Keto Pumpkin Cottage Cheese Donuts with Coconut Flour

Coconut flour pumpkin donuts with cottage cheese, mix of plain and chocolate glazed, shot with fall decor.

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: x 5 donuts each

Net Carbs: 3g

Warm, spiced, and nut-free, these keto pumpkin cottage cheese donuts with coconut flour are light, high in protein, and full of cozy pumpkin spice flavor. Ready in under 15 minutes, they’re sugar free, gluten free, and perfect for fall mornings, weekend brunch, or a holiday treat.

Equipment

Ingredients

2 tablespoons full-fat cottage cheese
2 tablespoons Pumpkin Puree
1 large egg
1.5 tablespoons coconut flour
1.5 tablespoons Swerve (granulated)
1/2 teaspoon baking powder
1/2 teaspoon Pumpkin Spice
1/4 teaspoon Ground Cinnamon
1/8 teaspoon salt
1/4 teaspoon Vanilla extract - sugar free

Instructions

Plug in your Dash mini waffle maker and lightly grease it.
Add all the wet ingredients (pumpkin puree, cottage cheese, egg, vanilla) to a blender or food processor. Blend until smooth.
2 tablespoons full-fat cottage cheese, 2 tablespoons Pumpkin Puree, 1 large egg, 1/4 teaspoon Vanilla extract - sugar free
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.
1.5 tablespoons coconut flour, 1.5 tablespoons Swerve (granulated), 1/2 teaspoon baking powder, 1/2 teaspoon Pumpkin Spice, 1/4 teaspoon Ground Cinnamon, 1/8 teaspoon salt
Rest the batter for 5 minutes so the coconut flour can absorb liquid.
Spoon about 2 teaspoons of batter into the waffle maker at a time and cook for 3-4 minutes until golden and set. Repeat until all the batter is used. Makes about 10-12 mini donuts.
Optional: Add your favorite coating or glaze.

Notes

Resting the batter is key - coconut flour needs a few minutes to absorb the liquid before cooking.
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
For the best flavor, cool slightly before dipping in cinnamon sweetener or melted sugar-free chocolate.
Store leftovers in the fridge for up to 5 days or freeze for 2–3 weeks.
Keto Pumpkin Cottage Cheese Donuts with Almond Flour recipe here!

Nutrition Per 1 Serving

Recipe Link:

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

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

Scan the QR code to check for any recipe updates, including tips, answers, and to ask me any questions!