Keto Cottage Cheese Pumpkin Bread
This delicious seasonal treat is low carb and keto friendly. It delivers incredible flavor and texture everyone will love.
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
Equipment
- blender
- loaf pan
Instructions
- 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.
- Blend the cottage cheese, pumpkin puree, eggs, melted butter and vanilla extract in a blender until completely smooth.
- 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.
- 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.
- Spread the batter into the prepared pan, smooth the top and sprinkle with the chopped pecans, pressing them in lightly.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 251kcalCarbohydrates: 11gProtein: 9gFat: 19g
Tried this recipe?Let us know how it was!