Keto Cottage Cheese Tiramisu Cookies

If cottage cheese cookies had a cozy café moment built in, this would be it. Soft, lightly chewy, and carrying that warm coffee smell without the sugar spike. These keto cottage cheese cookies stay espresso-forward and sugar free while still giving you that soft bite that feels like dessert.

These keto cottage cheese tiramisu cookies use real cottage cheese for moisture and protein, so you get a high protein, gluten free, diabetes friendly treat that fits into a low carb day without extra effort.

This high protein cottage cheese cookie recipe mixes fast and bakes even faster. Each cookie has about 4 grams of protein and 2.2g net carbs. It is the kind of small, reliable win that makes high protein lifestyle and low carb eating feel doable even on busy days.

The ingredient quantities, nutrition, and print option for this easy cottage cheese recipe are in the recipe card at the end of this post for you.

These Tiramisu Cottage Cheese Cookies Are

• Soft, espresso-forward cookies with that unmistakable tiramisu aroma.
• These keto tiramisu cookies are sugar free and gentle for anyone who needs low glycaemic or diabetes friendly desserts.
• Made with simple ingredients like cottage cheese, almond flour, and coconut flour for a balanced, tender texture. No protein powder needed.
• A quick, low carb cookie that works for beginners.
• Easy to enjoy plain or elevate with a layer of my cottage cheese tiramisu mousse for a full tiramisu cookie moment.
• Not a good fit for someone wanting a crunchy or super sweet bakery-style cookie.

How To Make Keto Cottage Cheese Tiramisu Cookies

1. Add the cottage cheese, egg, and vanilla extract to a high-speed blender. Blend until smooth. You want the mixture creamy with no cottage cheese pieces.
2. Add to the cottage cheese mixture the almond flour, coconut flour, sweetener, baking powder, and instant coffee to the blender. Blend again just until the dough forms. This cottage cheese cookie dough will look thick and sticky. That’s perfect for soft, cake-like cookies.
3. Scoop the dough onto a lined baking sheet using a spoon or cookie scoop. Press the tops lightly to help them bake evenly.
4. Bake at 350°F (175°C) for about 12 minutes. The edges should look set and the centers soft. These cookies stay tender and will firm up as they cool.
5. Cool on the tray for at least 10 minutes. Do not skip this step. The texture settles and becomes soft and cake-like once cooled.
6. Optional but recommended: Add about 1 teaspoon of cottage cheese tiramisu mousse on top of each cookie. It gives you a mini tiramisu moment without extra work.

Testing Notes

• Cottage cheese makes these cookies soft and moist, but the brand you use matters. A thicker, full fat cottage cheese blends smoother and gives a more consistent cookie texture.
• I tested these espresso cottage cheese cookies with different instant coffees and they vary. Some dissolve instantly. Others stay a bit grainy if mixed too fast. If yours tastes weak, add a little more. If it is a darker, strong coffee or a more intense roast, start with the recipe amount and adjust to taste.
• These cookies do not crisp up a lot. They bake into a soft, tender, low carb cottage cheese cookie that pairs well with coffee or mousse.
• If your dough looks too wet, let it sit for 2 to 3 minutes so the coconut flour absorbs moisture.

Ingredient Swaps

• Cottage cheese can be replaced with Greek yogurt, mascarpone or cream cheese, but the texture shifts. Cream cheese creates a denser cookie. Greek yogurt works but makes softer, low carb cookies with a light tang. 
• Almond flour and coconut flour give structure together. Do not remove either unless you have experience adjusting low carb cookie ratios.
• Swerve can be swapped with erythritol, but you may notice a cooler aftertaste. Allulose works too and makes the cookies softer.
• Decaf instant coffee or espresso works well if you want the tiramisu flavor without caffeine.

Storage Tips

• Fridge: Store for up to 4 days in an airtight container.
• Freezer: Freeze baked cookies for up to 2 months.
• Make ahead: Bake and chill before adding mousse if making tiramisu cookie sandwiches.

Make It a Moment

Turn these cookies into a full tiramisu dessert mood.

Add a small swirl of my cottage cheese tiramisu mousse for a café-style treat, or sandwich two cookies together for a soft, high protein tiramisu bite that feels indulgent without the sugar crash.

Conclusion

I have been keto since 2019, and simple cottage cheese desserts like these Keto Cottage Cheese Tiramisu Cookies made staying consistent feel easier. You do not need complicated baking skills or a long ingredient list to enjoy something sweet. You just need small, steady treats that fit your low carb, sugar free goals and still feel fun to make.

These soft, tiramisu-style, gluten free cookies stay gentle on blood sugar and work well in a diabetes friendly or low glycaemic routine. These keto cottage cheese cookies give you that warm, coffee-forward moment without the crash. Real ingredients, real flavor, and a cozy pause you can look forward to.

FAQ

Do these cookies taste like cottage cheese?

No. The cottage cheese gives moisture and protein, but these soft cottage cheese cookies taste like espresso and vanilla.

Can I skip the instant coffee?

Yes, but these tiramisu cookies will not have the flavor of a tiramisu. You can replace it with cocoa powder for a different variation.

Can I use low fat cottage cheese?

It works, but the texture of these high protein cottage cheese cookies becomes slightly drier and less rich. Full fat cottage cheese gives the most consistent result.

More Recipes

More Cottage Cheese Mousse Recipes

• Keto Cottage Cheese Tiramisu Mousse
• Keto Cottage Cheese Chocolate Mousse
• Cottage Cheese Peanut Butter Mousse
• More Sweet Cottage Cheese Recipes

More Low Carb Desserts To Try

• Keto Strawberry Cheesecake Ice Cream
• Keto Salted Caramel Chocolate Cookies