Keto Cottage Cheese Pumpkin Bread (Sweet)

Soft, spiced, and packed with feel-good protein, this keto cottage cheese pumpkin bread hits that sweet fall craving without the crash.
It’s moist, gently sweet, and made with just cottage cheese, pumpkin, and cozy spices, nothing weird or fussy.
I bake it for quick breakfasts, afternoon snacks, or when I want pumpkin pie vibes without turning on my brain.

Each slice has 6g protein, 3g net carbs, and enough flavor to make you forget it’s low carb.

Why You’ll Love This Recipe

• High protein and low carb
• Gluten-free, sugar-free, and freezer-friendly
• No mixer needed, just blend and bake
• Feels like cake but totally guilt-free

Ingredients

• full-fat cottage cheese
• pumpkin puree
• eggs
• almond flour
• coconut flour
• pumpkin pie spice
• bakingpowder
• Swerve or your favorite sugar substitute
• pumpkin seeds (optional, but yum)

Instructions

• Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper so it pops out easily.
• Blend the cottage cheese until smooth. This helps the bread turn out creamy, not chunky.
• Add the rest: pumpkin puree, eggs, almond flour, coconut flour, pumpkin pie spice, baking powder, and sweetener. Blend again until smooth and lump-free.
• Pour half of the mixture into the prepared loaf pan. Sprinkle some pumpkin seeds on top, mix in the batter gently with a spoon or spatula, then pour in the rest. Top with more seeds.
• Bake for 40–50 minutes. Check with a toothpick—it should come out clean from the center.
• Cool in the pan for 10 minutes, then transfer to a wire rack so it doesn’t get soggy.

Tips for the Best Texture

• Use room temperature ingredients for smooth blending
• Want it sweeter? Add extra Swerve or drizzle sugar-free icing
• Try it with a swipe of butter or cream cheese – so good
• Store in the fridge to keep it firm and sliceable

Ingredient Swaps (Tested Only)

• Ricotta instead of cottage cheese: works, softer texture
• Sunflower seed flour instead of almond: nut-free and still fluffy
• Coconut sugar instead of Swerve: not keto, but more natural

Storage Tips

• Room temp: airtight container, up to 3 days
• Fridge: wrapped well, up to 7 days
• Freezer: wrap in aluminum foil and placing it in a freezer bag. Freeze up to 3 months
• Slice before freezing for easy grab-and-go mornings

What to Serve With

This sweet pumpkin bread is even better with:

• A swipe of butter, cream cheese, or almond butter
• Topped with Pumpkin Cottage Cheese Ice Cream for a fun dessert twist
• As a cozy side to Pumpkin Spice Latte Mug Cake
• Or warmed up and served with a dollop of whipped cream or Greek yogurt

Conclusion

As someone who’s followed the keto lifestyle since 2019 and lost 50 lbs in the process, I know the joy of finding a recipe that feels like comfort food but still fits your goals. This keto cottage cheese pumpkin bread is fluffy, satisfying, and full of cozy fall flavor, perfect for the pumpkin season. Make it once, and it’ll be your go-to all season.

This Keto Cottage Cheese Pumpkin Bread is a delightful addition to your low carb recipes collection. With its fluffy texture and rich pumpkin spice flavor, it’s perfect for any time of year. Whether you’re enjoying it with a pumpkin spice latte or as a snack, this bread is sure to satisfy.

This bread is not only delicious but also a great way to enjoy the benefits of a low-carb pumpkin bread.

More Delicious Pumpkin Keto Recipes

• Pumpkin Cottage Cheese Ice Cream
• Keto Pumpkin Pie Pinwheels
• Mini Pumpkin Cheesecake Bites
• Keto Pumpkin Mousse
• High Protein Cottage Cheese Pancakes
• The Ultimate Bread Recipe Collection: Low-Carb Gluten-Free
• Easy Keto Pumpkin Recipes Collection

FAQ

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: Can I use homemade pumpkin puree?

A: Yep! Just use the same amount as canned. Here’s my homemade pumpkin recipe.

Q: Can I add other spices?

A: Totally—try cinnamon, nutmeg, or ginger for a little boost.

Q: How much protein per slice?

A: Around 6g of protein per slice, thanks to the cottage cheese and eggs.

Q: Can I use a different flour?

A: Yes, sunflower seed flour works well if you’re nut-free.

Q: What sweetener works best?

A: I like Swerve, but monk fruit, erythritol, or stevia will all work. Just taste and adjust.

Q: Can I add mix-ins?

A: Yes! Sugar-free chocolate chips, chopped nuts, or even a swirl of peanut butter work great.

Q: Is it gluten-free?

A: Yep. Almond and coconut flour only.

Q: Can I use ricotta instead of cottage cheese?

A: You can, but it’ll be a little softer. Still delicious!