Cottage Cheese Pumpkin Balls

No bake pumpkin protein bite with cottage cheese, showing the moist, tender texture inside after a bite.

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Cottage Cheese Pumpkin Balls

These No-Bake Cottage Cheese Pumpkin Balls are soft, creamy pumpkin-spice bites made with cottage cheese, pumpkin puree, protein powder, and coconut flour. Each serving has about 5g of protein and 3g net carbs.

Prep Time10

Chill Time45

Total Time55

Course: Dessert, Keto Snacks, Snacks

Cuisine: American

Keyword: Cottage Cheese Pumpkin Balls

Servings: servings

Calories: 51kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

1 cup cottage cheese full fat
1 cup pumpkin puree
1/3 cup protein powder vanilla or unflavored
1/2 cup coconut flour
1 tbsp pumpkin pie spice
⅓ cup sweetener
1 tsp vanilla extract
dark chocolate for topping

US Customary - Metric

Instructions

Blend Wet Ingredients. Add the cottage cheese, pumpkin puree, sweetener, and vanilla extract to a blender or food processor. Blend until smooth and creamy.
Add Dry Ingredients. Add the protein powder, coconut flour, and pumpkin pie spice. Blend on low or pulse until well combined. Scrape down the sides as needed so everything mixes evenly.
Chill the Mixture. Transfer the mixture to a bowl and refrigerate for about 30 minutes. Chilling makes it easier to roll into balls.
Form the Balls. Scoop the chilled mixture and roll it into about 14 1-inch balls. Place them on a plate or tray lined with parchment paper.
Melt the Chocolate. If using chocolate, place it in a microwave-safe bowl and microwave in 30-second intervals, stirring after each one, until smooth and completely melted.
Drizzle the Chocolate. Drizzle the melted chocolate over the pumpkin balls with a spoon. For a thicker coating, dip the balls into the chocolate instead.
Chill Again. Return the pumpkin balls to the refrigerator for another 15–20 minutes, or until the chocolate is set.
Serve. Enjoy straight from the fridge or let the pumpkin balls sit at room temperature for a few minutes to soften slightly.

Notes

Storage

Refrigerator: Store the pumpkin balls in an airtight container in the refrigerator for up to 5 days.
Freezer: Freeze in a single layer until firm, then transfer to a freezer-safe container. Freeze for up to 2 months and thaw in the refrigerator before serving.

Protein Powder: Different brands and types of protein powder absorb moisture differently, so the final texture may vary slightly.

Coconut Flour: I don’t recommend replacing coconut flour 1:1 with almond or oat flour because they absorb moisture very differently.

Chocolate: The chocolate topping is optional. The amount and type of chocolate you use will change the final calories, carbohydrates, fat, and sugar per serving.

Nutrition