Dairy Free Pumpkin Spice Keto Coffee Creamer Recipe Photo
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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
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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
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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
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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
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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
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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
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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

 

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

 

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