Keto Pumpkin Cottage Cheese Pancakes with Almond Flour

Fluffy, golden, and packed with cozy fall flavors, these almond flour pumpkin cottage cheese pancakes are pure keto comfort. Ready in 15 minutes. If you love cottage cheese pancakes and want a nutty, gluten-free version that’s soft, spiced, and low carb, this one’s for you.

Each serving has just 4g net carbs, 10.3 grams of protein, and 180.3 calories. Perfect for busy mornings or a slow weekend brunch.

How This Recipe Helps You

These almond flour pumpkin cottage cheese pancakes are for anyone who wants fall flavor without the fuss.

No weird textures, no flour blends, and no protein powder. Just simple ingredients, blended smooth.

If you’ve been burned by dry or eggy keto pancakes before, this recipe is your redemption arc. They’re soft, spiced, and won’t fall apart in the pan.

Need extra protein without the shake? Cottage cheese takes care of that.

Real talk: Some keto pancakes taste like sweetened scrambled eggs. Not these.

Quick Recipe Recap

In true Rally Rus style, these keto pumpkin pancakes are made with real pumpkin purée, creamy cottage cheese, and fluffy almond flour.

You’ll blend everything in a food processor or blender, pour it into a greased skillet, and cook until golden.

Made For:

• Anyone who hates gritty keto pancakes
• Almond flour lovers who crave soft texture
• Cottage cheese fans looking for something new
• Busy mornings that need a cozy breakfast win
• Fall flavor freaks who want a guilt-free stack

Instructions

1. Preheat a non-stick skillet over medium heat. Spray lightly with cooking spray or melt a little bit of butter.
2. In a blender or food processor, first add the wet ingredients: cottage cheese, eggs, pumpkin puree and vanilla.
3. Blend until smooth. This step makes the cottage cheese extra creamy.
4. Add or fold the dry ingredients: almond flour, baking powder, pumpkin pie spice, cinnamon, and salt.
5. Blend again just until combined. Don’t overmix.
6. Let the pancake batter sit for 1-2 minutes to thicken.
7. Scoop 1/4 cup batter into the skillet for each pancake.
8. Don’t rush the flip! Wait until you see bubbles on top and the edges look dry and set.
9. Cook 2-3 minutes per side, flipping gently once bubbles form and edges are set.
10. Serve warm with sugar-free maple syrup, whipped cream, or fresh berries.

Expert Tips

Want perfect pancakes every time? Here’s what makes the difference:

• Use room temperature ingredients and a blender for the fluffiest, smoothest batter and fluffy pancakes
• Go medium-low heat – almond flour burns fast
• Wait before flipping. Let the bubbles form and the edges firm up
• A little bit of butter or cooking spray keeps your skillet happy

Easy Ingredient Swaps

You don’t need to guess. These swaps are tested and worth it:

• Coconut flour instead of almond flour = nut-free option
• Add a scoop of protein powder for an extra boost (vanilla works best)
• No eggs? Use flax eggs but expect less fluff

Leftovers + Storage Tips

Pancakes that actually reheat well? Yes, please.

• Store any leftovers in an airtight container in the fridge (up to 4 days)
• Reheat in the toaster for crispy edges or microwave for soft bites
• Freeze with parchment paper between each pancake, then pop in the toaster straight from frozen

What to Serve With These

These pumpkin pancakes are dreamy with:

• A splash of sugar-free maple syrup and a dollop of whipped cream
• A scoop of Pumpkin Cottage Cheese Ice Cream for a fall dessert-for-breakfast twist
• Hot buttered coffee or your favorite keto pumpkin spice latte
• A handful of pecans or walnuts for crunch
• Or just enjoy them solo with extra butter. The flavor is cozy enough on its own

Almond vs Coconut Flour – Which One’s for You?

These pumpkin pancakes come in two delicious styles, with the same cozy flavor, but a different flour base.

This almond flour version has a richer, softer bite and a mild, neutral flavor. It’s great for anyone who loves almond flour or wants a slightly denser pancake.

The coconut flour version is perfect if you’re nut-free or avoiding oxalates. It’s fluffier, a bit lighter, and still totally satisfying.

Try both and pick your favorite: Keto Pumpkin Cottage Cheese Pancakes (Coconut Flour)

Conclusion

These keto pumpkin pancakes are soft, warm, and full of flavor and they don’t taste low carb at all. Make them for yourself, or surprise someone with a cozy weekend breakfast.

If you’ve tried them, drop a comment and tell me how it went! I’ve been keto since 2019 and lost 50 lbs eating this way, so trust me, this lifestyle can taste amazing.

More Keto Recipes to Try

Love Keto Pancakes?

Try these next if you’re hooked on low-carb stacks:

• Keto Almond Flour Pancakes
• High Protein Cottage Cheese Pancakes (No Eggs)
• Mini Savory Pancake Sandwiches
• More Low-Carb Pancakes & Waffles

Craving More Pumpkin?

Fall flavor fans will love:

• Keto Pumpkin Cottage Cheese Ice Cream
• Keto Pumpkin Cheesecake
• Cottage Cheese Pumpkin Balls
• Keto Pumpkin Mousse
• Pumpkin Spice Blend (DIY)
• More Low Carb Pumpkin Recipes

FAQ

Q: Can I prep the batter ahead of time?

A: Yes, but blend it just before cooking for the best texture. Don’t skip that step!

Q: Can I freeze these?

A: Yep. Layer with parchment, freeze, then reheat straight from frozen.

Q: What’s the best skillet to use?

A: Any non-stick skillet works great. Just keep the heat at medium-low to avoid burning.