Keto Cottage Cheese Breakfast Cookies

Mornings can get pretty busy, and finding something quick to eat that fits your daily routine is not always simple.

That is why I love making these keto cottage cheese breakfast cookies ahead of time.

They are completely low carb and keto friendly, which means you get steady morning energy without feeling sluggish later.

Blending the cottage cheese makes the texture wonderfully soft, so you get a filling breakfast in a simple cookie shape.

I like to bake a fresh batch over the weekend and keep them in the fridge for an easy grab and go meal all week.

Why You’ll Love This Recipe

Super Soft Texture – Blended cottage cheese gives these cookies an incredibly soft chew that never feels dry or crumbly.

No Cheese Flavor – Blending creates a silky base, so you only taste sweet vanilla, nutty almond, and warm cinnamon.

Keeps You Full – Cottage cheese, hemp hearts, and eggs deliver hearty protein to fuel your morning for hours.

Strictly Low Carb – Monk fruit and almond flour keep every single bite low carb so you stay in ketosis.

Recipe Ingredients

• 1/2 cup Full-Fat Cottage Cheese
• 1/4 cup Creamy Almond Butter
• 1 Large Egg
• 1/3 cup Granulated Monk Fruit Sweetener
• 1 tsp Vanilla Extract
• 1 cup Blanched Almond Flour
• 1/2 cup Unsweetened Shredded Coconut
• 1/4 cup Hemp Hearts
• 2 tbsp Chia Seeds
• 1 tsp Ground Cinnamon
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/3 cup Walnuts, chopped
• 1/4 cup Sugar-Free Chocolate Chips

How To Make

Step 1

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

Step 2

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

Step 3

In a large bowl, whisk the blended cottage cheese, almond butter, egg, sweetener, and vanilla until smooth.

Step 4

Add the almond flour, shredded coconut, hemp hearts, chia seeds, cinnamon, baking powder, and salt, and stir until fully combined. Fold in the walnuts and chocolate chips, then let the dough rest for 10 minutes so the chia seeds thicken it.

Step 5

Scoop the dough into 10 large mounds, about 3 tbsp each. Press each one into a round about 3/4 inch thick, since these cookies do not spread.

Step 6

Bake for 15 to 17 minutes, until golden on the edges and firm on top.

Step 7

Cool on the baking sheet for 15 minutes. Store in the fridge for up to 5 days for an easy grab-and-go breakfast.

Tips

Blend the Cottage Cheese Until Silky

Make sure you blend the cottage cheese until there are zero curds left. It should look just like smooth sour cream before you mix it with the other ingredients.

If you leave tiny lumps behind, they will melt unevenly in the oven and create wet, soggy pockets inside your cookies.

Do Not Skip the Dough Rest Time

I recommend setting a timer for the full 10 minutes once you mix the dough. The chia seeds and shredded coconut need that extra time to soak up the liquid from the cottage cheese and egg.

If you scoop the dough right away, it will be too sticky to handle and the cookies can end up gummy in the center.

Shape and Flatten Them Before Baking

These low carb cookies do not melt or spread out on the pan like standard cookies do. How they look when you put them in the oven is exactly how they will look when they come out.

You’ll get the best results if you press each mound down to about 3/4 inch thick before baking. If the dough sticks to your fingers, lightly wet your hands with cold water first.

More Recipes

• Keto Cottage Cheese Bagels
• Keto Cottage Cheese Cinnamon Swirl Bread
• Keto Cottage Cheese Lemon Blueberry Bread
• Keto Cream Cheese Cookies
• Keto Lemon Ricotta Cookies

Frequently Asked Questions

Do I really need to blend the cottage cheese first?

Yes, blending the cottage cheese makes the curds completely smooth so your cookies have a soft, even texture.

If you skip this step, the cookies will end up with visible white specks and can turn out overly wet in small pockets.