Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Servings: 12 slices
Net Carbs: 3g
Soft, spiced, and packed with feel-good protein, this keto cottage cheese pumpkin bread hits that sweet fall craving without the crash. It’s moist, gently sweet, and made with just cottage cheese, pumpkin, and cozy spices—nothing weird or fussy.
Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper so it pops out easily.
Blend the cottage cheese until smooth. This helps the bread turn out creamy, not chunky.
1 cup full-fat cottage cheese
Add the rest: pumpkin puree, eggs, almond flour, coconut flour, pumpkin pie spice, baking powder, and sweetener. Blend again until smooth and lump-free.
1 cup pumpkin puree, 3 large eggs, 1/2 cup almond flour, 1/4 cup coconut flour, 2 teaspoons Pumpkin Spice, 1 teaspoon baking powder, 1/2 cup Swerve (granulated)
Pour half of the mixture into the prepared loaf pan. Sprinkle some pumpkin seeds on top, mix in the batter gently with a spoon or spatula, then pour in the rest. Top with more seeds.
1/4 cup Pumpkin Seeds
Bake for 40–50 minutes. Check with a toothpick—it should come out clean from the center.
Cool in the pan for 10 minutes, then transfer to a wire rack so it doesn’t get soggy.
- Homemade pumpkin puree recipe here!
- For best results, use room temperature ingredients.
- If you prefer a sweeter bread, add a bit more Swerve or your favorite sugar substitute.
- This bread pairs wonderfully with a dollop of cream cheese frosting.
Serving: 1slice | Calories: 84.4kcal | Carbohydrates: 5g | Net Carbs: 3g | Protein: 6g | Fat: 5.2g | Saturated Fat: 1.3g | Fiber: 2g | Sugar: 1.5g
https://coachrallyrus.com/keto-recipes/keto-cottage-cheese-pumpkin-bread-sweet/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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