Pumpkin Cottage Cheese Donuts with Almond Flour (Edit recipe)

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Soft, chewy, and spiced just right, these keto pumpkin cottage cheese donuts with almond flour taste like bakery-style fall donuts without the carbs. Made with real pumpkin puree and cottage cheese for protein, they are gluten free, sugar free, and low carb.

These Pumpkin Cottage Cheese Donuts Are:

Chewy and soft, like bakery donuts
High protein and naturally gluten free
Made with pumpkin puree and warm spices
Filling with healthy fats and fiber
Ready in under 20 minutes
A cozy fall pumpkin spice treat

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

10

Serves: 2

Ingredients

2 Tbsp Cottage Cheese, full-fat
2 Tbsp Easy Roasted Pumpkin Puree (click for recipe)
1 Egg, large
6 Tbsp Almond Flour
1.5 Tbsp Granular Sugar Substitute - Swerve
.5 tsp Baking Powder
.5 tsp Pumpkin Pie Spice
.25 tsp Cinnamon, Ground
.125 tsp Salt
.25 tsp Vanilla Extract, (sugar free)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat your waffle maker. Plug in your Dash mini waffle maker, using the donut plates, and lightly grease it with a little melted butter or nonstick spray.
Blend the wet ingredients. Add the pumpkin puree, cottage cheese, egg, and vanilla to a blender or food processor. Blend until the mixture is smooth and creamy.
Mix in the dry ingredients. Add almond flour, your sweetener, baking powder, pumpkin pie spice, cinnamon, and a pinch of salt. Blend or stir until the batter looks thick and even.
Cook the donuts. Spoon about 2 teaspoons of batter into the center of the donut shape. Close the lid and cook for 3-4 minutes, until the donuts are golden and set.
Cool before coating. Transfer the donuts to a wire rack and let them cool for a few minutes. This helps them firm up before dipping in chocolate or rolling in cinnamon sweetener. Makes about 10-12 mini donuts.

Notes

Almond flour makes these keto pumpkin donuts soft, rich, and slightly chewy, just like bakery donuts. Cottage cheese adds protein and moisture without making the batter dense. If the batter feels too thin, add a little more almond flour. These keto donuts cook perfectly in a mini waffle maker or bake in a donut pan at 350°F (175°C) for 15-20 minutes. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for 3 weeks. If you want an easy breakfast rotation for the whole week, Fuel is my set of 50 high-protein keto breakfasts.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	139
Fat:	12 g
Carbohydrates:	6 g
Protein:	7 g
Cholesterol:	3 g
Sodium:	180 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.