Cottage Cheese Keto Pumpkin Pie! LOW CARB Delicious Fall Dessert As Good As Non Low Carb!
The Ultimate Keto Cottage Cheese Pumpkin Pie Recipe! 🎃
This pie is creamy, rich, and perfectly sweet—with a fraction of the carbs! Cottage cheese takes this keto pumpkin pie to the next level by adding protein and a velvety texture that’s sure to impress. It’s so delicious, even non-keto eaters will love it!
📝 Full Recipe: Keto Cottage Cheese Pumpkin Pie
Ingredients
Crust:
1 ½ cups almond flour ¼ cup coconut flour ¼ cup Swerve Granulated ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup unsalted butter, melted 1 teaspoon vanilla extract
Filling:
1 ½ cups full-fat cottage cheese, blended smooth 1 cup pumpkin puree (pure pumpkin, not pie filling) 1 cup Swerve Granulated 3 large eggs ½ cup heavy cream 1 ½ teaspoons vanilla extract 1 ½ tablespoons pumpkin pie spice ¼ teaspoon ground ginger (optional) ¼ teaspoon salt
Instructions
Prepare the Crust:
Preheat oven to 350°F (175°C). In a mixing bowl, combine almond flour, coconut flour, Swerve Granulated, cinnamon, and salt. Stir in melted butter and vanilla extract until the mixture resembles wet sand. Press the crust evenly into a 9-inch pie pan, covering the bottom and slightly up the sides. Bake for 10–12 minutes, until lightly golden, then set aside to cool.
Prepare the Filling:
Blend cottage cheese until completely smooth in a blender or food processor.
Add pumpkin puree, Swerve Granulated, eggs, heavy cream, vanilla extract, pumpkin pie spice, ground ginger, and salt. Blend until smooth and well combined.
Optional: Strain the filling through a fine-mesh sieve for an ultra-creamy texture.
Assemble and Bake:
Pour the filling into the pre-baked crust.
Bake at 350°F (175°C) for 50–60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Let the pie cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).Serve:
Slice and serve chilled. Add a dollop of keto-friendly whipped cream and a sprinkle of cinnamon for an extra touch!
Macros (Per Slice | Serves 8):
Calories: ~250
Fat: 22g
Protein: 8g
Net Carbs: 4g
Tips for Success:✔️ Use a high-powered blender to ensure the filling is ultra-smooth.✔️ Don’t skip refrigerating—it helps the pie set to the perfect consistency.✔️ Love a sweeter pie? Adjust the Swerve to your taste!🔔 Don’t forget to SUBSCRIBE and hit the bell for more amazing keto recipes!Let me know in the comments how your pie turned out, and share your tips for making the perfect keto pumpkin pie!#KetoPumpkinPie #KetoDessert #LowCarbRecipes #ThanksgivingKeto
