. Allow the cookies to cool on the cookie sheet for 10 minutes before using the parchment paper to transfer them to a cooling rack.

Serves: 32 cookies

NUTRITIONAL INFORMATION (Per Serving):

  • Calories: 101
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 5mg
  • Sodium: 78mg
  • Total Carbs: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 1g
  • Vitamin A: 0.1%
  • Calcium: 1.5%
  • Iron: 1.6%
  • Potassium: 1mg

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