4 Ingredient Keto Cottage Cheese Cookies
These 4-ingredient keto cottage cheese cookies are soft, lightly sweet, and easy to make. They are also low sugar, low carb and high protein. Blending the cottage cheese first creates a smooth, tender dough, and the peanut butter powder adds structure and flavor. Made without flour, they’re naturally gluten-free and bake up soft and satisfying, making them a great option for a simple snack or everyday dessert.
Ingredients
- 1 cup (226g) 4% high protein cottage cheese, see note before starting
- 1 1/4 cups (106g) peanut butter powder with no sweetener or sugar added
- 3-4 tbsp (33g-44g) monkfruit brown sugar alternative, or other granular sweetener alternative
- 1/3 cup (50g) low carb milk or semisweet chocolate chips, or more as needed
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Add the cottage cheese to a blender and blend until completely smooth, scraping down the sides as needed. Transfer the blended cottage cheese to a food processor.
- Add the peanut butter powder and sweetener to the food processor and blend until a thick, uniform dough forms. If you prefer a less sweet dough, use 3 tbsp sweetener. If you prefer a sweeter dough, use 4 tbsp sweetener.
- Transfer the mixture to a bowl and fold in the chocolate chips. You can reserve some of the chocolate chips to add to the top of the cookies if desired.
- Use a 1.5 tbsp cookie scoop to scoop the dough, releasing it onto your prepared baking sheet, spacing the cookies about 1.5 to 2 inches apart. Press down on each cookie ball to flatten to a thick round disk, about 2 inches wide. Press a few chocolate chips into the surface of each cookie if desired.
- Bake for 15-20 minutes, or until the cookies are set. Let cookies cool fully on the baking sheet before removing them. 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 14 grams of protein per 1/2 cup (110g) serving. A lower protein cottage cheese will be liquidy when blended. A high protein cottage cheese will remain very thick, like a paste. I used Nancy's cottage cheese.* It should also work with Good Culture.*
- Peanut butter powder note: Make sure to use a brand that is pure peanut butter powder with no added sugar or sweetener. If you use one with sweetener added, you will need to reduce the amount of sweetener used in the dough. I used PBFit Simply Peanut Butter.*
- I used Lakanto brown sugar alternative.*
- Chocolate chip note: You can use whatever kind of chocolate chips you prefer. To keep the recipe low carb, you'll want to use chocolate chips sweetened with a sugar alternative. I used Lily's milk chocolate chips.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- 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: 63kcal, Carbohydrates: 7g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Sodium: 53mg, Fiber: 1g, Sugar: 1g, sugar alcohol: 3g, NET CARBS: 3
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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