Keto Cottage Cheese Pumpkin Bread (Sweet)

This Sweet Keto Cottage Cheese Pumpkin Bread is moist, fluffy, and super flavorful. Perfect for those on a keto diet or high-protein low-carb diet. This bread combines simple ingredients to create a delicious treat. With the warm pumpkin spice flavor and creamy texture from cottage cheese, it’s the best keto pumpkin bread you’ll ever make. 

Whether it’s your first time baking or you’re a seasoned pro, this easy recipe is sure to become a favorite. Plus, this keto cottage cheese bread is a great way to enjoy the flavors of pumpkin pie filling without the carbs. Let’s get started with this keto pumpkin bread recipe!

If you’d like to see how I made this recipe, check out my quick YouTube video for helpful process shots and tips!

Ingredients

• full-fat cottage cheese
• pumpkin puree
• eggs
• almond flour
• coconut flour
• pumpkin pie spice
• baking powder
• Swerve (or your favorite sugar substitute)
• pumpkin seeds

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your bread bakes evenly. While the oven is heating, grease a loaf pan with coconut oil or line it with parchment paper. This will prevent the bread from sticking.
2. Blend the cottage cheese: In a blender, blend the cottage cheese until it’s smooth. This step is crucial for a creamy texture.
3. Combine the ingredients: Add the pumpkin puree, eggs, almond flour, coconut flour, pumpkin pie spice, baking powder, and Swerve to the blender. Blend until everything is well combined. Make sure there are no lumps.
4. Prepare the loaf pan: Pour half of the mixture into the prepared loaf pan. Sprinkle half of the pumpkin seeds on top. Gently mix them into the batter with a spoon or spatula.
5. Add the remaining batter: Pour the rest of the batter into the pan. Top with the remaining pumpkin seeds and mix them in slightly. This ensures the seeds are evenly distributed throughout the bread.
6. Bake the bread: Place the loaf pan in the preheated oven. Bake for 40 to 50 minutes. To check if it’s done, insert a toothpick into the center of the bread. If it comes out clean, the bread is ready.
7. Cool the bread: Let the bread cool in the pan for about 10 minutes. This helps it set and makes it easier to remove from the pan. Then, transfer the bread to a wire rack to cool completely. This prevents it from becoming soggy.

Recipe Tips

• For best results, use room temperature ingredients.
• If you prefer a sweeter bread, add a bit more Swerve or your favorite sugar substitute.
• This bread pairs wonderfully with a dollop of cream cheese frosting.

Ingredient Swaps

• You can use ricotta cheese instead of cottage cheese for a different texture.
• Swap almond flour with sunflower seed flour if you have nut allergies.
• Use coconut sugar instead of Swerve for a more natural sweetener.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and keep it in the fridge for up to a week. You can also freeze it by wrapping it in aluminum foil and placing it in a freezer bag.

This Keto Cottage Cheese Pumpkin Bread is a must-try for pumpkin lovers. It’s easy to make, packed with protein, and perfect for the pumpkin season. Enjoy it with your morning coffee or as a healthy snack.

FAQ

Q: Can I use homemade pumpkin puree? 

A: Yes, you can use your own pumpkin puree: Homemade pumpkin recipe

Q: Can I add other spices? 

A: Absolutely! Feel free to add a combination of cinnamon, nutmeg, or ginger for extra flavor. These spices complement the pumpkin flavor beautifully.

Q: How many grams of protein are in this bread? 

A: This bread is a great source of protein, thanks to the cottage cheese and eggs. Each slice has about 6 grams of protein, making it a nutritious option for a snack or breakfast.

Q: How should I store the bread? 

A: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and keep it in the fridge for up to a week. You can also freeze it by wrapping it in aluminum foil and placing it in a freezer bag.

Q: Can I use a different type of flour? 

A: Yes, you can substitute almond flour with sunflower seed flour if you have nut allergies. Just keep in mind that the texture might be slightly different.

Q: What can I use instead of Swerve? 

A: You can use any sugar substitute you prefer, such as stevia or erythritol. Adjust the amount to taste.

Q: Can I add mix-ins to the batter? 

A: Definitely! You can add sugar-free chocolate chips, chopped nuts, or even dried cranberries to the batter for extra texture and flavor.

Q: Is this pumpkin bread gluten-free? 

A: Yes, this bread is gluten-free as it uses almond flour and coconut flour instead of traditional wheat flour.

Q: Can I use ricotta cheese instead of cottage cheese? 

A: Yes, you can use ricotta cheese for a different texture. It will still provide a creamy consistency and high protein content.

More delicious keto recipes:

• The Ultimate Bread Recipe Collection: Low-Carb Gluten-Free
• Keto Gingerbread Cottage Cheese Bonbons
• Easy Keto Pumpkin Recipes Collection
• Mini Keto Pumpkin Cheesecake Bites
• Keto Pumpkin Pie Pinwheels