These blueberry cottage cheese donuts are soft, sweet and studded with blueberries. The donuts are also low sugar, high protein, low carb and keto-friendly. They need just 4 ingredients and easy to make. You don’t need a mixer to prepare the dough and the donuts are baked instead of fried.
A pile of blueberry donuts on a small white plate

I have really enjoyed making these low carb cottage cheese donuts. They are soft and a little chewy.

Ingredients

  • Almond flour
  • Cottage cheese
  • Sweetener
  • Blueberries

Almond flour: The donuts are made with superfine blanched almond flour. Make sure to use superfine almond flour and not regular almond flour. Superfine almond flour has a much finer texture and is more similar to regular flour.

Cottage cheese: Use a high protein 4% cottage cheese to prevent the mixture from being too moist.

Sweetener: I used Lakanto monkfruit with erythritol blend. You can use other brands but I do recommend sticking with monkfruit or erythritol for the sweetener. Avoid using allulose or a blend that includes allulose because it makes the donut dough too moist and causes them to brown too quickly in the oven.

Blueberries: You can use fresh or frozen. I made these with frozen wild blueberries because wild blueberries are much smaller than regular blueberries, allowing for more to fit into each donut.

How to Make Blueberry Cottage Cheese Donuts

  • The cottage cheese is blended until smooth.
  • The almond flour, sweetener and cottage cheese are mixed until you have a thick dough.
  • The blueberries are gently stirred in.
  • Scoop the dough and roll between your palms to form smooth round balls. Place onto your prepared baking sheet.Dough shaped into balls on a baking sheet
  • Bake donuts until they are cooked through and lightly golden on top.
  • Allow donuts to cool fully before eating. If desired, you can also add a glaze before serving.

Texture

These donuts don’t have a texture like traditional fried donuts but they do have a texture like most baked donuts. They are soft and a little chewy.
A bite taken from a blueberry donut

Expert Tips

  • If using frozen blueberries, keep them frozen until you need to add them to the dough. It is easier to work with them frozen.
  • The dough does become quite sticky once the blueberries are added so you do want to work fast before the blueberries are fully defrosted.
  • The donuts are mildly sweet on their own so you can skip the glaze if you prefer.

Blueberry donuts with a glaze

More Low Carb Donut Recipes

4 from 1 vote

4 Ingredient Keto Blueberry Cottage Cheese Donuts

These blueberry cottage cheese donuts are soft, chewy and studded with blueberries. They are just 4 ingredients and easy to make. No mixer needed and no frying needed. The donuts are a low sugar, low carb, and keto-friendly treat.
Servings: 13 donuts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 1/2 cup (110g) high protein cottage cheese, 4% , see note before starting
  • 1 1/2 cups (140g) blanched superfine almond flour, see note before starting
  • 2 tbsp (24g) sugar-free sweetener (I used Lakanto monkfruit erythritol), see note before starting
  • 1/4 cup + 2 tbsp (41g) frozen wild blueberries, keep frozen

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  • Add cottage cheese to a blender. Blend until completely smooth and no cottage cheese chunks remain. I find it is easiest to blend cottage cheese in a high powered personal blender. It will also work with a large blender but you will need to stop your blender a few times and scrape down the sides with a spatula to help the cottage cheese blend.
  • Add the almond flour and sweetener to a large mixing bowl. Whisk until evenly combined. Add the blended cottage cheese, making sure to scrape the sides and bottom of the blender to try to get all of the cottage cheese out of the blender. Use a spatula to mix until the ingredients are evenly combined and a thick dough forms. Add in the frozen blueberries and gently fold them in until they are evenly distributed.
  • Working quickly, use a 1.5 tablespoon cookie scoop to scoop dough. Roll each dough between your palms to form smooth balls. Place the donut holes on the prepared baking sheet, spacing them about 1 inch apart (they don’t spread much during baking). You do want to work quickly before the blueberries thaw and they do thaw within minutes. The dough becomes much harder to work with if you let the blueberries thaw.
  • Bake for about 20-22 minutes, or until the donuts are cooked through. The donuts should be lightly golden on top. Let donuts cool fully before eating. The donuts are not fully set until after they are cooled and they can be a little crumbly if you try to eat them before they are set. If desired, you can dip the donuts in glaze before serving. Store uneaten donuts in an airtight container in the fridge or freezer.

Notes

  • Cottage cheese note: This recipe works best with a high protein cottage cheese that contains 13 or 14 grams of protein per 1/2 cup (110g) serving. I tested with Good Culture brand* and Amazon Grocery brand.* Avoid brands like Knudsen which don't contain as much protein. I also have not tested with Daisy brand which is made without the usual thickeners that are in most cottage cheese brands so that may affect the donuts.
  • Sweetener note: I used Lakanto monkfruit with erythritol sweetener* You can use a different brand, but try to use a monkfruit erythritol blend. Avoid using allulose or a sweetener blend with allulose because it will cause the donuts to be too moist and to brown too quickly.
  • Almond flour note: To properly measure almond flour using measuring cups for this recipe, first loosen the almond flour in the bag with a spoon and then spoon the almond flour into the measuring cup, leveling off the top with a knife.
  • Blueberry Note: You can use fresh blueberries but they are more difficult to work with. Frozen ones work best because they won't get squished as you are rolling the dough. I also recommend wild blueberries over regular blueberries because they are smaller. If working with frozen blueberries, keep them frozen until just before adding them to the dough because they thaw very quickly. I used Whole Foods Frozen Wild Blueberries.*
  • Optional glaze:
    • 1/2 cup powdered sweetener (I used Lakanto powdered monkfruit with erythritol (Amazon | Target)*
    • dash of vanilla
    • 2-3 tbsp water
    • In a small bowl, whisk together powdered sweetener, vanilla and water. Start with 1 tbsp water and add more as needed until the glaze reaches your desired consistency.
    • Spoon glaze over donuts.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Estimated nutrition does not include optional glaze.
  • 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: 1donut, Calories: 79kcal, Carbohydrates: 5g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 29mg, Fiber: 1g, Sugar: 1g, sugar alcohol: 2g, 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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