Keto Cottage Cheese Pumpkin Spice Cake

Pumpkin season is here, and I really wanted a warm slice of spiced cake.

Traditional fall desserts are usually loaded with sugar, so I made this keto cottage cheese pumpkin spice cake instead.

It is completely low carb and keto friendly, which means you can enjoy a real dessert without breaking your routine.

Blending cottage cheese into the batter keeps the crumb moist and adds a nice bit of protein.

I also made a fluffy cream cheese frosting for the top that pairs perfectly with the warm spices.

Why You’ll Love This Recipe

Ultra Moist Texture – Blended cottage cheese and real pumpkin keep every single slice completely tender, rich, and moist.

Classic Fall Flavor – Warm pumpkin pie spice paired with brown sugar substitute delivers that nostalgic autumn taste you crave.

Extra Protein Boost – Blending cottage cheese into the batter adds wholesome protein without changing the sweet cake taste.

Luscious Creamy Frosting – The velvety cream cheese frosting with sugar-free maple syrup takes this cake to the next level.

Recipe Ingredients

For the Cake

• 2 cups Almond Flour
• 3 tbsp Coconut Flour
• 2/3 cup Brown Sugar Substitute
• 2 tsp Baking Powder
• 2 tsp Pumpkin Pie Spice
• 1/4 tsp Salt
• 3 Large Eggs, Room Temperature
• 1/2 cup Full-Fat Cottage Cheese
• 1/2 cup Pumpkin Puree
• 1/4 cup Unsalted Butter, Melted
• 1 tsp Vanilla Extract

For the Frosting

• 8 oz Cream Cheese, Softened
• 1/4 cup Unsalted Butter, Softened
• 1/2 cup Powdered Erythritol Sweetener
• 2 tbsp Sugar-Free Maple Syrup
• 1/2 tsp Ground Cinnamon

How To Make

Step 1

Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper.

Step 2

Blend the cottage cheese until smooth. Whisk it with the pumpkin puree, eggs, melted butter and vanilla until creamy.

Step 3

In another bowl, whisk the almond flour, coconut flour, brown sugar substitute, baking powder, pumpkin pie spice and salt.

Step 4

Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. Spread it evenly into the pan.

Step 5

Bake for 35 to 40 minutes, until the center springs back and a toothpick comes out clean. Cool completely in the pan.

Step 6

Beat the cream cheese and butter until smooth, then add the powdered sweetener, maple syrup and cinnamon and beat until fluffy.

Step 7

Spread the frosting over the cooled cake, dust with a little extra cinnamon and slice into squares.

Tips

Blend the Cottage Cheese Until Completely Smooth

You’ll get the best results if you run your cottage cheese through a small blender or food processor until it looks like thick cream.

Any leftover curds will show up as white spots inside the baked cake and change the texture.

I’ve found that taking an extra minute to blend it perfectly smooth gives the cake a moist and tender texture.

Always Use Pure Pumpkin Puree

When you buy your canned pumpkin, make sure the label says pure pumpkin puree and not pumpkin pie mix.

Pumpkin pie mix contains added regular sugars that will not work for a low carb diet.

I recommend checking the ingredient list on the can to confirm that pumpkin is the only item listed.

Let the Batter Rest Before Baking

Coconut flour absorbs liquid much faster and more intensely than almond flour.

From my experience, letting the mixed batter sit on the counter for about two minutes helps the flour hydrate evenly.

This makes the thick batter much easier to spread into the corners of your baking pan without tearing.

More Recipes

• Keto Cottage Cheese Cinnamon Swirl Bread
• Keto Cottage Cheese Pumpkin Bread
• Keto Pumpkin Coffee Cake
• Keto Pumpkin Cream Cake
• Keto Pumpkin Spice Bundt Cake

Frequently Asked Questions

Can you taste the cottage cheese in the finished cake?

Not at all, because blending it breaks down the curds completely while the warm spices easily mask any mild dairy flavor.

It simply adds extra moisture and protein to the crumb without altering the sweet pumpkin flavor.