Mini BochaSweet Cinnamon Roll Cheesecakes
, ,

What happens when you combine a cupcake, cream cheese, and cinnamon to create a healthy treat? You get Mini BochaSweet Cinnamon Roll Cheesecakes that stimulate your taste buds!

This delicious bite-sized treat instantly melts in your mouth and explodes with sweetness. Chances are you had to give up sweet tasting foods due to lifestyle goals or health reasons. A BochaSweet lifestyle now allows you to experience a culinary life to the fullest — sweet is now healthy. BochaSweet fits in perfectly to a low carb, ketogenic, or diabetic-friendly diet. Those same recipes you’ve been dying to enjoy from mainstream food bloggers or cooking channels have received a MAKEOVER. This is all thanks to our supreme sugar replacement. That reality is in your hands now.

Mini BochaSweet Cinnamon Roll Cheesecake

Choosing BochaSweet instead of xylitol or erythritol, which are derived from birch tree or corn cob waste, just tastes better and feels better. The kabocha is a nutritious vegetable with a sensational sweetness. This sweet taste is naturally present in the raw ingredient which is why we decided to bring to the market a product extracted from the kabocha. The texture is similar to cane sugar and has absolutely no bitter or unpleasant aftertaste. It stands on its own as The Supreme Sugar Replacement. There is no need to add other sweeteners, additives, or flavors to enhance the sweetness.

Mini BochaSweet Cinnamon Roll Cheesecakes

 

INGREDIENTS

Crust

  • 1/2 cup fine almond flour
  • 2 tbsp BochaSweet 
  • 1/2 tsp cinnamon
  • 2 tbsp melted butter

Cheesecake Filling

  • 6 ounces of cream cheese (softened)
  • 5 tbsp BochaSweet
  • 1/4 cup sour cream or cashew yogurt
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 2 tsp cinnamon

Frosting

  • 1 tbsp softened butter
  • 2 tbsp BochaSweet
  • 1/4 tsp vanilla extract
  • 2 tsp heavy cream

DIRECTIONS

       Crust:

  1. Preheat the oven to 325F and line a muffin pan with 6 cupcake liners.
  2. In a large bowl whisk together the almond flour, BochaSweet, and cinnamon. Then add in the melted butter and whisk until the mixture begins to clump together.
  3. Divide the dough among the muffin cups and make sure to press into the bottom forming a crust. Bake for 7 minutes, then remove and allow to cool while preparing the filling.

Cheesecake Filling:

  1. Reduce oven temperature to 300F. In a separate bowl beat the cream cheese and BochaSweet together until smooth. Then, beat in the vanilla extract, egg, and cinnamon until a creamy consistency appears.
  2. For sprinkling purposes, add a little BochaSweet and cinnamon together in a small bowl to make cinnamon “sweet”.
  3. Divide the filling and add over the crust until it fills the top. Add a little bit of the cinnamon “sweet” sprinkles if you prefer.
  4. Bake 15 to 17 minutes until mostly set but the center is still soft. Turn off the oven and allow to remain inside for an extra 5 minutes, then remove and let cool for 30 minutes. Refrigerate for a few hours until set.

Frosting:

  1. In a bowl beat butter with BochaSweet until well combined. Beat in vanilla extract and heavy cream.
  2. Transfer to a piping bag and drizzle over the cheesecakes. Add some extra cinnamon “sweet” to enhance this delicious experience.

 

 

Low Carb Keto BochaQuake Cake
,

We have been hearing quite a bit about Earthquake Cakes lately. There are posts all over the internet teaching recipes for this tasty treat.  This BochaSweet-eened Keto BochaQuake Cake takes it one step further with a low-carb, guilt-free version that fixes your sweet tooth.

Keto BochaQuake Cake

This was a surprisingly easy recipe for us to whip up in our kitchen. The sweet and creamy texture of this cake is similar to a brownie meets cream cheese cake. As a keto-friendly recipe, you will be substituting typical high glycemic flours for low-carb fine almond flour which has a similar texture to yellow cake batter. Plus, good healthy fats from butter, eggs, cream cheese, pecans, shredded coconut, and cocoa. There is no sugar added in this recipe. The preferable sugar replacement of choice is BochaSweet which has no bitter aftertaste and is diabetic-friendly. Who said you can’t have your cake and eat it too? Well, now you can have much more than that with this Low Carb Keto BochaQuake Cake.

Low Carb Keto BochaQuake Cake

This sweet indulgence can be enjoyed at any meal or time of day. When desserts are upgraded using BochaSweet, a zero glycemic, zero calorie kabocha extract that bakes, cooks, and tastes just like sugar, the calories are greatly reduced without giving up the taste. Go ahead savor the moment with this mouth-watering cake.

INGREDIENTS

  • 1 cup shredded coconut
  • 1/2 cup chopped pecans
  • 2 cups fine almond flour
  • 1/2 cup BochaSweet
  • 6 tbsp cocoa powder
  • 1/4 cup plain whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 14 tbsp melted butter (divided)
  • 1/2 cup coffee (freshly brewed)
  • 1/2 tsp vanilla extract
  • 8 ounces cream cheese (softened)
  • 1/2 cup extra BochaSweet 
  • 1/2 cup sugar free dark chocolate chips

DIRECTIONS

  1. Preheat oven to 325F and grease a 9×13 baking pan. Sprinkle the bottom with the shredded coconut and the pecans.
  2. In a large bowl whisk together the almond flour, BochaSweet, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, 6 tbsp of the divided butter, freshly brewed coffee, and vanilla extract until well combined. Spread over the coconut and pecans.
  3. In a separate bowl beat the cream cheese with 8 tbsp melted butter until smooth. Beat in the extra BochaSweet. Combine into the cake mixture using a swirling motion.
  4. Sprinkle with the chocolate chips. Bake for about 45 minutes until cake is cooked through. Remove and let cool for 20 minutes. Sprinkle some BochaSweet and enjoy!

Keto BochaQake Cake

Sugar Free Lemonade
,

BochaSweet Lemonade

Fresh squeezed BochaSweet Lemonade is a delightful, refreshing beverage to be enjoyed on hot summer days. This sugar-free beverage has that same old fashioned sweet lemon taste you’ve always loved. Get hydrated with this tasty beverage that contains electrolyte enhancing minerals from fresh lemons. So when life hands you lemons, make lemonade sweetened with BochaSweet!

Sugar Free Lemonade

The no bitter sweetness of BochaSweet mixed with a burst of fresh mint is a tasty combination in this low calorie lemonade. This fusion has the perfect combination of sweet and sour. Mint leaves are soothing for digestion, helps aid in weight loss, and is popular in detox.

  • 6 lemons (juiced)
  • 1 cup of water (for syrup)
  • 3/4 cup of BochaSweet
  • handful of mint leaves
  • cup of ice

In a sauce pan mix together 1 cup of water and 3/4 cup of BochaSweet, bring to a boil and allow to simmer. Whisk together until the sweetener is dissolved fully into the water to make BochaSweet syrup. Roll, juice and strain 6 lemons into a pitcher. Add the syrup mixture into the lemon juice and fill the pitcher up with extra water. Add ice cubes. Finish with a garnish of mint leaves for a refreshing beverage.

Keto Almond Butter Fat Bombs
, ,

These Keto Almond Butter Fat Bombs are a healthy alternative to chocolates made with high glycemic ingredients and artificial flavors. Truly a sweet sensation! Fat bombs are trending and our recipe is guilt-free with energy-sustaining ingredients.

Keto Almond Butter Fat Bombs

If you have been staying up to date with the recent health trends, you may have heard about “fat bombs” as a delicious way to help with the ketogenic diet. These are low carbohydrate recipes which incorporate a higher amount of healthy fats. Perfect for snacking anytime during the day whenever you crave something sweet. But, who said you have to give up that sweet taste you crave? With our BochaSweet you get the same melt-in-your-mouth sweetness as cane sugar, which makes eating desserts not only taste heavenly but also healthy for you. The simplicity of this recipe makes this one a quick recipe to pull off with a select amount of ingredients.

INGREDIENTS

  • 1/2 cup almond butter
  • 1/4 cup butter or ghee
  • 3 ounces cacao butter
  • 1/3 cup BochaSweet
  • 1/2 tsp vanilla extract
  • 1/2 cup sugar-free chocolate

DIRECTIONS

  1. Have 4 trays of bite-size chocolate “cups” silicone molds ready in advance.
  2. Melt the almond butter, butter or ghee, cacao butter together in a saucepan over low heat. Stir until a creamy consistency appears. Add in the BochaSweet and vanilla extract making sure to continue stirring. Make sure the sweetener is well mixed and melted into the batter and no lumps remain.
  3. Divide the mixture into the silicone molds, filling the molds about 1/4 -1/2. Refrigerate or freeze until firm for about an hour.
  4. Create a double boiler by placing a heatproof bowl over a pot of boiling water. Add in the sugar-free chocolate and stir until melted and smooth. Drizzle the melted chocolate over the almond butter cups until it fills the edges. Return to the refrigerator or freezer for another 15-20 minutes.
  5. Keep stored in the refrigerator to prevent melting. The expiration is about a week.
BochaSweet Keto Chocolate Mousse
,

This decadent keto chocolate mousse is made with the same rich, creamy taste as what you’ll find at a fine dining restaurant but without the high glycemic carbs and cane sugar. It’s so good we promise you’ll want to eat the whole thing! But it’s probably best to have a slice and share the rest with your family and friends.

Keto BochaSweet Chocolate Mousse

INGREDIENTS

Crust

  • 1 1/4 cups almond flour
  • 1/4 cup cacao powder
  • 1/4 cup BochaSweet
  • 5 tbsp butter (melted)

Chocolate Mousse Filling

  • 3/4 cup whipping cream
  • 3/4 cup almond milk
  • 1/4 cup butter
  • 3 ounces unsweetened dark chocolate
  • 3 tbsp cacao powder
  • 6 tbsp BochaSweet
  • 1/2 tsp coffee grinds
  • 3 large eggs

Topping

  • 1 cup whipping cream
  • 2 tbsp BochaSweet
  • 1/4 tsp vanilla extract
  •  unsweetened dark chocolate (grated)

DIRECTIONS

Crust:

  1. Lightly grease a 9-inch pie dish with butter.
  2. In a medium bowl, whisk together the almond flour, cacao powder, and BochaSweet. Add in the melted butter and whisk until the dough starts to form.
  3. Mold into the die dish making sure to press crust along edges. Refrigerate until the filling is ready.

Chocolate Mousse:

  1. In a sauce pan combine the whipping cream, almond milk, and butter. Bring to a boil then allow to simmer.
  2. In a high speed blender combine the dark chocolate, cacao powder, BochaSweet, and coffee grinds. Pour in hot cream mixture and blend until smooth.
  3. Next, add in the 3 eggs and blend until smooth again. Pour into the chilled crust and chill in the freezer until firm for at least 1 hour.

Topping:

  1. Add the whipping cream, BochaSweet, and vanilla to a blender or electric mixer. Blend until creamy. Spread over the mousse all the way to the edges.
  2. Use a cheese grater to add dark chocolate over the whipping cream. Return to the refrigerator or freezer until it is firm to remove from pie dish.

Keto BochaSweet Chocolate Mousse

Fudge Brownie Protein Bars
,

These keto protein bars are an alternative to other protein bar brands on the market, but it comes with a sweet advantage. This recipe was created with the consumer’s desire for a better tasting bar in mind. With pleasant tasting sweetener kabocha extract you can create a great tasting bar from scratch — do it yourself (DIY) — right from the comfort of your own kitchen.

So we decided to go back to the kitchen to bring to you our ultimate protein bar recipe!

Fudge Brownie Protein Bars

 

Many keto protein bars available in stores and online are crafted for fitness enthusiasts and bodybuilders. A texture that many people love and enjoy. These keto protein bars adapted the same texture and consistency as popular brands by substituting with some healthier ingredients.  The featured ingredients in these bars are collagen protein powder, cacao powder, BochaSweet, almonds, coconut oil, shredded coconut, and tigernut flour.

INGREDIENTS

Fudge Brownie Protein Bars

Makes 9 bars

  • 1 cup tigernut flour
  • 1 cup almond flour
  • 4 scoops collagen protein
  • 1.5 tbsp cacao powder
  • 6 tbsp coconut shreds
  • 3 tbsp cacao nibs
  • 1/2 cup chopped almonds
  • 4 tbsp BochaSweet
  • 1 tbsp coconut oil
  • 2 tbsp almond butter
  • 3 tbsp water
  • 1/4 tsp vanilla
  • 1/8 tsp salt

 

Fudge Brownie Protein Bars

 

DIRECTIONS

  1. Add all ingredients into a food processor and process until a dough consistency starts to form. You may need to adjust and add more water as needed if too “dry”.
  2. Once you have the dough, mold into the shape of bars and add to a non-stick baking sheet. You may want to use food handling gloves to avoid the excess stickiness.
  3. Add to a freezer for 30 minutes or put in the refrigerator for a few hours until the bar is well formed.
  4. Enjoy these keto protein bars before a workout, after a workout, as a treat, snack, or even as a quick, nutritious meal for breakfast served with a side of coffee.

 

Fudge Brownie Protein Bars

Chocolate Chip Cinnamon Swirl Pancakes
,

Feast on a diabetic-friendly and gluten-free pancake recipe that combines raw cacao chocolate chips with cinnamon swirl for a mouth watering flavor combination! There is not a store bought pancake batter used here.  Instead we mix three gluten-free flour sources that are then sweetened with zero calorie BochaSweet, a diabetic-friendly sugar substitute!

Chocolate Chip Cinnamon Swirl Pancakes

 

INGREDIENTS


Pancake Mix

  • 1/2 cup almond flour
  • 1/2 cup tigernut flour
  • 3 tbsp coconut flour
  • 2 eggs
  • 1/2 cup almond milk
  • 1 TBSP BochaSweet
  • 1 tsp baking soda
  • 3 TBSP cacao nibs

 Cinnamon Swirl

  • 3 TBSP coconut oil
  • 2 TBSP BochaSweet
  • 2 tsp cinnamon

  Icing

  • 1/4 cup dairy-free yogurt (coconut, cashew, or almond)
  • 1 TBSP BochaSweet
  • 1 tsp vanilla
  • 1/4 tsp salt

 

DIRECTIONS

  1. Coat a non-stick cast iron pan or skillet with coconut oil. Whisk all ingredients for the pancake mix in a medium sized bowl.  Set aside. In a small bowl whisk together the cinnamon swirl ingredients. Set aside. Repeat the same process for the icing in a separate bowl.
  2. Pour the cinnamon swirl into a pastry bag. In a separate pastry bag do the same for the icing.
  3. Using a 1/4 cup measuring cup mold out pancake batter onto skillet. Then take the cinnamon swirl pastry bag and squeeze in a circular motion on top of pancakes while cooking. Flip once it starts bubbling and cook through. Repeat for rest of batter.
  4. Add the icing on top of the finished pancakes, with some extra BochaSweet sprinkled on top and bananas (if desired).

 

 

 

Fudge Brownies
, ,

Can I suggest some easy to make fudge brownies sweetened with BochaSweet.  With a soft gooey texture and chocolate taste, these low carb brownies are also gluten-free from substituting wheat flour with cassava flour.

 

Fudge Brownies

 

INGREDIENTS

  • 1/2 cup butter
  • 1 tbsp coconut oil
  • 1/3 cup BochaSweet
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup cassava flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/4 cup cacao nibs

 

Fudge Brownies

DIRECTIONS

  1. Preheat the oven to 350F and grease a 9X9 inch square baking pan with coconut oil. Line with parchment paper and set aside.
  2. Add melted butter, coconut oil, and BochaSweet into a medium bowl and whisk for a minute.
  3. Add in the eggs and vanilla extract and whisk until smooth.
  4. Gently fold in the remaining dry ingredients making sure to not over beat to keep the fudge-like consistency.
  5. Pour the batter into the pan making sure to smooth out the top evenly with a spatula.
  6. Bake for 20-25 minutes until centre of fudge brownies is set to touch after testing with a toothpick (will come out “dirty”) for a fudge-textured brownie.
  7. Remove from the pan using the handles formed from the parchment paper overhangs and allow to cool to room temperature for around 15 minutes before slicing into 6 fudge brownies.

Fudge Brownies

 

 

 

 

 

 

Bocha Cola
,

Bocha Cola

Summer is approaching and with that comes the desire for a cold glass of sweet cola pop to stay hydrated. This summer why not make a healthy choice. Bocha Cola! A sweet tasting beverage that is a healthy alternative to the insulin stimulating soda pops. Sweetened with zero calorie BochaSweet! With BochaSweet there is no need for cane sugar, high fructose corn syrup, artificial flavors or colors, or chemical additives. Bocha Cola is the natural, healthy solution for soda pop cravings.

With a few simple ingredients commonly found in your spice cabinet, you can make this recipe in a quick 10 minutes.

 

Bocha Cola

 

INGREDIENTS

How to Make Cola Syrup

  • 1 cup water
  • grated zest and juice of 1 lemon
  • grated zest and juice of 1 lime
  • grated zest and juice of 2 oranges
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup BochaSweet
  • 1/8 tsp vanilla extract

Combine the water, fruit zests, cinnamon, and nutmeg to a pot. Whisk together and add in the BochaSweet. Bring to a boil until it starts to dissolve.

Then boil for 1 minute and remove from the heat. Stir in the fruit juices along with the vanilla. Allow to cool and then strain.

Use the following ratio to make 1 serving of Bocha Cola

  • 1/4 cup Cola Syrup
  • 3/4 cup carbonated or mineral water

Pour the syrup into a glass and add in the carbonated water. Stir until evenly blended. Add ice and serve with a lime.

Bocha Cola

BochaSweet Chocolate Chip Cookies
,

Do you remember getting super excited heading down the grocery aisles to pick up some ready to bake chocolate chip cookie dough? Simply place the cookie dough into the oven and instant goodness was born! But that simple pleasure came to an abrupt end when concerns about an unhealthy A1c level made cane sugar forbidden. So we gave up those delicious cane sugar sweetened cookies with substitutes that just did not taste the same. Well here’s some great news. BochaSweet can bring those great tasting cookies back into your life!

By simply replacing cane sugar with a much superior substitute—BochaSweet and voila! The diabetic diet answer to enjoying sweet treats like you use to.

BochaSweet Chocolate Chip Cookies

This recipe is inspired by nostalgic store sold cookie dough and utilizes all-purpose flour for those who can tolerate gluten. If you are gluten-free feel free to substitute with a different type of flour of your liking. Chocolate chip cookies go great with a glass of milk or if you prefer dairy-free, may I suggest a glass of almond milk.

What’s even more awesome about these delicious cookies is that they only take 10 minutes to bake in the oven. And if you make extra you can refrigerate or freeze the dough to save for later use. Enjoy!

BochaSweet Chocolate Chip Cookies

 

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (softened)
  • 1/2 cup olive oil
  • 1 cup BochaSweet
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups unsweetened chocolate chips (100% cacao)

 

DIRECTIONS

  1. Preheat oven to 375F and then combine flour, baking powder, baking soda, and salt to a bowl. Mix together.
  2. In a separate bowl add butter and olive oil and whisk until smooth. Or, add to a mixer bowl on medium speed for 30 seconds.
  3. Add in the BochaSweet, eggs, and vanilla extract. Beat until well combined.
  4. Gradually pour in the flour mixture to the mixed wet ingredients bowl and then stir in the chocolate chips. If desired, the dough can be refrigerated for up to 4 hours.
  5. On an ungreased baking sheet, use a rounded teaspoon to shape the cookie dough.
  6. Bake for 10 minutes or until cookies start to brown. Cool on baking sheet for several minutes.

 

 

read the next post