Keto Pumpkin Cottage Cheese Donuts with Almond Flour
Soft, chewy, and spiced just right, these keto pumpkin cottage cheese donuts with almond flour taste like bakery-style fall donuts without the carbs. Made with real pumpkin puree and cottage cheese for protein, they are gluten free, sugar free, and low carb.
Each serving of 5 mini donuts has 172 calories, 4g net carbs, 9.1g protein, and 3g fiber. That makes them filling, high in protein, and perfect for fall mornings, weekend brunch, or even a holiday dessert table.
These Keto Pumpkin Cottage Cheese Donuts Are:
- Chewy and soft, like bakery donuts
- High protein and naturally gluten free
- Made with pumpkin puree and warm spices
- Filling with healthy fats and fiber
- Ready in under 20 minutes
- A cozy fall pumpkin spice treat
Instructions
- Heat your waffle maker. Plug in your Dash mini waffle maker, using the donut plates, and lightly grease it with a little melted butter or nonstick spray.
- Blend the wet ingredients. Add the pumpkin puree, cottage cheese, egg, and vanilla to a blender or food processor. Blend until the mixture is smooth and creamy.
- Mix in the dry ingredients. Add almond flour, your sweetener, baking powder, pumpkin pie spice, cinnamon, and a pinch of salt. Blend or stir until the batter looks thick and even.
- Cook the donuts. Spoon about 2 teaspoons of batter into the center of the donut shape. Close the lid and cook for 3–4 minutes, until the donuts are golden and set.
- Cool before coating. Transfer the donuts to a wire rack and let them cool for a few minutes. This helps them firm up before dipping in chocolate or rolling in cinnamon sweetener. Makes about 10–12 mini donuts.
Batter tip: Almond flour batter is softer than coconut flour batter, so you don’t need to let it rest. Just make sure it’s thick enough to scoop. If it looks too runny, add a little extra almond flour.
Oven option: If you’d rather bake, spoon the batter into a greased donut pan and bake at 350°F (175°C) for 15–18 minutes, until firm and lightly golden.
Optional Coatings
- Chocolate Dip: Melt sugar free chocolate chips in a microwave safe bowl, 30 seconds at a time, stirring between bursts. Dip the cooled donuts halfway for a glossy finish.
- Cinnamon Roll Style: Mix 1 tablespoon granulated sweetener with 1/2 teaspoon cinnamon and 1/4 teaspoon pumpkin spice. Roll the warm donuts in the mix for a cozy coating.
- Or keep these low carb donuts plain and enjoy their soft, spiced flavor.
Testing Notes
- Almond flour makes these high protein donuts chewy and rich, closer to bakery style keto donuts.
- They are more filling than the coconut flour version.
- Cooling on a wire rack helps them set and hold their shape.
- Cottage cheese adds protein and keeps these sugar free donuts soft compared to traditional gluten free donuts.
Almond Flour Donuts vs Coconut Flour Donuts
These keto pumpkin donuts can turn out very different depending on the flour you choose. Both versions use the same base ingredients like pumpkin puree, cottage cheese, and spices, but the flour makes a big difference in texture.
Almond flour donuts are chewy, richer, and higher in calories. They taste close to classic bakery donuts.
Coconut flour donuts are nut free, lower in oxalates, lighter, and more cake like.
Both keto donut recipes are gluten free, and sugar free. The choice comes down to whether you want a chewy or a cake like texture.
Looking for nut free? Try my Keto Pumpkin Cottage Cheese Donuts with Coconut Flour.
Storage Tips
- Counter: 1 to 2 days in an airtight container
- Fridge: 4 to 5 days in a sealed container, reheat 10 to 15 seconds in the microwave
- Freezer: Wrap individually and freeze up to 3 weeks. Defrost at room temperature
Make It a Moment
These chewy almond flour donuts are perfect with:
- Coffee
- Pumpkin cottage cheese ice cream
- Top them with keto cream cheese frosting
Conclusion
If you love chewy, bakery-style protein donuts, this almond flour version is your new go-to fall treat. With cottage cheese for protein, warm pumpkin spice, and no sugar, they prove that keto baking can be simple, satisfying, and delicious.
I have been keto since 2019 and recipes like this keep me excited about fall baking without the sugar. Try them and let me know in the comments if you are team almond flour or coconut flour.
FAQ
Can I swap almond flour for coconut flour?
No, the ratios are completely different. For nut free, try my coconut flour version.
Do I need to rest the batter?
No, almond flour batter does not need resting. Mix and bake right away.
What is the texture like?
Soft, chewy, and closer to traditional donuts compared to the cake like coconut flour version.
More Keto Recipes to Try
If you loved these chewy almond flour pumpkin donuts, you’ll want to bake these next:
- Keto Pumpkin Cottage Cheese Donuts (Coconut Flour)
- Keto Pumpkin Cottage Cheese Waffles (Almond Flour)
- Keto Cinnamon Cottage Cheese Donuts (Almond Flour)
- Keto Almond Flour Cottage Cheese Pancakes
- Keto Cottage Cheese Brownie Muffins
Keto Pumpkin Cottage Cheese Donuts with Almond Flour
Equipment
Ingredients
- 2 tablespoons full-fat cottage cheese
- 2 tablespoons pumpkin puree
- 1 large egg
- 6 tablespoons almond flour
- 1.5 tablespoons (1 ½ tablespoons) Swerve (granulated)
- 1/2 teaspoon (½ teaspoon) baking powder
- 1/2 teaspoon (½ teaspoon) pumpkin pie spice
- 1/4 teaspoon (¼ teaspoon) Ground Cinnamon
- 1/8 teaspoon (⅛ teaspoon) salt
- 1/4 teaspoon (¼ teaspoon) Vanilla extract – sugar free
Watch the Video Instructions
Instructions
- Heat your waffle maker. Plug in your Dash mini waffle maker, using the donut plates, and lightly grease it with a little melted butter or nonstick spray.
- Blend the wet ingredients. Add the pumpkin puree, cottage cheese, egg, and vanilla to a blender or food processor. Blend until the mixture is smooth and creamy.2 tablespoons full-fat cottage cheese, 2 tablespoons pumpkin puree, 1 large egg, 1/4 teaspoon Vanilla extract – sugar free
- Mix in the dry ingredients. Add almond flour, your sweetener, baking powder, pumpkin pie spice, cinnamon, and a pinch of salt. Blend or stir until the batter looks thick and even.6 tablespoons almond flour, 1.5 tablespoons Swerve (granulated), 1/2 teaspoon baking powder, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon Ground Cinnamon, 1/8 teaspoon salt
- Cook the donuts. Spoon about 2 teaspoons of batter into the center of the donut shape. Close the lid and cook for 3–4 minutes, until the donuts are golden and set.
- Cool before coating. Transfer the donuts to a wire rack and let them cool for a few minutes. This helps them firm up before dipping in chocolate or rolling in cinnamon sweetener. Makes about 10–12 mini donuts.
Notes
- Almond flour makes these keto pumpkin donuts soft, rich, and slightly chewy, just like bakery donuts.
- Cottage cheese adds protein and moisture without making the batter dense.
- If the batter feels too thin, add a little more almond flour.
- Let the donuts cool on a wire rack before dipping in chocolate or cinnamon coating.
- These keto donuts cook perfectly in a mini waffle maker or bake in a donut pan at 350°F (175°C) for 15-20 minutes.
- Store leftovers in an airtight container for up to 5 days in the fridge or freeze for 3 weeks.
- Keto Pumpkin Cottage Cheese Donuts with Coconut Flour recipe here!
Nutrition Per 1 (ONE) Serving
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These pumpkin cottage cheese donuts turned out chewy, soft, and full of pumpkin spice flavor. The almond flour makes them taste just like bakery donuts but with way more protein. I loved how quick they were to make in the mini donut maker, ready in about 15 minutes! Definitely my favorite cozy fall keto treat.