Keto Cranberry Cottage Cheese Cookies with White Chocolate
These high protein keto cranberry cottage cheese cookies with white chocolate are soft, lightly sweet, and a little more dessert-forward than the pecan version, still balanced, still satisfying, but with a creamier finish.
They’re made with blended full-fat cottage cheese for moisture and protein, fresh cranberries for brightness, and sugar-free white chocolate chips for a smooth, mellow sweetness. The result is a tender, bakery-style cookie that feels indulgent without feeling heavy or overly sweet.
There’s no protein powder, no pudding mixes, and no strange ingredients to work around. Just real food, steady energy, and a cookie that feels like a treat, not a compromise.
What Makes These Keto Cookies Different
Most keto cookies struggle with texture or sweetness. They’re often dry, crumbly, or rely on ingredients that taste artificial.
These low carb cookies use blended cottage cheese as a base, which adds moisture and structure without heaviness. That’s what gives them a soft, tender crumb and a gentle chew.
The white chocolate softens the tartness of the cranberries and adds a creamy sweetness, making these sugar free cookies feel more like a classic dessert cookie. Compared to the cranberry pecan cookies version, this one leans slightly sweeter and smoother, with less crunch and a more dessert-style finish.
Compared to most keto cranberry cookies, these rely less on almond flour and fat and more on cottage cheese for structure, resulting in a softer texture and naturally higher protein.
Compared to traditional cranberry white chocolate cookies, they’re lower carb, sugar free, and intentionally portioned, so you get the flavor without the blood sugar spike.
What You Get from These Cookies
- 12 soft, bakery-style cookies
- About 2.5g 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 sugar-free white chocolate chips
- No protein powder, no pudding mixes, no specialty ingredients
How to Make Keto Cranberry Cottage Cheese Cookies with White Chocolate
- 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 white chocolate chips.
- 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 brown at the edges. Let them cool in the pan to finish setting before moving.
Testing Notes and Troubleshooting
This dough is forgiving, but the texture depends on the thickness before baking.
Dough thickness matters most.
- If the dough feels too soft to scoop cleanly, add 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 that stay very tender.
A thicker dough creates taller cookies, but too much flour can make them dry after baking.
Watch the bake time.
- Underbaked cookies may fall apart when moved, they need time to set on the tray.
- Overbaked cookies lose their softness and feel dry instead of tender.
Bake until set with lightly golden edges, then let them cool in the pan to finish firming up.
Freezing works well.
These cottage cheese cookies freeze beautifully. Freeze individually and defrost one at a time when you want something quick.
About 20-30 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.
- Chocolate: Use sugar-free chocolate chips you enjoy eating on their own, the flavor really matters here.
- Texture: These high protein 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.
Storage Notes
- Store the 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 20-30 seconds.
- Because of the cottage cheese base, these cookies are best enjoyed chilled or brought briefly to room temperature before serving.
When to Serve These
These keto white chocolate cranberry cookies are ideal when you want something that feels more dessert-like but still balanced.
They work well:
- After dinner
- With coffee or tea
- As a sweet, protein-forward treat
If the pecan version feels cozy and classic, this one feels softer and a little more indulgent.
Conclusion
These keto cranberry cottage cheese cookies with white chocolate offer a sweeter, creamier take on the same high-protein cookie base. Perfect when you want something that feels more like a traditional dessert cookie without the sugar crash.
They’re soft, satisfying, and grounded in real ingredients. If you want a keto holiday cookie that leans gently sweet without feeling overdone, this version earns its place right alongside the pecan one.
FAQ
Do these 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.
Why did my cookies turn out too soft or too dry?
If the dough is too soft, the cookies may spread more but will still taste great.
If the dough is too thick or the cookies are overbaked, they can feel dry. Small adjustments to dough thickness and bake time make a big difference.
Can you use white chocolate on keto?
Yes, as long as you choose sugar-free white chocolate chips made with low carb sweeteners. The flavor matters, so use a brand you enjoy eating on its own.
More Cranberry Cottage Cheese Recipes
- Keto Cranberry Cottage Cheese Cookies with Pecans
- 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
Keto Cranberry Cottage Cheese Cookies with White Chocolate (Soft & High Protein)
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) Lilys White Chocolate Chips
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Blend the cottage cheese until completely smooth.
- If your blender can handle thicker mixtures, add the egg, melted butter, sweetener, and vanilla and blend until combined. Otherwise, transfer to a bowl and mix by hand.
- Add the almond flour, baking powder, and salt. Blend or stir until a soft dough forms.
- Fold in the cranberries and white chocolate chips.
- Use a medium cookie scoop to portion the dough onto the baking sheet. Gently flatten each cookie slightly.
- Bake for about 20 minutes, until set and lightly golden at the edges.
- Let cool on the pan to finish setting before moving.
Notes
- Dough thickness affects the final texture. Add almond flour if too soft, or a little cottage cheese if too thick.
- Cookies are meant to be soft and tender, not crisp.
- Freeze well and reheat in the microwave for 20–30 seconds.
Nutrition Per 1 (ONE) Serving
Loved this recipe?
Come show it off in my free Facebook group!
Post your photo, ask questions, or just hang out with other low-carb foodies who get it.
These cookies felt more like a dessert cookie than I expected. The white chocolate mellows out the cranberries nicely, and the cookies stayed soft even after chilling.
I used a cookie scoop to portion them and didn’t have any issues with spreading. They’re lightly sweet and satisfying. Great with coffee or as a small after-dinner treat.