- 1 tub cottage cheese (try lactose-free if you have digestive issues)
- 2 eggs (hormone free)
- 2/3 can of organic pumpkin puree
- 1/3-1/2 cup powdered monk fruit (I used xylitol when I was out of powdered…note that a liquid sweetener will make it too wet)
- 2 TBSP pumpkin spice (or allspice if you don’t have pumpkin spice)
Preheat oven to 350 and prep a circular-ish oven-safe dish with parchment paper.
Blend the mixture well in a food processor and then pour into the prepared oven-safe dish.
Bake for 55-60 minutes at 350.
Remove from oven and allow to cool to room temperature and then REFRIGERATE FOR A MINIMUM of 4-6 HOURS before cutting into it. Do NOT skip this step!
Before serving, I like to mix some whipped cream with pumpkin spice or vanilla protein powder and then dust the cake with some powdered monkfruit and cinnamon. ENJOY!!