Cottage Cheese Cookies
These cottage cheese cookies are delicately crisp on the outside with soft, moist centres that taste almost like cheesecake. They are also sugar-free, gluten-free and keto friendly, with just 0.8g net carbs per cookie.
Servings: 20
Calories: 50kcal
Ingredients
Wet Ingredients
- ¾ cup cottage cheese small curd, 2% fat minimum, well-drained, 175g, room temperature, I used the Philadelphia cottage cheese
- ⅓ cup butter very soft, unsalted, 80g
- 1 egg large, room temperature
- 1 tsp vanilla extract or ½ teaspoon vanilla and ½ teaspoon orange extract
Dry Ingredients
- ½ cup coconut flour 60g
- ¼ cup granulated sweetener I used Lakanto Classic, an erythritol/monk fruit blend, 50g
- 1 teaspoon baking powder
- zest of 1 lemon finely grated
Topping
- 2 tablespoon powdered sweetener to dust on top of the cookies after cooling
Instructions
- Preheat the oven to 160C / 320F electric. Line a cookie sheet with parchment paper. Drain any excess liquid from the cottage cheese by putting it in a colander. Weigh afterwards.
- Add the wet ingredients (firm, drained cottage cheese, soft butter, room temperature egg and vanilla extract) plus the sweetener to a food processor. Blend until smooth and no cottage cheese curds remain. This takes around 2 minutes. Scrape down the sides of the bowl with a spatula if necessary. *** see notes
- Add the coconut flour, baking powder and grated lemon zest. Blend until just combined. The cookie dough will be thick and wet.
- Form cookie dough balls with your hands or use a small cookie scoop. The mix makes 20 cookies of 20 grams each. Place them on the lined baking tray, spacing them apart.
- Pinch them gently horizontally and vertically with your thumb and index finger to shape the tops.
- Bake in the lower third of the oven for 20-23 minutes. The cookies are done when the tops are still pale with cracks starting to show. The bottom should have turned golden and the centre is still moist and soft. Mine took 22 minutes.
- Remove from the oven and let cool on the tray for 5 minutes. They will be very fragile. Then, transfer them to a cooling rack and let them come to room temperature to firm up.
- Once the cookies are full cooled, dust them with powdered sweetener. I used a small sieve for this.
Notes
0.8g net carbs. Makes 20 cookies of 20g each.
*** No food processor: Use a narrow, tall jug and a handheld electric mixer.
Store in an airtight cookie jar at room temperature in the fridge for up to 1 week. Freeze for up to 2 months.
Nutrition
Serving: 20g | Calories: 50kcal | Total Carbohydrates: 1.3g | Protein: 1.8g | Fat: 4g | Saturated Fat: 2.5g | Fiber: 0.5g | Sugar: 0.6g
