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High Protein Pumpkin Cheesecake Gluten Free Low Carb

High Protein Pumpkin Cheesecake (Gluten Free, Low Carb)

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High Protein Pumpkin Cheesecake (Gluten Free, Low Carb) If you love pumpkin and you want a dessert that actually brings protein to the table, this single serve high protein pumpkin cheesecake is exactly what you need. It takes the viral cottage cheese cheesecake idea and gives it a cozy seasonal twist, so you get a fluffy, smooth, melt in your mouth treat that tastes like fall without a heavy load of refined sugar.

  • Total Time: 60 min

Ingredients

Scale

Ingredients
3/4 cup cottage cheese
1/4 cup pumpkin puree
1 egg
3 tbsp sweetener of choice (monkfruit, sugar, coconut sugar, etc.)
1 tsp pumpkin pie spice

Instructions

Instructions
1-Preheat oven to 350F and lightly grease: Preheat oven to 350F and lightly grease an 8oz ramekin.
2-In a high-speed blender or food processor,: In a high-speed blender or food processor, blend all ingredients until smooth.
3-Transfer mixture to the baking dish and: Transfer mixture to the baking dish and bake for 30min until slightly golden and firm.
4-Once done, let cool and then place: Once done, let cool and then place in the fridge for at least 30min to chill.
5-Option to top with Greek Yogurt and: Option to top with Greek Yogurt and more pumpkin spice. Enjoy!

Last Step:

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  • Prep Time: 0 min
  • Cook Time: 30 min
  • Method: bake