Keto Pumpkin Cottage Cheese Donuts with Coconut Flour

Warm, spiced, and cozy, these keto pumpkin cottage cheese donuts with coconut flour taste like a fall hug. They’re made with real pumpkin puree and cottage cheese for high protein. Low carb, sugar free, gluten free, and nut free, they’re perfect for fall baking.

These cottage cheese donuts cook fast in a mini waffle maker for weekend mornings and holiday brunch. They’re the perfect keto fall donuts for pumpkin season.

Each serving (5 mini donuts) has 75.8 calories, 3g net carbs, and 5.3g protein. These low carb pumpkin spice donuts are perfect for weekend mornings, holiday brunch, or any time you want a light, high-protein treat.

These Keto Pumpkin Donuts Are:

• Nut-free and naturally gluten-free
• Light but filling with protein and fiber
• Full of cozy pumpkin spice fall flavor
• Ready in under 15 minutes using a mini waffle maker
• A fun twist on traditional baked donuts
• High protein and low carb mini donuts
• Can be made in a mini waffle maker or baked in a donut pan

Instructions

1. Plug in your Dash mini waffle maker and lightly grease it.
2. Add all the wet ingredients (pumpkin puree, cottage cheese, egg, vanilla) to a blender or food processor. Blend until smooth.
3. Add the dry ingredients (coconut flour, sweetener, baking powder, pumpkin pie spice, cinnamon, and salt). Blend or stir until the batter is thick and even.
4. Rest the batter for 5 minutes so the coconut flour can absorb liquid.
5. Spoon about 2 teaspoons of batter into the waffle maker at a time and cook for 3-4 minutes until golden and set.
6. Repeat until all the batter is used. Makes about 10-12 mini donuts.
7. Optional: Add your favorite coating or glaze.

Oven option: Bake in a donut pan at 350°F (175°C) for 15-20 minutes until firm and lightly golden. They bake into fluffy donut pan donuts with the same cozy flavor.

Batter note: The texture should be thick but scoopable. If it feels too runny, add a pinch more coconut flour. If too thick, blend in a splash of cottage cheese or egg white.

Optional Coatings

• I love these gluten free low carb donuts dipped in melted sugar-free chocolate chips. Just melt the chips in a microwave-safe bowl (30-second bursts, stir in between) until smooth. Then dip the donuts halfway and let them set. They get a glossy finish and taste like a bakery donut.
• If you prefer something lighter, roll the warm donuts in a mix of granulated sweetener and pumpkin spice. Use bout 2 tablespoons sweetener + 1 teaspoon spice. This gives them a cozy cinnamon-sugar style coating without the sugar.
• Or, of course, enjoy them plain for a simple fall snack.

Testing Notes

• Coconut flour makes the batter thicker than almond flour. Resting is non-negotiable.
• They cook up soft, almost like pumpkin spice cake bites and are more like baked donuts than fried ones.
• My batch firmed up perfectly after cooling on a wire rack.
• Using cottage cheese makes these donuts soft and protein-rich compared to traditional low carb donuts.

Coconut Flour Donuts vs Almond Flour Donuts

Pumpkin donuts are a fall classic, but the flour you use makes a big difference. This coconut flour keto pumpkin donuts recipe is nut-free and lower in oxalates. It bakes into a soft, cake-like donut. It’s perfect if you’re avoiding almonds due to allergies or want a lighter feel.

If you love the classic chewy texture of almond flour, I also tested that version for you. You can check it here:
Keto Pumpkin Cottage Cheese Donuts with Almond Flour

Storage Tips

• Counter: Up to 2 days in an airtight container
• Fridge: 4-5 days, reheat in the microwave for 10-15 seconds
• Freezer: Wrap individually and freeze for 2-3 weeks. Defrost at room temperature.

Make It a Moment

These cozy pumpkin donuts are perfect for fall mornings or an afternoon snack. Pair them with:

• Coffee
• Pumpkin cottage cheese ice cream
• Top them with keto cream cheese frosting

Conclusion

If you love pumpkin spice but need a nut-free option, these coconut flour, high protein donuts are your new go-to fall treat. They’re quick, light, and totally satisfying. These coconut flour protein donuts are your new go-to fall treat. Cottage cheese donuts like this prove keto baking can be simple and delicious.

I’ve been keto since 2019 and recipes like this keep me excited about fall baking without the sugar. Try them out and let me know in the comments: are you team coconut flour or almond flour?

FAQ

Can I swap coconut flour for almond flour?

Not in this recipe. The ratios are different. But you can grab my almond flour version here: Keto Pumpkin Cottage Cheese Donuts with Almond Flour.

Do I have to use a mini waffle maker?

Nope! You can bake them in a donut pan in the oven at 350°F for 15-20 minutes.

Do these taste like coconut?

No, the pumpkin spice and vanilla keep the flavor warm and cozy. You’ll barely notice the coconut.

More Keto Recipes to Try

If you love these cozy pumpkin donuts, you’ll want to try these too:

• Keto Pumpkin Cottage Cheese Waffles (Coconut Flour)
• Keto Pumpkin Chocolate Chip Cottage Cheese Cookies
• Keto Cinnamon Cottage Cheese Donuts (Coconut Flour)
• Keto Coconut Flour Cottage Cheese Pancakes
• Keto Cottage Cheese Brownie Muffins