Keto Cottage Cheese Peanut Butter Cookies

I have always loved a good peanut butter cookie, especially with that classic fork pattern on top.

Traditional cookies use a lot of sugar and flour, which obviously does not work when you want to keep things low carb and keto friendly.

That is why I started experimenting with cottage cheese in my dough to get the right soft texture without extra carbs.

Blending the cottage cheese first makes it totally smooth, so you get all the richness and protein without any chunky bits.

These keto cottage cheese peanut butter cookies bake up tender, taste rich, and help you stay on track with your goals.

Why You’ll Love This Recipe

Ultra Soft Texture – Blended cottage cheese keeps the centers soft and tender instead of dry or crumbly.

Classic Bakery Flavor – Rich natural peanut butter gives you that nostalgic cookie flavor while staying strictly keto.

Hidden Cottage Cheese – The cheese blends away completely, so you get amazing moisture without any cheesy taste.

Higher in Protein – Cottage cheese and peanut butter team up to provide extra protein in every single bite.

Recipe Ingredients

• 1/2 cup Full-Fat Cottage Cheese
• 1 cup Creamy Natural Peanut Butter, no sugar added
• 1/2 cup Granulated Monk Fruit Sweetener
• 1 Large Egg
• 1 tsp Vanilla Extract
• 3/4 cup Blanched Almond Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt

How To Make

Step 1

Blend the cottage cheese in a small blender or food processor until completely smooth.

Step 2

In a large bowl, stir together the peanut butter, blended cottage cheese, sweetener, egg, and vanilla until smooth and glossy.

Step 3

Add the almond flour, baking soda, and salt, and mix until a thick dough forms. Chill the dough for 15 minutes so it is easier to roll.

Step 4

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 5

Roll the dough into 1 1/2 tbsp balls and place them 2 inches apart. Press each ball down with a fork, then press again in the opposite direction to make the classic crisscross pattern.

Step 6

Bake for 11 to 13 minutes, until the edges are lightly golden and the tops look set.

Step 7

Cool on the baking sheet for 15 minutes, then move to a wire rack to cool completely.

Tips

Blend the Cottage Cheese Until Completely Smooth

Make sure you blend the cottage cheese until there are zero curds left. You want it to look just like smooth sour cream before adding it to your mixing bowl.

From my experience, cottage cheese curds will not melt down while baking. If you leave lumps in the batter, you will end up with strange chewy pockets in your cookies.

If your blender struggles with this small amount, stop and scrape down the sides a few times so every bit gets smooth.

Stir Your Natural Peanut Butter Thoroughly

Natural peanut butter usually separates with a pool of oil sitting at the top. You need to stir the entire jar until the oil is completely blended back in.

If you use runny peanut butter from the top, your cookies will spread too much and feel greasy. If you scrape dry peanut butter from the bottom, your dough will turn out crumbly and stiff.

I recommend scooping from the center of a well-mixed jar so your dough gets the exact right moisture.

Chill the Dough Before Rolling

Do not skip chilling the dough in the fridge for 15 minutes. This mixture is naturally soft and sticky right after you mix the wet ingredients with the almond flour.

Chilling gives the peanut butter time to firm up and lets the almond flour absorb the liquid.

You’ll get the best results if you chill it until you can easily roll smooth balls without dough sticking to your hands.

More Recipes

• Keto Chocolate Peanut Butter Cookies
• Keto Cream Cheese Cookies
• Keto Peanut Butter Cup Blondies
• Keto Peanut Butter Swirl Brownies
• Low Carb 3-Ingredient Peanut Butter Cookies

Frequently Asked Questions

Can you taste the cottage cheese in the finished cookies?

Not at all, because the rich peanut butter and vanilla completely hide the mild dairy flavor.

The cottage cheese simply adds extra protein and creates a tender, chewy texture without any savory taste.