33g Protein Creamy Crustless Pumpkin Pie: A Nourishing Keto Dessert Without Compromise

1 cup pumpkin purée (not pie filling)

1 cup cottage cheese, blended smooth

3 large eggs

1 scoop (30g) vanilla whey protein powder

¼ cup almond flour

1.5 tsp pumpkin pie spice

¼ cup erythritol or monk fruit sweetener

1 tsp vanilla extract

2 tbsp Greek yogurt or heavy cream (optional)

Preheat oven to 350°F (175°C) and grease a 9-inch pie pan. <
P id=”instruction-step-2″>2. Blend cottage cheese in a blender or food processor until smooth.
P id=”instruction-step-3″>3. In a mixing bowl, combine pumpkin purée, blended cottage cheese, eggs, vanilla, and cream or yogurt. <
Id=”instruction-step-4″>4. Add almond flour, protein powder, sweetener, and pumpkin spice. Stir until smooth. <
Id=”instruction-step-5″>5. Let the batter rest for 5–10 minutes.
D=”instruction-step-6″>6. Pour batter into the greased pie pan and smooth the top.
D=”instruction-step-7″>7. Bake for 40–45 minutes until edges are set and center slightly jiggles.
“instruction-step-8″>8. Cool to room temperature, then refrigerate for at least 2 hours before slicing.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Holidays🎊Special Occasions

Season🍂Fall

DifficultyEasy ⏰ 45m