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By adding a few simple ingredients to our Keto Variety Cookie Mix you will get these delicious Keto Pecan Sandies Cookies. These keto cookies are gluten-free,  sugar-free, and sweetened with our BochaSweet granular sweetener. These buttery and nutty pecan sandies are delightfully tasty and easy to make. These cookies bake in 12 minutes and can be enjoyed soft-baked right away, or for a crispier texture wait a day.

Keto Pecan Sandies Cookies

Keto Pecan Sandies Cookies

  • Total Time: 15 min
  • Serves: 16 cookies

Ingredients:

  • 1 pouch Keto Variety Cookie Mix
  • 1 egg
  • 3 tablespoons butter
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 cup chopped pecans (1 cup for crunchier texture)

Instructions:

  1. Preheat oven to 325F.
  2. Combine cookie mix, egg, melted butter, vanilla, cinnamon, and chopped pecans. Use spatula to create a cookie dough.
  3. Roll into 16 balls on parchment-lined cookie sheet. Slightly press down to flatten. Bake at 325F for 12-14 minutes or until golden brown.

NUTRITIONAL INFORMATION (PER COOKIE):

  • Calories: 100
  • Carbs: 10g
  • Calcium: 20mg
  • Iron: 1.3mg
  • Protein: 4g
  • Cholesterol: 20mg
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Fiber: 4g
  • Sugar: <1g
  • Sodium: 85mg
  • Potassium: 60mg

Keywords: keto pecan sandies cookies

Pecan Sandies Cookies

Pumpkin Spice Eggnog Feature
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Recipe and content provided by Tara Wright, Whole Body Living

Our Keto Pumpkin Spice Eggnog is rich, creamy, and indulgent with a pumpkin hint and plenty of spices. It is sugar-free eggnog at its finest, so you can have a low sugar holiday and stick to your keto diet.

A few years back, I had tried making homemade eggnog, and it called for raw eggs. I didn’t feel comfortable drinking raw eggs or giving these to my kids. So, I put my chef’s hat on and got to work experimenting in the kitchen. The method I developed is fail-proof if you read the instructions carefully and are prepared in advance to strain your mixture. Also, be sure and watch the video I created for you before you begin creating your homemade sugar-free eggnog.

For the best results, don’t skip the straining step. This step strains out any chunks of egg, eggshells, and whole cloves to stay out of the finished keto eggnog. Plus, straining the mixture gives you the creamiest finished result.

Keto Pumpkin Spice Eggnog

 

Keto Pumpkin Spice Eggnog

  • Total Time: 1 hr 25 min
  • Yield: 10 half cup

Ingredients:

  • 6 egg yolks
  • 1 cup BochaSweet Sugar Replacement
  • 1 cup water
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 2 whole cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsweetened almond milk
  • 1 cup light rum (optional)
  • 1 teaspoon vanilla extract

Instructions:

    1. Prepare a straining station beside your work area by placing a deep glass bowl on the counter. Then, set a strainer on top of the bowl.
    2. In a small bowl, whisk these together egg yolks & sugar substitute until combined. Set aside.
    3. In a small bowl mix together the pumpkin puree, cinnamon and nutmeg. Mixing the spices into the pumpkin simply helps them distribute evenly throughout your keto eggnog.
    4. In a medium saucepan, combine water, heavy cream, pumpkin puree mixture, and cloves. Bring this mixture to a boil over medium heat.
    5. Turn off heat and temper the cream mixture into the egg-sugar mixture.
    6. Then, add the tempered egg mixture back into the saucepan, stirring constantly.
    7. Stirring constantly, cook on low heat for a few minutes but do NOT allow to boil. You want to bring the mixture up to 160 degrees without cooking the eggs in the mixture. If you start seeing floating egg chunks, immediately remove from heat and strain.
    8. Remove from heat, strain into the container you prepared earlier.
    9. Then mix in unsweetened almond milk, light rum (see notes for substitutes), and vanilla extract. For the best flavor, chill 24 hours before serving. Store in your refrigerator in a tightly sealed container for up to three days.

      Notes: If you want your keto eggnog to be non-alcoholic, you have a few options. You can substitute the cup of alcohol for a cup of water or any low carb milk alternative.

NUTRITIONAL INFORMATION (PER 1/2 CUP):

  • Calories: 120.4
  • Carbs: 21.7
  • Protein: 2.4g
  • Fat: 11.5g
  • Saturated Fat: 6.5g
  • Cholesterol: 135mg
  • Sodium: 29mg
  • Potassium: 52mg
  • Fiber: 0.2g
  • Sugar: 1.1g
  • Vitamin A: 494IU
  • Calcium: 76mg
  • Vitamin C: 0.2mg
  • Iron: 0.4mg

Keywords: keto pumpkin spice eggnog recipe

Keto Chocolate Peanut Butter Ice Cream
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This Keto Chocolate Peanut Butter Ice Cream is quick and easy to make, it can be made without an ice cream maker in a high speed blender. It’s made dairy free, sugar free, and topped with our Chocolate Peanut Butter BochaBar. Typical ice cream has way too much sugar and other highly processed ingredients. This keto chocolate peanut butter ice cream recipe solves that problem with healthy good fats and a healthy sweetener that’s zero calorie and zero glycemic, our BochaSweet sugar replacement. A win-win!

Keto Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

Ingredients:

  • 1 cup of ice
  • 1 scoop Collagen Peptides
  • 3 tablespoons coconut milk
  • 1/4 cup BochaSweet
  • 1/4 cup cacao powder
  • 3 tablespoons peanut butter
  • 2 teaspoons vanilla powder
  • Pinch of salt
  • 2 tablespoons cacao nibs (for topping)

Instructions:

      1. Add all ingredients to a high speed blender and blend on high for 45 seconds.
      2. Pour into a bowl and top with cacao nibs and a crumbled Chocolate Peanut Butter BochaBar.

Serves: 2-3 servings

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 250
  • Carbs: 24g
  • Protein: 11g
  • Fat: 17g
  • Saturated Fat: 8g
  • Cholesterol: 0mg
  • Sodium: 230mg
  • Potassium: 290mg
  • Fiber: 8g
  • Sugar: 2g
  • Calcium: 30mg
  • Iron: 5.1mg

Keywords: keto chocolate peanut butter ice cream recipe

Sugar Free Keto French Toast
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This sugar free keto French Toast is an exciting, easy and yummy breakfast recipe as a perfect way to satisfy your French toast cravings. The French toast is gluten-free and made with low carb flours such as almond and coconut flour.

To make this recipe even more fun, sprinkle some Powdered BochaSweet and homemade sugar-free syrup for a decadent treat. This combination will satisfy your sweet tooth without the blood sugar spikes and tastes just like traditional French toast that you’ve enjoyed as a child.

Sugar Free Keto French Toast

Start to Finish: 20 minutes

Ingredients:

  • 1 loaf Paleo Almond Bread (Julian’s Bakery)
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon grass-fed butter

Instructions:

  1. Mix eggs and spices in a small bowl and whisk together. In a skillet, heat butter on medium heat and allow to melt to coat the pan.
  2. When the pan has heated, take a piece of Paleo Almond Bread, dunk in egg mixture, and cook on each side until golden brown and toasted.
  3. While bread is cooking, prep the DIY homemade sugar-free syrup.
  4. Assemble the French toast by adding Powdered BochaSweet, syrup, and butter.

Serves: 6 French Toast

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.

Parmesan-Garlic-Vinaigrette_pinterest-1000-x-1500

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%

 

Low Carb Pizza Sauce
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Easy Low Carb Pizza Sauce recipe and content provided by Tara Wright, Whole Body Living

I’ve developed a few low carb pizza recipes throughout the years, but I hadn’t yet created an easy and delicious tomato based low carb pizza sauce to go along with it.

For my birthday, I got an Aerogarden…and I’ve been growing a few different types of fresh basil. This low carb recipe was inspired because I was looking for a way to use up the fresh basil I had just harvested.

When on a ketogenic diet and keeping carbohydrates low, remember that tomatoes are inherently high in natural sugars. So, any tomato based pizza sauce should be used in moderation. You may want to consider a creamy alfredo sauce instead if you’re keeping total carbohydrates very low.

This keto friendly pizza sauce freezes up nicely. You may want to double the batch, and then freeze in small containers for use later on!

Low Carb Pizza Sauce

Easy Low Carb Pizza Sauce

Start to Finish: 20 minutes

Ingredients:

  • 1 (15oz) can crushed tomatoes
  • 1 teaspoon BochaSweet
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 tablespoon MCT oil or avocado oil or olive oil

Instructions:

  1. Combine all ingredients in a small saucepan.
  2. Simmer over low heat for 15 minutes, stirring occasionally. Be careful not to burn the tomatoes.
  3. Cool the sauce and use on keto pizza as desired.
  4. Store in a tightly sealed container in the fridge for up to 4 days.

Serves: 8 servings

Nutritional Information (per serving):

  • Calories: 23
  • Carbs: 5g
  • Protein: 0g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 2329mg
  • Potassium: 36mg
  • Fiber: 1g
  • Sugar: 0g
  • Iron: 1.1%
easy-keto-candied-nuts_pinterest-1000-x-1500-1125x1688
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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%
Keto-Lemon-Pie Feature Image
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Keto Lemon Pie

Keto Lemon Pie recipe provided by Tara Wright, Whole Body Living

On the keto diet and craving something sweet? Me too! I’ve paired a tangy lemon curd with real whipped cream and a sweet hazelnut pie crust to create the perfect keto holiday dessert.

We really love lemon pie around my house. Now that I have a pie crust that I’m happy with, I’m going to start experimenting with different fillings. What is your favorite kind of pie?

I perfected my lemon curd earlier this year and simply adapted that recipe to fill a pie crust. Leaving plenty of room for real whipped cream of course. Lemon pie has been a favorite of mine for as long as I can remember!

I used to just love the Bakers Square Lemon Supreme Pies– do you know the one’s??

I can’t tell you how many times I stopped at a Village Inn and ate a slice for dinner! Back in the day when I didn’t know just how bad that was for me. I mean….pie. Yum. That’s about as far as my thoughts went. Ya know?

This keto lemon pie reminds me of that pie. Rich, creamy and oh-so-satisfying! The difference is I feel good after eating this version!

Keto-Lemon-Pie Photo 2

Keto Lemon Pie

Start to Finish: 1 hour

INGREDIENTS:

Pie Crust

  • 1 cup hazelnut flour
  • ¼ cup coconut flour
  • ½ cup tiger nut flour
  • 3 tablespoons BochaSweet
  • ½ cup butter cold, sliced
  • 1 egg

Lemon Curd

  • 6 eggs
  • 2/3 cup BochaSweet
  • Lemon zest grated
  • 1 cup lemon juice (3-4 lemons)
  • 12 tablespoons unsalted butter cut in pieces
  • 1 teaspoon pure vanilla extract
  • 5-8 drops Young Living Vitality Lemon Essential Oil (optional)

Pie Shell

  • 1 cup heavy whipping cream
  • ½ cup BochaSweet
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS:

Keto Hazelnut Pie Crust

  1. Combine hazelnut flour, coconut flour, tiger nut flour, BochaSweet and sliced cold butter in food processor.
  2. Use pulse to process until mixture resembles wet sand.
  3. Add egg and pulse together until combined.
  4. Place in parchment paper (or plastic wrap) shaped into a circular round.
  5. Refrigerate for 30 minutes to one hour.
  6. Remove from fridge and roll crust out between two sheets of parchment paper.
  7. Bake at 350 degrees for 10 minutes.
  8. For a fully baked pie crust, bake at 350 degrees for 20-25 minutes. I recommend using a crust shield to make sure the edges don’t over bake.

Keto Lemon Curd

  1. Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
  2. In a medium saucepan, mix the eggs, BochaSweet and lemon zest together until thoroughly combined.
  3. Add lemon juice and butter and turn heat to medium.
  4. Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
  5. Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
  6. Add 1 tsp pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
  7. Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake. (Cheesecake should still have the springform pan on it.)
  8. Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.

Real Whipped Cream Topping

  1. Once lemon curd is cooled, pour into pie shell. To top, whip together 1 cup heavy whipping cream, 1/2 cup BochaSweet and 1 teaspoon vanilla until light and fluffy.
  2. Refrigerate and enjoy as a special treat.

Servings: 10

NUTRITIONAL INFORMATION (Per Serving):

  • Calories: 433
  • Total Fat: 42g
  • Saturated Fat: 22g
  • Cholesterol: 208 mg
  • Sodium: 142mg
  • Potassium: 89mg
  • Total Carbs: 8g
  •  Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 6g
  • Vitamin A: 24.5%
  • Vitamin C: 12.5%
  • Calcium: 6%
  • Iron: 7.7%

Recipe Notes: Nutrition facts are for 1/1oth of a pie. Nutrition facts are estimates.

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%

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