Can I use canned pumpkin pie filling instead of pumpkin puree?

No. Canned pumpkin pie filling includes added sugars and is not keto-friendly. Use 100% pure pumpkin puree to keep the recipe low carb.

Is cottage cheese okay on a keto diet?

Yes! Full-fat cottage cheese is low in carbs and high in protein, making it a great fit for keto when used in moderation.

Can I substitute almond flour or coconut flour?

This recipe doesn’t require almond or coconut flour. The protein powder and egg whites create the perfect structure. If you want a denser texture, try a tablespoon of coconut flour.

How do I know when the bake is done?

The top should be golden brown and firm to the touch. Insert a toothpick—it should come out clean. Let it sit in the oven for 10 minutes after baking for best results.

Keto Pumpkin Cottage Cheese Bake – 1 Easy, Fluffy Favorite Recipe

Name: Keto Pumpkin Cottage Cheese Bake – Fluffy, Low-Carb Fall Favorite
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 eggs, separated, room temperature; 1/2 tsp cream of tartar; 1/2 cup pumpkin puree; 1/2 cup cottage cheese; 2 tsp pumpkin pie spice; 1/4 tsp salt; 1/4 cup Monk Fruit Allulose Brown sugar substitute; 1/2 tsp pumpkin stevia; 1 cup vanilla protein powder (I used Jay Robb’s)

Ingredients

Scale

3 eggs, separated, room temperature

1/2 tsp cream of tartar

1/2 cup pumpkin puree

1/2 cup cottage cheese

2 tsp pumpkin pie spice

1/4 tsp salt

1/4 cup Monk Fruit Allulose Brown sugar substitute

1/2 tsp pumpkin stevia

1 cup vanilla protein powder (I used Jay Robb’s)

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Instructions

1. Preheat oven to 300°F.

2. Add egg whites to a stand mixer with cream of tartar and blend on high until stiff peaks form.

3. In another bowl or blender, mix the yolks, pumpkin, cottage cheese, spices, sweeteners, and protein powder until smooth.

4. Fold the egg whites into the pumpkin mixture a third at a time.

5. Pour batter into a greased, parchment-lined 8×4 loaf pan.

6. Bake for 50 minutes until golden brown. Turn oven off and leave loaf in for 10 minutes.

7. Remove and cool on wire rack. Slice and enjoy warm or cold.

8. Store slices in an airtight container with parchment or plastic wrap.

Notes

Make two and freeze one! Try adding nuts, sugar-free chocolate chips, or drizzle with keto cream cheese glaze. Enjoy warm with coffee or cold from the fridge.

Author: Emily Frost
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Keto Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 135
Sugar: 1g
Sodium: 170mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 14g
Cholesterol: 95mg