Low Carb Caramel Sauce
, ,

Keto Caramel Sauce

Recipe and content provided by Tara Wright

This Keto Caramel Sauce is just the thing for creating indulgent drinks such as a Low-Carb Caramel Macchiato. It’s amazing drizzled over some keto ice cream or my infamous ‘quick’ Keto Cheesecake dessert. This sauce is quick and easy to make and stores in the refrigerator in a tightly sealed container for a few weeks.

The best thing about this sauce is that it only thickens slightly in the refrigerator, making it perfect for whipping up drinks and drizzling over desserts. It’s a great topping for treats such as keto ice cream on top of a fudgy keto brownie with a drizzle of low carb caramel sauce. Mmmmmmmm.

If you’re looking for a thick and creamy low carb caramel sauce that hardens in the refrigerator–check out my recipe here. This version of keto caramel thickens in the fridge and would even be great for making old fashioned rolled caramels for the holidays.

If you watch the video, you’ll notice I was experimenting with using a candy thermometer. I found that this step isn’t necessary. So, I’ve omitted it in the instructions.

Check out the video and discover how simple making a homemade keto caramel sauce can be.

BochaSweet Keto Caramel Sauce

12 servings

INGREDIENTS:

  • 1/2 cup heavy whipping cream (4 ounces)
  • 1/4 cup water (2 ounces)
  • 1/2 cup BochaSweet
  • 2 tbsp BochaSweet
  • 1/4 tsp salt
  • 1/2 tsp Watkins Pure Vanilla Extract
  • 1/2 tsp Watkins Caramel Extract

 

DIRECTIONS:

  1. In a 3 quart saucepan, combine water, BochaSweet, and salt and put over medium heat.
  2. Stir until the mixture comes to a boil.
  3. Simmer without stirring for 3-4 minutes.
  4. Reduce heat to medium low and add cream.
  5. Bring to a boil and boil for 3-4 minutes.
  6. Remove from heat and add vanilla & caramel extracts.

Low Carb Caramel Sauce
Recipe Notes: Store cooled mixture in the fridge in a tightly sealed container. Keto Caramel sauce keeps up to 1 week in the fridge.

Nutrition Facts (per serving):

  • Calories: 34
  • Fat: 96%
  • Net Carb: 3%
  • Protein: 3%

 

Keto Chocolate Covered Strawberries
,

Does the sweet taste of chocolate just makes you want to SMILE! Yes we know you’re in love with chocolate. So enjoy this Valentine’s Day with easy to make, decadent chocolate covered strawberries. These are keto chocolate covered strawberries that you and your significant partner can cherish with every bite.

This simple recipe can be made in a matter of minutes and its sinfully sweet, but without the negatives of hi-glycemic store bought chocolates. Simply substitute in BochaSweet which as a sugar replacement is so potent in sweetness that you’ll never want to use any other sugar alternative ever again. Go ahead and make this loving day one for the books!

Keto Chocolate Covered Strawberries

Serves 2 people

INGREDIENTS:

  • 1 unsweetened dark chocolate bar (100% cacao)
  • 3 tbsp BochaSweet
  • 1-2 tbsp cacao butter
  • 1 box of fresh strawberries
  • optional: shredded coconut, chopped nuts

DIRECTIONS:

  1. Rinse 1 box of fresh strawberries thoroughly and set aside.
  2. Submerge partially a heat-safe glass pyrex bowl into a pot filled with water to create a double boiler on medium heat. Add in the unsweetened dark chocolate bar and stir to melt completely to a syrup.
  3. Next, add in 3 tbsp BochaSweet and stir until well combined. Begin to add in the cacao butter to keep a chocolate “liquor” consistency. Reduce heat to low and simmer. Remove from heat and stir continuously for several minutes until sweetener is completely melted into the chocolate.
  4. Dip each strawberry into the chocolate using a circular motion to get an even coating. As an option dip into shredded coconut or chopped nuts if you prefer.
  5. Enjoy! Have a wonderful Valentine’s Day!Keto Chocolate Covered Strawberries

 

Ketofied Vegan Green Smoothie
,

Not sure whether to have a green juice or a green smoothie? This is the recipe for you. We combined both to give you this Ketofied Vegan Green Smoothie.

This smoothie is packed with an array of nutritious superfood greens like chlorella, moringa, kale, spirulina, wheat grass, and matcha green tea. A few scoops of hemp protein and some healthy fat from coconut oil, cocoa and sunflower seed butter for the perfect ketofied vegan pre- or post-workout meal.

Thanks to our BochaSweet sugar replacement the taste is amazing.

Ketofied Vegan Green Smoothie

INGREDIENTS:

  • 1 cup almond milk
  • 1/4 cup green juice (apple, kale, lemon)
  • 4 tbsp hemp protein
  • 1.5 tbsp cacao powder
  • 3-4 heaping tsp BochaSweet
  • 1 serving greens powder mix (your preference)
  • 1 tbsp coconut oil
  • 1 tbsp sunflower seed butter
  • 1 tbsp hemp seeds
  • 1 tsp cinnamon
  • pinch of salt

DIRECTIONS:

  1. Add all ingredients to a high-speed blender and blend until evenly combined and smooth.
  2. If you prefer extra thickness, you can add 1/2 an avocado for even more creaminess if you desire.
  3. Pour into a glass and top with hemp seeds, extra sunflower seed butter, and berries to your heart’s content.

 

Ketofied Vegan Green Smoothie

Keto Low Carb Almond Butter Pancakes
, ,

Craving something sweet in the morning but quick and easy to make? Then, you definitely want to consider making this delicious stack of keto low carb almond butter pancakes. These guilt-free pancakes will instantly be wiped clean within seconds of being served.

When it comes to health, it’s key to provide nutritious ingredients that also tastes fantastic. These pancakes contain a mixture of almond/tigernut/coconut flour, cashew yogurt, BochaSweet, and collagen peptides to help support your keto lifestyle.

You don’t have to give up that sweetness you love! This recipe will soothe your sweetest desires with a combination of BochaSweet granulated sugar replacement and syrup. It’s quite easy to make your own BochaSweet syrup, which you will learn how in this recipe.

 

Keto Low Carb Almond Butter Pancakes

Keto Low Carb Almond Butter Pancakes

Serves 6-8 pancakes

INGREDIENTS:

  • 3 whole eggs
  • 1 scoop collagen peptides (optional)
  • 1/2 cup almond flour
  • 1/2 cup tigernut flour
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 3 tbsp zero calorie BochaSweet 
  • 1/2 cup cashew yogurt (add water for liquid consistency)

 

DIRECTIONS:

  1. Prepare the Homemade BochaSweet Syrup by adding 1/2 cup of BochaSweet in a sauce pan
    on medium heat and allow the sweetener to melt until a liquid syrup forms. Set aside.
  2. Preheat a coconut oil greased skillet over medium-high heat.
  3. Combine all the ingredients together in a large bowl and whisk until pancake batter forms.
  4. Scoop out 1/4 cup rounded scoops onto hot skillet over medium-high heat.
  5. Once the batter begins to bubble, flip it over and cook for another 1-2 minutes.
  6. Repeat until the batter is done. Top with almond butter, chopped almonds, and BochaSweet syrup.

 

Peanut Butter Cookies
,

Peanut Butter Cookies

Recipe and content provided by Amanda Hokanson

Low glycemic and sugar alcohol sweeteners don’t act or taste like sugar in baked goods and can cause some gastrointestinal distress. But, a few days ago I learned about this new option called BochaSweet that is derived from kabocha squash that apparently doesn’t trigger  insulin stimulation.

I’ve been baking conventional cookies all day and my willpower was wavering, so I threw together a batch of peanut butter cookies. They do lack the chewiness of a traditional flour and butter cookie, but they are packed with peanut butter flavor and formed up nicely in the refrigerator.

Peanut Butter Cookies

Makes 41 cookies

Ingredients:

  • 454 grams natural peanut butter (16 oz)
  • 113 grams butter (1 stick)
  • 10 TBSP BochaSweet
  • 3 large eggs
  • 6 TBSP almond meal
  • 1 tsp baking soda
  • 28 grams oat fiber (2 TBSP)
  • 1 heaping was tsp kosher salt (half the amount if using finer salt or salted butter)

Directions:

  1. Preheat oven to 350F. Whip until fluffy and lightened in color by mixing 454 grams natural peanut butter (16 oz) and 1 stick of butter.
  2. Add the BochaSweet and whip until combined.
  3. Incorporate the 3 large eggs one at a time mixing thoroughly.
  4. Switch to paddle attachment (if using a stand mixer) and mix in the almond meal, baking soda, oat fiber, and kosher salt.
  5. I portioned with an 18/8 scoop (about 1.5 TBSP) and cross hatched with a fork dipped in the BochaSweet. I baked them on a dark non-stick pan in the bottom third of the oven for about 10 minutes. Cooled on pan for at least 10 minutes and then moved to a rack to cool completely.

Peanut Butter Cookies

They are a little cakey but very peanut buttery and that’s okay with me.

Nutritional Information

(Per 1 cookie)

  • 110 calories
Keto Beet Chocolate Truffles
, ,

There’s a new holiday that’s coming up and its filled with lots of LOVE. Valentine’s Day.

Let’s get our creative juices flowing in the kitchen by bringing to you this mouth watering Keto Beet Chocolate Truffles as the perfect candy to surprise the love of your life. So, what makes this treat so special?

Lots of chocolate and of course BochaSweet with a hint of beets from our BOCHA-BEETS for a vibrant reddish-purple look. Who knew something so sweet can also be quite energizing!

Keto Beet Chocolate Truffles

 

Keto Beet Chocolate Truffles

Makes 36 truffles

Ingredients:

  • 10 ounces dark chocolate (cacao that is unsweetened)
  • 3 tablespoons coconut oil
  • 1 cup full fat coconut milk
  • 2-4 scoops BOCHA-BEETS
  • 1 teaspoon vanilla extract
  • 1 cup BochaSweet
  • 1/2 cup shredded coconut
  • 1/2 cup unsweetened cocoa

 

Directions:

  1. Begin by cutting the dark chocolate into small shards on a diagonal. Add the coconut oil with the chocolate shards into a bowl and set aside.
  2. Heat the coconut milk in a saucepan until it boils then allow to simmer. Pour over the chocolate and coconut oil.
  3. Add the BochaSweet and BOCHA-BEETS to the chocolate mixture and stir in with a spatula until smooth. Add in the vanilla extract and gently stir. Transfer the chocolate mixture to the refrigerator to firm up for at least 4 hours (or freeze for a quicker process).
  4. Preheat the oven to 300F and line a baking sheet with parchment paper. Add the shredded coconut to the parchment paper lined baking tray and toast for 3-5 minutes until it starts to get slightly golden brown. Transfer to a small bowl and allow to cool.
  5. When the chocolate mixture is ready remove from the fridge and scoop out the truffles. Form into small balls by rolling between your palms. With a side dish filled with the unsweetened cocoa (and a couple extra scoops of BOCHA-BEETS), roll the balls until well coated and then transfer to the coconut and do the same. Repeat this process for the entire batch.
  6. Enjoy immediately or if you prefer allow to freeze further to your personal preference!

 

Keto Beet Chocolate Truffles

 

 

 

 

Beet Chocolate Chip Cookies
, ,

Starting off the New Year right with a delicious batch of Red Velvet Beet Chocolate Chip Cookies. The same great old fashioned taste just like grandma used too make but now recreated with a healthy twist!

So, what is going on with this healthy twist you ask? Keto. Low carb. Grain free.

This recipe will be featuring two of our incredible products. For that pre-workout boost we decided to add our newest product BOCHA-BEETS for a healthy dose of nitric oxide to help enhance blood flow and increase levels of endurance during exercise. Beets are a powerful superfood and we source from organic, NON GMO beets at a 50:1 extract to deliver 5x the amount of nitrates as leading brands. Combine it with our Supreme Sugar Replacement BochaSweet and you have a great tasting “keto approved” cookie. With absolutely no grains used in this recipe, the taste is similar to an oatmeal chocolate chip cookie from the chewy texture.

The great thing about the BochaSweet lifestyle is the freedom to recreate all your favorite childhood treats from the comfort of your home knowing that you are on path to achieving all your health and fitness goals. Let’s, together,  make 2018 the most BOCHASWEET year yet!

Beet Chocolate Chip Cookies

Red Velvet Beet Chocolate Chip Cookies

Makes 15-20 cookies

Ingredients:

  • 1 cup almond flour
  • 1 cup coconut flakes
  • 3/4 cup BochaSweet
  • 1 tbsp coconut flour
  • 3/4 cup sliced almonds
  • 4 scoops BOCHA-BEETS
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup sugar-free chocolate chips

Directions:

  1. Preheat oven to 325F and prepare a large baking sheet greased with coconut oil or butter.
  2. In the food processor, add in the coconut flakes and sliced almonds. Process until mixture resembles an “oatmeal-like” consistency. Continue to add in the almond flour, coconut flour, baking powder, cinnamon, beet powder and salt. Pulse a few times until well mixed.
  3. In a large bowl beat together the softened butter with the sweetener. Beat in the egg and vanilla extract then add to the food processor with the flour mixture and blend until a dough consistency forms. Add in chocolate chips and stir gently by hand.
  4. Form into balls and place two inches apart on baking sheet. Then with the palm of your hand gently press down cookie to 1/2 inch thickness.
  5. Bake for 18 minutes until golden brown. Remove and allow to cool until cookies are firm to touch.

Beet Chocolate Chip Cookies

 

Bocha-Beets pancakes
,

With a beet root supplement joining the BochaSweet product line, we are excited to introduce a delicious recipe that features our nitric oxide pre-workout BOCHA-BEETS. In this recipe, you will be adding in a couple scoops of our great tasting beet root supplement for a delicious nitric oxide boosting pancake stack. To make things even more exciting, a delicious drizzle of melted BochaSweet syrup will make these pancakes super yummy. So, go ahead and enjoy these healthy guilt-free and keto-friendly pancakes.

Bocha-Beets Pancake Stack

INGREDIENTS

8-10 servings

  • 1 cup almond or tigernut flour
  • 1/4 cup coconut flour
  • 2 tbsp BochaSweet
  • 2 scoops BOCHA-BEETS
  • 6 large eggs
  • 6 tbsp unsweetened almond or coconut milk
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 2-3 tbsp coconut oil (for cooking)
  • 1/4 cup extra BochaSweet (for the syrup)

DIRECTIONS

  1. Whisk together all ingredients in a bowl until smooth. Batter will be somewhat thick, if you prefer thinner pancake add a little extra milk.
  2. Preheat a skillet greased with coconut oil on medium-low to medium heat. Using a 1/4 cup measuring spoon drop batter onto pan and form into circles. Cover and cook for a couple minutes until bubbles start to form, then flip and repeat on the other side until browned. Repeat with the remaining batter.
  3. Pour 1/4 cup of BochaSweet into a sauce pan on medium-low and allow to melt into a syrup consistency. Drizzle over pancake stack!Bocha-Beets pancakes
Gluten Free Kabocha Pie
, ,

Gluten Free Kabocha Pie

Thanksgiving is just around the corner which means pumpkin is the flavor of the month. A Gluten Free Kabocha Pie is a must on the menu. This pie is easy to make and tastes identical to the store-bought pumpkin pies but with considerably less calories and zero sugar added.

The added sweetness will be from our BochaSweet™ 100% kabocha extract. A fantastic sugar replacement that replaces cane sugar 1:1 without the blood sugar spikes and insulin stimulation. There is no bitter aftertaste which is commonly experienced in other sugar substitutes and contains no other additives.

For this delicious recipe, we will also be using tigernut flour which is a nutritious gluten-free flour rich in protein, fiber, and monounsaturated fats. It’s actually not a nut, but a small root vegetable gaining popularity as a superfood!

Gluten Free Kabocha Pie

INGREDIENTS

Makes 1, 9″ pie

Crust:

  • 1 cup tigernut flour
  • 1 cup fine almond flour
  • 1/4 tsp vanilla extract
  • 1 tablespoon almond butter
  • 2 eggs
  • 1/8 tsp salt
  • 1/4 cup BochaSweet

Filling:

  • 1.5 cup steamed kabocha pumpkin
  • 1/3 cup BochaSweet
  • 1/2 cup almond milk
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tablespoon MCT/coconut oil

Directions

  1. First, steam kabocha pumpkin until well done. Remove peel from pumpkin and place it in a food processor.
  2. Next, combine all ingredients in filling in a food processor and blend until smooth. Set aside.
  3. Preheat oven to 375°F. For the crust, place all ingredients in a food processor and process until crumbly and broken down. Make sure the mixture stick together when placed between your fingers.
  4. Mold ingredients in a 9” pie dish greased with coconut oil. Pat down carefully and knead with knuckles to get the right structure. Add imprint into the edges to make sure it matches the height of the filling.
  5. Put in oven for 10-15 minutes. Lightly brown and remove. Let cool for roughly 15-20 minutes.
  6. Pour filling over the crust and smooth it out. Place in the refrigerator for at least 30 minutes. If you want, finish it off with a side of banana chocolate caramel ice cream and  supreme sugar replacement frosting!
BochaSweet Latte
, ,

Here’s a latte with added butter and MCT oil!

Part of a popular health trend that has been popping up all over the web, and it has been taken up a notch sweetened with delicious BochaSweet™.

This recipe has a spicy touch, perfect to keep you warm and cozy just in time for the holiday season. It’s a Spicy Chocolate Yerba Mate Latte with a hint of ghost pepper. The blend of spicy with the sweet taste of BochaSweet™ makes this latte ultra delicious!

Skip the high calorie lattes and make life sweet again with BochaSweet, the Supreme Sugar Replacement. Thanks to our customer Julia for this amazing BochaSweet recipe!

Sugar Free Latte

 

INGREDIENTS

Serves 2 

  • 6 tbsp Yerba Mate tea
  • 2 tbsp Kerrygold butter or ghee
  • 1 tbsp BochaSweet™
  • 2 tbsp MCT oil
  • 1/8 tsp ghost chili pepper (fresh or frozen) or cayenne pepper powder
  • 1/8 tsp cinnamon
  • 1 tsp maca powder
  • 3 tbsp cacao powder

 

DIRECTIONS

Brew Yerba Mate in french press for 8 minutes. Add brewed tea and the rest of the ingredients to a high powered blender. Blend on high for 45 seconds. Pour and enjoy!

 

 

read the next post