Keto Pumpkin Cottage Cheese Bake Recipe

Introduction

This Keto Pumpkin Cottage Cheese Bake is a light, fluffy dessert that perfectly balances rich pumpkin flavor with a protein-packed twist. Ideal for those following a low-carb lifestyle, it’s both satisfying and easy to make.

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 (such as Jay Robb’s)

Instructions

1. Step 1: Preheat your oven to 300°F.
2. Step 2: In a stand mixer, combine the egg whites and cream of tartar. Whip on high speed until stiff peaks form.
3. Step 3: In a separate bowl or blender, blend the egg yolks, pumpkin puree, cottage cheese, pumpkin pie spice, salt, Monk Fruit Allulose brown sugar substitute, pumpkin stevia, and vanilla protein powder until smooth.
4. Step 4: Gently fold the whipped egg whites into the pumpkin mixture in three additions. Be careful to keep the mixture light and airy.
5. Step 5: Pour the batter into a greased and parchment-lined 8×4 inch loaf pan.
6. Step 6: Bake for 50 minutes or until the top is golden brown. After baking, turn the oven off and leave the loaf inside for an additional 10 minutes.
7. Step 7: Remove the bake from the oven and let it cool on a wire rack. Slice and enjoy warm or cold.
8. Step 8: Store any leftover slices in an airtight container with parchment or plastic wrap.

Tips & Variations

• For extra moisture, try folding in a tablespoon of unsweetened almond milk before baking.
• Swap the vanilla protein powder for chocolate flavored for a pumpkin mocha twist.
• If you don’t have cream of tartar, lemon juice can be used as a substitute to stabilize egg whites.
• Adjust spices to taste by adding more cinnamon or nutmeg for a warmer flavor.

Storage

Store the pumpkin cottage cheese bake slices in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices individually wrapped in parchment and plastic wrap for up to 1 month. Reheat gently in the microwave or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of the sugar substitutes?

Yes, you can substitute regular granulated sugar or brown sugar, but keep in mind this will increase the carb content and affect the keto-friendly status of the dish.

What if I don’t have a stand mixer for the egg whites?

You can whip the egg whites by hand using a whisk, but it will take more time and effort. Make sure the bowl and whisk are clean and dry to achieve stiff peaks.

Keto Pumpkin Cottage Cheese Bake Recipe

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★★★★★

4.8 from 140 reviews

This Keto Pumpkin Cottage Cheese Bake is a delicious and healthy low-carb dessert or breakfast option. Combining creamy cottage cheese, pumpkin puree, and protein powder with warm pumpkin pie spices, this bake is light, fluffy, and perfect for the fall season or any time you’re craving a nutritious, sweet treat without the carbs. It’s easy to prepare and uses a combination of egg whites whipped to stiff peaks and a smooth pumpkin mixture for a moist, airy texture.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Egg Whites

• 3 eggs, separated, room temperature
• 1/2 tsp cream of tartar

Main Batter

• 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 (Jay Robb’s recommended)

Instructions

1. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow, even baking that will create a golden-brown crust without drying the bake.
2. Beat Egg Whites: In a stand mixer, add the egg whites and cream of tartar. Whip on high speed until stiff peaks form, which will provide volume and lightness to the bake.
3. Mix Pumpkin Batter: In a separate bowl or blender, combine the egg yolks, pumpkin puree, cottage cheese, pumpkin pie spice, salt, Monk Fruit Allulose brown sugar substitute, pumpkin stevia, and vanilla protein powder. Blend or mix until the batter is smooth and well incorporated.
4. Fold Egg Whites In: Gradually fold the beaten egg whites into the pumpkin mixture, adding one-third at a time. This careful folding preserves the airiness of the whipped egg whites and ensures a light texture.
5. Prepare Pan and Pour Batter: Grease an 8×4-inch loaf pan and line it with parchment paper to prevent sticking. Pour the combined batter into the pan evenly.
6. Bake: Place the pan in the preheated oven and bake for 50 minutes, or until the top is golden brown and set. Then, turn off the oven and leave the bake inside for another 10 minutes to finish cooking gently and avoid sudden temperature changes.
7. Cool and Serve: Remove the loaf from the oven and cool on a wire rack. Slice once cooled, and enjoy warm or cold according to preference.
8. Store: Keep leftover slices in an airtight container, separating layers with parchment paper or wrapping in plastic wrap to maintain freshness.

Notes

• Use room temperature eggs for best volume when whipping egg whites.
• Folding the egg whites gently is crucial to keep the bake light and fluffy.
• You can substitute the protein powder with any vanilla-flavored low-carb protein powder if Jay Robb’s is unavailable.
• For an extra keto-friendly sweetener, ensure the brown sugar substitute is compatible with your dietary needs.
• Store leftovers refrigerated and consume within 3-4 days for optimal freshness.

Keywords: Keto pumpkin bake, Cottage cheese bake, Low carb pumpkin dessert, Pumpkin protein bake, Keto dessert