Low Carb Keto Cottage Cheese Pumpkin Bread Recipe
Servings 12 slices
Calories 57kcal
Ingredients
- 3 eggs separated, room temperature
- 1/2 tsp cream of tartar
- 1/2 cup pumpkin puree
- 1/2 cup cottage cheese
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup Monk Fruit Allulose Brown sugar sub
- 1/2 tsp pumpkin stevia
- 1 cup vanilla protein powder I used Jay Robb's
Instructions
- Preheat oven to 300 degrees.
- Add the egg whites to a stand mixer with the cream of tartar and blend on high until stiff peaks form.
- In another bowl or blender, mix the egg yolks and remaining wet and dry ingredients together until well blended.
- Fold the egg whites a third at a time to the pumpkin mixture in the mixer until all incorporated.
- Pour into a greased parchment lined 8 by 4 loaf prepared loaf pan and bake in a preheated oven for 50 minutes until golden brown. Shut oven off and keep in for 10 minutes.
- Remove from loaf pan to a wire rack or cutting board, slice and enjoy warm if desired.
- Store slices between parchment paper or plastic wrap in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
Notes
1.7 g net carbs per slice
Nutrition
Serving: 1slice | Calories: 57kcal | Carbohydrates: 2g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 130mg | Potassium: 166mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1661IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg