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When it comes to following a keto lifestyle, it can be quite difficult to bake low carb desserts and snacks that actually taste GOOD.  Sourcing keto-friendly ingredients can be time consuming and working with them requires a steep learning curve. But what if there is an easier way to make baking easy and fun again?

At BochaSweet, we have formulated a line of baking mixes that are beneficial for the keto lifestyle.

The best baking mixes for a keto lifestyle:

  • Keto Fudge Brownie Mix (1g net carbs)
  • Keto Cinnamon Muffin Mix (3g net carbs)
  • Vegan Pancake & Waffle Mix (1g net carbs)
  • Keto Variety Cookie Mix (2g net carbs)

These four baking mixes are ready to bake and only require eggs, butter (or coconut oil), and nut milk (pancake mix).

Transform your keto baking lifestyle with these 4 quick and easy keto-friendly and low net carb baking mixes. These mixes are made with high quality low carb ingredients that are high in fiber, MCT’s and best of all sweetened with BochaSweet Sugar Replacement, our all-natural, NON GMO, zero calorie sweetener that bakes, tastes, and cooks just like cane sugar all without the guilt. 

Keto Fudge Brownie Mix

Get ready to enjoy some deliciously indulgent, gooey keto fudge brownies with our Keto Fudge Brownie Mix.

This sugar-free, gluten-free, and keto-friendly fudge brownie mix makes 12 nutritious brownies with only 1g net carbs per serving:

  • Acacia Fiber: Also known as acacia gum is made from the sap of the Senegal tree, indigenous to Africa, rich in soluble fiber. Acacia also helps to support gut health.
  • Almond Flour: This is a healthy alternative for gluten-free baking and is rich in nutrients from protein, fiber, calcium, iron, Vitamin E, and magnesium.
  • Coconut Flour: This gluten-free flour is derived from coconuts with a variety of nutrients including healthy fats, medium chain triglycerides (MCTs), fiber, and iron.
  • Cocoa Powder: This superfood is found in chocolate and contains polyphenols, flavanols, magnesium, manganese, iron, and zinc. Cocoa also makes a great addition to a healthy diet.
  • MCT Oil Powder: MCT’s are an extract from coconut oil. On a ketogenic diet, MCTs can be used as an immediate source of energy.
  • Pink Salt: This rock salt is derived near the Himalayas region of Pakistan and contains several minerals not found in regular salt.
  • Xanthan Gum: A natural baking ingredient that improves texture, consistency, flavor, and works as a thickener/stabilizer.

To finish up this mix, we added BochaSweet sugar replacement for a perfect combination of moist chocolate fudge texture with just the right amount of sweetness. Our brownie mix is made using high quality ingredients making it perfect for those that are on the keto diet, diabetics, or anyone following a gluten free or low carb diet.

Keto Cinnamon Muffin Mix

Hot ready-to-eat muffins straight from the oven make for a delicious breakfast treat.

That’s exactly what you can expect with our Keto Cinnamon Muffin Mix, which makes 12 muffins within 12 minutes! Simply add eggs and butter (or coconut oil). These muffins are packed with nutrition and contain almond flour, coconut flour, and MCT’s along with other great keto-friendly, sugar-free, and gluten-free ingredients.

  • Cinnamon: This is a common household spice that is loaded with antioxidants and is demonstrated in research studies to help improve insulin sensitivity.
  • Grass-Fed Collagen: We source our collagen from grass-fed, pasture-raised cows. Collagen provides your body with amino acids such as: glycine, proline, alanine, and arginine. Taking collagen supplements helps to improve skin elasticity, support nail growth, strengthen bones and joints, and hair health.
  • Psyllium Husk Powder: A form of fiber made from “Plantago Ovata”. This fiber is a great substitute in baking and creates a bread-like texture in baked goods.
  • Baking Soda: This familiar household ingredient goes by the name “sodium bicarbonate”.
  • Baking Powder:  An aluminum-free blend of sodium acid pyrophosphate, sodium bicarbonate, cornstarch, and monocalcium phosphate. It is used to increase the volume and lighten the texture of baked goods.

Of course, these keto-friendly muffins are sweetened with BochaSweet for mouth-watering, sweet deliciousness. You can enjoy these cinnamon muffins however you want. Spice things up by adding in your favorite low-glycemic fruit or nuts.

Vegan Pancake & Waffle Mix

Transform the way you eat breakfast with scrumptious fluffy, golden-brown pancakes or perfectly textured waffles.

This plant-based pancake and waffle mix makes preparing breakfast quick and easy! This mix features plant-based protein sources that maximizes your nutritional support while on a ketogenic diet.

The ingredient profile found in this mix is similar to our cinnamon muffin mix but substitutes unique vegan-friendly protein sources:

  • Pea Protein: This protein is made by extracting protein from yellow peas and contains all nine essential amino acids especially rich in branched-chain amino acids (BCAA’s). We added this protein for easy digestion and absorption.
  • Hemp Protein: A “complete” protein that contains all nine essential amino acids, antioxidants and minerals, magnesium and iron, and a 3:1 ratio of omega-6 and omega-3 fats.

What makes this pancake mix truly wonderful is that we made sure to sweeten it with BochaSweet so you can enjoy your pancakes or waffles even without syrup! You can get your creative juices flowing and top with fruit or our Powdered BochaSweet. If you want syrup, we offer a great homemade recipe on our blog.

Keto Variety Cookie Mix

Make all your favorite cookies simply with our Keto Variety Cookie Mix. Whether you’re in the mood for Traditional Shortbread, Snickerdoodle, Chocolate Chip, Peanut Butter, or a childhood favorite like Oreo’s…this mix allows you to get creative in the kitchen.

This cookie mix shares a similar ingredient profile as the Keto Cinnamon Muffin Mix. A combination of almond/coconut flour, grass-fed collagen, psyllium husk, MCT oil powder, and sweetened with BochaSweet for tasty, guilt-free cookies.

The addition of cream of tartar in this mix is used as a natural leavening and stabilizing agent.

You will get 16 cookies out of this mix with 1g net carbs per serving. These cookies bake quickly within 12-14 minutes.

Now, enjoy your favorite cookie flavors by simply adding in the ingredients you prefer.

Start BochaSweet Baking

BochaSweet offers a range of baking mixes that is quick and easy for a keto lifestyle. No more time wasted measuring out ingredients, we take out all the guesswork.

We have dedicated coutless hours and research to deliver what we believe are the best tasting BOCHASWEETENED keto and diabetic-friendly baking mixes out there.

By simply adding in a couple extra ingredients found in your kitchen you can have your BochaSweet breakfast, snacks, and desserts ready within minutes!

Try our baking mixes today and get ready to satisfy your sweet tooth.

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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


  • 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)


  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.


  • 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

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


  • 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


    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.


  • 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

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


  • 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)


      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


  • 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


  • 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


  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


  • 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


  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


  • 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.


Keto Parmesan Garlic Vinaigrette

Start to Finish: 10 minutes


  • 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)


  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


  • 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


  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%
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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


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


  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


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


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


  • 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.

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