Keto Cottage Cheese Pumpkin Bread

When the weather gets cooler, I always find myself craving warm slices of spiced bread with my morning coffee.

Traditional pumpkin loaves are packed with white sugar and wheat flour, which quickly pushes you out of ketosis.

That is why I created this keto cottage cheese pumpkin bread as a better everyday option.

It gives you all the cozy fall flavors you want while staying completely low carb and keto friendly.

The blended cottage cheese adds great moisture and protein, so each slice actually keeps you full.

Why You’ll Love This Recipe

Incredibly Moist Texture – Blending cottage cheese creates a rich, tender crumb that never turns out dry or crumbly like other keto breads.

Hidden Protein Boost – The full-fat cottage cheese and fresh eggs add extra clean protein while keeping the loaf naturally low carb.

Classic Fall Flavor – Real pumpkin puree paired with warm pumpkin pie spice delivers an authentic cozy bakery taste you will love.

Brown Sugar Taste – Using a golden keto sweetener gives every single slice a deep, caramelized flavor without any added sugar spikes.

Recipe Ingredients

For the Bread

• 3/4 cup Full-Fat Cottage Cheese
• 1/2 cup Pumpkin Puree
• 3 Large Eggs
• 1/4 cup Butter, Melted
• 2 tsp Vanilla Extract
• 1 3/4 cups Blanched Almond Flour
• 1/2 cup Coconut Flour
• 2/3 cup Golden Keto Sweetener
• 1 tbsp Baking Powder
• 2 tsp Pumpkin Pie Spice
• 1 tsp Ground Cinnamon
• 1/4 tsp Sea Salt

For the Topping

• 1/4 cup Chopped Pecans

How To Make

Step 1

Preheat the oven to 350°F. Line an 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2

Blend the cottage cheese, pumpkin puree, eggs, melted butter and vanilla extract in a blender until completely smooth.

Step 3

In a large bowl, whisk together the almond flour, coconut flour, golden sweetener, baking powder, pumpkin pie spice, cinnamon and sea salt, breaking up any lumps.

Step 4

Pour the blended mixture into the dry ingredients and stir until a thick, smooth batter forms. Let the batter rest for 5 minutes so the coconut flour can absorb the moisture.

Step 5

Spread the batter into the prepared pan, smooth the top and sprinkle with the chopped pecans, pressing them in lightly.

Step 6

Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Tent the pan loosely with foil after 35 minutes so the pecans do not burn.

Step 7

Cool in the pan for 20 minutes, then lift the bread out and cool completely on a wire rack before slicing. The flavor and texture are even better the next day.

Tips

Blend the Wet Ingredients Until Silky Smooth

You want to run your blender until the cottage cheese curds are completely gone. If you stop too early, small white specks will bake into the loaf and create a lumpy texture.

From my experience, a full 45 to 60 seconds on high speed turns the mixture into a creamy base. This gives the bread an even crumb that feels just like a traditional bakery loaf.

Double Check Your Canned Pumpkin

Make sure the can says one hundred percent pure pumpkin puree and not pumpkin pie mix. Pumpkin pie mix contains added sugars and starches that will disrupt your low carb goals.

I also recommend checking the surface of the pumpkin once you open the can. If it looks very watery, spoon off that standing liquid before measuring so your batter stays balanced.

Use Super Fine Blanched Almond Flour

For the best texture, always choose finely ground blanched almond flour rather than coarse almond meal. Almond meal still has the skins attached, which makes the bread heavy, dense, and gritty.

I’ve found that light, fine flour allows the loaf to rise evenly and hold a tender crumb. It keeps the bread soft without tasting wet or oily.

More Recipes

• Keto Banana Bread
• Keto Cottage Cheese Bread
• Keto Pumpkin Bread
• Keto Pumpkin Muffins
• Keto Zucchini Bread

Frequently Asked Questions

Can I use only almond flour instead of adding coconut flour?

It is best to keep both because coconut flour absorbs extra moisture from the pumpkin and cottage cheese.

If you leave the coconut flour out, the loaf will turn out too wet and dense in the center.