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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

Chocolate Chip Cinnamon Swirl Pancakes
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Feast on a diabetic-friendly and gluten-free pancake recipe that combines raw cacao chocolate chips with cinnamon swirl for a mouth watering flavor combination! There is not a store bought pancake batter used here.  Instead we mix three gluten-free flour sources that are then sweetened with zero calorie BochaSweet, a diabetic-friendly sugar substitute!

Chocolate Chip Cinnamon Swirl Pancakes

 

INGREDIENTS


Pancake Mix

  • 1/2 cup almond flour
  • 1/2 cup tigernut flour
  • 3 tbsp coconut flour
  • 2 eggs
  • 1/2 cup almond milk
  • 1 TBSP BochaSweet
  • 1 tsp baking soda
  • 3 TBSP cacao nibs

 Cinnamon Swirl

  • 3 TBSP coconut oil
  • 2 TBSP BochaSweet
  • 2 tsp cinnamon

  Icing

  • 1/4 cup dairy-free yogurt (coconut, cashew, or almond)
  • 1 TBSP BochaSweet
  • 1 tsp vanilla
  • 1/4 tsp salt

 

DIRECTIONS

  1. Coat a non-stick cast iron pan or skillet with coconut oil. Whisk all ingredients for the pancake mix in a medium sized bowl.  Set aside. In a small bowl whisk together the cinnamon swirl ingredients. Set aside. Repeat the same process for the icing in a separate bowl.
  2. Pour the cinnamon swirl into a pastry bag. In a separate pastry bag do the same for the icing.
  3. Using a 1/4 cup measuring cup mold out pancake batter onto skillet. Then take the cinnamon swirl pastry bag and squeeze in a circular motion on top of pancakes while cooking. Flip once it starts bubbling and cook through. Repeat for rest of batter.
  4. Add the icing on top of the finished pancakes, with some extra BochaSweet sprinkled on top and bananas (if desired).

 

 

 

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