These awesome pumpkin cheesecake blondies are for you. They pair perfectly with a cup of keto coffee and can be eaten at any time of day.

With healthy fat from MCT Oil Powder, these tasty treats are sure to keep you full and craving-free for hours.

Made with a base of pumpkin puree, this recipe is loaded with vitamins, minerals, and fiber, while still being relatively low-carb and keto-friendly.

Organic eggs are also used which bolsters this recipe’s nutritional profile with bio-available protein, healthy fats, and additional vitamins and minerals.

This recipe proves that healthy food can taste good!

Ingredients

16 ounces organic cream cheese, softened
3/4 cup organic pumpkin puree
1 scoop MCT Powder, Pumpkin Spice
1/2 cup erythritol
4 organic/pasture-raised eggs
2 tablespoons pumpkin pie spice
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda

Instructions

1. Preheat oven to 325°F.
2. Combine all ingredients in a large mixing bowl.
3. Use an electric mixer to whisk ingredients together until well combined.
4. Transfer mixture into an 8 x 8 baking pan lined with parchment paper.
5. Place pan into preheated oven and bake for 1 hour.
6. After one hour or once blondies begin to turn golden brown, remove pan from oven.
7. Allow blondies to cool for at least 10 minutes before cutting into squares.
8. Serve and enjoy!

Nutrition Facts

Yields: 12 servings

Serving Size: 1 Bar

Per Serving:

Calories: 175 kilocalories

Fat: 15 grams

Total Carbohydrates: 12 grams

Dietary Fiber 8 grams

Net Carbs: 4 grams

Protein: 5 grams

The post Keto Zone Pumpkin Cheesecake Blondies appeared first on Keto Zone® | Dr. Don Colbert, MD.

This autumn, you can count on this delicious Keto Zone Pumpkin Cheesecake recipe to scratch your pumpkin spice itch.

Made with pumpkin puree, MCT Oil Powder, and organic spices, this recipe is full of flavor and nutrition.

With an almond flour crust and erythritol used as a sweetener, our Keto Zone Pumpkin Cheesecake recipe is both gluten-free and low-carb.

You can enjoy this tasty treat while still burning fat in the Keto Zone!

Keto Zone Pumpkin Cheesecake

Ingredients

Crust:

2 cups blanched almond flour
1/4 cup grass-fed butter, melted
1 teaspoon organic ceylon cinnamon powder
1/2 teaspoon vanilla

Cheesecake:

2 cups organic cream cheese, softened
1 cup erythritol
2/3 cup organic heavy whipping cream
2/3 cup organic pumpkin puree
1 scoop Unflavored MCT Oil Powder
1 teaspoon organic ceylon cinnamon
1/2 teaspoon organic ginger powder
1/4 teaspoon organic clove powder
1/4 teaspoon organic nutmeg powder
1 teaspoon vanilla

Instructions

1. Preheat your oven to 350°F.
2. Combine all of the ingredients for the crust in a food processor.
3. Pulse until ingredients are well combined into a dough.
4. Form dough along the edges of a pie pan.
5. Bake dough for 15 minutes in the preheated oven.
6. Remove crust from oven and set aside.
7. Combine cream cheese with the erythritol and heavy whipping cream in a large mixing bowl.
8. Use a mixer to mix until well combined.
9. Add in the pumpkin puree, MCT Oil Powder, vanilla, and spices, and continue to mix until well combined.
10. Evenly distribute cheesecake filling into the crust.
11. Refrigerate the cheesecake for 2-3 hours before serving.
12. Serve with a cup of keto coffee or tea and enjoy!

Nutrition Facts

Yields: 12 Slices

Serving Size: 1 Slice

Per Serving:

Calories: 350 kilocalories

Fat: 35 grams

Total Carbohydrates: 8 grams

Fiber: 4 grams

Net Carbs: 4 grams

Protein: 6 grams

The post Keto Zone Pumpkin Cheesecake appeared first on Keto Zone® | Dr. Don Colbert, MD.

There’s no reason to feel deprived of this classic dessert, just because you are eating low-carb!

This delicious Keto Zone cheesecake recipe is sure to satisfy your sweet tooth.

While this tasty dessert is loaded with healthy fats and protein, it’s also very low in carbs. That means our Keto Zone Cheesecake is a guilt-free dish that still tastes delicious without kicking you out of the Keto Zone!

Ingredients

Filling:

3 cups organic cream cheese
2 cups organic full-fat yogurt (no sugar-added)
2 1/2 teaspoons pure vanilla extract
1 tablespoon lemon juice
2/3 cup erythritol
1/4 cup blanched almond flour

Crust:

3 cups blanched almond flour
1/2 teaspoon sea salt
2 tablespoons grass-fed butter

Instructions

1. Preheat oven to 350°F.
2. Set cream cheese out on counter to thaw at room temperature.
3. Combine crust ingredients in a food processor and mix until well-combined.
4. Pour mixture into a lined 9-inch springform pan.
5. Form dough around edges of the pan then put in the fridge to set.
6. Fill a baking pan halfway with water.
7. Place pan on the oven’s lower rack.
8. Combine cream cheese, yogurt, vanilla, lemon juice, erythritol, and 1/3 cup almond flour in a food processor.
9. Mix until well combined.
10. Remove crust from the fridge and spread filling on top.
11. Place cheese cake on the middle rack of the oven above the water pan.
12. Bake for 30 minutes. Do not open the oven during baking.
13. After 30 minutes, keep the oven closed and turn off the heat.
14. Let the cheesecake sit in the oven for 5 more minutes.
15. Remove cheesecake from oven.
16. Allow cake to cool on the counter for 20 minutes.
17. Place into refrigerator to set overnight.
18. Once set, remove from the refrigerator.
19. Serve and enjoy!

Nutrition Facts

Serves: 10

Per Serving:

Calories: 250 kcal

Fat: 20 grams

Total Carbohydrates: 6 grams

Fiber: 5 grams

Net Carbs: 2 grams

Protein: 6 grams

The post Keto Zone Cheesecake appeared first on Keto Zone® | Dr. Don Colbert, MD.