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Keto Hot Chocolate Mix

Recipe and content provided by Tara Wright, Whole Body Living

This keto hot chocolate mix was requested by a subscriber to our YouTube channel. They wanted a powdered hot cocoa mix to store in the pantry so they and their family could mix up a cup of warm, comforting keto-friendly hot cocoa during the cold winter months.

As you mix this up, you’ll notice I was fairly conservative in the amount of sugar substitute used. This is something you can adjust to your taste buds. Our kids add an additional tablespoon of sugar substitute to their cup when they mix it up. We find this too sweet.

So many of you share with us that you’ve seen a change in your sweet taste buds the longer you’re on the keto diet. We’d love to hear about your experience.

Keto Hot Cocoa Mix

Keto Hot Chocolate Mix

INGREDIENTS:

  • 1 cup unsweetened cocoa powder
  • 1/2 cup MCT powder
  • 1/2 cup BochaSweet
  • 1 tablespoon black cocoa powder (optional)
  • 1/2 teaspoon salt

INSTRUCTIONS:

  1. Mix all ingredients together until completely combined.
  2. Store in an airtight container.
  3. To make keto hot cocoa, blend 2 tablespoons hot cocoa mix with 6 ounces warmed unsweetened almond milk or hot water. Top with real whipped cream.

Servings: 16

NUTRITIONAL INFORMATION:

  • Calories: 12
  • Carbs: 3g
  • Protein: 1g
  • Fat: 1g
  • Saturated Fat: 1g
  • Sodium: 74mg
  • Potassium: 82mg
  • Fiber: 2g
  • Sugar: 1g
  • Calcium: 7mg
  • Iron: 1mg
Keto Eggnog
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Keto Eggnog

Recipe and content provided by Tara Wright, Whole Body Living

Cooking this keto eggnog will fill your kitchen with the scents of the season. The warm, comforting scents of nutmeg, cinnamon, cloves and vanilla will spread throughout the house and bring hungry smiles to your kitchen.

While there are many variations of eggnog that use raw eggs, I wanted to stick to the safe side and cook the eggs. One benefit this brings is the eggs thicken up the eggnog beautifully.

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Keto Eggnog

Start to Finish: 15 minutes

INGREDIENTS:

  • 6 egg yolks
  • 3/4 cup BochaSweet
  • 2 cups water
  • 2 cups heavy cream
  • 1 1/2 teaspoon vanilla extract
  • 2 whole cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

INSTRUCTIONS:

  1. In a small bowl, whisk egg yolks and BochaSweet together until foamy. Set aside.
  2. In a small saucepan, combine: 1 cup water & 1 cup heavy cream.
  3. Add: ½ tsp ground cinnamon, ½ teaspoon vanilla extract, 2 whole cloves & ¼ teaspoon ground nutmeg.
  4. Bring to a boil over medium heat.
  5. Turn off heat and temper the cream mixture into the eggs.
  6. Add tempered egg mixture to the cream mixture.
  7. Cook on low heat for a few minutes–do NOT allow to boil. You want to bring the mixture up to 160 degrees.
  8. Remove from heat, strain into a container and allow to cool.
  9. After cooled add the following: 1 cup heavy cream, 1 cup water or light rum & 1 teaspoon vanilla extract.
  10. Chill for 24 hours prior to serving.

Serves: 8

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 252
  • Carbs: 3g
  • Protein: 3g
  • Fat: 26g
  • Saturated Fat: 15g
  • Cholesterol: 228mg
  • Sodium: 30mg
  • Potassium: 59mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 1069IU
  • Vitamin C: 1mg
  • Calcium: 58mg
  • Iron: 1mg
Keto-Coconut-Flour-Waffles_Blog-Post-Image-B_1200x600
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Keto Coconut Flour Waffles

Recipe and content provided by Tara Wright, Whole Body Living

These Keto Coconut Flour Waffles are light and fluffy, reminiscent of childhood Sunday mornings. As children, we would wake on Sunday mornings to the treat of either waffles or cinnamon rolls. My mom would make the maple syrup from scratch and the entire house would smell of maple and waffles.

Once mom and I both became dedicated to a ketogenic lifestyle, I wanted to create a substitute that was healthy and tasted amazing. We top these with my homemade keto maple syrup which is quick to make while you’re cooking your keto waffles. This is a large batch, fit to feed a family or stock your freezer with keto breakfasts.

These keto coconut flour waffles freeze beautifully. In fact, I like to pop a few in the toaster on a lazy Sunday morning and enjoy them crisp and hot with a generous amount of organic butter on top.

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Keto Coconut Flour Waffles

Start to Finish: 26 minutes

INGREDIENTS:

  • 1 cup coconut flour (123g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 9 eggs
  • 1/2 cup avocado oil
  • 4 oz cream cheese softened
  • 1/2 cup water
  • 3/4 cup sour cream
  • 1/4 cup BochaSweet
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

INSTRUCTIONS:

  1. In a small bowl, mix together coconut flour, baking powder and xanthan gum and set aside.
  2. In a large mixing bowl, combine eggs, avocado oil, softened cream cheese, water, sour cream, BochaSweet, vanilla and salt. Using a whisk or mixer, blend together until completely combined.
  3. Add the dry ingredients to the wet ingredients and blend together until combined. Then blend on low speed for 3 minutes. The batter will thicken along way as the coconut flour begins soaking up the ingredients.
  4. Preheat your waffle iron and allow your waffle batter to rest while it heats up. In the meantime, prepare your waffle baking area and clean up your mess.
  5. Bake each waffle as instructed with your specific waffle iron. Cook time varies between 3-6 minutes depending on the waffle iron you are using. These seem soft when they first come out of the waffle iron but will firm up as they sit. This has to do with the coconut flour continuing to absorb the moisture.

Servings: 28 waffles

NUTRITION FACTS (Per Waffle):

  • Calories: 99
  • Carbs: 3g
  • Protein: 3g
  • Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 60mg
  • Sodium: 90mg
  • Potassium: 52mg
  • Fiber: 2g
  • Sugar: 1g
  • Vitamin A: 169IU
  • Vitamin C: 1mg
  • Calcium: 26mg
  • Iron: 1mg
Keto Cinnamon Swirls
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Keto Cinnamon Swirls

Recipe and content provided by Tara Wright, Whole Body Living

Baking these keto cinnamon swirls is like creating love itself out of thin air. They will fill your entire home with the soft, warm, cozy scent of cinnamon rolls. Peeking inside your oven, you’ll find these have risen beautifully and you’ll anxiously await the moment you can take that first gooey, warm bite. All the while feeling a little naughty because how could these possibly be keto friendly.

I find these are best enjoyed with a creamy cup of espresso. There’s just something about a sweet treat paired with coffee that is so satisfying. Don’t you think?

The name for these cinnamon swirls came from my husband. When he saw them he thought they looked a lot like those junk food one’s you can buy at the store, you know the ones I speak of. You’ll notice I left the icing off a few for photos so you could see the beautiful swirl in the pictures.

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Keto Cinnamon Swirls

Start to Finish: 1 hour, 10 minutes

INGREDIENTS:

  • 2 cup whole milk mozzarella
  • 2 oz cream cheese
  • 2 egg
  • 1 tablespoon gelatin
  • 1 teaspoon xanthan gum
  • 1/2 cup BochaSweet
  • 1 1/2 cup almond flour
  • 1 teaspoon baking powder

FILLING:

  • 1/4 stick butter
  • 1/4 cup BochaSweet
  • 1 teaspoon cinnamon

GLAZE:

  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • 1/4 cup BochaSweet

INSTRUCTIONS:

Making The Dough

  1. In a microwave safe bowl, microwave mozzarella and cream cheese for 2 ½ minutes on power level 5, or until gently melted. Stir together to melt everything without overheating the mixture.
  2. In a separate small mixing bowl blend together 2 eggs and gelatin until foamy and gelatin is blended in. Start on low speed and then increase blender speed to help combine the egg and gelatin. This will take about a minute and should result in a thick, eggy mixture.
  3. Add the egg-gelatin mixture into the cheese mixture and combine with your blender on low speed.
  4. Next add BochaSweet, almond flour, xanthan gum and baking powder and blend until completely combined.
  5. Place the mixture in the fridge for 15-30 minutes. This will make the dough easier to roll out.

Prepping For The Roll

  1. In the meantime, we have a few things to do to prepare for what comes next. First, preheat your oven to 325 degrees (300 convection)
  2. Now we will make the cinnamon-sugar mixture that will go in the center of the rolls. In a small bowl, combine the BochaSweet and cinnamon and mix together. Soften your butter so it is easily spreadable and ready to use. Prepare your cupcake pan by greasing it or filling it with cupcake liners. I prefer parchment paper cupcake liners.
  3. Next, prepare a place to roll out the crust and gather your toppings. Gather together: parchment paper, rolling pin, and kitchen towel.

Rolling The Dough

  1. Place a kitchen towel on your counter and then place on a piece of parchment paper on top of the towel. The towel simply holds the parchment paper still so you can roll out your dough without the parchment paper sliding around.
  2. Take the cooled dough in your hands and shape it into a circle. Place it on top of the parchment paper. Clean your hands if necessary and then place the other sheet of parchment paper on top.
  3. Roll out the dough to to ⅛-¼ inch thick, shaping it into an oblong as best you can.
  4. Remove the top piece of parchment paper.
  5. Smear the softened butter across the dough and then sprinkle on your cinnamon sugar mixture.

Rolling Up The Dough

  1. Now it’s time to roll the dough up. This dough is a little delicate and requires some patience. If the dough is very squishy and still warm, pop it in the fridge for ten minutes so it’s easier to roll up. Roll carefully, squeezing the dough together if it breaks. You can oil your hands if the dough is sticking to your fingers.
  2. Next, decide how many rolls you want to have in total. These can be sliced as thin as 1 inch thick and give you a nice risen roll. This is where I’m always struggling to make even sizes no matter how I cut it. So, do the best you can!
  3. Cut and carefully transfer the dough to your cupcake tin. I like to place the smallest rolls in the center of the pan and the fattest rolls in the corners to help even up the baking.
  4. Bake at 325 degrees (300 convection) for 25-30 minutes. When done, the middles will look slightly undercooked. Remove the pan from the oven and set it on a cooling rack. The middles will continue baking slightly out of the oven.
  5. Wait ten minutes before icing or serving to allow them to cool a bit and the cheese to set-up. In the meantime you can mix together an easy keto glaze.

Easy Keto Glaze

  1. Stir together heavy cream, melted butter and BochaSweet until the sugar is dissolved. Drizzle over the top of your cinnamon swirls as desired. For a thicker frosting, double the ingredients and whip with your blender, immersion blender or mixer into a thick whipped cream frosting.

Servings: 12 rolls

NUTRITION FACTS (PER ROLL):

  • Calories: 195
  • Carbs: 4g
  • Protein: 8g
  • Fat: 17g
  • Saturated Fat: 7g
  • Cholesterol: 62mg
  • Sodium: 179mg
  • Potassium: 77mg
  • Fiber: 2g
  • Sugar: 1g
  • Vitamin A: 391 IU
  • Calcium: 151mg
  • Iron: 1mg
whey-protein
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Whey protein has been around for decades and is notorious for being a popular “bodybuilding” supplement. Sold in protein tubs, bars, baked goods, drinks, and much more. This muscle-building supplement has been shown to help with muscle growth, blood pressure, insulin sensitivity, reduction in inflammation, and weight loss. Whey protein has a high nutritional value and has been revealed to have numerous health benefits found in scientific studies. But, is it keto-friendly? Read on to find out.

What is Whey Protein?

Whey protein is derived from dairy, it is a liquid extraction that is created by separation of milk during cheese production. It is a complete, high quality protein that contains all nine of the essential amino acids.

Milk contains two main types of protein: casein (80%) and whey (20%). Casein is a major component of protein found in bovine milk, in the form of micelle, to better simplify things it is the white color of milk. In its original state, whey is a mixture of water with some protein, fat, carbohydrates, and lactose. Whey is created into three different types of protein powders which can be conveniently added into shakes, meal replacements, and protein bars.

  • Whey Protein Concentrate – Contains about 70-80% protein, moderately concentrated form of whey with less lactose than whey protein powder
  • Whey Protein Isolate – Highly concentrated in protein content (90-95%), has had most of the lactose and fat removed
  • Whey Protein Hydrolysate – Considered the “predigested” form of whey protein as it has undergone partial hydrolysis, this helps the body more easily absorb the protein

Whey Protein Concentrate is the form of whey protein we have decided to add into our keto-friendly line of protein bars, BochaBars. The source we use is high quality and grass-fed from New Zealand cows.

The essential amino acids found in whey protein helps improve muscle protein synthesis and the growth of lean muscle mass.

This sounds like a beneficial protein source we should all take advantage of; hence, if you do not have any intolerance or allergies to dairy products.

Let’s dig further to see if it’s a good fit for the keto diet.

Is Whey Protein Keto-Friendly?

The ketogenic diet is commonly known as a high fat, low carb, and moderate protein diet. This transition is what helps put the body in “fat burning” mode by converting your energy source from carbs (glucose) to ketones.

What are ketones?

These are chemicals made in your liver due to a metabolic response to being in dietary ketosis. You produce them when you don’t have enough insulin in your body to turn sugar, or glucose, into energy.

Protein is an important part of any weight loss program and that includes keto as well. A moderate amount of protein helps to build muscle and maintain a healthy body composition.

Since, whey protein preserves muscle mass it would be ideal to supplement with a product containing whey protein while following a ketogenic diet.

Whey protein shows promising results for both obesity and diabetics. A 12 week study conducted on Pubmed showed improvements in fasting insulin levels. Another study conducted on mice showed improvements in glucose homeostasis and insulin resistance in high fat diet fed mice.

Whey is definitely keto-friendly.

Which is why we decided to add grass-fed whey protein to our line of keto-friendly protein bars.

BochaBars contain a blend of grass-fed whey and collagen protein. With two great tasting flavors such as: Chocolate Peanut Butter (21g protein) and Vanilla Almond Crunch (20g protein).

When choosing a nutrition-rich bar, things you want to look for are:

  • Made with real food ingredients (no junk)
  • With at least 20 grams of protein
  • Sweetened with 100% kabocha extract

Compared to other protein bars on the market, BochaBar is not only better for you but tastes better too.

Click here to learn more about BochaBars

Flourless Fudgy Keto Brownies
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What’s the solution when you want to avoid the extra carbs but still have a strong desire for brownies. Simple. Make them flourless! These delicious flourless fudgy keto brownies combine the best of both worlds, fudge and brownies!

Traditional brownies use white flour and a mixture of white and brown sugar which spikes your insulin levels while promoting weight gain. This recipe uses keto-friendly ingredients to create the same fudgy brownie flavor, at the same time keeping it gluten-free, diabetic-friendly, keto, and paleo friendly.

The batter portion of these brownies is created by mixing together grass-fed butter, egg whites, dark chocolate, coconut oil, and BochaSweet sugar replacement. When melted over a stovetop the flavors blend nicely for a delicious soon-to-be fudgy texture. Don’t be surprised if you are tempted to lick the batter!

The fudgy keto brownies will make your heart melt the minute they hit your tastebuds. So, go ahead and enjoy this decadent, guilt-free dessert.

Flourless Fudgy Keto Brownies

Flourless Fudgy Keto Brownies

Start to Finish: 45-60 minutes

INGREDIENTS:

  • 8 tablespoons grass-fed unsalted butter
  • 4 tablespoons coconut oil
  • 10 ounces finely chopped dark chocolate (80% or higher)
  • 4 large eggs (or egg whites)
  • 1 cup BochaSweet
  • Optional: 1 scoop MCT powder
  • 1/3 cup brown sugar substitute
  • 4 teaspoons. vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 6 tablespoons arrowroot flour
  • 1/2 cup sugar-free chocolate chips (optional)

INSTRUCTIONS:

  1. Preheat the oven to 350F and grease a parchment paper lined 8×8 baking pan.
  2. In a large pot, whisk together the butter (softened), chopped dark chocolate, coconut oil, eggs, sweeteners, and vanilla extract. Stir until well mixed on medium heat.
  3. Add the arrowroot flour, cocoa powder, and salt to a mixer on low setting. Then add the liquid mixture into the dry ingredients and mix well until a smooth consistency forms. Optional: for a nice crispy top layer you can add a thin layer of sugar-free chocolate chips or chopped dark chocolate.
  4. Spread the batter onto prepared baking pan. Bake for 30-45 minutes.
  5. Remove and let cool until pan is no longer hot. Refrigerate over night and enjoy!

Serves: 12

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 240
  • Total Fat: 20
  • Saturated Fat: 14g
  • Cholesterol: 15mg
  • Sodium: 25mg
  • Total Carbs: 26g
  • Fiber: 5g
  • Sugars: <1g
  • Protein: 4g
  • Vitamin A: 2%
  • Vitamin C: 8%
  • Calcium: 4%
  • Iron: 20%
Keto Pumpkin Spice Donuts
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Keto Pumpkin Spice Donuts

Recipe and content provided by Tara Wright, Whole Body Living

These keto pumpkin spice donuts greet you with their warm, cinnamon scent as they bake in the oven. As you turn them out onto a cooling rack, you can’t help but break off a small piece and pop it in your mouth. Your eyes close and you think ‘Ahhhhh…now that’s the stuff of a good life’. The texture is just perfect for a pumpkin spice cake donut and the flavors so uplifting and reminiscent of fall.

If four carbs is too many, consider eating only half a donut. They are immensely satisfying!

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Keto Pumpkin Spice Donuts

Start to Finish: 40 minutes

INGREDIENTS:

  • 6 tablespoons avocado oil
  • 3 eggs
  • 1/3 cup heavy cream
  • 1/2 cup pumpkin puree
  • 3/4 cup BochaSweet
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 4 ounces coconut flour
  • 1 1/2 teaspoon baking powder

INSTRUCTIONS:

  1. Prepare oven to 325 degrees. Prepare donut pan by generously greasing it with coconut oil or avocado oil.
  2. In a medium sized mixing bowl, combine avocado oil, eggs, heavy cream, pumpkin puree, BochaSweet, vanilla extract, pumpkin pie spice, cinnamon, xanthan gum and salt. Blend until thoroughly combined.
  3. Next, blend in 4 oz coconut flour for 1 minute and allow the mixture to rest for 5 minutes.
  4. Mix in the baking powder and blend until completely incorporated into the batter. The batter will be fairly thick at this point.
  5. Fill the donut pans to the rim, donuts will rise and round as they bake.
  6. Bake at 325 degrees for 20-25 minutes. Remove from oven and allow to cool for 5-10 minutes before removing your keto pumpkin spice donuts from the pan.
  7. Drizzle with a simple keto glaze if desired.
  8. Keto Glaze: Mix 1/4 cup heavy cream with 1/4 cup BochaSweet and 1/2 teaspoon vanilla. Mix until BochaSweet is dissolved and drizzle over your keto pumpkin spice donuts. Enjoy!

Servings: 10

NUTRITION FACTS (PER DONUT):

  • Calories: 179
  • Carbs: 9g
  • Protein: 4g
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 60mg
  • Sodium: 228mg
  • Potassium: 129mg
  • Fiber: 5g
  • Sugar: 1g
  • Vitamin A: 2094IU
  • Vitamin C: 1mg
  • Calcium: 56mg
  • Iron: 1mg
Salted Chocolate Chunk Cookies
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Recipe and content provided by Mary Florer

These Salted Chocolate Chunk Cookies are gluten-free with a keto twist on traditional cookies. You’d never know these cookies are sweetened with BochaSweet. These cookies are quick and easy to make with a delicious taste you’ll instantly appreciate with every bite.

This guilt-free recipe is the perfect treat to enjoy this holiday season!

Salted Chocolate Chunk Cookies

Start to Finish: 30 minutes

INGREDIENTS:

  • 6 oz roughly chopped dark chocolate (80% cacao or higher)
  • 6 oz all-purpose low-carb flour*
  • 1/2 cup BochaSweet
  • 1/2 cup erythritol (brown sugar)
  • 1 stick grass-fed butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 large cage-free egg

All-purpose low-carb flour*

  • 4 cups almond flour
  • 1 cup coconut flour
  • 1/2 cup golden flax meal
  • 1/8 cup xanthan gum
  • 1/8 cup arrowroot powder

INSTRUCTIONS:

  1. For the all-purpose low-carb flour, whisk all ingredients together in a large bowl. (Can be stored in an airtight container in the freezer for up to 6 months.)
  2. Preheat oven to 350F. Set aside a handful of chopped chocolate, and place remainder in a medium bowl. Add flour and toss to combine.
  3. Combine butter, both sweeteners, baking powder, baking soda, salt, vanilla, and nutmeg in a large bowl, or the bowl of a stand mixer. Using stand mixer or handheld mixer, mix on low until ingredients have just incorporated, then increase to medium and beat about 5 minutes until light and fluffy. Add egg and mix until smooth. Reduce speed to low and add the flour/chocolate mixture to form a stiff dough.
  4. Divide dough into 1 heaping tablespoon or 1 ounce portions. Arrange dough balls on a parchment lined baking sheet spaced 2 inches apart. Flatten balls slightly, sprinkle with reserved chocolate and a pinch of kosher salt each. Bake 12-15 minutes until cookies are puffed and golden around the edges.
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Keto Gooey Butter Cake

Recipe and content provided by Tara Wright, Whole Body Living

I just can’t gush enough about this Keto Gooey Butter Cake which I created specifically for my hubby who had fallen in love with this southern dessert a year prior to us entering the ketogenic lifestyle.

As you may know, here at Tara’s Keto Kitchen, I’m busy in the kitchen creating and perfecting keto desserts and keto food options to help make the ketogenic diet sustainable over the long term.

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Keto Gooey Butter Cake

A keto gooey butter cake with only 1 total carb (0 net carb) per serving for all of us that love the taste and texture of traditional butter cake. This is one of the keto recipes we like to make and take to potlucks & social gatherings. We cut the pan into 24 small squares because a little butter cake goes a long way!

Start to Finish: 1 hour 15 minutes

INGREDIENTS:

  • 1/4 cup coconut flour (2 oz)
  • 1/8 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 tablespoons butter (melted)
  • 3/4 cup heavy cream
  • 2 eggs
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup BochaSweet

INSTRUCTIONS:

  1. Preheat oven to 325 degrees.
  2. In a small bowl combine: 2 oz coconut flour (1/4 cup), 1/8 teaspoon xanthan gum, 1/2 teaspoon salt, 1/2 teaspoon baking powder.
  3. Stir to combine, set aside.
  4. In a medium mixing bowl combine: 8 tablespoons melted butter (1 stick), 3/4 cup heavy cream, 2 eggs, 1 cup water, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 cup BochaSweet.
  5. Use a blender to blend the wet ingredients until combined. Then add your dry ingredients. Blend on medium speed for 1 minute. Stop and use a spatula to clean the sides and bottom and blend an additional 2 minutes on medium high speed. The batter will thicken considerably and be the consistency of cake batter once done.
  6. Pour into a baking dish and bake at 325 degrees for 60 minutes.
  7. Cool for 4 hours before serving.

Servings: 24

NUTRITIONAL INFORMATION:

  • Calories: 76
  • Carbs: 1g
  • Protein: 1g
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 34mg
  • Sodium: 93mg
  • Potassium: 21mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 247IU
  • Vitamin C: 1mg
  • Calcium: 13mg
  • Iron: 1mg
adults-arms-around-couple-1586481
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Beetroot powders are an all-natural, superfood mixture that when consumed on a daily basis can help provide more endurance and energy, enhanced blood flow, and an added boost in overall performance.

In addition nitric oxide helps support healthy blood pressure, healthy circulation, and overall cardiovascular health.

In this article, you will learn what is nitric oxide, how it benefits you, and how beets are one of nature’s most potent superfoods for boosting nitric oxide levels.

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Why is Nitric Oxide Important?

To put it simply, nitric oxide is one of the most important molecules for blood vessel health. It is a gas (N-O) composed of one atom of nitrogen bonded to one atom of oxygen.

Nitric oxide is a vasodilator which means it relaxes your blood vessels, helping to dilate the arteries thus increasing circulation.

So, it is clear that nitric oxide is critical to your health, especially as we continue to age. Studies show our nitric oxide production drops in half by the time we reach 40 compared to what we had in our 20’s.

Nitric oxide is critical because without it every function in our bodies can not work as intended.

This essential molecule allows our blood vessels to relax and expand which creates better efficiency throughout the body along with better nutrient delivery and oxygenation.

Nutritionists and scientists have known for decades consuming high nitrate vegetables metabolize into nitric oxide in the body. But, the problem is many individuals still can remain nitric oxide deficient due to poor absorption in their gut bacteria.

There is one vegetable that is praised for its heavy nitrate concentration as one of the top anti-inflammatory superfoods and that is beets!

How Beets Boost Nitric Oxide

Beets are a superfood with a rich source of essential vitamins and nutrients including folate, vitamin C, iron, betaine, magnesium, zinc, and much more.

Beets have a high nitrate content (>250 mg/100g of fresh weight) among the highest of all nitrate rich foods which include spinach, celery, lettuce, and carrot juice.

Given the high nitrate content of beets, it produces nitric oxide in the body endogenously.

A study conducted on beetroot and exercise performance had nine healthy, physically active men participate in sub maximal and high intensity running and knee extension exercises which increased plasma nitrite by 105% and increased overall time to exhaustion.

Beets are rich in the amino acid betaine, also known as trimethylglycine which improves muscle endurance and increases strength.

The nitric oxide boosting benefits of beetroot also leads to maintaining healthy blood pressure by allowing the blood vessels to widen for more blood flow. It is important to prioritize nitric oxide boosting foods like beets in your diet in order to maintain cardiovascular health.

beetroot

The Emergence of Beetroot Supplements

For many people Beets consumed as a food or even as a juice may not be the “tastiest” thing to do on a daily basis.  The taste of beets is a challenge for some of us to tolerate. Therefore, the emergence of beetroot powders that use sweeteners and “natural flavors” has exploded into the marketplace.

Although, many of these brands do create a high quality beetroot product, the taste still has room for improvement.

What if there was a beetroot powder that not only delivered the nitric oxide benefits but also was enjoyable to drink as well?

A Great Tasting Beetroot Supplement Has Arrived

We went ahead and put together our own effective beetroot formulation which has a synergistic combination of natural ingredients without any additives, flavorings, or a funky aftertaste.

This beetroot supplement is called BOCHA-BEETS and is sweetened with zero-glycemic “BochaSweet” sugar replacement, the absolute best tasting keto-friendly sweetener available.

Since we are certain that you will love the taste of BOCHA-BEETS, we want to give you a FREE 1 LB pouch of BochaSweet with your order of BOCHA-BEETS so you can sweeten your other favorite beverages. Experience the benefits of having healthy blood flow, more energy, more endurance, and healthy circulation today!

beetroot juice

Click Here To Learn More About BOCHA-BEETS

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