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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%
Keto Coconut Bonbons
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Keto Coconut Bonbons

Keto Coconut Bonbons recipe provided by Amanda Hokanson

These keto coconut bonbons are bursting with sweetness from a fusion of coconut, chocolate, and our BochaSweet zero calorie sweetener. To top it off, a dark chocolate glaze is melted on top and encrusted with chopped almonds.

Coconut bonbons are quite easy to make: You only need a saucepot and silicone ice cube molds to prepare them. With only a few simple steps you will have these ready in no time (around 20 minutes).

Not only are these delicious coconut bonbons low carb, but they’re also gluten free, sugar free, and contain no added high glycemic ingredients. After trying these coconut bonbons, you will be quite surprised that they are not sweetened with cane sugar!

Keto Coconut Bonbons

INGREDIENTS:

  • 1 can (13.5 fl.oz.) full fat coconut milk
  • 9 ounces dark chocolate to 1 tablespoon coconut oil (to preference)
  • Chopped almonds (to preference)
  • 1/2 cup BochaSweet 
  • 2 tablespoons salted butter
  • 3/4 cup fine unsweetened dried coconut flakes
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut emulsion (optional)

DIRECTIONS:

  1. Combine sweetener with coconut milk in a heavy bottom saucepot and heat over medium to boiling while whisking occasionally.
  2. Keep at a soft boil–whisking constantly–for 10 minutes allowing to reduce until slight syrupy in consistency. Add in butter, coconut flakes, and extracts.
  3. Allow to cool slightly and fill molds–we used silicone ice cube molds. Place in freezer at least 4 hours (better overnight for chocolate dipping). We dipped these in dark chocolate that we melted with some coconut oil and encrusted with roasted, salted chopped almonds. 9 ounces chocolate to 1 tablespoon oil.
  4. Store them in the freezer and let stand at room temperature for 5 minutes before eating.
  5. They are an explosion of coconut in your mouth.

Keto Coconut Bonbons

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