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Low Carb Keto Cottage Cheese Pumpkin Bread

Low Carb Keto Cottage Cheese Pumpkin Bread - recipe card
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This moist and tender pumpkin bread is packed with protein from cottage cheese and almond flour, making it a perfect keto-friendly breakfast or snack. Each slice has only 4g net carbs and a warm spice flavor that satisfies without the guilt.

Ingredients

Scale
  • 1 cup full-fat cottage cheese, blended until smooth
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 4 large eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1/2 cup granulated erythritol or preferred keto sweetener
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with coconut oil and line with parchment paper, leaving overhang on the sides for easy removal.
  2. In a blender or food processor, blend the cottage cheese until completely smooth, about 30 seconds. This ensures no curds remain, giving the bread a velvety texture.
  3. In a large bowl, whisk together the blended cottage cheese, pumpkin puree, eggs, melted coconut oil, and vanilla extract until well combined and smooth.
  4. In a separate bowl, whisk together the almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt. Break up any lumps in the almond flour.
  5. Pour the dry ingredients into the wet ingredients and stir with a spatula until just combined. Do not overmix, as this can make the bread dense. Fold in chopped pecans if using.
  6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle a few extra pecans on top.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
  8. Remove from oven and let cool in the pan for 10 minutes. Then, using the parchment overhang, lift the bread out and transfer to a wire rack to cool completely before slicing.
  9. For best results, cool completely before slicing. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days, or freeze slices individually wrapped for up to 3 months. Reheat: Microwave a slice for 20-30 seconds, or toast in a toaster oven until warmed through. For a protein boost, serve with a side of Greek yogurt or add a scoop of unflavored protein powder to the dry ingredients (adjust liquid if needed).

Nutrition

Keywords: low carb pumpkin bread, keto pumpkin bread, cottage cheese pumpkin bread, gluten free pumpkin bread, high protein pumpkin bread, healthy pumpkin bread, sugar free pumpkin bread, almond flour pumpkin bread, easy keto breakfast, fall baking recipe

Find it online: https://thehighproteinrecipes.com/low-carb-keto-cottage-cheese-pumpkin-bread/