Keto Cottage Cheese Cookies

STATS:

• Cuisine: American

• Servings: 1 medium cookie
• Diet: Keto
• Course: Snack or dessert
• Time for prep: Ten minutes
• Cooking time: 12 to 15 minutes
• Cooking mode: Oven
• Difficulty level: Easy
• Total: 10 to 12 cookies
• Total time: About 25 minutes

TOOLS:

• Pure silicone spatula
• Mixing bowl

Electric beater
Baking parchment paper
Cookie scoop
Baking sheet
INGREDIENTS:
Almond flour ¾ cup
Butter 2 tbsp
One big egg
Coconut flour 2 tbsp
Pinch of salt
Vanilla extract 1 tsp
Cottage cheese 1 cup
Baking powder, half tsp
Monk fruit or granulated Erythritol 1/2 cup
Sugar-free chocolate chip 1/3 cup

INGREDIENT DIRECTIONS:

BUTTER:

• Butter makes each side crunchy and gives a rich taste. If you prefer to make it dairy-free, utilize coconut oil alternatively.

ALMOND FLOUR:

• Replace almond flour with regular flour to provide structure while keeping the carb content low. We may use coconut flour instead, but use it carefully as it is more absorbent.

COTTAGE CHEESE

• Provides the cookies’ smoothness and rich protein. Alternate Greek yogurt with cottage cheese, yet the cookies will be slightly thinner. Ensure you mix the cottage cheese so the texture remains soft.

ERYTHRITOL:

•  Erythritol has no net carbs and is perfect for sugar-free sweetness because it bakes well. Allulose is also useful, but it may brown more quickly and make a softer cookie.

BAKING POWDER:

• Its function is to lift the cookies and make them airy. There’s no preferred keto alternative, yet you can utilize a gluten-free batter if you want.

INSTRUCTIONS:

1. Heat the empty oven to 350 degrees F and coat a baking sheet with baking parchment paper.
2. Mix the cottage cheese till smooth. Transfer it to a mixing bowl with butter, vanilla extract, and egg. Stir till creamy.
3. Mix the coconut flour, salt, baking powder, sweetener, and almond flour in the other bowl.
4. Include the dry components in the liquid batter.
5. Blend till a thick cookie mixture forms.
6. Add the dry ingredients to the wet mixture.
7. Stir until a thick cookie dough forms.
8. Let it sit for 5 minutes so the coconut flour absorbs the water.
9. Combine the unsweetened chocolate chips.
10. Dollop the mixture for each cookie on the baking sheet, giving space between each serving.
11. Flatten slightly with the back of the glass.
12. Bake it for 12-15 mins or till each corner gets brown.
13. Keep the cookies on a tray for ten minutes to cool before putting them on a wire stand.
14. The Keto Cottage Cheese Cookies will become cool.

TIPS:

• Bake cookies for 1-2 minutes extra if you want crunchy cookies.
• Stir in unsweetened chocolate chips or cinnamon for a rich taste.
• For the smooth cookie flavor, mix your cottage cheese first.
• Add 1 more tsp. of coconut flour if the mixture feels wet.

STORAGE INFORMATION:

FREEZING:

• Store baked cookies in a freezer for 50-60 days. Refrigerate at neutral temperature or heat in the microwave for a few minutes to refresh the taste.

NUTRITIONAL FACTS / SERVING:

Number of calories: 95 kcal

Fats: 7 g

Proteins: 5 g

Fiber: 1.5 g

Sodium: 105 mg

Net carbs: 3 g

Serving: 1 cookie

Total carbs: 4.5 g

Sugar: Less than 1 g (from dairy only