Keto Cookie Cottage Cheese Waffles

Flavored like cookies, built like waffles, these Keto Cookie Cottage Cheese Waffles are what happens when dessert meets breakfast. The result is high protein, low carb, and totally satisfying. If waffles and cookies had a baby, this would be it: golden brown, crisp waffles made with cottage cheese, smooth peanut butter, and melty chocolate chips.

These healthy waffles are packed with 23 grams of protein, made with simple ingredients like almond flour, eggs, and cottage cheese and they’re naturally low in net carbs. No protein powder needed!

This is a great recipe to batch for busy mornings or weekend prep. The texture is everything: fluffy waffles with a lightly crisped edge and cookie-style flavor in every bite. Serve them hot or freeze a few in a ziplock bag for a quick high protein keto breakfast later.

Why I Made This Recipe

After perfecting my Keto Cottage Cheese Waffle Recipe, I wanted to push the flavor further and create a version that feels indulgent, something cookie-inspired but still clean and macro-friendly. 

These low carb waffles are the result. Same high-protein base, but this time we’re mixing in peanut butter, chocolate chips, and vanilla for a satisfying treat that feels way more like a cookie than it should.

What Makes These Waffles Special

• High protein – over 23g per serving without any protein powder
• Cookie-inspired flavor – chocolate chips and PB make them a treat
• Made with full-fat cottage cheese – for richness and texture
• No weird aftertaste – they taste like waffles, not eggs or cheese
• Meal prep and freezer-friendly

Ingredients You’ll Need

• Cottage cheese (full-fat) – use good quality, blended for texture
• Whole Eggs (room temperature) – for binding and protein
• Almond flour – for structure, softness, and low carb count
• Melted Butter – or coconut oil if preferred
• Peanut butter – or almond butter, for cookie flavor
• Sweetener – I used granulated erythritol (like Swerve)
• Baking powder + baking soda – for lift
• Vanilla extract + salt – for flavor
• Lily’s chocolate chips – sugar-free and melty

Instructions

1. Preheat your waffle maker. Grease if needed with cooking spray.
2. Blend the cottage cheese and eggs in a blender or food processor until smooth.
3. Add remaining ingredients (except chocolate chips) and blend again until just combined.
4. If the batter is too thick, thin it with a splash of almond milk. If it’s too runny, add a bit more almond flour. Cottage cheese varies in moisture, so adjust based on consistency.
5. Fold in the chocolate chips. Don’t blend them!
6. Let the waffle batter rest for 2–3 minutes.
7. Pour in about 1/4 cup of batter per waffle and cook for 3-4 minutes, or until golden brown and crisp. Repeat with the remaining batter.
8. Enjoy warm with your favorite toppings, or let cool completely and store in an airtight container or freezer bag for later.

Waffle Maker Notes

I used a Dash-style mini waffle maker and made both round and heart-shaped waffles for variety. You’ll get 6 high protein waffles total (2 servings of 3). These almond flour waffles reheat beautifully in the toaster.

Expert Tips

• If the batter feels too thin, stir in a spoonful of almond flour. Cottage cheese can vary in water content.
• Let the batter rest for 2–3 minutes after blending. It helps these cottage cheese protein waffles rise and hold together better.
• Want crispier edges? Lightly spray your waffle iron with cooking spray and cook 30 seconds longer.
• Make a double batch, freeze flat on wax paper, then store in a ziplock bag. Pop in the toaster oven for quick, delicious breakfasts.
• For best results, use full-fat cottage cheese and room temperature eggs. It makes a big difference in texture and taste.

Ingredient Swaps

• No almond flour? Coconut flour works too (recipe coming soon!), but use only ⅓ the amount. It’s much more absorbent.
• No butter? Swap with melted coconut oil or ghee. Ghee adds a rich, nutty depth.
• Egg-free version? I tried. A flax egg didn’t fall apart… it ran all over my counter. Let’s wait until I nail a proper egg-free version.
• Want a protein powder base? This one’s made with full-fat cottage cheese, but if you prefer a drier, breadier texture, try my keto protein waffle recipe with whey protein instead.

Storage & Meal Prep

• Fridge: Airtight container for up to 3 days
• Freezer: Wrap individually, freeze for up to 2 months
• Reheat: Toaster or toaster oven, crisps right back up

Serving Ideas

• A scoop of Keto Vanilla Ice Cream
• With sugar-free maple syrup
• With extra peanut butter drizzle and fresh berries
• A dollop of whipped cream and chopped dark chocolate for dessert vibes

More Keto Waffle Recipes to Try

• Keto Cottage Cheese Waffles with Almond Flour
• High Protein Keto Waffles with Almond Flour
• More Keto Pancakes & Waffles Recipes

FAQ

Q: Can I make these without almond flour?

​A: I haven’t tested this one with oat flour or whole wheat flour yet, but they won’t be keto-friendly. If you’re experimenting with alternative flours, start by subbing just a small amount and keep the batter thick for the best results.

Q: Are these waffles freezer-friendly?

​A: Yes! Cool completely, pop in a freezer bag, and store for up to a month. Reheat in a toaster or toaster oven for better flavor and that fresh-from-the-iron texture.

Q: What’s the nutrition per serving?

​A: Full nutritional information is in the recipe card below. Each serving (3 waffles) has over 23g protein and 8.5 grams of carbs, no added sugar or refined sugar here.

Q: Can I use sour cream or cream cheese instead of cottage cheese?

​A: Not for this one. The cottage cheese gives these waffles their signature texture and great way to boost protein.

Q: Why is the batter different every time?

​A: It’s the cottage cheese! Water content varies slightly by brand (and even by pack). Just follow the full measurements, blend until smooth, and adjust with a spoonful of almond flour if needed.