Take plain avocado toast to the next level by adding delicious layers of cottage cheese, egg, mashed avocado, tomatoes, spinach, and balsamic glaze. 

High-Protein Avocado Toast with Eggs

This cottage cheese avocado toast takes a simple breakfast and gives it a little more staying power. You get crisp sourdough, creamy cottage cheese, rich avocado, jammy or set eggs, fresh spinach, juicy tomato, and a glossy drizzle of balsamic glaze that pulls it all together.

The best part is how balanced it feels on the plate. There is crunch, creaminess, freshness, and enough protein to make it work for breakfast, lunch, or one of those quick meals that need to come together fast without feeling boring. If you enjoy protein-packed breakfasts, our cottage cheese scrambled eggs are another great option to keep in rotation. Or better yet, add cottage cheese scrambled eggs to your avocado toast!

This toast is great with fresh fruit, crispy breakfast potatoes, or something cool and refreshing on the side. Our creamy cucumber and avocado salad pairs especially well here, since it mirrors the avocado while adding a chilled, crisp contrast.

Ingredients and Estimated Cost

Recipe Cost: $3.85

Per Serving Cost: $1.92

• Sourdough bread gives you a sturdy base that can hold all the toppings without turning floppy. A good slice, with a crisp crust and a chewy center, works best here. Whole-grain bread, seeded bread, or a thick country loaf can step in if that is what you have.
• Eggs make this avocado toast feel like a real meal. You can cook them until the whites are set and the yolks stay soft, or cook them longer if you prefer less mess when eating. Fried, jammy soft-boiled, or poached eggs all work well here.
• Low-fat cottage cheese adds creamy texture and extra protein, and it pairs nicely with avocado without making the toast heavy. Full-fat cottage cheese is a fine swap if that is what you keep in the fridge. Whipped cottage cheese works nicely, too, if you want a smoother spread.
• Roma tomato brings fresh, juicy slices that cut through the richness of the avocado and eggs. Grape tomatoes or cherry tomatoes can work in a pinch, especially if you halve them and scatter them over the top.
• Spinach adds a fresh green layer and a little bite. Baby arugula or microgreens are easy swaps and give the toast a peppery edge.
• Avocado is the creamy backbone of the whole recipe. Mash it until mostly smooth, then leave a little texture so it does not feel flat. A squeeze of lemon or lime can be mixed in if you want a brighter finish.
• Garlic clove rubbed over hot toast is a small step that makes a big difference. The warmth softens the sharpness, leaving a light garlic flavor. If raw garlic feels too strong, skip it or use a light pinch of garlic powder in the avocado instead.
• Everything but the bagel seasoning adds crunch, salt, and extra flavor in one quick sprinkle. A mix of sesame seeds, poppy seeds, flaky salt, and dried onion can stand in well.
• Olive oil gives the toast a rich finish and ties the toppings together. A peppery extra virgin olive oil is especially nice here, though any olive oil you enjoy eating works.
• Balsamic glaze adds sweetness and depth that play well with the avocado, tomato, and eggs. Hot honey can be used for a different finish, or you can leave the glaze off for a more savory version.

If you make this cottage cheese avocado toast, leave a comment and share how you topped yours. Save it for a fast breakfast or lunch, and pin it so you have it ready for busy mornings. 

Print Pin

No ratings yet

Cottage Cheese Avocado Toast

Upgrade your avocado toast with creamy cottage cheese, eggs, mashed avocado, fresh spinach, juicy tomatoes, and a drizzle of balsamic glaze.

Course Breakfast

Cuisine American

Keyword avocado, cottage cheese

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 510kcal

Author Jillian

Cost $3.85

Equipment

• toaster
• large skillet
• Mixing bowl
• Knife
• Cutting board
• spoon
• spatula
• Measuring cups & spoons
• Measuring spoons

Ingredients

• 2 slices of sourdough bread
• 4 eggs
• ½ cup low-fat cottage cheese
• 1 Roma tomato sliced
• ⅓ cup spinach
• 1 avocado mashed
• 1 garlic clove
• ½ teaspoon everything but the bagel seasoning
• Olive oil for drizzling
• Balsamic glaze for drizzling
• salt to taste
• pepper to taste

US Customary – Metric

Instructions

• Toast the sourdough bread until golden brown.
  2 slices of sourdough bread
• In a large skillet over medium heat, spray with nonstick spray. Crack the eggs into the skillet, cover, and cook for 5 to 10 minutes until set to your preference. Season with salt and pepper.
  4 eggs, salt, pepper
• Cut the garlic clove in half and rub it over the warm toast.
  1 garlic clove
• Spread the cottage cheese evenly over each slice of toast.
  ½ cup low-fat cottage cheese
• Place two eggs on each piece of toast. Sprinkle with everything but the bagel seasoning.
  ½ teaspoon everything but the bagel seasoning
• Add the spinach, then spread the mashed avocado over the top.
  ⅓ cup spinach, 1 avocado
• Sprinkle with additional seasoning if desired. Add the sliced tomatoes.
  1 Roma tomato
• Drizzle with olive oil and balsamic glaze.
  Olive oil, Balsamic glaze
• Serve immediately.

Notes

Serving and Storage

• Serving: Avocado toast is best eaten immediately after assembly.
• Refrigerator: I do not recommend storing assembled toast. The bread will become soggy, and the avocado will turn brown. You can store the cooked eggs and sliced tomatoes in an airtight container for up to two days.

Nutrition

Serving: 1slice | Calories: 510kcal | Carbohydrates: 46g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 330mg | Sodium: 817mg | Potassium: 840mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1372IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 5mg

Cottage Cheese Avocado Toast Recipe FAQs

Posh Plate - Healthy Feel-Good Recipes

This creamy cottage cheese smoothie is packed with protein and naturally sweetened with strawberries and honey, making it a quick, refreshing breakfast or snack.

When I need a quick win for something filling, nutritious, and delicious, this blended cottage cheese smoothie is my go-to recipe. The cream cheese makes the smoothie extra creamy while adding a boost of protein. I love topping it with granola and fresh strawberries. This smoothie tastes like a treat but is packed with nourishing ingredients you can feel good about.

Ingredients, Substitutions & Estimated Cost:

Recipe Cost: $2.27

Per Serving Cost: $1.14

• Low-fat cottage cheese is the star here. Blending it first or using small curd cottage cheese helps create a completely smooth texture. It adds protein and richness without needing yogurt. Full-fat cottage cheese can be used for a richer smoothie, or dairy-free alternatives can be used if needed.
• Almond milk keeps the smoothie light and pourable. Unsweetened almond milk works well since the strawberries and honey add natural sweetness. You can substitute with dairy milk, oat milk, or even coconut milk, depending on your preference.
• Vanilla adds warmth and rounds out the flavor. Pure vanilla extract gives the best depth. If you enjoy a slightly brighter flavor, a tiny splash of almond extract can be added alongside the vanilla.
• Frozen strawberries provide natural sweetness and that thick, frosty texture. Frozen fruit eliminates the need for extra ice. You can swap in blueberries, raspberries, mango, or a mixed berry blend.
• Honey enhances the fruit without overpowering it. Adjust to taste based on how sweet your berries are. Maple syrup or a pitted Medjool date can be used as alternatives.
• Ice thickens the smoothie and adds a refreshing chill. If your berries are very frozen and thick, you can reduce the ice slightly.

How To Make A Cottage Cheese Smoothie

This smoothie comes together in one step and blends into a creamy, protein-packed drink in minutes. Let me show you how: 

1. Blend: Add the ¾ cup low-fat cottage cheese, 1 ½ cup almond milk, 1 teaspoon vanilla, 1 cup frozen strawberries, 2 Tablespoons honey, and 1 cup ice to a blender. Blend until completely smooth and creamy.
2. Serve: Pour the smoothie into two glasses.
3. Garnish: Top with granola and fresh strawberries if desired. Serve immediately.

Quick Kitchen Science

Blending cottage cheese breaks down the curds and evenly distributes the milk proteins, creating a smooth texture similar to Greek yogurt. The protein helps stabilize the smoothie, keeping it thick and creamy rather than separating quickly.

Print Pin

No ratings yet

Strawberry Cottage Cheese Smoothie

This creamy cottage cheese smoothie is packed with protein and naturally sweetened with strawberries and honey, making it a quick and refreshing breakfast or wholesome snack.

Course Breakfast

Cuisine American

Keyword cottage cheese, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 108kcal

Author Jillian

Cost $2.27

Equipment

• Blender
• Measuring cups & spoons

Ingredients

INGREDIENTS:

• ½ cup low-fat cottage cheese blended
• 1 cup almond milk
• 1 tsp vanilla
• 1 cup frozen strawberries or any berries you prefer
• 2 teaspoons honey
• ¾ cups ice

GARNISH:

• Granola
• Fresh strawberries

US Customary – Metric

Instructions

• Add the cottage cheese, almond milk, vanilla, frozen strawberries, honey, and ice to a blender.
  ½ cup low-fat cottage cheese, 1 cup almond milk, 1 tsp vanilla, 1 cup frozen strawberries, 2 teaspoons honey, ¾ cups ice
• Blend until completely smooth and creamy.
• Pour into two glasses.
• Top with granola and fresh strawberries if desired.
  Granola, Fresh strawberries
• Serve immediately.

Notes

Storage Tips:

• Refrigerator: Smoothies are best consumed immediately. You can store leftovers in an airtight jar in the refrigerator for up to 24 hours. The mixture might separate, so stir it well before drinking.
• Freezer: You can freeze the blended smoothie in an ice cube tray. Blend the frozen cubes with a splash of almond milk when you are ready to drink them.

Nutrition

Serving: 8oz | Calories: 108kcal | Carbohydrates: 14g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 398mg | Potassium: 165mg | Fiber: 2g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 42mg | Calcium: 199mg | Iron: 0.4mg

Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Scrambled Eggs
• Creamy Cottage Cheese Pasta Sauce
• Cottage Cheese Pizza

Posh Plate - Healthy Feel-Good Recipes

Mix up this Sleepy Girl mocktail for a lightly fizzy, refreshing feel-good drink. This tart cherry magnesium drink is perfect for a relaxing night in. 

Sleepy Girl Mocktail Recipe (Tart Cherry & Magnesium)

This Sleepy Girl mocktail is light, fizzy, and easy to mix together when the day starts to slow down. Tart cherry juice gives it that deep ruby color and a slightly bold flavor, balanced with sparkling water and a squeeze of citrus. It works well as a calming evening drink, something to sip while reading, or a non alcoholic option when you want a ritual without a cocktail. 

Ingredients & Estimated Costs

Recipe Cost: $4.90

Per Serving Cost: $2.45

• Tart Cherry Juice: You need 1 cup. Make sure to buy 100% tart cherry juice and not a sweetened black cherry cocktail. Tart cherries are naturally rich in melatonin.
• Sparkling Water: 1 cup of sparkling water adds carbonation. You can use plain or a complementary flavor like lime or berry.
• Magnesium Powder: Use 2 teaspoons of magnesium powder. The recipe calls for a tart cherry variety to boost the cherry flavor. Magnesium glycinate is often recommended for sleep as it is gentle on the stomach.
• Citrus: Fresh lime or lemon juice cuts through the sweetness and adds brightness.
• Vanilla: 2 teaspoons of vanilla extract adds a warm flavor that mimics the flavor of cream soda.
• Ice: 2 cups keeps the drink cold and refreshing.

Print Pin

No ratings yet

Sleepy Girl Mocktail

This Sleepy Girl Mocktail combines tart cherry juice, magnesium, and sparkling water. A refreshing and bedtime drink to help you unwind.

Course Drinks

Cuisine American

Keyword healthy drink

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 85kcal

Author Jillian

Equipment

• Measuring cups & spoons
• Drinking glasses
• Stirring spoon

Ingredients

• 1 cup tart cherry juice
• 1 cup sparkling water
• 2 cups ice
• 1 lime or ½ lemon freshly squeezed
• 2 teaspoons vanilla extract
• 2 teaspoons magnesium powder tart cherry variety

US Customary – Metric

Instructions

• Divide the ice evenly between two glasses.
  2 cups ice
• Pour ½ cup sparkling water into each glass, followed by ½ cup tart cherry juice.
  1 cup sparkling water, 1 cup tart cherry juice
• Add half of the lime or lemon juice to each glass and stir well.
  1 lime or ½ lemon
• Add the vanilla and magnesium powder, then stir until fully dissolved.
  2 teaspoons vanilla extract, 2 teaspoons magnesium powder
• Serve right away.

Nutrition

Serving: 8ounces | Calories: 85kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 47mg | Potassium: 244mg | Fiber: 1g | Sugar: 13g | Vitamin A: 17IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Get that rich, creamy tomato sauce texture without the heavy cream! This creamy Cottage Cheese Tomato Sauce is a lighter, higher-protein, and delicious twist on pasta night. Ready in under 30 minutes.

Creamy Cottage Cheese Tomato Sauce

If you have been seeing the viral cottage cheese trends taking over social media and wondering if they are actually good, this recipe is your answer. This Creamy Cottage Cheese Tomato Sauce is the ultimate hack for a rich, velvety pasta sauce that is secretly packed with protein and completely guilt-free.

At Posh Plate, we love recipes that work harder for you. By swapping heavy cream or béchamel for blended cottage cheese, you create a luxurious texture that clings to every noodle while keeping the meal light and nutritious.

The best part? It comes together in a blender in minutes. Even if you think you don’t like cottage cheese, trust us on this one. Once blended with San Marzano tomatoes and garlic, the “curd” texture disappears, leaving a smooth, savory sauce the whole family will love. To keep things light, I love serving this pasta alongside our simple Arugula Salad.

Ingredients & Estimated Cost

Recipe Cost: $9.00

Per Serving Cost: $2.25

• Small curd low-fat cottage cheese, 16 ounces: This gives the sauce its creaminess and gentle tang. Blending it removes the curds completely and creates a smooth, velvety base. Full-fat cottage cheese offers a richer sauce, while lactose-free options also work well.
  • Leftover Tip: Have extra cottage cheese? Use it to make my fluffy Cottage Cheese Scrambled Eggs for breakfast tomorrow!
• Garlic, 2 cloves: Fresh garlic adds brightness that balances the creaminess. For a milder flavor, roasted garlic is a great choice. Garlic powder can be substituted when needed.
• Pasta water, ½ cup reserved: Starchy pasta water helps emulsify the sauce and creates a glossy finish. Add it gradually until the sauce reaches your preferred consistency.
• Salt and pepper: Simple seasoning that allows the tomatoes and cottage cheese to shine.
• San Marzano peeled tomatoes, 28 ounces: These tomatoes blend smoothly and contribute sweetness and depth. Fire-roasted tomatoes add smoky complexity. Crushed or diced tomatoes can be used if blended thoroughly.
• Red pepper flakes, a pinch: A small amount brings gentle heat. Increase for more spice or omit for a family-friendly version.
• Fresh basil for garnish: Adds freshness and complements the creamy tomato flavors.

Equipment Needed

You need just a few tools to get this sauce perfectly smooth.

• High-Powered Blender: Essential for breaking down the cottage cheese curds and garlic into a silky liquid.
• Large Skillet or Sauté Pan: You need a wide surface area to simmer the sauce and toss the pasta.
• Large Pot: For boiling your pasta of choice.
• Liquid Measuring Cup: To safely scoop out that hot, starchy pasta water.

Recipe Variations

• Gluten-Free: Since the sauce is naturally gluten-free, serve it over your favorite brown rice or chickpea pasta to keep the meal entirely GF.
• Roasted Red Pepper Twist: Add ½ cup of drained jarred roasted red peppers to the blender with the tomatoes. This adds a sweet and smoky depth that pairs perfectly with the garlic and creamy texture.
• Add Green: Toss in a handful of fresh spinach during the final minute of tossing the pasta for extra greens.

If you make this cottage cheese pasta sauce, share your experience in the comments. Your feedback helps others discover nourishing meals they will enjoy. Save this recipe for an easy, high-protein pasta night anytime.

Print Pin

No ratings yet

Cottage Cheese Pasta Sauce

This creamy Cottage Cheese Pasta Sauce blends tomatoes, garlic, and basil for a protein-packed, gourmet dinner that’s quick enough for busy weeknights.

Course Main Dish

Cuisine American

Keyword cottage cheese

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 people

Calories 568kcal

Author Jillian

Cost $9.00

Equipment

• Blender
• Medium saucepan
• Wooden spoon
• large pot
• Colander
• Measuring cups & spoons

Ingredients

• 1 pound pasta of your choice
• 16 oz small curd low-fat cottage cheese
• 2 cloves of garlic
• ½ cup of pasta water
• Salt and pepper to taste
• 28 oz canned San Marzano peeled tomatoes
• Pinch red pepper flakes

GARNISHES:

• Fresh basil

US Customary – Metric

Instructions

Boil the Pasta:

• Bring a large pot of salted water to a boil. Cook your pasta according to the package directions. Important: Just before draining the pasta, scoop out ½ cup of the starchy cooking water and set it aside.
  1 pound pasta of your choice

Blend the Base:

• While the pasta cooks, combine the cottage cheese, garlic cloves, undrained canned tomatoes, red pepper flakes, salt, and pepper in a blender. Blend on high speed until the mixture is completely smooth and creamy.
  16 oz small curd low-fat cottage cheese, 2 cloves of garlic, 28 oz canned San Marzano peeled tomatoes, Pinch red pepper flakes, Salt and pepper to taste

Simmer the Sauce:

• Pour the blended pink sauce into a large skillet or pan over medium heat. Stir in about half of the reserved pasta water. Let the sauce simmer gently for 10 minutes to marry the flavors and thicken slightly.

Check Consistency:

• If the sauce appears too thick, stir in the pasta water a little at a time. If the consistency is perfect, you can discard the extra water.
  ½ cup of pasta water

Combine & Serve:

• Add your cooked, drained pasta directly into the skillet with the sauce. Toss well to coat every noodle evenly. Top with fresh basil and serve immediately.
  Fresh basil

Notes

Storage and Reheating:

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: This sauce can thicken up in the fridge as the cottage cheese cools. To reheat, place it in a pan over low heat and add a splash of water or milk to loosen it back up to a creamy consistency.

Nutrition

Serving: 2cups | Calories: 568kcal | Carbohydrates: 103g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 731mg | Potassium: 938mg | Fiber: 7g | Sugar: 15g | Vitamin A: 473IU | Vitamin C: 19mg | Calcium: 164mg | Iron: 4mg

Recipe FAQs

Posh Plate - Healthy Feel-Good Recipes

These Cottage Cheese Scrambled Eggs are extra fluffy, creamy, and ready in ten minutes. A high-protein breakfast that is simple to make and perfect for busy mornings.

If you are looking for the ultimate breakfast hack to sneak in extra protein without sacrificing flavor, these Cottage Cheese Scrambled Eggs are about to become your new morning staple.

At Posh Plate, we are always looking for quick, healthy meals that fit a variety of lifestyles. Whether you are Keto, Vegetarian, Gluten-Free, or just trying to fuel a busy morning, this recipe checks every box. By folding cottage cheese into your eggs, you don’t just get a massive protein boost. You get the softest, creamiest, fluffiest texture imaginable.

And the best part? You can have this satisfying breakfast on the table in just 10 minutes.

Ingredients, Notes, and Estimated Cost

Recipe Cost: $1.90

Per Serving Cost: $0.31

• Eggs: We use 8 large eggs for this recipe. If you have time, letting them sit out for a few minutes to reach room temperature can help them cook more evenly, though straight from the fridge works fine for a quick scramble.
• Cottage Cheese: Use small curd cottage cheese. Small curds blend easier with the egg mixture and melt more consistently than large curds, preventing large chunks in the final dish.
• Salt & Pepper: Simple seasoning is all you need, as the cottage cheese adds a slight savory tang.

Equipment Needed

To ensure your eggs don’t stick and turn out perfectly fluffy, having the right tools helps.

• Mixing Bowl: A medium-sized bowl is perfect for this volume.
• Large Non-Stick Skillet: Essential for preventing eggs from sticking and burning.
• Whisk: To incorporate air into the eggs for fluffiness.
• Rubber Spatula: The best tool for gently pushing the eggs across the pan.

Variations to Try

One of the best things about scrambled eggs is how customizable they are. Here are a few Posh Plate-approved twists:

• Cheesy Upgrade: If you want it extra rich, sprinkle a little sharp cheddar or parmesan on top right before serving.
• Add Greens: Stir in a handful of fresh spinach or chopped kale during the last minute of cooking for a nutrient boost.
• Herbs: Fresh chives, dill, or parsley sprinkled on top add a burst of freshness.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce if you like heat.

Tried this recipe and loved those fluffy eggs? Tell me all about it in the comments. Your ratings and notes help other readers and they absolutely make my day.

Print Pin

No ratings yet

Cottage Cheese Eggs

Make the fluffiest scrambled eggs with a simple secret ingredient. Cottage Cheese Scrambled Eggs are creamy, high-protein, and ready in ten minutes.

Course Drinks

Cuisine American

Keyword cottage cheese, eggs

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Calories 101kcal

Author Jillian

Cost $1.90

Equipment

• Measuring cups & spoons
• large skillet
• Medium mixing bowl
• Whisk
• spatula

Ingredients

• 8 eggs
• ½ cup small curd cottage cheese
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

Prep the Pan

• Spray a large skillet with non-stick cooking spray and set it over medium-high heat. Allow the pan to heat up while you prepare the mixture.

Whisk the Mixture:

• In a medium bowl, crack the eggs. Add the cottage cheese, salt, and pepper. Whisk vigorously until the yolks break, and the mixture is well combined.
  8 eggs, ½ cup small curd cottage cheese, ½ teaspoon salt, ½ teaspoon pepper

Cook the Eggs:

• Pour the egg mixture into the hot skillet. The edges should start to set fairly quickly.

Scramble

• Using a rubber spatula, gently push the eggs around the pan to scramble. Continue cooking for 3-5 minutes, stirring frequently, until the eggs are fluffy and fully cooked through.

Serve

• Remove from the heat immediately to prevent overcooking. Serve hot and enjoy!

Notes

Storage and Reheating Tips

Storage: These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave in 20-second intervals. Be careful not to overheat, as eggs can go from runny to rubbery quickly in the microwave.

Nutrition

Serving: 0.5cup | Calories: 101kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 221mg | Sodium: 526mg | Potassium: 99mg | Sugar: 1g | Vitamin A: 341IU | Calcium: 48mg | Iron: 1mg

Recipe FAQs

More Cottage Cheese Recipes:

• Fluffy Pumpkin Cottage Cheese Pancakes
• Fluffy Cottage Cheese Banana Muffins
• Cottage Cheese Pizza Crust (Gluten-Free, too!)

Posh Plate - Healthy Feel-Good Recipes

Make pizza night more satisfying with this Cottage Cheese Pizza — high in protein, customizable, and baked to golden perfection in under an hour.

This Cottage Cheese Pizza delivers everything you crave from your favorite pizzeria — melty cheese, crisp edges, and savory toppings — but with a high-protein twist. Built on a golden, cheesy Cottage Cheese Pizza Crust, this easy homemade pizza is flavorful, satisfying, and ready in under an hour.

It’s the perfect high-protein pizza recipe for weeknights, game days, or anytime you want a pizza that actually fills you up.

Tips for Success

• Use pre-baked crust: Adding toppings to an underbaked crust will make it soggy.
• Don’t overload toppings: Keep it balanced for even cooking.
• Extra-crispy crust: Bake directly on a pizza stone, or place the baking sheet on the lowest rack.
• Make it personal: This crust works great for individual mini pizzas, too!

Variations

• BBQ Chicken Pizza: Use BBQ sauce, cooked chicken, red onions, and cilantro.
• Veggie Supreme: Load up on bell peppers, onions, mushrooms, and olives.
• White Pizza: Swap tomato sauce for ricotta or alfredo sauce and add spinach.

Print Pin

No ratings yet

Cottage Cheese Pizza

Make pizza night more satisfying with this Cottage Cheese Pizza — high in protein, customizable, and baked to golden perfection in under an hour.

Course Main Course

Cuisine American-Italian

Keyword cottage cheese, pizza

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 200kcal

Author Jillian

Cost $5.04

Equipment

• Baking sheet (and/or pizza stone)
• parchment paper
• Measuring cups and spoons
• Spoon or ladle (for spreading sauce)
• Oven mitts
• Pizza cutter or sharp knife

Ingredients

For the Crust

• 1 batch Cottage Cheese Pizza Crust pre-baked and ready to top

For the Toppings (customize as desired)

• ½ cup pizza sauce or marinara sauce
• 4 ounces mozzarella cheese sliced or shredded
• ¼ cup grated parmesan cheese optional
• Toppings of choice pepperoni, vegetables, sausage, mushrooms, etc.
• Fresh basil or red pepper flakes for garnish

US Customary – Metric

Instructions

Bake the Crust

• Prepare and bake one batch of Cottage Cheese Pizza Crust according to the recipe instructions. The crust should be golden and set before adding toppings.

Assemble the Pizza

• Preheat the oven to 425°F. Spread the pizza sauce evenly over the pre-baked crust, leaving a small border around the edges. Top with mozzarella cheese evenly over the sauce. Add parmesan (if using) and your desired toppings.

Bake the Pizza

• Bake the assembled pizza for 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Slice and Serve

• Remove the pizza from the oven and let it cool for 2–3 minutes. Slice with a pizza cutter, then garnish with fresh basil or red pepper flakes, if desired.

Notes

*The nutritional value will vary depending on your toppings and the cheese you use. 

• Refrigerate: Store leftover slices in an airtight container for up to 3 days.
• Reheat: Warm in a 375°F oven or air fryer for 5–7 minutes to crisp the crust again.
• Freeze: Freeze baked slices in a single layer, then store in a freezer bag for up to 2 months.

Nutrition

Calories: 200kcal | Carbohydrates: 6g | Protein: 23g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 891mg | Potassium: 221mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 1mg

Cottage Cheese Pizza Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Mashed Potatoes
• Fluffy Pumpkin Cottage Cheese Pancakes
• Fluffy Cottage Cheese Banana Muffins

Posh Plate - Healthy Feel-Good Recipes

This high-protein Cottage Cheese Pizza Crust is crispy on the edges, cheesy in the center, and incredibly easy to make. With just a handful of simple ingredients, you can whip up a gluten-free pizza crust that’s packed with protein and ready in under an hour. It’s the perfect base for your favorite toppings—no yeast or complicated steps required.

When pizza night calls, but you want something a little lighter, this Cottage Cheese Pizza Crust delivers. It bakes beautifully with crisp edges, a soft center, and is full of flavor. Best of all, it comes together in under an hour! This recipe is perfect for a quick weeknight dinner.

Why You’ll Love This Recipe

• High-protein & satisfying: A cheesy, flavorful base made without yeast.
• Easy to make: Simple ingredients and minimal prep time.
• Customizable: Use any sauce and toppings you love.
• Perfect texture: Crisp edges with a tender center.

Ingredients & Estimaded Cost:

Recipe Cost: $3.49

Per Serving Cost: $0.87

Here is the list of recipe ingredients, including tips.

Ingredient	Amount	Purpose / Baking Tip
Cottage Cheese (small curd)	1 cup	The creamy, protein-rich base of this crust—creates a chewy, cheesy center. Blend until smooth for the best texture.
Large Eggs	2	Bind the crust and help it crisp up at the edges while staying soft in the middle.
Flour (any variety: gluten-free all-purpose, oat, or almond	½ cup	Adds structure and stability. Choose flour based on your dietary needs or texture preference.
Shredded Parmesan Cheese	1 cup	Adds saltiness, flavor, and crisp edges as it bakes. Helps the crust firm up.
Baking Powder	½ teaspoon	Gives a slight lift and prevents the crust from being too dense.
Garlic Powder	½ teaspoon	Infuses the crust with savory flavor that complements any pizza topping.
Italian Seasoning	½ teaspoon	Adds a touch of herby flavor—oregano, basil, and thyme make the crust taste like classic pizza.
Salt	½ teaspoon	Balances the cheesy richness and enhances the overall flavor.

Top Recipe Tips

• Blend thoroughly: A smooth base ensures the crust bakes evenly and isn’t grainy.
• Line your pan: The cheese can stick—parchment paper is a must.
• Crispier crust: Bake an extra 3–4 minutes before adding toppings.
• Customize your flour: Almond flour keeps it low-carb; oat or all-purpose flour adds chewiness.

Variations

• Non gluten-free: Use ½ cup of regular all-purpose flour.
• Herb crust: Add extra Italian seasoning, oregano, or chili flakes for more flavor.
• Mini pizzas: Divide the dough and make personal-sized crusts.

Serving Suggestions

• Top with fresh arugula and balsamic glaze for a gourmet twist.
• Use as a base for Margherita, BBQ chicken, or veggie pizzas.
• Slice into wedges and serve as flatbread or dippers for hummus or marinara.

Print Pin

No ratings yet

Cottage Cheese Pizza Crust

This high-protein Cottage Cheese Pizza Crust is crispy on the edges, cheesy in the center, and incredibly easy to make. With just a handful of simple ingredients, you can whip up a pizza crust that’s delicious, gluten-free, and packed with protein.

Course Sides

Cuisine American

Keyword cottage cheese

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4 people

Calories 229kcal

Author Jillian

Cost $3.49

Equipment

• blender or food processor
• Medium mixing bowl
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheet
• parchment paper
• Offset spatula or spoon optional
• Oven mitts
• Cooling rack optional

Ingredients

• 1 cup cottage cheese small curd
• 2 large eggs
• ½ cup gluten-free flour
• 1 cup shredded parmesan cheese
• ½ teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt

US Customary – Metric

Instructions

Preheat and prep

• Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

Blend the base

• In a blender or food processor, blend the cottage cheese and eggs until completely smooth.

Mix the crust

• In a medium mixing bowl, combine the blended cottage cheese mixture with the flour, parmesan cheese, baking powder, garlic powder, Italian seasoning, and salt. Stir until fully combined. The mixture will resemble a thick pancake batter.

Shape and bake

• Spread the mixture onto the prepared baking sheet in a circle about ¼ inch thick.
• Bake for 20–25 minutes, or until the center is set and the edges are lightly golden.

Top and finish

• Once your crust is baked, you can top it with sauce, cheese, and your favorite toppings. For step-by-step instructions on making a whole pizza with this crust, check out my Cottage Cheese Pizza Recipe.

Notes

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 375°F oven for 5–7 minutes, or air-fry until crisp.
• Freeze: Bake the crust alone, then freeze for up to 2 months. Add toppings and bake when ready to serve.

Nutrition

Serving: 4ounces | Calories: 229kcal | Carbohydrates: 15g | Protein: 20g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1005mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 0.01mg | Calcium: 379mg | Iron: 2mg

Cottage Cheese Pizza Crust Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Mashed Potatoes
• Ranch Dip with Cottage Cheese
• Fluffy Cottage Cheese Banana Muffins

Posh Plate - Healthy Feel-Good Recipes

Fluffy, buttery, and perfectly creamy, these Cottage Cheese Mashed Potatoes are a lighter twist on the classic side dish. Made with Yukon gold potatoes, blended cottage cheese, and milk, they’re rich and satisfying without feeling heavy. This is the perfect addition to any holiday table or weeknight dinner.

Creamy Mashed Potatoes with Cottage Cheese

If you love classic mashed potatoes but wish they felt a bit lighter, these Cottage Cheese Mashed Potatoes are about to be your new go-to side dish. They’re rich, fluffy, and satisfyingly creamy, but the secret ingredient (blended cottage cheese) adds protein and a silky texture without extra fat. It’s comfort food that tastes indulgent but fits right into your everyday dinner rotation.

This recipe preserves the essence of traditional mashed potatoes—Yukon golds, butter, milk, and a hint of salt and pepper—but with an easy twist that makes them feel extra special. Whether you serve them next to roast chicken, holiday turkey, or a cozy meatloaf, they’ll disappear fast.

Ingredients & Estimated Cost:

Recipe Cost: $7.69

Per Serving Cost: $0.96

You only need six ingredients to make these potatoes. 

Ingredients	Why & Tips	Substitutions & Tweaks

5 lb Yukon gold potatoes

Yukon golds are naturally creamy and buttery—perfect for mash.

Russet potatoes also work; just add a touch more milk for creaminess.

1 cup low-fat cottage cheese, blended

The key to light, creamy texture and extra protein without heaviness. Blend first for a smooth consistency.

Use full-fat cottage cheese for richer flavor, or swap Greek yogurt for a tangier finish.

½ cup salted butter

Adds classic buttery flavor and smooth mouthfeel.

Use unsalted butter and adjust salt to taste. For lighter mash, reduce to ¼ cup.

½ cup low-fat milk

Helps loosen the potatoes and balance the richness. Warm it before mixing for best texture.

Use whole milk, cream, or unsweetened almond milk as needed.

1 teaspoon salt

Essential for seasoning the potatoes evenly.

Taste before serving—some cottage cheeses add saltiness.

1 teaspoon black pepper

Balances the richness and adds gentle spice.

Try white pepper for a more traditional mashed potato look.

Chopped parsley (for garnish)

Adds color and freshness.

Chives or green onions work well, too.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Recipe Variations

• Garlic mashed potatoes: Add 3–4 cloves of roasted or sautéed garlic.
• Extra rich: Stir in a bit more butter or a splash of heavy cream.
• Herb twist: Mix in fresh chives, thyme, or rosemary for added flavor.

Print Pin

No ratings yet

Cottage Cheese Mashed Potatoes

Fluffy, buttery, and perfectly creamy, these Cottage Cheese Mashed Potatoes use Yukon golds and milk for a lighter take on a classic side dish.

Course Side Dish

Cuisine American

Keyword cottage cheese, potatoes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 347kcal

Author Jillian

Cost $7.69

Equipment

• large pot
• Strainer
• Measuring cups & spoons
• potato masher
• mixing spoon

Ingredients

• 5 lb bag Yukon gold potatoes peeled and cut into 1-inch pieces
• 1 cup low-fat cottage cheese blended
• ½ cup salted butter
• ½ cup low-fat milk
• 1 teaspoon salt
• 1 teaspoon pepper
• For Garnish:
• Chopped parsley

US Customary – Metric

Instructions

Boil the potatoes

• Place the peeled and chopped potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are fork-tender.

Drain the potatoes

• Drain the cooked potatoes well and return them to the pot.

Mash and mix

• Add the blended cottage cheese, butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy with no lumps remaining. For extra-smooth potatoes, use a hand mixer.

Garnish and serve

• Transfer the mashed potatoes to a serving bowl. Sprinkle with chopped parsley for a fresh finish. Serve warm and enjoy!

Notes

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk to bring back creaminess.
• Freeze: Transfer to a freezer-safe container and freeze for up to 1 month. Thaw overnight and reheat before serving.

Nutrition

Serving: 1cup | Calories: 347kcal | Carbohydrates: 51g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 810mg | Potassium: 1245mg | Fiber: 6g | Sugar: 4g | Vitamin A: 401IU | Vitamin C: 56mg | Calcium: 74mg | Iron: 2mg

Cottage Cheese Mashed Potatoes Recipe FAQs

 More Cottage Cheese Recipes

• Fluffy Pumpkin Cottage Cheese Pancakes
• Ranch Dip with Cottage Cheese
• Cottage Cheese Banana Muffins

Posh Plate - Healthy Feel-Good Recipes

This Vegan Cheese Ball with herbs, cranberries, and toasted nuts is creamy, tangy, and festive. A dairy-free appetizer that’s perfect for parties, holidays, or anytime entertaining.

The Best Vegan Holiday Cheese Ball Recipe

If there were ever an appetizer that makes people stop mid-conversation and say, “Wait, what is this?!” it’s this Vegan Cheese Ball. Creamy, tangy, and packed with flavor, this dairy-free cheese ball gets rolled in a festive coating of fresh herbs, cranberries, and toasted nuts. The result is an appetizer that’s as beautiful as it is delicious.

Perfect for holidays, parties, or a cozy Friday night at home, this plant-based twist on the classic cheese ball is proof that vegan entertaining can be just as indulgent and fun. Serve it with crackers, veggies, or toasted baguette slices, and watch it disappear.

Ingredients & Estimated Cost:

Recipe Cost: $6.10

Per Serving Cost: $0.76

Here is everything you need to make this cheese ball, along with a few suggested substitutions. 

Cheese Base:

• 1 ½ cups raw cashews: Makes the creamy base. You can substitute macadamia nuts if needed. 
• 3 Tablespoons nutritional yeast: Gives the cheesy, savory flavor. 
• 2 Tablespoons refined coconut oil: Helps give a firm texture to the cheese ball.
• 2 Tablespoons lemon juice: Adds a nice tangy flavor that can also be achieved with lime juice. 
• 1 Tablespoon apple cider vinegar: Adds more tanginess. 
• 2 Tablespoons unsweetened yogurt: Almond or coconut yogurt will work.  
• 1 clove garlic: Fresh garlic gives a nice savory depth. 
• 1 teaspoon onion powder: Adds a mild onion flavor. 
• ¾ teaspoon smoked paprika: Adds a smoky flavor. 
• 1 teaspoon sea salt: Enhances the overall flavor.
• 2–3 Tablespoons water: Helps blend the ingredients.

Herb and Cranberry Coating:

• ¼ cup finely chopped fresh parsley: Use 1 Tablespoon dried parsley as an alternative.
• 2 Tablespoons chopped fresh chives: You can also use green onions. 
• 2 Tablespoons chopped fresh dill: This is optional, but I highly recommend it. 
• ¼ cup finely chopped dried cranberries: A delicious sweet addition to the savory flavors. 
• ½ cup finely chopped and toasted nuts: I recommend using pecans or walnuts. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Print Pin

No ratings yet

Vegan Cheese Ball

A Vegan Cheese Ball coated in herbs, cranberries, and toasted nuts that is both festive and delicious. This creamy, flavorful cheese ball is an easy plant-based appetizer everyone will love.

Course Appetizer

Cuisine American

Keyword cheese ball, holiday appetizer

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 people

Calories 237kcal

Author Jillian

Cost $6.10

Equipment

• Measuring cups & spoons
• blender or food processor
• Mixing bowl
• Plate

Ingredients

Cheese Base

• 1 ½ cups raw cashews soaked 4–6 hours or quick-soaked in hot water for 30 minutes, then drained
• 3 Tablespoons nutritional yeast
• 2 Tablespoons refined coconut oil solid at room temp, melts when blended
• 2 Tablespoons lemon juice
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons unsweetened almond or coconut yogurt
• 1 clove garlic
• 1 teaspoon onion powder
• ¾ teaspoon smoked paprika
• 1 teaspoon sea salt
• 2-3 Tablespoons water as needed for blending

Herb Mix Coating

• ¼ cup finely chopped fresh parsley
• 2 Tablespoons chopped fresh chives or green onions
• 2 Tablespoons chopped fresh dill optional but amazing
• ¼ cup finely chopped dried cranberries
• ½ cup finely chopped pecans or walnuts lightly toasted

Instructions

Blend the Cheese Base

• Add the soaked cashews, nutritional yeast, coconut oil, lemon juice, apple cider vinegar, almond yogurt, garlic, onion powder, paprika, salt, and two tablespoons of water to a high-speed blender or food processor.
• Blend until completely smooth, stopping to scrape down sides as needed. Add a touch more water only if necessary—keep it thick.

Chill & Set

• Transfer the mixture to a bowl, cover it, and refrigerate for 2–3 hours (or overnight). The coconut oil and yogurt help firm it up.

Shape the Ball

• Once the mixture is firm enough to handle, use clean, damp hands to form it into a ball.

Prepare the Coating

• On a plate, mix parsley, chives, dill, cranberries, and toasted pecans.

Roll & Coat

• Roll the cheese ball in the coating mixture, pressing gently so it sticks all over.

Final Chill (Optional)

• Chill for another 30–60 minutes to allow the coating to set and the flavors to meld.

Notes

Storage Tips

Storage: Keep covered in the refrigerator for up to 5 days.

Freezing: You can freeze the uncoated cheese ball for up to 2 months. Thaw overnight in the fridge, then roll in the coating before serving.

Make-Ahead: Best made at least a day in advance so the flavors can deepen. Roll in the coating on the day of serving for the freshest look.

Nutrition

Serving: 3Tablespoons | Calories: 237kcal | Carbohydrates: 13g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 296mg | Potassium: 277mg | Fiber: 2g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg

Vegan Cheese Ball Recipe FAQs

More Vegan Recipes

• Roasted Cherry Tomato Soup
• Gluten-Free Cranberry Sauce
• Vegan Sweet Potato Casserole

Posh Plate - Healthy Feel-Good Recipes

These pumpkin cottage cheese pancakes are fluffy, protein-packed, and full of warm fall spices. A quick and cozy breakfast that’s nourishing and easy to make.

Easy Pumpkin Pancakes with Cottage Cheese

Although these pancakes are packed with protein, they remain light and fluffy. They feel indulgent but leave me energized for the day ahead. And they’re so delicious, everyone who tries them loves them. 

I love topping them with a drizzle of pure maple syrup and a sprinkle of chopped walnuts for a little crunch. This breakfast feels special without any stress, as you can make it in just five minutes.

Ingredients & Estimated Cost

Recipe Cost: $3.38

Per Serving Cost: $0.42

Here is everything you need to make these pancakes, along with a few simple substitutions.

• 2 cups organic flour – Provides structure to the pancakes. You can use a gluten-free flour, but it will alter the texture of the pancakes. 
• 2 teaspoons baking powder – Helps the pancakes rise and become fluffy. 
• ½ cup pure pumpkin – Adds a natural sweetness to the flavor of the pancakes.
• 1 egg – Binds the ingredients together. 
• ½ cup cottage cheese – Adds creaminess to the pancakes as well as a nutritious protein. Greek yogurt is a good substitute for a similar taste and texture.
• 1 teaspoon vanilla – Almond extract will also add a warm depth to the pancakes. 
• ¼ teaspoon salt – Enhances the overall flavor. You can use sea salt or Kosher salt. 
• ½ teaspoon cinnamon – Adds to the classic Fall flavor. Substitute pumpkin pie spice or nutmeg.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

If you make these pumpkin cottage cheese pancakes, I’d love to hear what you think! Leave a comment, share a photo, or save this recipe to Pinterest for later.

Print Pin

No ratings yet

Pumpkin Cottage Cheese Pancakes

Start your morning right with these fluffy Pumpkin Cottage Cheese Pancakes. They’re easy to make, full of protein, and perfectly spiced with all the classic Fall flavors.

Course Breakfast

Cuisine American

Keyword cottage cheese, pancakes, pumpkin

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 138kcal

Author Jillian

Cost $3.38

Equipment

• large mixing bowl
• Whisk
• Measuring cups & spoons
• blender or food processor
• Non-stick skillet or griddle
• spatula

Ingredients

• 1 cup organic all-purpose flour
• 1 teaspoon baking powder
• 15- oz can pure pumpkin puree
• 1 large egg
• ½ cup cottage cheese blended until smooth
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon

Optional Garnishes:

• Pure maple syrup
• Chopped walnuts

US Customary – Metric

Instructions

Blend cottage cheese:

• In a blender or food processor, blend the cottage cheese until smooth and creamy.

Mix wet ingredients:

• In a large bowl, whisk together the pumpkin puree, egg, blended cottage cheese, and vanilla until well combined.

Add dry ingredients:

• Gently fold in the flour, baking powder, salt, and cinnamon. Mix until just combined—do not overmix.

Cook pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly coat with non-stick spray. Pour about ¼ cup of batter onto the skillet.

Flip & cook:

• Cook for 2–3 minutes on each side, until golden brown and cooked through.

Serve:

• Stack pancakes warm and top with maple syrup, walnuts, or your favorite toppings.

Notes

Refrigerator: Store cooled pancakes in an airtight container for up to 3 days. Reheat in the microwave, toaster, or oven.

Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag. Store up to 2 months. Reheat straight from frozen.

Make Ahead: You can make the batter the night before. Store in the fridge, give it a quick stir in the morning, and cook fresh.

Nutrition

Serving: 2pancakes | Calories: 138kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 245mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2420IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

Pumpkin Cottage Cheese Pancakes Recipe FAQs

More Pumpkin Recipes

• Pumpkin Protein Muffins
• Baked Pumpkin
• Roasted Pumpkin Seeds
• Mashed Pumpkin
• Almond Flour Pumpkin Cake Balls

Posh Plate - Healthy Feel-Good Recipes

Warm spices, a boost of vanilla protein, and cozy pumpkin make these gluten-free pumpkin protein muffins the perfect grab-and-go breakfast or snack. They’re ultra soft, filling, and naturally sweetened for cozy Fall days. 

Gluten-Free Protein Pumpkin Muffins

Soft, spiced, and naturally sweet, these protein-packed pumpkin muffins are the kind of treat you’ll want on repeat all season. They’re gluten-free, fluffy, and lightly sweetened with coconut sugar, making them just right for a quick breakfast, snack, or even a healthier dessert. With the addition of vanilla protein powder, they’re as nourishing as they are delicious.

Ingredients and Estimated Cost:

Recipe Cost: $11.69

Per Serving Cost: $0.83

Here is a list of everything you need to make these muffins, along with a few substitution recommendations. 

• 2 large eggs – Binds the ingredients together. 
• ¼ cup coconut oil – Keeps the muffins soft. Use avocado oil or light olive oil as an alternative. 
• 1 15-oz can of pumpkin puree – Adds a natural sweetness with the classic pumpkin flavor. 
• 1 teaspoon almond extract – You can use pure vanilla extract or maple extract as an alternative. 
• ½ cup coconut sugar – Use light brown sugar for a similar taste. 
• 1 ¾  cup gluten-free all-purpose flour – The base of the muffins. You can use regular flour, but the muffins will no longer be gluten-free. 
• ½ cup vanilla protein powder – Adds a boost of protein to your diet. Use any protein powder flavor of your choosing, but it will affect the overall taste. 
• 1 teaspoon cinnamon – Enhances the pumpkin flavor. Pumpkin pie spice is a good substitute. 
• ½ tsp kosher salt – Enhances the overall flavor profile. You can also use sea salt. 
• 2 tsp baking powder – Helps the muffins rise and become fluffy. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Optional Mix-ins:

You can make these pumpkin protein muffins with 1 cup of the mix-ins below. Note that adding mix-ins will give 1-2 extra muffins.

1. Mini chocolate chips – Rich, melty pockets that pair perfectly with pumpkin.
2. Dried cranberries – Tart and chewy, perfect for a festive fall touch.
3. Chopped dates – Natural sweetness and caramel notes.
4. Chopped toasted pecans – Buttery crunch that’s classic with pumpkin.
5. Chopped toasted walnuts – Earthy and hearty, great for texture.
6. Pumpkin seeds (pepitas) – Stay crunchy when baked and keep the pumpkin theme going.

Print Pin

No ratings yet

Protein Pumpkin Muffins

These Protein Pumpkin Muffins are full of pumpkin flavor, warm spices, and a boost of vanilla protein. The gluten-free muffins are super soft, naturally sweet, and make the best snack or breakfast on the go.

Course Dessert

Cuisine American

Keyword muffins, pupkin

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 muffins

Calories 137kcal

Author Jillian

Cost $11.69

Equipment

• mixing bowls
• Whisk
• rubber spatula
• Measuring cups & spoons
• 12-cup muffin pan
• Paper muffin liners
• 3-tablespoon scoop
• Wire cooling rack

Ingredients

WET INGREDIENTS:

• 2 large eggs at room temperature
• ¼ cup coconut oil
• 15- oz can of pumpkin puree
• 1 teaspoon almond extract

DRY INGREDIENTS:

• ½ cup coconut sugar
• 1 ¾ cup gluten-free all-purpose flour
• ½ cup vanilla protein powder
• 1 teaspoon cinnamon
• ½ tsp kosher salt
• 2 tsp baking powder

US Customary – Metric

Instructions

Preheat the oven

• Adjust the oven rack to the center position and preheat to 425°F. Line a muffin pan with paper liners.

Mix the wet ingredients

• In a large mixing bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and almond extract until smooth.

Add the dry ingredients

• Add the coconut sugar, gluten-free flour, protein powder, cinnamon, salt, and baking powder directly into the wet mixture. Stir gently with a spatula until just combined. The batter will be thick—don’t overmix.

Rest the batter

• Let the batter sit on the counter for 10 minutes. This helps the flour hydrate and gives the muffins a better rise.

Fill the muffin pan

• Using a 3-tablespoon scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake

• Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for another 10 minutes, or until the muffins are domed and golden and a toothpick inserted in the center comes out clean.

Cool

• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature: Store cooled muffins in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week.

Freezer: Wrap cooled muffins tightly and freeze for up to 2 months.

Thaw: Thaw overnight in the fridge or warm gently in the microwave.

Make ahead: Bake a batch on Sunday for grab-and-go breakfasts or after-school snacks all week.

Nutrition

Serving: 1muffin | Calories: 137kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 92mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5077IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Protein Pumpkin Muffin Recipe FAQs

More Muffin Recipes

• Fluffy Cottage Cheese Banana Muffins
• Yogurt Muffins with Rosemary
• Gluten-Free Pumpkin Muffins with Orange

Posh Plate - Healthy Feel-Good Recipes

Whip up this 3-ingredient Cottage Cheese Ranch Dip in just minutes. Creamy, high-protein, and perfect for dipping veggies, crackers, or chips.

Cottage Cheese Ranch Dip

Party dips don’t have to be heavy to be delicious. This Cottage Cheese Ranch Dip is creamy, light, and packed with protein thanks to cottage cheese. With just three ingredients and a quick whirl in the blender, you have a healthier ranch dip that pairs perfectly with crisp veggies, crackers, or chips. It’s the kind of recipe that makes snack time feel fun without any fuss.

Trust me when I tell you that carrots, celery, or pretzels taste delicious when dipped in this dip. It’s quick, easy, and a must-try recipe. 

Ingredients and Estimated Cost:

Recipe Cost: $2.59

Per Serving Cost: $0.25

You only need three ingredients to make this dip.

• 16 oz small curd cottage cheese – This adds protein, making the dip more filling than others. You can use cottage cheese with larger curds if you do not mind a slightly lumpy texture.
• 1 ounce ranch seasoning packet – Gives the classic ranch flavor in one easy packet. You can make your own ranch seasoning instead of using a packet. 
• 4 Tablespoons milk – Thins out the dip and helps to keep the dip creamy. Use any milk of your choosing.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Cottage Cheese Ranch Dip

Combine, blend, and dip. Let me show you how. 

1. Add the ingredients to the blender.
2. Blend until smooth. 
3. Pour into a bowl and serve with crackers and vegetables.

Print

No ratings yet

Cottage Cheese Ranch Dip

Three-ingredient, creamy, high-protein Cottage Cheese Ranch Dip is lighter than your typical party dip. It’s easy to make and perfect for dipping veggies, crackers, or chips.

Course Appetizer

Cuisine American

Keyword cottage cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 people

Calories 48kcal

Author Jillian

Cost $2.59

Equipment

• Blender
• Measuring cups & spoons
• Serving bowl

Ingredients

• 16 oz small curd cottage cheese
• 1 ounce ranch seasoning packet
• 4 Tablespoons milk of your choice
• Veggies of your choice
• Crackers of your choice

GARNISHES:

• Chopped parsley

US Customary – Metric

Instructions

• Add the cottage cheese, ranch packet, milk, and chives into a blender and blend until smooth.
• Pour the dip into a bowl and add your favorite veggies or crackers.
• Serve and Enjoy!

Notes

SERVE: Serve this dip with your favorite dippers such as carrots, celery, cherry tomatoes, broccoli, cauliflower, bell peppers, pita chips, crackers, pretzels, or as a spread on your sandwich.
STORE: Keep the dip in an airtight container in the fridge for up to four days.

Nutrition

Serving: 3Tablespoons | Calories: 48kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 8mg | Sodium: 153mg | Potassium: 56mg | Sugar: 2g | Vitamin A: 73IU | Calcium: 45mg | Iron: 0.03mg

Ranch Dip With Cottage Cheese FAQs

More Dips

• Spinach Artichoke Dip
• Cranberry Jalapeno Dip
• Eggplant Dip

Posh Plate - Healthy Feel-Good Recipes