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.

This tasty pumpkin bread recipe is bursting with fall flavor and ketogenic nutrition.

Made with low-carb coconut flour and keto-friendly sweetener, our pumpkin bread won’t spike your blood sugar so you can keep losing weight and feeling great in the Keto Zone.

Eat your protein pumpkin bread as a ketogenic snack, a low-carb dessert, or a quick protein breakfast.

And whenever you eat, remember that it will definitely taste great with a pat of grass-fed butter!

So without further ado, here is our Keto Zone Protein Pumpkin Bread recipe:

Keto Zone Protein Pumpkin Bread

Ingredients

5 organic/pasture-raised eggs
1 cup organic pumpkin, pureed
1/4 cup organic coconut oil, melted
2 tablespoons erythritol (or other keto sweetener)
1/3 cup organic coconut flour
1/2 cup Hydrolyzed Collagen +Probiotics
1 scoop MCT Oil Powder (Pumpkin Spice)
1 tablespoon organic pumpkin pie spice mix
1 teaspoon baking soda
1 teaspoon vanilla powder

Instructions

1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk eggs until well combined.
3. Add in coconut oil and pureed pumpkin.
4. Mix until well combined.
5. In a second bowl, mix the dry ingredients.
6. Slowly add the dry ingredients to the wet ingredients, mixing as you go.
7. Once batter is well combined, pour the batter into a greased aluminum or glass bread pan.
8. Bake for about 25 minutes or until a toothpick comes out clean.
9. Once cooked, remove from oven.
10. Turn bread pan on its side and allow it to cool.
11. Once cooled, carefully remove bread from pan.
12. Slice into 9 servings, cool and enjoy!

Nutrition Facts

Servings: 9

Per Serving:

Calories: 134 kilocalories

Total carbohydrates: 6 grams

Fiber: 4 grams

Net carbs: 2 grams

Fat: 10 grams

Protein: 13 grams

How did your pumpkin bread turn out? Let us know in the comments below!

Recipe adapted from primaledgehealth.com

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