But these aren’t your average muffins.

Typical chocolate muffins are made with inflammatory wheat flour and loaded with processed sugar. That means they will sabotage your weight loss and ruin your health.

On the other hand, these ketogenic chocolate cream cheese muffins are gluten-free and low-carb. So you can indulge in this guilt-free treat without sabotaging your weight loss on the Keto Zone diet!

Made with almond flour, coconut milk, grass-fed butter, and MCT powder, these decadent chocolate muffins are full of healthy fats.

These muffins are perfect as a low-carb dessert or a midday snack.

Try the recipe out today!

Ingredients

Cream Cheese Frosting

3/4 cup organic cream cheese, softened
1/4 cup erythritol
1/4 cup organic heavy whipping cream
1/2 teaspoon vanilla extract

Muffins

4 organic/pasture-raised eggs
1/2 cup organic coconut milk
1/3 cup grass-fed butter, melted
1/2 teaspoon vanilla extract
2 cups blanched almond flour
1/2 cup erythritol
1/3 cup organic cacao powder
4 scoops Keto Zone MCT powder (Dutch Chocolate)
1 tablespoon baking powder
1/2 teaspoon sea salt

Instructions

1. Preheat oven to 350 F.
2. Place muffin cups in a muffin pan.
3. In a large blender, combine 1/2 teaspoon vanilla, eggs, coconut milk, and melted butter.
4. Blend until well-combined.
5. Add in the almond flour, MCT powder, sweetener, cacao powder, baking powder, and sea salt.
6. Blend again until well-combined
7. Distribute the batter evenly in to the muffin cups.
8. Place muffins in to pre-heated oven.
9. Bake for about 25 minutes or until a toothpick comes out the center clean.
10. As the muffins are cooking, combine cream cheese, heavy whipping cream, 1/2  teaspoon vanilla, and erythritol in a large bowl.
11. Beat the mixture until well combined.
12. Once muffins are done, remove pan from oven and set aside as you allow them to cool.
13. When muffins have cooled, remove them from the pan.
14. Use a spatula to carefully ice the tops.
15. Serve and enjoy!

Nutrition Facts

Yields: 12 muffins

Serving Size: 1 muffin

Per Serving:

Calories: 270 kilocalories

Fat: 23 grams

Total Carbohydrates: 8 grams

Fiber: 4 grams

Net Carbs: 4 grams

Protein: 8 grams

The post Keto Zone Chocolate Muffins with Cream Cheese Frosting appeared first on Keto Zone® | Dr. Don Colbert, MD.

Unfortunately, most meatloaf recipes call for wheat flour to be used as a binder. Wheat is a starchy grain that is loaded with carbohydrates that knock you out of the Keto Zone. 

That is why we are sharing this mouth watering ketogenic turkey meatloaf recipe. Instead of wheat flour, this recipe using psyllium husk powder. Psyllium is a low-carb binder that is loaded with essential fiber that can help support digestive health.

Easy and delicious, this is a recipe that whole family is sure to love!

Ingredients

2 pounds organic ground turkey
1/2 cup Fiber Zone (Unflavored)
1/2 bunch organic parsley, chopped
1/2 organic yellow onion, diced
8 cloves organic garlic, minced
1/2 cup organic tomato paste
2 tablespoons coconut aminos
2 large organic or pasture-raised eggs
1 tablespoon paprika
2 teaspoons sea salt
1 teaspoon organic black pepper

Instructions

1. Preheat the oven to 350 F.
2. Prepare a loaf pan with a coating of melted ghee or olive oil.
3. In a large mixing bowl, combine all of the ingredients.
4. Mix until well combined
5. Transfer the mixture in to the loaf pan.
6. Bake for 1 hour.
7. Remove from oven.
8. Allow loaf to rest for ten minutes.
9. Remove from pan and slice.
10. Serve and enjoy!

Nutrition Facts

Yields: 12 servings

Per Serving:

Calories: 220 kilocalories

Fat: 15 grams

Total Carbohydrates: 6 grams

Fiber: 4 grams

Net Carbs: 2 grams

Protein: 18 grams

The post Keto Zone Turkey Meatloaf (Low-Carb and Gluten-Free) appeared first on Keto Zone® | Dr. Don Colbert, MD.

Then this Keto Zone goulash soup is for you!

Based on the traditional Hungarian Goulash dish, this soup is both delicious and nutritious.

Loaded with fiber and phytonutrients from organic tomatoes, onion, garlic, bell pepper, and celery root, this recipe ensures you will meet your daily serving of low-carb vegetables.

Grass-fed beef provides a nutrient dense source of protein and healthy fat while adding a robust and savory flavor.

Finally, this recipe is finished off with a bit of heat from organic spices including chili powder, oregano, and black pepper.

Ingredients

3 cups filtered water
1 pound grass-fed ground beef
2 cups organic crushed tomatoes
1 organic onion, chopped
2 organic garlic cloves
1/4 pound organic celery root, chopped
1 organic bell pepper, chopped
2 tablespoons grass-fed butter
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons sea salt
1 teaspoon organic black pepper
2 teaspoons organic red wine vinegar

Instructions

1. Melt 1 tablespoon of butter in a large pot over medium heat.
2. Sauté chopped onion and garlic until fragrant
3. Add in the ground beef and continue to sauté, until beef is cooked through.
4. Next, in the chopped bell pepper, celery root, chili powder, sea salt, and black pepper.
5. Stir to combine.
6. Add in the 2 cups of water and crushed tomatoes.
7. Stir to combine.
8. Turn heat to high and continue to cook until mixture begins to simmer.
9. Once simmer, turn heat to medium-low and cover.
10. Allow soup to simmer for about 10 minutes
11. Add in remaining water and red wine vinegar and stir.
12. Continue to cook until soup reaches desired consistency.
13. Serve and enjoy!

Nutrition Facts

Yield: 6 servings:

Per Serving:

Calories: 490 kilocalories

Total Carbohydrates: 11 grams

Fiber: 6 grams

Net Carbs: 5 grams

Fat: 38 grams

Protein: 16 grams

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

This elegant asparagus hollandaise recipe is perfect for holidays and special occasions. It will make you feel like you are eating at a five star restaurant in the comfort of your own home.

The rich and creamy hollandaise sauce is not only delectable, but also loaded with keto-friendly nutrition. Made with egg yolks and grass-fed butter, this amazing sauce is loaded with vitamins, minerals, and healthy fats.

Additionally, the base of organic asparagus provides even more nutrition including chlorophyll, vitamins, minerals, and prebiotic fiber.

If you want to impress your friends family with a healthy and delicious keto-friendly side dish, this recipe is the way to go!

Ingredients

1 pound organic asparagus
4 ounces grass-fed butter, melted
2 large egg yolks
1 teaspoon organic apple cider vinegar
2 teaspoons freshly squeezed lime juice
1/2 teaspoon sea salt
1/2 teaspoon organic cayenne powder
1/2 teaspoon organic ground black pepper

Instructions

1. Trim asparagus by cutting off the hard bottom part of the stalk. Set aside.
2. In a blender, combine egg yolks, lime juice, apple cider vinegar, cayenne, pepper, and sea salt.
3. Slowly melt butter in a pan over low heat.
4. Turn the blender on low speed, and slowly pour melted butter in to the blender.
5. Once hollandaise is thoroughly blender, pour it into a ramekin or serving dish and set aside.
6. Heat water in a large pot over medium heat.
7. Once the water reaches a simmer, add trimmed asparagus to the pot and cover.
8. Cook asparagus for about 5 minutes or until tender.
9. Drain water from the pot.
10. Arrange the cooked asparagus on serving plates, and pour hollandaise on top.
11. Serve and enjoy!

Nutrition Facts

Yields: 4 servings

Per Serving:

Calories: 250 kilocalories

Total Carbohydrates: 5 grams

Fiber: 4 grams

Net Carbs: 1 gram

Protein: 4 grams

Fat: 26 grams

The post Keto Zone Asparagus with Hollandaise appeared first on Keto Zone® | Dr. Don Colbert, MD.

With a rich and creamy base of organic eggs, cream, and parmesan, this recipe is loaded with both flavor and nutrition.

Healthy fats from organic cream complement the protein, vitamins, and minerals from the organic eggs. Add in chopped onion for additional nutrients and prebiotic fiber, and you have an amazing keto zucchini casserole that the whole family will love.

You are not going to want to skip this awesome recipe, try it out today!

Ingredients

2 large organic zucchinis, sliced
2 tablespoons grass-fed butter, melted
6 organic eggs
1/2 cup organic heavy cream
1/2 organic onion, chopped
1 teaspoon sea salt
1/2 teaspoon organic black pepper
3/4 cup organic parmesan cheese, grated

Instructions

1. Preheat oven to 350° F.
2. Lightly steam zucchini for about 5 minutes.
3. Grease a large baking dish.
4. Spread the zucchini evenly throughout the baking dish.
5. Pour melted butter over the zucchini.
6. Combine eggs and cream in a large bowl.
7. Whisk until well combined.
8. Add in the onions, 1/2 cup parmesan, sea salt, and pepper.
9. Continue to whisk until well combined.
10. Pour mixture over the zucchini.
11. Sprinkle the top with remaining 1/4 cup of parmesan.
12. Place dish in the oven.
13. Bake for about 30 minutes or until top begins to turn golden brown.
14. Remove from oven and allow to cool for 5-10 minutes.
15. Serve and enjoy!

Nutrition Facts

Yields: 6 servings

Per Serving:

Calories: 195 kcal

Fat: 18 grams

Total Carbohydrates: 7 grams

Fiber: 4 grams

Net Carbs: 3 grams

Protein: 10 grams

The post Keto Zone Parmesan Zucchini Gratin appeared first on Keto Zone® | Dr. Don Colbert, MD.

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.

As the temperatures drop, our immune systems need an extra boost to help protect us from catching a cold or the flu.

This all-natural ginger tea recipe has whole food immune boosting ingredients that will keep you healthy without knocking you out of the Keto Zone.

Ginger and cinnamon are loaded with antioxidant and immune boosting compounds that will keep your body strong enough to fight off any pathogenic bacteria and viruses you might come across.

Lemon juice contains vitamin C which also helps to strengthen your immune system and promote healthy digestion. Apple cider vinegar has probiotics which act to counteract the unhealthy bacteria that can cause the common cold.

Additionally, this recipe has pumpkin spice MCT powder which provides a delicious fall flavor as well as healthy fats to fuel the mitochondria in your cells. To top things off we added a small amount of raw honey which is loaded with vitamins, minerals, and immune factors. A quarter teaspoon of raw honey only adds a few grams of carbohydrates which is not enough to prevent ketosis.

Ingredients

2 cups filtered water
2 tablespoons fresh organic ginger root, chopped
1 organic cinnamon stick
1/2 organic lemon, juiced
1/2 teaspoon organic apple cider vinegar
1/4 teaspoon raw honey
1 scoop MCT Powder (Pumpkin Spice)

Instructions

1. Add 2 cups of water to a pot over medium heat.
2. Add chopped ginger and cinnamon stick to the water.
3. Cover the pot and bring water to a simmer.
4. Allow water to simmer for at least 5 minutes.
5. Remove water from the heat.
6. Pour water through a fine mesh strainer in to your favorite tea cup.
7. Add in lemon, apple cider vinegar, MCT powder, and raw honey.
8. Stir until well combined (or blend for a frothier consistency).
9. Enjoy!

Nutrition Facts

Yields: 1 Serving

Per Serving:

Calories: 110 kilocalories

Fat: 10 grams

Total Carbohydrates: 8 grams

Fiber: 3 grams

Net Carbs: 5 grams

Protein: 1 gram

The post Keto Zone Immune Boosting Ginger Tea 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.

Night-time carb cravings on a ketogenic diet are largely due to not eating enough healthy fat, fiber, and protein with dinner.

If you make sure to get sufficient amounts of these important macronutrients with your last meal of the day, then your body will have all of the nutrients it needs to stay full through the night.

This savory and delicious Keto Zone dinner recipe is sure to keep you satisfied.

Loaded with fiber from cauliflower, onion, and cabbage, our Keto Zone Cabbage Rolls will help your digestion and promote satiety.

Additionally, the healthy fat and protein from grass-fed beef and organic cream will down-regulate the “hunger hormone” ghrelin and signal your endocrine system that you have consumed adequate amounts of nutrition.

So try out this hearty cabbage roll recipe out for dinner and say goodbye to late-night carb cravings!

Keto Zone Cabbage Rolls

Ingredients

Rolls:

1 pound organic cabbage, whole leaves
2 cups organic cauliflower, shredded
1 organic onion, chopped
1/4 cup grass-fed butter
1 ½ lbs grass-fed ground beef
2⁄3 cup organic heavy whipping cream
1 teaspoon sea salt
½ teaspoon organic black pepper

Gravy:

1 cup organic heavy whipping cream
1 tablespoon coconut aminos
1 teaspoon sea salt
1/2 teaspoon organic black pepper

Instructions

1. Preheat the oven to 400°F
2. Cut off the bottom of the cabbage.
3. Carefully remove leaves from the cabbage and set aside at least 3 leaves per person.
4. Melt butter in a pan over medium heat.
5. Add shredded cauliflower to the pan and cook for about 6 minutes.
6. Once cooked, remove cauliflower from heat and set aside to cool.
7. In a large mixing bowl, combine cauliflower with ground beef, chopped onion heavy cream, salt, and pepper.
8. Mix until well combined.
9. Evenly distribute mixture into cabbage leaves.
10. Fold the edges of the cabbage leaves in and roll up tightly.
11. Place rolls seam side down on a large baking tray.
12. Place in the oven and cook for 45 minutes.
13. Once the rolls are cooked, remove from oven and pour the liquid to make the gravy by combining cream and coconut aminos in a saucepan.
14. Whisk gravy to combine then bring to simmer.
15. Simmer gravy for about 5 minutes or until thickened to desired consistency.
16. Once cabbage rolls are cooked, remove from oven and distribute on to serving plates
17. Cover with gravy, serve, and enjoy!

Nutrition Facts

Yields: 4 servings

Serving Size: 3 rolls

Per Serving:

Calories: 870 kilocalories

Total Carbohydrates: 12 grams

Fiber: 6 grams

Net Carbs: 6 grams

Fat: 75 grams

Protein: 38 grams

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

This delicious Keto Grilled Portobello Mushrooms with Mozzarella recipe is sure to satisfy your needs!

While low in carbs and protein, these cheesy mozzarella mushrooms are full of healthy fat, vitamins, and minerals.

Portobellos are an exceptional source of the vital electrolyte mineral potassium. They are also a decent source of fiber and very low in total calories. Additionally, portobellos provide a source of the minerals phosphorus, selenium, magnesium, and calcium.

Overall, portobello mushrooms are a nutrient dense and delicious addition to the Keto Zone diet.

Ingredients

6 organic portobello mushrooms, stem removed
6 slices organic mozzarella cheese
2 tablespoons organic olive oil
1 teaspoon sea salt
1/4 cup fresh organic thyme, chopped
1 teaspoon organic black pepper

Instructions

1. Preheat grill to 400°F
2. Remove stems and scrape black gills out of the inside of the mushroom caps. Brush the outsides with olive oil and sprinkle with salt and pepper.
3. Turn back over and spread about 1 tablespoon of tomato sauce inside each cap. Sprinkle with mozzarella and layer with sliced sausage.
4. Place caps on grill and cook until cheese is melted and bubbly, about 8 minutes.
5. Watch carefully… as they cook, the mushrooms soften and begin to flatten out, so that the fillings begin to slide off! This is when you know they are done to perfection.
6. Take off grill. Sprinkle with basil and serve.
7. These can be made a day or two ahead, the leftovers heat up wonderfully in a toaster oven or even in the microwave.

Nutrition Facts

Yield: 6 Mushrooms

Serving Size: 1 Mushroom

Per Serving:

Calories: 195 kilocalories

Fat: 15 grams

Total Carbohydrates: 4 grams

Fiber: 2 grams

Net Carbs: 2 grams

Protein: 5 grams

The post Keto Grilled Portobello Mushrooms with Mozzarella appeared first on Keto Zone® | Dr. Don Colbert, MD.