Keto Pumpkin Cottage Cheese Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
