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!

 

 

Bocha Lime Pound Cake

A spinoff of the common key lime pound cake is this gluten-free cake sweetened with BochaSweet! This healthier version is perfect for the keto diet and also diabetic-friendly. In this recipe you will be substituting grain-based flour with gluten-free substitutes such as almond flour and coconut flour. 

Featuring pleasant tasting BochaSweet, instead of a bitter tasting sweetener, this reduced calorie recipe is a guilt-free, good for you key lime pound cake!

Bocha Lime Pound Cake

INGREDIENTS

Makes 8 servings

Cake

  • 1 3/4 cups almond flour
  • 2 tbsp coconut flour
  • 1.5 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter
  • 1/3 cup BochaSweet
  • 2 eggs
  • 1/4 cup almond milk
  • 1/8 cup key lime juice
  • 1 tsp key lime zest

Glaze

DIRECTIONS

Cake

  1. Preheat oven to 325F and grease a small loaf pan.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  3. In a separate bowl beat the butter and BochaSweet together until well combined. Add in the eggs until well combined, then add in half of the flour mixture. Whisk in the lime juice, lime zest, and almond milk. Finally, add in the remaining flour mixture.
  4. Pour the cake batter into the prepared loaf pan and bake for 50 minutes, or until the top and edges are golden brown. Remove from the loaf pan and flip onto a wire rack to allow to cool for 15 minutes.

Glaze

  1. Whisk together the BochaSweet and lime juice together until an icing consistency forms. Drizzle over the cake once it cools.

Bocha Lime Pound Cake

Low Carb Vanilla-Lemon Cake
, ,

The Low Carb Lemon-Vanilla Cake is a diabetic’s delight without all the extra carbs and sugar. This one hit a home run in our kitchen! It’s so good…we must admit it tastes better than any other unhealthy store bought birthday cake.

INGREDIENTS

  • 1/3 cup melted ghee
  • 1 3/4 cup tigernut flour
  • 1/4 cup coconut flour
  • 1/4 tsp pink salt
  • 3 large eggs
  • 1/2 cup BochaSweet
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp baking soda

DIRECTIONS

  1. Preheat the oven to 325°F . Then prepare a round or rectangle cake dish with ghee and then line with parchment paper.
  2. In a small pan, melt the ghee and then set aside making sure to allow to cool slightly. In a large bowl, mix together the dry ingredients (tigernut flour, coconut flour, and salt).
  3. Separate the yolks from the eggs and place the whites and yolks in two separate bowls. Add the BochaSweet, vanilla extract, lemon juice, and the melted ghee that was set aside. Whisk until smooth.
  4. Add the egg yolk mixture into the large bowl with the dry ingredients and whisk until the batter is smooth and a dough forms.
  5. For the egg whites you will be using a whisk to beat until a whipped cream consistency appears. May take a couple minutes. Then set aside for a moment.
  6. Stir in the baking soda into the batter and then start to slowly add 1/3 of the whipped egg whites into the dough. Gently fold in the rest of the egg whites into the batter, being sure to mix until only a few egg white streaks are left. Form the batter in the cake pan using a spatula.
  7. Bake for 40 minutes or until a toothpick comes out clean. Let the cake cool.
  8. Apply our delicious whipped cream frosting recipe on top! Then serve.

 

Bocha Sweet Vanilla-Lemon Cake

 

read the next post