This cottage cheese cookie dough is a perfect snack when you're craving something sweet since it's tasty, high in protein, filling and quick to make.
We had to try this trending cottage cheese cookie dough recipe since it's packed with protein and low in carbs (of course, depending on the ingredients you use).
If you haven't tried it, it tastes pretty darn close to cookie dough with just a slight tang from the cottage cheese. For a high-protein snack, we'd gladly eat this since its sweet and tasty, filling and easy to make.
We made a few tweaks to the viral recipe to make it keto-friendly and high in protein. To do so, we reduced the amount of almond flour (which decreases the protein percentage) and increased the amount of protein powder. We also replaced regular chocolate chips with sugar-free chocolate chips and replaced maple syrup with a sugar-free sweetener so there is minimal to no impact on blood sugars. Lastly, similar to Brittany's recipe at Eating Bird Food, we added a little sugar-free peanut butter just to enhance the flavor.
One serving of this cottage cheese cookie dough is 3.2 grams of net carbs and 27 percent protein.
It's also quick to prepare and stores well in the fridge. It's ideal when you're craving something sweet and have cottage cheese in the house. Plus, it's pretty darn filling. Give it a try and let us know what you think!
Ingredients & Substitutions
Cottage Cheese: Good Culture is our new favorite cottage cheese, which you can buy as low-fat (2% milkfat). If you buy full-fat cottage cheese (4% milkfat), it will be slightly lower in protein, but not by that much. It's best to buy whatever cottage cheese you prefer.
Almond flour: Be sure to use blanched, super-fine almond flour in this recipe.
Low-carb vanilla protein powder: We use low-carb vanilla whey protein powder to increase the protein in the cookie dough. Our favorite vanilla protein power is Quest Vanilla Milkshake, but you can use another brand of choice.
Powdered, sugar-free sweetener: We sweeten the dough with powdered Lakanto monkfruit sweetener. However, you can sweeten with another sweetener of preference. Just be sure to check a sweetener conversion chart.
Sugar-free peanut butter: We use Santa Cruz Organic Light Roasted Creamy Peanut Butter since it has no added sugar. It's a natural peanut butter that we buy as creamy for this recipe.
Lily's sugar-free semi-sweet or dark chocolate baking chips: You can use either semi-sweet or dark chocolate baking chips. We prefer the semi-sweet chips in this recipe, but it's up to you.
Vanilla extract: Got to add some vanilla extract to enhance the flavor!
How to Make
STEP 1: In a food processor or blender, pulse together cottage cheese, peanut butter, sweetener and vanilla extract until smooth.
STEP 2: Use a spatula to empty the processor mixture into a medium-size bowl. Add almond flour and protein powder and stir until well combined. Add chocolate chips and stir until just combined.
STEP 3: Eat immediately or store in fridge in a covered container until read to eat. If you plan to snack on throughout week, we recommend making a double batch.
How to Store
You can store the dough in a covered container in the fridge for up to 3 days (no more for best results). If you plan to snack on throughout week, we recommend making a double batch
We have not tried freezing it yet since it simply gets eaten up!
More High Protein Snacks
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Keto Cottage Cheese Cookie Dough (High Protein, Gluten Free)
- ½ cup Low-Fat (2% Milkfat) Cottage Cheese (we use Good Culture)
- 2 tablespoons powdered Lakanto monkfruit sweetener (or other preferred sweetener)
- ½ tablespoon sugar-free peanut butter
- 1 teaspoon vanilla extract
- 6 tablespoons super-fine blanched almond flour
- ¼ cup Lily's Semi-Sweet Baking Chips
- Pulse ingredients: In a food processor or blender, pulse together cottage cheese, peanut butter, sweetener and vanilla extract until smooth.
- Combine rest of ingredients: Use a spatula to empty the processor mixture into a medium-size bowl. Add almond flour and protein powder and stir until well combined. Add chocolate chips and stir until just combined.
- Serve and store: Eat immediately or store in fridge in a covered container until read to eat. If you plan to snack on throughout week, we recommend making a double batch.