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Keto Coffee Cake Muffins
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Recipe and content provided by Tara Wright, Whole Body Living

These Keto Coffee Cake Muffins are so tasty that you won’t believe they are keto friendly. The swirl of cinnamon, sweetness of BochaSweet and hint of vanilla guarantee they’ll satisfy your tastebuds and help you stick to your ketogenic diet.

Actually, my theory is, that if you can learn how to cook and bake keto friendly, that you’ll be much more likely to stick to the keto diet and achieve your health goals.

When I first started the keto diet, I made recipe after recipe, completely frustrated by the bland and garbage-worthy results.

Now, having grown up baking and creating my own recipes, I became determined to experiment and create delicious keto recipes for my husband, friends and family. These were so well received that this blog and the YouTube Channel “Tara’s Keto Kitchen” was born!

Keto Coffee Cake Muffins

Keto Coffee Cake Muffins

Start to Finish: 30 minutes

Ingredients:

  • 1 ¼ cup almond flour (140 g)
  • ¼ teaspoon xanthan gum
  • 1 ½ teaspoon baking powder
  • ½ cup BochaSweet
  • ½ teaspoon salt
  • 2 tablespoons heavy cream
  • 2 Tablespoons water
  • 2 eggs (large)
  • ¼ teaspoon Vanilla

Cinnamon Swirl

Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix together BochaSweet and cinnamon. Set aside.
  3. Grease the pan.
  4. Mix almond flour, xantham gum, baking powder, BochaSweet, and salt. Add in the heavy cream, eggs, and vanilla.
  5. Scoop the mixture on the pan. Add a layer of the BochaSweet cinnamon mix. Another layer of the mixture and BochaSweet cinnamon mix. Repeat to make layers.
  6. Bake at 350 degrees for 15-20 minutes or when a toothpick inserted in the center comes out clean.

Servings: 12

Nutrition

  • Calories: 87
  • Carbs: 3g
  • Protein: 3g
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 31mg
  • Sodium: 111mg
  • Potassium: 73mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 1.5%
  • Calcium: 6.1%
  • Iron: 3.6%
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Keto Parmesan Garlic Vinaigrette recipe and content provided by Tara Wright, Whole Body Living

This Keto Parmesean Garlic Vinaigrette made with MCT Oil will boost your ketone production and even better tastes amazing.

To whip up this creamy, indulgent parmesan garlic keto salad dressing, you’ll need a few simple ingredients. Most can be found around your house, but if you’re new to keto cooking and baking there are a few ingredients you’ll need to special order.

I created this keto salad dressing after returning from vacation where I had what I assume was a non-keto version. Conversations with my cousin who is a chef made me realize that sugar is hiding in everything, especially salad dressings. So, I set out to create my own version. I had wanted to experiment with using MCT oil as a base for salad dressing, and I felt this was the perfect opportunity.

I set to work, blending the neutral flavored MCT oil with a little tangy vinegar, a bit of sweet from BochaSweet and my secret ingredient to make the flavor pop— Dijon mustard.

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Keto Parmesan Garlic Vinaigrette

Start to Finish: 10 minutes

Ingredients:

  • 1/2 cup MCT oil
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon garlic power
  • dash cayenne
  • 1 teaspoon BochaSweet
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 cup parmesan cheese (grated)

Instructions:

  1. Blend all ingredients together and enjoy!

Servings: 8

Nutritional Information:

  • Calories: 147
  • Carbs: 1g
  • Protein: 2g
  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 4mg
  • Sodium: 249mg
  • Potassium: 6mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 1%
  • Calcium: 7.4%
  • Iron: 0.7%

 

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Easy Keto Candied Nuts recipe and content provided by Tara Wright, Whole Body Living

These keto nuts have quickly become a favorite keto travel snack. We make up a double or triple batch (depending on how long our trip is) a few days before we travel.

Then, we fill snack sized baggies and toss a few in our carry on. The rest get packed in our checked luggage. Ultimately, when traveling… cravings for a treat strike. Old habits die hard!!

We just reach for these crunchy candied nuts and enjoy our treat guilt-free.

And, you’ll love them too.

Easy keto Candied nuts

Easy Keto Candied Nuts

Start to Finish: 2 hours 35 minutes

Ingredients:

  • 1 1/2 cup raw pecans
  • 1 1/2 cup raw almonds
  • 1 egg white
  • 1/2 cup BochaSweet
  • 1 teaspoon cinnamon

Instructions:

  1. Preheat oven to 225 degrees. Use the convection setting on your oven if possible.
  2. Move your oven rack so it’s centered in the oven.
  3. In a small bowl, whisk together egg white, BochaSweet and cinnamon.
  4. Place nuts in a medium sized bowl and mix in the egg white mixture until nuts are thoroughly coated.
  5. Spread the nuts out on a medium sized baking sheet.
  6. Bake for 20 minutes at 225 and stir.
  7. Bake an additional 10 minutes at 225 and stir.
  8. Reduce oven temp to 200 degrees and bake for two hours, stirring every 30 minutes.
  9. Nuts will still be sticky when done.
  10. Remove from oven and allow to cool and set overnight or for 6-10 hours until nuts become crunchy!

Serves: 12 servings

Nutritional Information (Per serving):

  • Calories: 22
  • Carbs: 2g
  • Protein: 3g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 50mg
  • Potassium: 48mg
  • Fiber: 1g
  • Sugar: 0g
  • Calcium: 2.6%
  • Iron: 1.2%
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Keto Mini Key Lime Cheesecakes recipe & content provided by Tara Wright, Whole Body Living

These keto mini key lime cheesecakes are so easy to make. Single-serve cheesecake are perfect for parties or if you just want a quick bite.

The tangy keto cheesecake filling pairs perfectly with my keto walnut cheesecake crust. The only tweak I made to the original recipe was to leave out the vanilla extract so it didn’t overpower the lime in the filling.

Mini Key Lime Cheesecake

Mini Key Lime Cheesecake

Ingredients:

  • 4 packages cream cheese (softened)
  • 1 1/4 cup BochaSweet
  • 4 eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 zest of lime
  • 1/2 cup lime juice

Instructions:

  1. Prepare a keto cheesecake crust of your choice.
  2. Fill muffin tins lined with cupcake liners. The best option is parchment paper cupcake liners because they release so easily.
  3. Pre-bake your crust if instructed to in the keto crust recipe. Allow too cool.

MAKE THE FILLING:

  1. Preheat oven to 300 degrees.
  2. Combine your warmed cream cheese and BochaSweet and mix on low until smooth.
  3. Note: If your mixture is not getting smooth and still has chunks in it, your ingredients aren’t warm enough. Stop and warm them now before you add the eggs! Make sure the next ingredients are warmed as well.
  4. Add eggs, heavy cream, sour cream, vanilla, salt, lime juice and lime zest. Mix on low until smooth.
  5. Pour filling onto cooled crust.
  6. Bake for 20 minutes at 300 degrees.
  7. Turn off the oven and allow to set for 1 hour.
  8. Remove from oven and allow to cool completely before placing it in the refrigerator.

Nutritional Information:

  • Calories: 745
  • Carbs: 17g
  • Protein: 26g
  • Fat: 61g
  • Saturated Fat: 32g
  • Cholesterol: 803mg
  • Sodium: 1535mg
  • Potassium: 552mg
  • Fiber: 0g
  • Sugar: 6g
  • Vitamin A: 53.1%
  • Vitamin C: 44%
  • Calcium: 26.5%
  • Iron: 17.1%
Keto Chocolate Ice Cream
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Keto Chocolate Ice Cream

Keto Chocolate Ice Cream recipe & content provided by Jennifer Winder

Best keto ice cream on the planet?

The problem with most traditional ice cream recipes is the high sugar content. That problem is solved by substituting out the high glycemic sugar content with BochaSweet.

This chocolate ice cream gets not only a keto upgrade but the sweetness you crave. Healthy fats like egg yolks and cocoa powder blended into a creamy, delicious ice cream so satisfying you won’t recognize the difference from traditional ice cream.

Thanks to our friend Jennifer Winder for this awesome keto recipe!

Keto Chocolate Ice Cream

Keto Chocolate Ice Cream

INGREDIENTS:

  • 2 1/2 cups heavy whipping cream
  • 2 teaspoons vanilla
  • 3 tablespoons unsweetened cocoa powder
  • 6 egg yolks
  • 2/3 cup BochaSweet

INSTRUCTIONS:

  1. In a medium saucepan, heat heavy whipping cream and vanilla to hot but not boiling (about 120 degrees if you use a thermometer).
  2. Remove from heat and whisk in unsweetened cocoa powder. Let stand for a few minutes to cool a bit.
  3. With a stand mixer whip egg yolks and sweetener until pale yellow.
  4. Leave stand mixer on medium and very slowly add the hot egg mixture (drizzle). If you add it too fast you will make scrambled eggs. Once everything is mixed together, pour back into the pot.
  5. Place pot over medium heat stirring constantly until mixture begins to thicken and remove from stove (it should be thick enough to coat the back of a spoon).
  6. Cool completely before pouring into your ice cream maker. Follow the ice cream mixer directions.

NOTE: If you want ice cream quickly you can cool the hot mixture using an ice bath. If you want to make ahead and store in the refrigerator, make sure you touch the surface of the custard mixture with plastic wrap so that a thin rubbery layer does not form.

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%
Keto Coconut Cheesecake
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Keto Coconut Cheesecake recipe provided by Tara Wright, Whole Body Living

What in the world am I going to use for a keto cheesecake crust? That was the first question I asked myself when getting ready to create a Keto Cheesecake. Then I thought about coconut! We LOVE coconut around here!

This crust uses shredded unsweetened coconut and coconut oil. Make sure you allow enough time for the crust to cool while making this. Now that we have the crust down, it’s time to tackle the filling! I found that using a water bath provided consistent, creamy results.

It’s well worth the extra time of wrapping the pan and setting up a water bath!

If you haven’t already tried BochaSweet, I highly recommend you do. It’s a superfood alternative sweetener made from a Japanese pumpkin called the kabocha pumpkin. Daily consumption of BochaSweet may help to support healthy blood sugar levels. Unlike many other artificial or alternative sweeteners on the market, BochaSweet won’t spike your blood glucose!

Even better–it tastes amazing. So amazing, I give friends a spoonful to taste when they come over.

Keto Coconut Cheesecake

Keto Coconut Cheesecake

 

INGREDIENTS:

To Make Crust

  • ½ cup coconut oil, melted 100 g
  • 2  cups unsweetened coconut shredded
  • 2 tablespoons BochaSweet

To Make Cheesecake

  • 4 packages cream cheese (8 ounces)
  • 1 1/4 cup BochaSweet
  • 4 eggs
  • 1/3 cup heavy whipping cream
  • 1/3 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon salt

DIRECTIONS:

Making The Crust

  1. Preheat oven to 350 degrees (325 convection).
  2. Prepare a springform pan by lining it with parchment paper. This makes removing the cheesecake from the springform pan a breeze!
  3. Combine melted coconut oil, shredded unsweetened coconut and BochaSweet and stir until completely mixed.
  4. Press into a parchment paper lined springform pan paying special attention to the edges. Once pressed in, bake in a 350 degree (325 for convection) oven for 10 minutes.
  5. Remove and allow to cool while making your cheesecake.
Making The Cheesecake
  1. Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
  2. Prepare your springform pan for a water bath. See the video and instructions on the blog post.
  3. Combine cream cheese and BochaSweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn’t warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
  4. Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
  5. Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
  6. Turn off the oven and allow to set for 4 hours or overnight.
  7. Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator.
Keto Caramel Sticky Buns
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Keto Caramel Sticky Buns recipe provided by Tara Wright, Whole Body Living

These low carb sticky buns use almond flour for the keto flour. The caramel sauce is made possible by my favorite sugar substitute, BochaSweet as well as just a hint of molasses for that brown sugar flavor we associate with caramel!

I recommend that you do not use cupcake liners or any liner in this recipe because it would make inverting the finished rolls difficult. Grease your muffin tins with coconut oil and they will slide right out and not leave a big clean-up job behind!

These should freeze very well. I didn’t get a chance to freeze any of these because they were quickly consumed by my family!

Keto Caramel Sticky Buns

Keto Caramel Sticky Buns

 

 

 

 

 

 

 

 

 

 

 

Cuisine: Keto
Course: Breakfast, Dessert
Servings: 12

Your family won’t believe these keto sticky buns are low carb, grain free and sugar free! 
This keto breakfast (or dessert) recipe is sure to be a hit!

INGREDIENTS: 

Caramel Sauce

  • ¼ cup butter
  • ½ cup BochaSweet
  • 1 teaspoon unsulphured blackstrap molasses
  • ¼ cup heavy whipping cream
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract

Rolls

  • 2 large eggs
  • 2 tablespoons heavy whipping tream
  • 2 tablespoons avocado oil
  • ½ cup BochaSweet
  • 1 tablespoon cinnamon
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 1/4 cup blanched superfine almond flour (140 grams)
  • 1 cup walnuts chopped

DIRECTIONS:

Make the caramel sauce:

  1. Prepare a 12 cup muffin tin (or two 6 cup tins) by greasing each muffin cup. Set aside.
  2. In a medium (3 quart) stainless steel saucepan, melt the butter until it begins to bubble.
  3. Add BochaSweet and molasses and stir until simmering.
  4. Whisk in cream and xanthan gum until xanthan gum is thoroughly blended. Whisk vigorously.
  5. Remove from heat and whisk in vanilla extract.
  6. Ladle in a portion of the mixture into each greased muffin tin–splitting the caramel sauce evenly between the 12 tins.
  7. Optionally– add walnuts or pecans to the caramel sauce.
  8. Preheat oven to 350 degrees (325 degrees convection).
Make the batter for the cinnamon rolls:
  1. In a medium sized mixing bowl, combine eggs, avocado oil, heavy whipping cream and whisk together.
  2. Add salt, cream of tartar, baking soda, cinnamon, vanilla and BochaSweet and whisk until combined.
  3. Finally, whisk in the almond flour. Whisk until the batter isn’t lumpy.
  4. Using a scoop or small measuring cup, scoop the batter into the muffin tins on top of the caramel sauce–divide the batter equally between the 12 tins.
  5. Place filled muffin tin in preheated oven (350 degrees/325 degrees if convection) for 14 minutes or until muffins are set up in the middle.
  6. Once done, remove from oven and immediately invert onto a cookie sheet. See the video for a demonstration. The caramel sauce will be on top and you’ll have delicious caramel sticky buns!

Nutritional Information (Per Serving):

  • Calories: 227
  • Total Fat: 21g
  • Saturated Fat: 5g
  • Cholesterol: 51mg
  • Sodium: 248mg
  • Potassium: 77mg
  • Total Carbs: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 5g
Peanut Butter Cookies
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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
Beetroot
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Bocha-Beets blog image

 

It has arrived…the only pre-workout, 50:1 beet root extract on the market sweetened with 100% kabocha extract. Typically many pre-workouts out on the market leave a BITTER or FUNKY aftertaste because they need the artificial flavors, artificial colors, additives, and bitter sweeteners to mask the unappealing taste. That all ends now that there is BOCHA-BEETS. A pre-workout drink that tastes great while boosting nitric oxide!

WHAT IS BOCHA-BEETS PRE-WORKOUT ALL ABOUT?

Male bodybuilder

In each scoop of BOCHA-BEETS you will find an enhanced blend of vitamins, amino acids, and electrolytes to help with maximum endurance and increased nitric oxide production. BOCHA-BEETS contains very little glycemic index which results in a keto-friendly and diabetic-friendly product that is 5x more potent in nitrates than leading brands.

Nitric Oxide Boosting Ingredients

Beetroot is a unique superfood which contains a high concentration of nitrates which dilate blood vessels for enhanced oxygen-carrying capacity of blood. This is beneficial for building muscle and recovery with 750mg BCAAs, 350mg Arginine, 2g Citrulline Malate, and 1.5g Betaine Anhydrous for a supreme nitric oxide performance booster.

Branched Chain Amino Acids are comprised of three amino acids: L-leucine, L-Isoleucine, and L-Valine. These are found in a variety of proteins sources and help in protein synthesis and muscle growth.

L-Arginine is an amino acid found in seafood, pumpkin seeds, spirulina, and chickpeas. It help to support vasodilation within the blood vessels for better overall blood flow.

Citrulline Malate is a non-protein amino acid found abundantly in watermelon rinds, this natural substance found in many fruits helps to increase aerobic energy production, enhanced blood flow, and better physical performance.

Betaine Anhydrous is a compound found in beet root also known as trimethylglycine that helps to boost muscle strength and endurance.

BOCHA-BEETS also contain Vitamin B12 and Vitamin B6 for energy metabolism. To finish off, a blend of electrolytes are added to help support electrolyte balance prior to physical exercise.

HOW TO USE BOCHA-BEETS

Beet juice

 

There are two options to go when it comes with using BOCHA-BEETS. Our suggestion is to start off with one scoop for supporting cardiovascular health. Easily mix with 6 ounces of water, juice, or smoothie once daily. The other option is to mix two scoops with 14 ounces of water 15-30 minutes prior to exercise to help support exercise stamina and performance.

Also great for athletes to support endurance and extend exercise tolerance.

WHAT’S THE BREAKDOWN?

L-Citrulline + L-Arginine: For Nitric Oxide Production

The combination of Arginine and Citrulline Malate work together to produce nitric oxide which enhances blood flow resulting in better performance.

An increase in energy efficiency from Citrulline Malate enables you to work out harder and longer reducing the time to exhaustion. It is  actually created in the body by one of two ways, either recycled from arginine (arginine converts to nitric oxide to produce citrulline) or from nitrogen.

For exercise, citrulline is definitely something you want to be taking to increase the rate of recovery after exercise [1] and for nitric oxide synthesis [2].

In two scoops you got yourself 2g of Citrulline Malate and 350 mg of Arginine to help assist in the vasodilation of the blood vessels for that sought after “muscle pump”.

Bocha Beets Supplement Facts

Betaine Anhydrous: For Muscle Strength and Endurance

In two scoops of BOCHA-BEETS there is 1.5g of Betaine Anhydrous. Betaine is gaining increasing popularity among pre-workout formulas and is an important component of beetroot.

TMG (trimethylglycine) is essentially glycine with three methyl gr0ups attached. This nutrient have been reported in studies to help improve muscle strength and endurance [3][4]. Betaine also can synthesize creatine in skeletal muscle, lower plasma homocysteine concentrations, reduce inflammation, and help support healthy cardiovascular health. [5]

For a supercharged workout, you want to have betaine to help aid in pushing through those tough final repetitions.

BCAAs 2:1:1 (L-Leucine, L-Isoleucine, L-Valine)

BCAAs are well known to help promote protein synthesis and naturally available in protein sources. From a bodybuilding perspective, BCAAs help to enhance muscle growth.

BOCHA-BEETS adds 750mg of BCAAs in a total two scoops. These are plant-based derived and 100% vegan.

In a study, [6] “BCAAs (leucine, isoleucine, and valine), particularly leucine, have anabolic effects on protein metabolism by increasing the rate of protein snythesis and decreasing the rate of protein degradation in resting human muscle. Also, during recovery from endurance exercise, BCAAs were found to have anabolic effects in human muscle.”

Vitamin B-12 (Methylcobalamin)

Vitamin B-12 is added to the formulation in its “methyl” form for superior bioavailability. Vitamin B-12 helps to support enzymes in DNA synthesis and energy metabolism.

This nutrient is often times found to be deficient for many people and hard to obtain sometimes through diet alone. A deficiency in Vitamin B-12 predisposes someone to neurological disorders and a form of anaemia (macrocytic).

BOCHA-BEETS contains 50mcg per 2 scoops to help combat the deficiency that can be seen among older individuals [7].

Vitamin B-6 (Pyridoxine HCL)

BOCHA-BEETS contains 5mg of Vitamin B-6 as Pyridoxine HCL. Vitamin B-6 is an essential vitamin that helps to maintain a healthy nervous system along with key metabolic processes. This means it is responsible for the communication between the brain and the nerve cells, which also aids in production of neurotransmitters.

Electrolytes

Electrolytes are key for optimal levels of hydration. By providing the body with adequate electrolytes prior to exercise it negates the drop in performance due to low mineral levels [8].

We made sure to add 50mg of Magnesium, 150mg of Potassium, and 50mg of Sodium. Many of us know how critical electrolytes are for our health.

BOCHA-BEETS Summary

BOCHA-BEETS is a synergistic blend of natural nitric oxide boosting ingredients which provide a true energy boost, enhanced blood flow, maximum endurance, and activates performance. By consuming a high potency nitrate beet root powder you will not only improve nitric oxide levels but also boost energy during exercise.

The unique thing about BOCHA-BEETS is the expected sweetness you desire from our BochaSweet™ 100% kabocha extract: there is no need for additives, artificial flavors, artificial sweeteners, artificial colors, or added stimulants.

 

 

References:

[1] Bendahan D, Mattei JP, Ghattas B, Confort-Gouny S, Le Guern ME, Cozzone PJ. Citrulline/malate promotes aerobic energy production in human exercising muscle. Br J Sports Med. 2002 Aug;36(4):282-9.

[2] McKinley-Barnard S., Andre T, Morita M, Willoughby DS. Combined L-citrulline and glutathione supplementation increases the concentration of markers indicative of nitric oxide synthesis. J Int Soc Sports Nutr.2015 Jun 10;12:27. doi: 10.1186/s12970-015-0086-7. eCollection 2015.

[3] Lee EC, Maresh CM, Kraemer WJ, Yamamoto LM, Hatfield DL, Bailey BL, Armstrong LE, Vloek JS, McDermott BP, Craig SA. Ergogenic effects of betaine supplementation on strength and power performance. J Int Soc Sports Nutr. 2010 Jul 19;7:27. doi: 10.1186/1550-2783-7-27.

[4] Jay R Hoffman, Nicholas A Ratamess, Jie Kang, Stefanie L Rashti, and Avery D Faigenbaum. Effect of betaine supplementation on power performance and fatigue. Journal of the International Society of Sports Nutrition. 2009 Feb 20;6:7. doi: 10.1186/1550-2783-6-7.

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