This keto-friendly Cottage Cheese Cookie Dough combines the creaminess of cottage cheese with the subtle nutty flavor of almond and coconut flour, creating a delightful and satisfying treat for anyone following a low-carb lifestyle. The smooth, blended cottage cheese provides a rich, creamy texture that mimics the decadent taste of traditional cookie dough while keeping the carbs low. Add in some sugar-free chocolate chips for an extra indulgent bite, and you’ve got the perfect guilt-free dessert that’s ready to enjoy raw or baked!
Ingredients:
- 1 cup full-fat cottage cheese
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons unsweetened almond butter (or any low-carb nut butter)
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional, for extra flavor)
- 1/2 cup sugar-free chocolate chips (optional, for extra indulgence)
Instructions:
- Prepare the Cottage Cheese: In a food processor, blend the cottage cheese until smooth. This step is essential to ensure that the dough has a creamy, uniform texture without any lumps. You want the cottage cheese to act as a binder and bring together the dough ingredients.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, powdered erythritol, salt, and optional cinnamon. These ingredients will form the base of your cookie dough, adding structure and a slight sweetness without the carbs.
- Combine the Wet Ingredients: Add the almond butter and vanilla extract to the smooth cottage cheese in the food processor. Pulse until everything is well-combined. If the mixture is too thick, you can add 1-2 teaspoons of water or unsweetened almond milk to thin it out slightly, but be careful not to overdo it.
- Form the Dough: Gradually add the dry ingredients to the wet mixture. Pulse until a dough forms, scraping down the sides as needed to ensure everything is evenly mixed. The dough should be soft but firm enough to hold its shape.
- Fold in the Chocolate Chips: If you’re adding sugar-free chocolate chips, fold them into the dough by hand after removing the mixture from the food processor. This ensures the chips are evenly distributed and stay intact.
- Chill the Dough: Transfer the cookie dough to a small bowl or container and refrigerate for 30 minutes to 1 hour. Chilling will allow the dough to firm up, making it easier to roll into bite-sized balls or simply enjoy by the spoonful.
- Enjoy or Bake: The best part about this cookie dough is its versatility. You can enjoy it raw as a no-bake keto treat, or if you prefer cookies, preheat the oven to 350°F (175°C), shape the dough into small balls, place them on a parchment-lined baking sheet, and bake for 10-12 minutes until they are lightly golden.
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Tips:
- Texture: Blending the cottage cheese well is key to achieving a smooth dough. This will make sure that your dough feels just like traditional cookie dough.
- Sweetener: Feel free to adjust the level of sweetness according to your taste. You can also experiment with different keto-friendly sweeteners like stevia or monk fruit.
- Storage: Store the cookie dough in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. This makes it an excellent make-ahead snack for those sudden sweet cravings.
Enjoy your Keto Cottage Cheese Cookie Dough as a quick snack or dessert without the sugar or carbs
