Today, we’re diving into two easy, high-protein keto cookies featuring a viral ingredient: cottage cheese. We’re modifying a basic recipe from Eating Bird Food, which you can find in the link below, and adding our own unique touch with two delectable variations.
Here at the Keto Twins Test Kitchen, we love experimenting with cottage cheese recipes—if you’re a fan too, stick around! We’re trying a white chocolate macadamia nut version and a thumbprint-style cookie with sugar-free red raspberry preserves. Let’s get started.
Ingredients
- Cottage cheese (blended)
- 1/4 cup ChocZero maple syrup (or your preferred sweetener)
- 1 teaspoon vanilla extract
- Almond flour (start with a base amount, adjust with up to 1/8 cup more if needed)
- Vanilla protein powder (Isopure recommended)
- 2 tablespoons melted butter
- For White Chocolate Macadamia Nut Cookies:
- 1/8 cup ChocZero white chocolate chips
- 1/8 cup macadamia nuts
- For Thumbprint Cookies:
- 1/2 teaspoon Smucker’s sugar-free red raspberry preserves (per cookie)
Instructions
Preheat the oven to 350°F (ca. 177 °C) and line a baking sheet with parchment paper.
Blend the cottage cheese using a blender or immersion blender until smooth.
Combine wet ingredients: In the blender, mix the blended cottage cheese, 1/4 cup ChocZero maple syrup, and 1 teaspoon vanilla extract. Blend until fully incorporated.
Prepare dry ingredients: In a separate bowl, whisk together almond flour and vanilla protein powder.
Mix the batter: Add 2 tablespoons of melted butter to the dry ingredients, then pour in the cottage cheese mixture. Stir until a thick dough forms (it may resemble yogurt or mayo in texture).
Rest the dough. Let it sit for 5 minutes to assess moisture. If it feels too wet, add up to 1/8 cup more almond flour and let it sit for another 1–2 minutes.
Divide the dough: Split the dough evenly into two portions in separate bowls.
Flavor the first variation: For the white chocolate macadamia nut cookies, mix 1/8 cup white chocolate chips and 1/8 cup macadamia nuts into one portion of the dough.
Shape the cookies: Scoop the dough onto the prepared baking sheet, forming small rounds. If the dough feels too wet, bake a test batch first to check consistency.
Bake: Place the cookies in the oven and bake for 15 minutes at 350°F (ca. 177 °C). Remove and let cool slightly—they may expand but hold their shape.
Prepare the thumbprint variation: For the second portion, spray your hands with avocado oil and shape the dough into rounds. Press a small well into the center of each cookie.
Add preserves: Spoon 1/2 teaspoon of sugar-free red raspberry preserves into each well.
Bake again: Return the thumbprint cookies to the oven and bake for 15 minutes at 350°F (ca. 177 °C). Remove and cool—they’ll resemble mini danishes.
Serve: Plate up both variations and enjoy!
Notes
- The dough’s neutral flavor makes it a versatile base—customize with your favorite mix-ins like chocolate chips or nuts.
- For the thumbprint cookies, thinning the dough slightly before baking can enhance the texture (learned from testing!).
- • This recipe uses no eggs, giving the cookies a distinctive, meringue-like top.
- Nutritional info (calories and carbs) will be available in the description below.
Enjoy these high-protein keto treats, and let us know your favorite variation—or your ideas for the next viral keto ingredient—in the comments!
FAQs
Can I use a different sweetener instead of ChocZero maple syrup?
Yes, you can use any keto-friendly sweetener you prefer, like monk fruit syrup, erythritol, or sugar-free honey. Just keep the quantity the same (1/4 cup) and adjust to taste if needed, as sweetness levels may vary.
What if I don’t have vanilla protein powder—can I substitute it?
Absolutely! You can replace it with an equal amount of additional almond flour or a neutral protein powder (unflavored works fine). If you skip the vanilla flavor, consider adding an extra 1/2 teaspoon of vanilla extract to maintain the taste profile.
How do I know if the dough is the right consistency before baking?
The dough should be thick and scoopable, similar to yogurt or mayo, but not runny. After resting for 5 minutes, it should hold its shape when scooped. If it’s too wet, add a small amount of almond flour (up to 1/8 cup) until it firms up slightly.
Can I freeze these cookies for later?
Yes, these cookies freeze well! Once cooled, place them in an airtight container or freezer bag, separating layers with parchment paper. They’ll keep for up to 2 months—just thaw at room temperature or warm briefly in the oven before eating.