High protein, low carb cookie dough using cottage cheese! Yes, cottage cheese is definitely having it’s 15 minutes of fame…. but there’s a reason! This simple recipe is really good, easy to make and packs in some quality protein.
The perfect afternoon snack to keep you satisfied and fueled.
Recipe:
• 1/2 cup cottage cheese
• 1/4 cup almond flour
• 2 tbsp coconut flour
• 3 tbsp sweetener
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• Pinch of sea salt
• 2 tbsp peanut butter or almond butter
• 2 tbsp unsalted butter (softened)
• 3 tbsp sugar-free chocolate chips
Instructions
1. Blend the Cottage Cheese:
In a blender or food processor, blend the cottage cheese until completely smooth. (This step is key to getting a creamy texture.)
2. Mix the Dough Base:
In a mixing bowl, combine the blended cottage cheese, almond flour, coconut flour, powdered sweetener, vanilla extract, almond extract (if using), and sea salt. Mix until well combined.
3. Add Richness:
Stir in the peanut butter (or almond butter) and softened butter until the mixture is smooth and starts to come together like dough.
4. Fold in Chocolate Chips:
Gently fold in the sugar-free chocolate chips to distribute evenly.
5. Chill the Dough:
Cover the bowl and refrigerate for 15-30 minutes to firm up. This helps the dough set, makes it easier to shape, and enhances the cookie dough texture.
6. Serve and Store:
Scoop into bite-sized portions or leave it as a big bowl for spooning. Store in an airtight container in the fridge for up to 5 days.
Makes 12 Cookie Dough Bites, Macros are for 1
Macros: Calories: 72, Fat: 6g , Carbs: 4g (2 net carbs) , Fiber: 2g, Protein: 3g
The Keto Dad Tips and Tricks:
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• For a firmer texture: Add a little more coconut flour if the dough feels too soft after chilling.
• Want more flavor? Toss in a handful of chopped nuts, shredded coconut, or even a dash of cinnamon.
Recipe video:
Italian Chopped Salad
