Uploaded October 2024 | Updated September 2026, 3 hours ago
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Video Title: Keto Pumpkin Bread with Cottage Cheese | The Perfect Fall Low-Carb Treat!
Welcome back to the AI Kitchen! Today, I’m excited to share a delicious Keto Pumpkin Bread with Cottage Cheese recipe—perfect for the fall season! This low-carb pumpkin bread is moist, rich in flavor, and has just the right amount of spice. The secret ingredient? Cottage cheese, which makes this bread extra moist and adds a boost of protein. Plus, it’s sugar-free, gluten-free, and keto-friendly. Let’s dive in!
Ingredients:
1 1/2 cups almond flour
1/4 cup coconut flour
1 cup pumpkin puree (unsweetened)
1/2 cup cottage cheese (blended smooth)
1/2 cup allulose
4 large eggs
1/4 cup butter (melted)
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Optional topping: 1/4 cup chopped pecans
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Blend cottage cheese until smooth using a blender or food processor.
Combine dry ingredients: In a large bowl, whisk together almond flour, coconut flour, allulose, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix wet ingredients: In another bowl, whisk together the pumpkin puree, smooth cottage cheese, melted butter, eggs, and vanilla extract.
Combine wet and dry ingredients: Slowly fold the dry ingredients into the wet mixture until a thick batter forms.
Pour the batter into the loaf pan: Smooth the top with a spatula. If using, sprinkle the chopped pecans on top for a crunchy finish.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool for 10 minutes in the pan before transferring to a wire rack to cool completely. Slice and enjoy!
Macros per Slice (12 slices total):
Calories: 160
Fat: 13g
Protein: 6g
Total Carbs: 6g
Fiber: 2g
Net Carbs: 4g
This pumpkin bread is the perfect fall treat that you can enjoy guilt-free while sticking to your keto lifestyle. It's packed with flavor, super easy to make, and will quickly become a favorite!
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave daveskitchenmarket.com
Video Title: Keto Pumpkin Bread with Cottage Cheese | The Perfect Fall Low-Carb Treat!
Welcome back to the AI Kitchen! Today, I’m excited to share a delicious Keto Pumpkin Bread with Cottage Cheese recipe—perfect for the fall season! This low-carb pumpkin bread is moist, rich in flavor, and has just the right amount of spice. The secret ingredient? Cottage cheese, which makes this bread extra moist and adds a boost of protein. Plus, it’s sugar-free, gluten-free, and keto-friendly. Let’s dive in!
Ingredients:
1 1/2 cups almond flour
1/4 cup coconut flour
1 cup pumpkin puree (unsweetened)
1/2 cup cottage cheese (blended smooth)
1/2 cup allulose
4 large eggs
1/4 cup butter (melted)
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Optional topping: 1/4 cup chopped pecans
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Blend cottage cheese until smooth using a blender or food processor.
Combine dry ingredients: In a large bowl, whisk together almond flour, coconut flour, allulose, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix wet ingredients: In another bowl, whisk together the pumpkin puree, smooth cottage cheese, melted butter, eggs, and vanilla extract.
Combine wet and dry ingredients: Slowly fold the dry ingredients into the wet mixture until a thick batter forms.
Pour the batter into the loaf pan: Smooth the top with a spatula. If using, sprinkle the chopped pecans on top for a crunchy finish.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool for 10 minutes in the pan before transferring to a wire rack to cool completely. Slice and enjoy!
Macros per Slice (12 slices total):
Calories: 160
Fat: 13g
Protein: 6g
Total Carbs: 6g
Fiber: 2g
Net Carbs: 4g
This pumpkin bread is the perfect fall treat that you can enjoy guilt-free while sticking to your keto lifestyle. It's packed with flavor, super easy to make, and will quickly become a favorite!
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
