These blueberry cottage cheese cookies are soft, a little chewy and studded with fresh blueberries. The cookies are also low carb, high protein, and keto-friendly. The cookies need just 4 ingredients and the dough comes together in just a few minutes.
A stack of five blueberry cookies

These blueberry cookies are an easy low carb cookie treat to make. I love how the cottage cheese makes the dough moist, soft and a little chewy.

Ingredients

  • Almond flour
  • Cottage cheese
  • Sweetener
  • Blueberries

Almond flour: These cookies are made with superfine almond flour.

Cottage cheese: The cookies work best with 4% high protein cottage cheese. Lowfat cottage cheese and low protein cottage cheese will be too watery for the recipe.

Sweetener: I made the cookies with granular monkfruit. Avoid using allulose because it makes the cookie dough too moist and the cookies will brown too fast in the oven.

Blueberries: This recipe works best with fresh blueberries.

How to Make Blueberry Cottage Cheese Cookies

  • The cottage cheese is blended until smooth.
  • Mix together almond flour and sweetener. Stir in the cottage cheese until incorporated. You will have a thick batter.
  • Gently fold in the blueberries.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough and release onto your prepared baking sheet. Gently press down on each cookie dough until it forms a thick disk. If desired, you can press a few more blueberries on top of the cookies.
  • Bake for about 20 minutes or until golden brown around the edges.

A bite taken from a cookie

Expert Tips

  • The cookies are lightly sweet. You can add more sweetener if you prefer a sweeter cookie.
  • I recommend using fresh blueberries. Frozen blueberries add too much moisture to the cookies.

Cookies made with fresh blueberries

More Low Carb Cottage Cheese Recipes

5 from 2 votes

4 Ingredient Keto Blueberry Cottage Cheese Cookies

These blueberry cottage cheese cookies are soft, chewy and studded with blueberries. They are a great low carb and high protein treat.
Servings: 20 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
30 minutes
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Ingredients

  • 1 cup (227g) 4% high protein cottage cheese
  • 2 cups (176g) superfine blanched almond flour
  • 1/3 cup (65g) granular monkfruit sweetener
  • 1/2 cup (66g)+ 2 tbsp (16.5g) fresh blueberries, divided, patted dry before using

Instructions
 

  • Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
  • Add the cottage cheese to a high-powered blender. Blend until completely smooth, scraping down the sides of the machine as needed.
  • In a large mixing bowl, add almond flour and sweetener. Whisk until evenly combined. Add in the blended cottage cheese and mix with a spatula until the cottage cheese is fully incorporated. The mixture should be a very thick batter that won't run or spread when you scoop and release it onto the baking sheet.
  • Add 1/2 cup blueberries and gently fold them into the dough, trying your best not to crush the berries.
  • Use a 1.5 tbsp cookie scoop to scoop the dough and release onto a prepared baking sheet, spacing the cookies about 1.5 inches apart. Gently flatten each cookie with the back of a metal spoon until they form thick round disks (about 1/2 inch thick). Gently press the remaining blueberries on the surface of any cookies that are lacking some blueberries.
  • Bake for 20 to 25 minutes, or until the edges are golden and the cookies are set. Allow the cookies to cool on the baking sheet before serving. Store uneaten cookies in an airtight container in the fridge or freezer. I recommend reheating the cookies before eating.

Notes

  • Cottage cheese note: This recipe works best with a high protein cottage cheese that contains between 13 to 14 grams of protein per 1/2 cup (110g) serving. You want to avoid using low fat cottage or low protein cottage cheese, which are too watery.
  • Almond flour note: When measuring almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe.
  • Avoid using allulose as the sweetener for this recipe. It will add too much moisture and cause the cookies to brown too quickly.
  • I used Amazon Fresh superfine almond flour,*and Lakanto monkfruit sweetener* to make this recipe.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • This recipe makes small bite-sized cookies. You can increase the scoop size for larger cookies.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols. 
Serving: 1cookie, Calories: 70kcal, Carbohydrates: 6g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Sodium: 39mg, Fiber: 1g, Sugar: 1g, sugar alcohol: 3g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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