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, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dessert
, nutritional review by Jill Wallentin
in Recipes, Dessert Cottage cheese cookie dough
This creamy cottage cheese cookie dough is an easy low-carb, higher-protein, gluten-free, and sugar-free dessert made with cottage cheese, hazelnut butter, almond flour, and sugar-free chocolate chips. It chills into a soft, scoopable dough with a rich chocolate-hazelnut flavor — no baking required. Perfect as a light dessert, snack, or make-ahead treat.
USMetric
servingservings
Ingredients
- 9 oz. (1¼ cups) 260 g (290 ml) cottage cheese
- 1 oz. (2 tbsp) 28 g (30 ml) cream cheese
- 1 tbsp 1 tbsp almond butter or desired butter
- 1 tsp 1 tsp vanilla extract
- ¼ cup (1¼ oz.) 60 ml (32 g) powdered erythritol
- 1⁄3 cup (11⁄3 oz.) 80 ml (38 g) almond flour
- 1¾ oz. (6 tbsp) 50 g (90 ml) sugar-free baking chocolate chips
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Making low carb simple
Instructions
- Add the cottage cheese, cream cheese, hazelnut butter, and vanilla to a blender and blend until smooth.
- Add the powdered erythritol and blend until creamy.
- Transfer the mixture to a bowl.
- Fold in the almond flour and chocolate chips until you have a dough-like consistency.
- Cover and refrigerate until firm enough to serve.
Recipe notes
Any nut butter works; classic butter is fine if softened.
Hazelnut butter gives a chocolate-hazelnut (Kinder Bueno-like) flavor.
If the cottage cheese is watery, drain it briefly first.
Blend cottage cheese, cream cheese, and hazelnut butter completely smooth before adding almond flour.
Add almond flour gradually — liquid content varies by brand; you may need more or less.
The mixture may look soft at first; chilling firms it as almond flour absorbs moisture.
