Keto Cranberry Cottage Cheese Cookies with Pecans
These high protein keto cranberry cottage cheese cookies with pecans are soft, lightly sweet, and grounded in that classic holiday-cookie way, without the sugar crash that usually follows.
They’re made with blended full-fat cottage cheese for protein and moisture, real cranberries for brightness, and chopped pecans for warmth and texture. The result is a tender, bakery-style cookie that feels indulgent and familiar, not like a “diet cookie.”
There’s no protein powder, no pudding mixes, and no strange ingredients to work around. Just real food, steady energy, and a cookie you’d actually want to bake again.
What Makes These Keto Cookies Different
Most keto cookies struggle with texture. They’re often dry, crumbly, or rely on ingredients that taste artificial.
These cookies use blended cottage cheese in the base, which creates moisture and structure without heaviness. That’s what gives them a soft, tender crumb and a gentle chew – no protein powder and no chalky aftertaste.
The cranberries keep the flavor bright, the pecans add warmth, and the sweetness stays controlled, so the sugar free cookies feel indulgent without tipping into dessert overload.
Compared to most keto cranberry cookies, these rely less on almond flour and fat and more on blended cottage cheese for structure, resulting in a softer texture and naturally higher protein.
Compared to traditional cranberry cookies, they’re lower carb, sugar free, and intentionally portioned, giving you a holiday-style cookie that feels satisfying without the blood sugar swing.
What You Get from These Cookies
- 12 soft, bakery-style cookies
- About 1.9g net carbs and 4.1g protein per cookie
- High protein, low carb, made with blended cottage cheese
- Sugar free, diabetic friendly, and naturally gluten free
- Made with real cranberries and pecans
- No protein powder, no pudding mixes, no specialty ingredients
How to Make Keto Cranberry Cottage Cheese Cookies with Pecans
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Blend the cottage cheese until completely smooth in a high-speed blender or food processor. This step is key to a soft, even cookie texture.
- If your blender can handle thicker mixtures, add the egg, melted butter, sweetener, and vanilla extract directly to the blender and blend until fully combined. If not, transfer the blended cottage cheese to a bowl and mix the remaining ingredients in by hand.
- Add the almond flour, baking powder, and salt. Blend or stir until a soft dough forms.
- Fold in the cranberries and chopped pecans.
- Use a medium cookie scoop to portion the cookie dough onto the prepared baking sheet. Gently flatten each cookie slightly so they bake evenly.
- Bake for about 20 minutes, until the cookies are set and lightly golden at the edges. Let them cool on the pan to finish setting before moving.
Testing Notes and Troubleshooting
This dough is forgiving, but the final texture depends on how thick it is before baking. Small adjustments make a big difference.
Dough thickness matters most.
- If the dough feels too soft to scoop and hold its shape, add a small amount of almond flour, one tablespoon at a time.
- If the dough feels very thick or stiff, add a little more cottage cheese to loosen it.
- A softer dough will bake into flatter cookies. They still taste great and stay tender.
- A thicker dough creates taller, more structured cookies, but adding too much flour can make them feel dry after baking.
Watch the bake time.
- If the cottage cheese cookies are underbaked, they may fall apart when you try to move them. They need time to set fully on the tray.
- If they are overbaked, they will feel dry and crumbly instead of soft and tender.
- Bake until the cookies are set and lightly golden at the edges, then let them cool on the pan to finish firming up.
Freezing works well.
These high protein keto cookies freeze beautifully. I freeze them individually and defrost one at a time when I want something quick.
About 20 to 30 seconds in the microwave brings them back soft and warm.
Swaps and Adjustments
- Sweetener: Granulated allulose or erythritol blends both work. Allulose produces a slightly softer cookie.
- Nuts: Pecans give the most classic flavor, but walnuts work well too.
- Texture: These cottage cheese cookies are meant to be soft. They firm slightly as they cool but stay tender inside.
- Batch size: This recipe is intentionally portioned using a medium cookie scoop to keep the carbs in check. You can make larger cookies if you prefer, or increase the serving size in the recipe card to bake two or three batches for holiday baking.
Storage Notes
- Store the cottage cheese cookies in an airtight container in the refrigerator for up to 4 days.
- They also freeze very well. Freeze in a single layer, then store in a freezer-safe container. Defrost one at a time in the microwave for about 20 to 30 seconds when you want something quick and warm.
- Because of the cottage cheese base, these keto cookies are best enjoyed chilled or brought briefly to room temperature before serving.
When to Serve These
These gluten free keto cookies shine when you want something sweet that doesn’t feel heavy. They work well:
- After a holiday meal
- With coffee or tea
- As a small, protein-forward dessert
They’re especially good when you want a cookie that feels comforting without pulling you off track.
Conclusion
These keto cranberry cottage cheese cookies started as a way to make a softer, more satisfying high-protein cookie, and quickly turned into a recipe I’d serve whether or not anyone at the table eats low carb.
They’re cozy, lightly sweet, and grounded in real ingredients. If you’re looking for a holiday-style cookie that fits keto without feeling restrictive, this one earns its spot.
FAQ
Do the cottage cheese cookies taste like cottage cheese?
No. Blending the cottage cheese creates a smooth dough that bakes into soft, tender cookies without a noticeable cottage cheese flavor.
Are these cookies diabetic friendly?
They can be. The recipe uses no added sugar and relies on low carb sweeteners, making them suitable for most diabetic-friendly approaches when portioned as written.
Why are my cookies too soft or too dry?
If the dough is too soft, the cookies spread more but still taste great.
If the dough is too thick or overbaked, the cookies can turn dry. Follow the testing notes for easy fixes.
If the dough is too thick or overbaked, the cookies can turn dry. Follow the testing notes for easy fixes.
More Cranberry Cottage Cheese Recipes
- Keto Cranberry Cottage Cheese Cookies with White Chocolate
- Keto Cranberry Cottage Cheese Breakfast Muffins (coming soon)
- Keto Cranberry Cottage Cheese Muffins with Pistachios (coming soon)
- Keto Cranberry Cottage Cheese Bread (coming soon)
More Keto Cookie Recipes
- Keto Chocolate Chip Cookies
- Keto Salted Caramel Chocolate Cookies
- Keto Lemon Sugar Cookies
- Keto Gingerbread Cookies
Soft Keto Cranberry Cottage Cheese Cookies with Pecans (No Added Sugar)
Equipment
Ingredients
- 1/2 cup (120 ml) full-fat cottage cheese
- 1 large egg
- 2 tablespoons butter, unsalted
- 1/2 cup (120 ml) Swerve (granulated)
- 1 teaspoon vanilla extract – sugar free
- 1.25 cup (300 ml) almond flour
- 1/2 teaspoon (½ teaspoon) baking powder
- 1/4 teaspoon (¼ teaspoon) salt
- 1/4 cup (60 ml) cranberries
- 1/4 cup (60 ml) pecans
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Blend the cottage cheese until completely smooth. This step is key to a soft, even cookie texture.1/2 cup full-fat cottage cheese
- If your blender can handle thicker mixtures, add the egg, melted butter, sweetener, and vanilla directly to the blender and blend until fully combined. If not, transfer the blended cottage cheese to a bowl and mix the remaining ingredients by hand.1 large egg, 2 tablespoons butter, unsalted, 1/2 cup Swerve (granulated), 1 teaspoon vanilla extract – sugar free
- Add the almond flour, baking powder, and salt. Blend or stir until a soft dough forms.1.25 cup almond flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Fold in the cranberries and chopped pecans.1/4 cup cranberries, 1/4 cup pecans
- Use a medium cookie scoop to portion the dough onto the prepared baking sheet. Gently flatten each cookie slightly so they bake evenly.
- Bake for about 20 minutes, until the cookies are set and lightly golden at the edges.
- Let the cookies cool on the baking sheet to finish setting before moving.
Notes
- These cookies are meant to be soft and tender. They firm slightly as they cool but stay moist inside.
- Dough texture matters: if the dough is too soft, add almond flour one tablespoon at a time. If too thick, add a little more cottage cheese.
- Slightly underbaked cookies will fall apart; overbaked cookies can turn dry. Bake until just set at the edges.
- Cookies freeze very well. Freeze individually and reheat one at a time in the microwave for 20–30 seconds.
Nutrition Per 1 (ONE) Serving
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These cookies came out soft and balanced, with a more classic cookie feel than a dessert-style one. The pecans add a nice bit of texture, and the cranberries keep the flavor bright without making them overly sweet.