Posts

Keto Coffee Cake Muffins
, ,

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%
Parmesan-Garlic-Vinaigrette_1200x630-1500x788
, ,

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
, ,

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
, ,

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
, ,

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
, ,

 

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%
Lemon-Curd-Keto-Cheesecake-whole-450x239
, , ,

Lemon Curd Keto Cheesecake recipe provided by Tara Wright, Whole Body Living

My absolute favorite dessert on the planet is a cheesecake with lemon curd on top! As soon as I mastered my Keto Cheesecake, I knew Keto Lemon Curd was my next challenge!

I adapted this recipe from The Joy of Cooking Lemon Curd Recipe. With my new secret weapon (BochaSweet) in hand, I knew it wasn’t going to be too difficult to get the taste just right.

I really like a tart lemon curd and to get the perfect tart flavor, I used Lemon Vitality Essential Oil by Young Living.

Lemon Curd Keto Cheesecake

Lemon-Curd-Keto-Cheesecake

Cuisine: Keto
Servings: 14 slices

A low carb cheesecake topped with tart keto lemon curd is the perfect keto dessert for any celebration! We enjoyed this low carb lemon curd cheesecake for the first time on Easter! Comment and tell me what occasion you’re celebrating with this festive keto cheesecake.

INGREDIENTS:

To Make Crust

  • 4 cups walnuts
  • 2 tablespoons BochaSweet
  • 5 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

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

To Make Keto Lemon Curd

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

DIRECTIONS:

Making The Crust

  1. Preheat oven to 300 degrees. Line a spring-form pan with parchment paper.
  2. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
  3. Pulse walnuts in food processor until finely ground.
  4. Add remaining ingredients and process for 1 minute until it forms into a batter.
Preparation
  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. Transfer the batter to your lined springform pan.
  3. Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
  4. Bake at 300 degrees for 15 minutes.
  5. Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok!)
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 & 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.
  8. Get my recipe for creamy keto caramel sauce and use as a topping!
Making The Keto Lemon Curd
  1. In a medium saucepan, mix the eggs, BochaSweet and lemon zest together until thoroughly combined.
  2. Add lemon juice and butter and turn heat to medium.
  3. 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.
  4. 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.
  5. Add 1 teaspoon 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.
  6. 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.
  7. Pour filling onto cooled crust.
  8. Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.

Nutritional Information (Per Serving):

  • Calories: 656
  • Total Fat: 64g
  • Saturated Fat: 27g
  • Cholesterol: 224mg
  • Sodium: 385mg
  • Potassium: 334mg
  • Total Carbs:  10g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein:13g
  • Sodium: 385mg
  • Potassium: 334mg
Keto Coconut Frosting
, ,

Low Carb Coconut Frosting recipe provided by Tara Wright, Whole Body Living

Coconut desserts are a family favorite in our household. I created this specific recipe for my youngest 13th birthday. She requested cupcakes with a creamy coconut frosting. I wanted to see if I could create something so good, she wouldn’t know it was a sugar free frosting!

With this Low Carb Coconut Frosting Recipe, I really outdid myself. (Her words). When she bit into the cupcake, she closed her eyes and nodded her head vigorously. She said “perfect”. If a 13 year old approves, it’s worth it, right?

These recipes, are, of course, meant for special occasions and not everyday indulgences. This is a way to stick to your low carb keto diet for birthdays and holidays where it may otherwise be tough.

After all, food is a part of life. We celebrate with cake on our birthday. Why shouldn’t you be able to remain sugar free, low carb and grain free? Have your cupcake and eat it too! You truly won’t believe these are keto!

Low Carb Coconut Frosting

Course: Dessert, Keto
Cuisine: Keto
Servings: 24
Prep Time: 10 minutes

This low carb frosting recipe is creamy, rich and indulgent. It pipes onto cupcakes perfectly. I like to toast some unsweetened coconut and sprinkle on top for an added crunch & a pop of flavor.

INGREDIENTS:

  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1/4 cup culinary coconut milk
  • 1/4 cup heavy whipping cream
  • 1 teaspoon coconut extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup BochaSweet
  • pinch of salt
  • 1/2 cup unsweetened coconut toasted (optional)

DIRECTIONS:

  1. For best results, bring your ingredients to room temperature by sitting them out on the counter for a few hours prior to making.
  2. In your mixing bowl, combine all of the ingredients except for the toasted coconut.
  3. Mix until combined on low speed. Then, gradually increase the speed to high and beat for 3 or 4 minutes or until light and fluffy.
  4. Frost your cupcakes or cake and then sprinkle on the toasted coconut.
  5. Store your finished dessert in the refrigerator. Prior to serving, remove your dessert from the fridge a few hours ahead. This frosting is at it’s creamiest at room temperature.
Keto Coconut Frosting


NUTRITIONAL INFORMATION:

  • Calories: 74
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 18mg
  • Sodium: 49mg
  • Potassium: 14mg
Low Carb Keto BochaQuake Cake
,

We have been hearing quite a bit about Earthquake Cakes lately. There are posts all over the internet teaching recipes for this tasty treat.  This BochaSweet-eened Keto BochaQuake Cake takes it one step further with a low-carb, guilt-free version that fixes your sweet tooth.

Keto BochaQuake Cake

This was a surprisingly easy recipe for us to whip up in our kitchen. The sweet and creamy texture of this cake is similar to a brownie meets cream cheese cake. As a keto-friendly recipe, you will be substituting typical high glycemic flours for low-carb fine almond flour which has a similar texture to yellow cake batter. Plus, good healthy fats from butter, eggs, cream cheese, pecans, shredded coconut, and cocoa. There is no sugar added in this recipe. The preferable sugar replacement of choice is BochaSweet which has no bitter aftertaste and is diabetic-friendly. Who said you can’t have your cake and eat it too? Well, now you can have much more than that with this Low Carb Keto BochaQuake Cake.

Low Carb Keto BochaQuake Cake

This sweet indulgence can be enjoyed at any meal or time of day. When desserts are upgraded using BochaSweet, a zero glycemic, zero calorie kabocha extract that bakes, cooks, and tastes just like sugar, the calories are greatly reduced without giving up the taste. Go ahead savor the moment with this mouth-watering cake.

INGREDIENTS

  • 1 cup shredded coconut
  • 1/2 cup chopped pecans
  • 2 cups fine almond flour
  • 1/2 cup BochaSweet
  • 6 tbsp cocoa powder
  • 1/4 cup plain whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 14 tbsp melted butter (divided)
  • 1/2 cup coffee (freshly brewed)
  • 1/2 tsp vanilla extract
  • 8 ounces cream cheese (softened)
  • 1/2 cup extra BochaSweet 
  • 1/2 cup sugar free dark chocolate chips

DIRECTIONS

  1. Preheat oven to 325F and grease a 9×13 baking pan. Sprinkle the bottom with the shredded coconut and the pecans.
  2. In a large bowl whisk together the almond flour, BochaSweet, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, 6 tbsp of the divided butter, freshly brewed coffee, and vanilla extract until well combined. Spread over the coconut and pecans.
  3. In a separate bowl beat the cream cheese with 8 tbsp melted butter until smooth. Beat in the extra BochaSweet. Combine into the cake mixture using a swirling motion.
  4. Sprinkle with the chocolate chips. Bake for about 45 minutes until cake is cooked through. Remove and let cool for 20 minutes. Sprinkle some BochaSweet and enjoy!

Keto BochaQake Cake

read the next post