Hey everyone! Guess what!
We have free will.
We can have cheesecake for breakfast.
I mean, OK, so that’s always been true, but I made it kinda, sorta, like healthy-ish to have cheesecake for breakfast, and it’s really been life-changing for my mornings.
Waking up at 5 AM? Not for me.
Pumpkin-spiced, ultra-creamy cheesecake, loaded with real, honest-to-God maple syrup, Greek yogurt, cottage cheese, and plenty of protein? Yes… yes, that’s the one for me.
So here’s the deal: the crust is made simply from almond flour, butter or coconut oil, and your favorite sweetener. Then you blend together cottage cheese, Greek yogurt, eggs, sweetener, spices, pumpkin, and cornstarch, and you pour it all in the crust. Bake it, cool it, chill it, eat it. That’s it, darling.
You can also top it with a little whipped coconut or regular cream, spiked with a touch of maple syrup for sweetness. I really think you should do this. Free will—remember, Allison?!
Macros for this? For 1/8 of the recipe, using real maple syrup:
Calories: 280
Protein: 15.9 g
Fat: 10.6 g
Carbohydrates: 20.1 g
Substitute keto maple syrup and Swerve:
Calories: 241
Protein: 15.9 g
Fat: 10.6 g
Carbohydrates: 10 g
Pumpkin Breakfast Cheesecake
Ingredients:
1 cup almond flour (preferably unblanched or almond meal)
3 tablespoons salted butter or refined coconut oil, melted
1 tablespoon Swerve, coconut sugar, honey, or maple syrup
Cheesecake:
1 ½ cups cottage cheese
1 cup Greek yogurt
4 large eggs
2 scoops collagen peptides
2 ½ teaspoons pumpkin pie spice
6 tablespoons maple syrup (or keto syrup/brown sugar substitute; adjust sweetness to taste)
⅓ cup cornstarch (reduce to ¼ cup if using a sweeter syrup)
2 teaspoons vanilla extract
1 cup pumpkin puree
Optional: maple whipped coconut cream for topping
Instructions:
Preheat the oven to 350°F. Grease a 6-inch springform pan.
In a small bowl, mix almond flour, melted butter or coconut oil, and sweetener until evenly moistened. Press mixture evenly into the bottom of the prepared pan. Bake for 10–12 minutes, until golden and fragrant.
Combine all cheesecake ingredients in a high-powered blender. Blend until completely smooth.
Pour the mixture into the prepared crust (or directly into a greased pan if not using a crust).
Bake for 30–35 minutes, or until the edges are set, the surface looks matte, and the center is slightly jiggly but not liquid.
Turn off the oven and let the cheesecake cool inside with the door cracked open. Once at room temperature, refrigerate for several hours or overnight before serving.
Serve with maple whipped coconut cream if desired.