Keto Pumpkin Cottage Cheese Donuts with Almond Flour

Plate of keto pumpkin donuts with almond flour and cottage cheese, plain and chocolate glazed

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: x 5 donuts each

Net Carbs: 4g

Soft, chewy, and full of warm fall flavor, these keto pumpkin cottage cheese donuts with almond flour are high in protein and low in carbs. Made with real pumpkin puree and cottage cheese, they’re gluten free, sugar free, and taste like classic bakery-style donuts. Perfect for cozy mornings or a fall dessert.

Equipment

Ingredients

2 tablespoons full-fat cottage cheese
2 tablespoons pumpkin puree
1 large egg
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
1/4 teaspoon Vanilla extract - sugar free

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 Serving

Recipe Link:

https://coachrallyrus.com/keto-recipes/keto-pumpkin-cottage-cheese-donuts-almond-flour/

By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals

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