Keto Pumpkin Cottage Cheese

If you are fan of whipped cottage cheese you have to try this new keto pumpkin cottage cheese recipe. Just in time for fall, the creamy pumpkin flavor is perfect for a healthy breakfast or you can top with whipped cream and spiced nuts for a healthy sugar free dessert! This is a low carb, high protein and low calorie recipe you can feel good about eating.

You might also like these keto no bake pumpkin cheesecake recipe!

With fall around the corner coupled with my whipped cottage cheese obsession, I had to make a pumpkin flavor. Keto pumpkin cottage cheese is the perfect fall breakfast. Not only is it low carb (5.7g) and high protein (14.4g ) but it’s also low calorie (100 calories).

Plus you can also eat it as a healthy dessert or a sweet snack. I had some keto pumpkin spice pecans in the freezer (yes I freeze them to last longer) and chopped them up along with whipped cream to make a tasty dessert with no baking!

Best of all it only take 4 ingredients and about 5 minutes to make this thick and creamy pumpkin whipped cottage cheese.

Recipe ingredients I used.

You only need 4 simple ingredients – cottage cheese, canned pumpkin puree, pumpkin pie spice and sweetener. You can also add a little vanilla extract for more flavor but I was trying to keep it simple. If using, try ½ teaspoon of vanilla extract in this recipe.

Cottage Cheese
Cottage cheese is a great source of protein and Good Culture is my new favorite brand. It’s low carb and super creamy. I use whatever they have in my grocery store and today it was low fat but full fat would work too. Also you can use any brand you want but this one is low in carbs.

Pumpkin Puree
I used canned pumpkin puree but it’s important that it’s pure pumpkin (no other ingredients listed on the label) and not canned pumpkin pie filling. You only use a ⅓ cup of pumpkin so you will have leftovers .So if you are a pumpkin lover, try one of my low carb pumpkin recipes with it.

Sweetener
I like a brown sugar type sweetener for this recipe so I used Swerve brown pictured below. Other brands like Lakanto golden will work.  And if you don’t have any brown sugar sweetener use your sweetener of choice but a brown sugar flavor works really well.

Pumpkin Pie Spice
I buy this at Aldi and use it so much during the fall and winter. You can use any kind of brand. In a pinch you can use make your own pumpkin pie spice which is a combination of cinnamon, allspice, nutmeg, etc. But if you don’t like those flavors you can use cinnamon or nothing at all.

How to make keto pumpkin cottage cheese.

Step 1: Spoon cottage cheese into a food processor or high speed blender. Blend for a few minutes until smooth and creamy. Try to get out all the lumps and curds and have a fluffy texture.

Tip: A food processor is much easier to clean then a blender.

Step 2: Add the sweetener, pumpkin and spices into whipped cottage cheese and blend on high until mixed well. Below you can see what it looks like.

Step 3: Spoon the pumpkin mixture into two bowls and serve. Below I have optional toppings you can try. Store leftovers in an airtight container or just cover it with plastic wrap. Please scroll down to view the printable recipe card.

This entire recipe makes two servings for me. One serving is plenty for me as a breakfast or snack. It’s very rich and filling in my opinion. If you wanted to eat this all week you can double or trip this recipe. But since it takes just 5 minutes to make you “whip” it up easily every morning.

Ideas for healthy toppings for this dish.

This recipe tastes delicious just the way it is but if you want to eat it for a keto dessert or sweet treat you can add some healthy low carb toppings to take it to the next level.

Here are a few ideas for you to try with this tasty dish.

• chopped sugary nuts: Try this keto pumpkin spiced pecans or sugar pecans. Just chop a few up and sprinkle on top.
• any kind of nuts or seeds: For a less sugary topping you can use any kind of nut you like (walnuts, pecans, almonds, hazelnuts, etc.) or even seeds (pumpkin seeds, hemp, chia, sunflower, etc.).
• whipped cream: You can use canned whipped cream which has just a few carbs or make your own. Add heavy cream to a bowl and using an electric mixer whip until fluffy. Add some sweetener too if you want.
• toasted coconut: I love toasted coconut. If you have any unsweetened shredded coconut just add it to a dry skillet and slowly toast it until it’s lightly brown. Sprinkle on top of this dish when it has cooled.
• keto friendly chocolate: If you have ChocZero chocolate chips or even Lily’s chocolate chips they would be great in this. You can add some cocoa powder or in a pinch take a dark chocolate candy bar and add some chocolate shavings on top.
• sugar free sauces or syrups: Maple and caramel flavors would work well too. Lakanto makes a great keto friendly maple syrup and I have a homemade caramel syrup in this butterbeer recipe.

Other healthy cottage cheese recipes to try.

If you have extra cottage cheese and want to play around with other healthy recipes try one of the ones below. It add texture, flavor, protein and thickens certain recipes. 

• keto raspberry ice cream (no ice cream maker needed)
• keto chocolate, berry or peanut butter whipped cottage cheese
• keto savory ranch flavored vegetable dip
• low carb strawberry jello dessert
• cookie dough overnight oats

Well I am really happy with the keto pumpkin cottage cheese recipe. It so healthy yet tastes delicious, especially if you are on a keto diet and have a sweet tooth. And when you add the toppings it’s like a cheese cake dessert without using the oven!

I think kids will love it too. I can’t wait until my son comes back from college to try it on him. Oh who am I kidding, I can wait until to see him again. 🙂 Enjoy!

The nutritional data for 1 serving is 100 calories / 2.8g fat / 6.9g carbs / 1.1g fiber / 14.4g protein = 5.8g net carbs