4 Ingredient Keto Strawberry Cottage Cheese Donuts
These strawberry flavored cottage cheese donuts are so soft and moist. Just 4 ingredients needed and the dough is ready in minutes. These donuts are also baked instead of fried. They are a great low carb, low sugar, high protein and keto-friendly treat.
Ingredients
- 1/2 cup (113g) high protein 4% cottage cheese, see note before starting
- 1 1/2 cups (140g) blanched superfine almond flour, see note for measuring
- 2 tbsp (24g) granular monkfruit
- 1/4 cup (30g) chopped strawberries, cut into approximately 1/4 inch pieces
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. If you are finding it really difficult to blend cottage cheese until completely smooth, you can add a tiny bit of water (about 1 tbsp) to help your blender blend until smooth.
- 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. The dough should be a little sticky so that you are able to scoop and shape it but it shouldn't be so sticky that you can't roll it between your palms. If your dough is too dry or crumbly, add in a little more cottage cheese. If it's too wet, add in a little more almond flour. Once your dough reaches the right consistency, add in the chopped strawberries and gently fold them in just until they are evenly distributed.
- 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 so they can be fairly close together).
- Bake for about 20-22 minutes, or until the donuts are cooked through and very lightly browned on top. Let donuts cool fully to give them a chance to set. Once fully cooled, you can add glaze, frosting or other toppings if desired. Store uneaten donuts in an airtight container in the fridge or freezer.
Notes
- Almond flour measuring 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.
- 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.
- Sweetener note: I used Lakanto monkfruit with erythritol sweetener.* You can use a different brand, but try to use monkfruit or erythritol. Avoid using allulose or a sweetener blend with allulose because it will cause the donuts to be too moist and to brown too quickly. I have not tested the donuts with Stevia.
- 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: 4g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 27mg, Fiber: 1g, Sugar: 1g, sugar alcohol: 2g, 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.
Did you make this recipe?Please leave a star rating and review below!