Preheat your oven to 180°C (350°F) and lightly grease a mini muffin pan or use silicone molds to prevent sticking and ensure easy removal after baking.

In a blender or mixing bowl, combine cottage cheese, eggs, pumpkin puree, and vanilla extract, blending or whisking until the mixture becomes smooth and creamy without visible lumps.

Add almond flour, keto sweetener, baking powder, pumpkin spice, and a pinch of salt to the wet mixture, stirring gently until everything is well combined into a smooth batter.

Carefully pour the batter into each muffin cavity, filling them about three-quarters full to allow room for slight expansion during baking.

Place the pan in the preheated oven and bake for 15–18 minutes, or until the tops are set, slightly golden, and a toothpick inserted in the center comes out clean.

Remove the pan from the oven and allow the pancake bites to cool for a few minutes, which helps them firm up and makes them easier to remove without breaking.

Gently take the pancake bites out of the pan and serve them warm, or let them cool completely before storing for later use.