Keto Cottage Cheese Chocolate Chip Cookies
These delicious cookies deliver rich flavor and a wonderful chewy texture. They are low carb and keto friendly for a satisfying treat everyone will love.
Ingredients
- 1/2 cup Full-Fat Cottage Cheese
- 1/4 cup Unsalted Butter, softened
- 1/3 cup Brown Monk Fruit Sweetener
- 3 tbsp Granulated Monk Fruit Sweetener
- 1 Large Egg Yolk
- 1 1/2 tsp Vanilla Extract
- 2 cups Blanched Almond Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Xanthan Gum
- 1/4 tsp Salt
- 1/2 cup Sugar-Free Chocolate Chips
- 1/4 tsp Flaky Sea Salt
Equipment
- blender
- food processor
Instructions
- Add the cottage cheese to a small blender or food processor and blend for 30 to 60 seconds, until completely smooth with no curds left.
- In a large bowl, beat the softened butter with the brown sweetener and granulated sweetener for 2 minutes, until creamy. Add the blended cottage cheese, egg yolk, and vanilla, and beat until smooth.
- In a separate bowl, whisk together the almond flour, baking powder, xanthan gum, and salt.
- Add the dry mixture to the wet mixture and stir until a soft, thick dough forms. Fold in the chocolate chips. Cover the bowl and chill the dough for 30 minutes. This firms it up so the cookies hold their shape and turn out chewy instead of cakey.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into 1 1/2 tbsp balls, place them 2 inches apart, and press each one down to about 1/2 inch thick. The dough barely spreads, so shape them the way you want them to look.
- Bake for 12 to 14 minutes, until the edges are golden brown. Sprinkle with flaky sea salt right away.
- Let the cookies cool on the baking sheet for 15 minutes before moving them. They are very soft when hot and firm up as they cool.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 6gProtein: 6gFat: 16g
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