If you miss soft bakery style cookies, you are going to love this recipe. Today I want to show you how to make keto cottage cheese frosted sugar cookies right in your own kitchen.
Traditional sugar cookies are packed with white flour and regular sugar, which makes it hard to stick to your goals. This recipe is completely low carb and keto friendly, so you can enjoy a sweet treat without worrying about sugar spikes.
Blending the cottage cheese makes the dough soft and rich. You do not taste any cheese flavor at all once they bake, just pure cookie goodness.
I like to finish them with a quick cream cheese frosting and sugar-free sprinkles. It gives them that classic bakery look that makes snacking fun.
They are simple to make, easy to store in the fridge, and perfect for when a sweet craving hits.
Why You’ll Love This Recipe
Incredibly Soft Texture – Blended cottage cheese locks in moisture, giving you thick, tender sugar cookies that never dry out.
Classic Bakery Flavor – A touch of almond extract pairs with vanilla to create that nostalgic sugar cookie bakery taste.
Rich Cream Cheese Frosting – The sweet, velvety frosting melts in your mouth and makes every single bite feel extra decadent.
Zero Grain Flours – Made with fine almond flour so you can enjoy soft cookies without wheat or gluten.
Recipe Ingredients
For the Cookies
- 1/2 cup Full-Fat Cottage Cheese
- 1/4 cup Unsalted Butter, softened
- 1/2 cup Granulated Monk Fruit Sweetener
- 1 Large Egg Yolk
- 1 1/2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 2 cups Blanched Almond Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Xanthan Gum
- 1/4 tsp Salt
For the Frosting
- 4 oz Cream Cheese, softened
- 2 tbsp Unsalted Butter, softened
- 1/2 cup Powdered Monk Fruit Sweetener
- 1/2 tsp Vanilla Extract
- 1 tbsp Heavy Cream
- 1 tbsp Sugar-Free Sprinkles
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, beat the butter and sweetener until creamy. Add the blended cottage cheese, egg yolk, vanilla, and almond extract, and beat until smooth.
Step 3
Whisk together the almond flour, baking powder, xanthan gum, and salt, then stir into the wet mixture until a soft dough forms. Chill for 30 minutes.
Step 4
Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll the dough into 1 1/2 tbsp balls and flatten each one into a smooth round about 1/2 inch thick.
Step 5
Bake for 11 to 13 minutes, until the edges are just barely golden. Cool on the baking sheet for 15 minutes, then move to a wire rack and cool completely.
Step 6
Beat the cream cheese and butter until fluffy. Add the powdered sweetener, vanilla, and heavy cream, and beat for 2 minutes until smooth and spreadable.
Step 7
Spread a thick layer of frosting over each cooled cookie and top with sprinkles. Store in the fridge.
Tips
Blend the Cottage Cheese Completely Smooth
I recommend blending the cottage cheese until there are zero curds left and it looks like smooth sour cream.
If you leave tiny lumps in the mixture, your cookies will end up with soggy spots instead of a soft bakery texture.
A small bullet blender or a mini food processor works best here because standard blenders might have trouble catching such a small amount.
Do Not Skip Chilling the Dough
You’ll get the best results if you give the dough its full 30 minutes in the fridge before rolling it into balls.
Almond flour dough is naturally soft, and the moisture from the cottage cheese makes it extra sticky at room temperature.
Chilling firms up the butter and gives the xanthan gum time to work, which makes the dough much easier to shape without sticking to your hands.
Shape and Flatten the Cookies Before Baking
From my experience, these cookies will not spread out on their own while baking.
Make sure to press each ball down into a smooth round disc that is about half an inch thick before putting the pan in the oven.
The exact shape and thickness you make them on the parchment paper is how they will look when they come out.
More Recipes
- Keto Cannoli Cream Cookies
- Keto Cream Cheese Cookies
- Keto Lemon Ricotta Cookies
- Keto Pumpkin Cookies with Cream Cheese Frosting
- Keto Sugar Cookies with Vanilla Frosting
Frequently Asked Questions
Can I skip the xanthan gum in the dough?
You can leave it out, but the cookies will be more delicate and might crumble when you pick them up.
Xanthan gum acts like gluten in low carb baking, which helps bind the almond flour and creates a tender, chewy bite.
Keto Cottage Cheese Frosted Sugar Cookies
Ingredients
For the Cookies
- 1/2 cup Full-Fat Cottage Cheese
- 1/4 cup Unsalted Butter, softened
- 1/2 cup Granulated Monk Fruit Sweetener
- 1 Large Egg Yolk
- 1 1/2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 2 cups Blanched Almond Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Xanthan Gum
- 1/4 tsp Salt
For the Frosting
- 4 oz Cream Cheese, softened
- 2 tbsp Unsalted Butter, softened
- 1/2 cup Powdered Monk Fruit Sweetener
- 1/2 tsp Vanilla Extract
- 1 tbsp Heavy Cream
- 1 tbsp Sugar-Free Sprinkles
Equipment
- blender or food processor
Instructions
- Blend the cottage cheese in a small blender or food processor until completely smooth.
- In a large bowl, beat the butter and sweetener until creamy. Add the blended cottage cheese, egg yolk, vanilla, and almond extract, and beat until smooth.
- Whisk together the almond flour, baking powder, xanthan gum, and salt, then stir into the wet mixture until a soft dough forms. Chill for 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll the dough into 1 1/2 tbsp balls and flatten each one into a smooth round about 1/2 inch thick.
- Bake for 11 to 13 minutes, until the edges are just barely golden. Cool on the baking sheet for 15 minutes, then move to a wire rack and cool completely.
- Beat the cream cheese and butter until fluffy. Add the powdered sweetener, vanilla, and heavy cream, and beat for 2 minutes until smooth and spreadable.
- Spread a thick layer of frosting over each cooled cookie and top with sprinkles. Store in the fridge.