These cottage cheese chocolate cookies are soft, low carb and keto-friendly. The cookies need just 4 ingredients and are easy to prepare. The cookies can be made ahead of time and store well.
A stack of five chocolate cookies

These cookies come out puffy and soft. They make a nice snack or dessert. You can also add chocolate chips or other mix-ins.

Ingredients

  • Cottage cheese
  • Cocoa powder
  • Brown sugar alternative
  • Almond flour

Cottage cheese: This recipe works best with a 4% cottage cheese which is less watery than low fat cottage cheese. Also try to use a brand that has high protein (around 13 grams of protein per 1/2 cup serving) and blends easily.

Cocoa powder: Unsweetened Dutch process cocoa powder is used to give the cookies their cocoa flavor.

Brown sugar alternative: I used a monkfruit sweetened brown sugar alternative.

Almond flour: Make sure to use superfine almond flour and not regular almond flour. Superfine almond flour melts into the cookie dough better.

How to Make Chocolate Cottage Cheese Cookies

  • The cottage cheese is blended until smooth. Whisk together cocoa powder, brown sugar alternative and almond flour until evenly combined.
  • Add in the blended cottage cheese and mix until a thick dough forms. If your dough seems too crumbly, you can add a splash of water, but you should have just enough liquid to form a thick, sticky dough.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough. Roll into balls and then flatten the balls slightly to form thick disks.
  • Bake the cookies for about 20 minutes or until set.

Chocolate Cottage Cheese Cookies on a white plate

More Keto Cookie Recipes

A stack of Chocolate Cottage Cheese Cookies with a bite taken from the top cookie

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4.50 from 2 votes

4 Ingredient Keto Chocolate Cottage Cheese Cookies

These chocolate cookies are soft and high protein. They need just 4 easy ingredients and one of them is cottage cheese. The cookies can also be customized with different mix-ins.
Servings: 19 cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Ingredients

  • 1/2 cup +2 tbsp (145g) high protein 4% cottage cheese, see note before starting
  • 2 cups (178g) blanched superfine almond flour, see note
  • 1/2 cup (80g) brown sugar alternative
  • 1/4 cup (23g) unsweetened Dutch process cocoa powder

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, brown sugar alternative and cocoa powder. 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 dough. It may seem like you dont have enough liquid at first, but the more you mix, the more the dry ingredients should be incorporated. I find that it helps to use my hand to knead the dough and this will help incorporate all of the dry ingredients. If it still seems like your dough is too dry or crumbly after kneading, you can add a splash of water to help it come together.
  • Use a 1.5 tbsp cookie scoop to scoop the dough. Use slightly wet hands to roll each scoop between your palms to form smooth balls and place onto your prepared baking sheet, spacing the cookies about 1.5 inches apart. Gently flatten each cookie with the palm of your hand until they form thick round disks (about 1/2 inch thick). Smooth the edges of the cookies with the back of a metal spoon if needed.
  • Bake for 17 to 20 minutes, or until the cookies look puffed and set. Allow the cookies to cool fully on the baking sheet before removing. Store uneaten cookies 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 between around 13 grams of protein per 1/2 cup serving. You want to avoid using low fat cottage or low protein cottage cheese, which are too watery. You also want to choose a brand of cottage cheese that blends easily. Some brands, like Good Culture, I found is too thick and doesn't blend well. If you have a small blender, it is easier to use a small blender to blend since you are blending a small amount of cottage cheese. 
  • 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.
  • I used monkfruit sweetened brown sugar alternative. It should also work with regular monkfruit sugar substitute.
  • 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: 86kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 23mg, Fiber: 2g, Sugar: 1g, sugar alcohol: 4g, NET CARBS: 1
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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