Keto Pistachio Cottage Cheese Donuts with Almond Flour

Soft, fluffy, high protein, keto cottage cheese donuts with a nutty pistachio twist and not a grain of gluten or sugar in sight. These Keto Pistachio Cottage Cheese Donuts with Almond Flour are a low-carb treat that feels indulgent but still keeps your macros in check.

Made with simple, wholesome ingredients like cottage cheese, almond flour, and homemade sugar-free pistachio butter, these high protein donuts are naturally gluten-free, grain-free, and baked in just 15 minutes. They are fluffier than the coconut version with a slightly nuttier bite. These keto donuts are perfect if you prefer almond flour or want to change things up.

Whether you bake them in a donut pan or pop them into a mini waffle maker, they’re delicious with or without the chocolate glaze. But let’s be real, that chocolate shell hits just right.

Coconut Flour vs Almond Flour: Which One Is Better?

If you’ve tried my Coconut Flour Pistachio Donuts, you’ll notice the difference right away:

• Almond flour version: Rises more and comes out fluffier, but slightly grittier in texture due to the ground almonds. Great for those who prefer nut-based bakes or need a coconut-free option.
• Coconut flour version: Feels more like a real donut, cakey, smoother, and more compact with a softer bite. It’s my personal favorite, but I’m also a fan of coconut flavor in general. 

Both are delicious in their own way, and which one you love more depends on your taste and texture preferences.

Each serving of 5 almond flour donuts has 347.8 calories, 8g net carbs (or 6g without the glaze), 14.1g protein, and 28.8g fat. This makes them a rich, filling option. Prefer something lighter? The coconut flour version comes in at just 219 calories, 6.9g net carbs (or 4.9g without the glaze), 9.1g protein, and 15.9g fat per serving.

Why You’ll Love This Version

• Easy, high-protein snack or dessert
• Naturally gluten-free
• Fluffy, nutty, and lightly sweet
• Baked, not fried
• Just 15 minutes total time
• Food processor + mini donut maker or oven = all you need!

Ingredients You’ll Need

• Full-fat cottage cheese
• Almond flour
• 1 large egg
• Pistachio butter (homemade or store-bought)
• Granulated sweetener (Swerve, erythritol, or monkfruit)
• Vanilla extract – sugar free
• Baking powder
• Sugar-free chocolate chips + coconut oil (or more pistachio butter) for optional glaze
• Optional add-ins: a splash of unsweetened almond milk to loosen batter if needed.

How to Make It

1. In a mini food processor or blender, blend the cottage cheese, egg, and vanilla extract until smooth and creamy.
2. Add in the almond flour, pistachio butter, sweetener, and baking powder. Blend again until the batter is thick, smooth, and spoonable.
3. Preheat your mini donut maker or grease a donut pan well. Spoon or pipe the batter into each mold and cook for 3–4 minutes, or bake in the oven at 350°F (175°C) for 15–18 minutes, until golden and set.
4. Melt the sugar-free chocolate chips with a bit of coconut oil (or pistachio butter) in a small bowl. Dip the tops of the cooled donuts or drizzle over for that perfect finish.
5. Let the glaze firm up, then store the donuts in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days.

Tips for Best Texture

• Don’t overmix almond flour to avoid gumminess.
• Blend cottage cheese smoothly for an even texture.
• Let donuts fully cool before glazing or storing.
• Use a piping bag for neat, round donut shapes.

Serve With

• Your morning coffee, almond milk latte, or matcha
• A dollop of whipped cream or keto yogurt
• Crumbled into a low-carb parfait
• Pre/post workout fuel
• Packed in a lunchbox or travel snack bag

FAQs

Q: Which version is lower in carbs?

A: The coconut flour donuts version is lower in calories and net carbs. The almond flour donuts version is slightly higher in calories and fat, but also fluffier in texture.

Q: Can I use a donut pan instead of a donut maker?

A: Yes, bake at 350°F (175°C) for 15–18 minutes.

Q: Is almond flour better for baking?

A: It depends on your texture preference. Almond flour makes things fluffier, while coconut flour creates a more cakey bite.

More Pistachio Recipes You’ll Love

• 2-Ingredient Pistachio Butter
• Keto Pistachio Cottage Cheese Ice Cream – Ninja Creami
• Keto Pistachio Cottage Cheese Bonbons

More Keto Donuts

• Keto Cinnamon Cottage Cheese Donuts – Coconut Flour
• Keto Cinnamon Cottage Cheese Donuts – Almond Flour
• Keto Pistachio Cottage Cheese Donuts – Coconut Flour