Keto Cottage Cheese Snickerdoodles

Putting cottage cheese in cookies might sound a little unusual at first, but it completely changes the texture in the best way.

These keto cottage cheese snickerdoodles turn out soft and chewy in the middle, just like traditional bakery cookies.

Since they are completely low carb and keto friendly, you can enjoy a warm sweet treat without worrying about sugar spikes.

The blended cottage cheese adds great moisture, while the cinnamon coating gives you that familiar cozy flavor.

I love making a batch of these whenever I want something sweet and comforting that still fits my daily routine.

Why You’ll Love This Recipe

Unbelievably Soft and Chewy – Blended cottage cheese creates a tender, melt-in-your-mouth center that never dries out.

Classic Bakery Flavor – You get the iconic sweet cinnamon coating and traditional tangy taste of authentic snickerdoodles.

Sneaky Protein Boost – Smooth cottage cheese adds wholesome protein while staying completely hidden in every single bite.

Strictly Keto Friendly – These delicious treats satisfy sweet cravings without raising blood sugar on your low carb journey.

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 tsp Vanilla Extract
• 2 cups Blanched Almond Flour
• 1/2 tsp Cream Of Tartar
• 1/2 tsp Baking Soda
• 1/4 tsp Xanthan Gum
• 1/4 tsp Salt

For the Cinnamon Coating

• 3 tbsp Granulated Monk Fruit Sweetener
• 2 tsp Ground Cinnamon

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, and vanilla, and beat until smooth.

Step 3

In a separate bowl, whisk together the almond flour, cream of tartar, baking soda, xanthan gum, and salt. Stir into the wet mixture until a soft dough forms, then chill for 30 minutes.

Step 4

Preheat the oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix the sweetener and cinnamon for the coating.

Step 5

Roll the dough into 1 1/2 tbsp balls, then roll each ball generously in the cinnamon coating. Place them 2 inches apart and press down to about 1/2 inch thick.

Step 6

Bake for 12 to 14 minutes, until the edges are lightly golden and the tops are slightly crackled.

Step 7

Cool on the baking sheet for 15 minutes before moving them to a wire rack.

Tips

Blend the Cottage Cheese Until Silky Smooth

I recommend running your blender until the cottage cheese looks completely smooth and creamy like thick yogurt.

If you leave any tiny curds behind, they will create wet pockets inside your cookies as they bake.

From my experience, stopping to scrape down the sides of the blender cup once or twice makes a huge difference.

Spoon and Level the Almond Flour

I’ve found that scooping your measuring cup straight into the almond flour bag packs down way too much flour.

That extra flour will soak up all the moisture and leave you with dry, crumbly cookies.

You’ll get the best results if you spoon the flour gently into your cup and level the top off with the back of a butter knife.

Do Not Skip Chilling the Dough

This dough will feel quite soft and sticky right after you mix it together.

Chilling it in the fridge for at least 30 minutes lets the butter firm up and gives the xanthan gum time to work.

Once the dough is cold, you can easily roll it into smooth balls without it sticking to your palms.

More Recipes

• Keto Cinnamon Cheesecake Cookies
• Keto Cottage Cheese Cinnamon Swirl Bread
• Keto Pumpkin Snickerdoodles
• Keto Snickerdoodle Blondies
• Low Carb Snickerdoodle Cookies

Frequently Asked Questions

Will these cookies taste like cottage cheese?

Not at all! The cottage cheese simply creates a soft, pillowy texture, while the butter, vanilla, and cinnamon coating provide the classic snickerdoodle flavor.