If you’re looking for a festive treat that’s keto-friendly, gluten-free, and sugar-free, this recipe is for you. These Keto Gingerbread Cottage Cheese Bonbons are perfect for anyone on a keto diet.
They are low-carb, diabetic-friendly, and packed with protein. Plus, they’re a great choice if you’re looking for a high-protein snack.
Cottage cheese is very popular right now because it’s high in protein. It helps you feel fuller for longer and supports muscle maintenance or growth. This makes it a perfect ingredient for anyone following a low-carb meal plan.
These bonbons combine the warm spices of gingerbread with the creamy texture of cottage cheese. They give you that cozy holiday flavor without the sugar.
Whether you enjoy them as a low-carb snack or as part of your keto cookie recipes, they’ll quickly become a holiday favorite.
If you’d like to see how I made this recipe, check out my quick YouTube video for helpful process shots and tips!
Why You’ll Love These Keto Gingerbread Bonbons
These bonbons are not only a festive treat but are also an excellent source of protein thanks to the cottage cheese. The combination of warm spices like cinnamon, nutmeg, and ginger gives them that comforting gingerbread flavor we all love during the holiday season. Plus, they’re made with simple ingredients you likely already have in your keto pantry.
Why Cottage Cheese?
Cottage cheese is a high-protein, low-carb ingredient that makes these bonbons creamy and satisfying. It’s a delicious way to add protein without using traditional flours like purpose flour or oat fiber, making these a perfect snack for those following a keto diet.
Ingredients
- full-fat cottage cheese
- almond flour
- ground ginger
- ground cinnamon
- ground nutmeg
- ground cloves
- swerve or your preferred sugar substitute
- vanilla extract
- sugar-free dark chocolate for coating
- coconut oil for coating
Instructions
- Blend the Ingredients: In a food processor, blend cottage cheese, almond flour, spices (ginger, cinnamon, nutmeg, cloves), powdered sweetener, and vanilla extract until the mixture is smooth and well combined.
- Form the Bonbons: Using a measuring teaspoon, scoop the mixture and form it into small balls. This helps with portion control and ensures even sizes. Place them on a cookie sheet or piece of parchment paper.
- Freeze: Freeze the bonbons for about 30 minutes to firm them up for dipping.
- Melt the Chocolate: In a small bowl, melt the dark chocolate with coconut oil. You can do this in short bursts in the microwave or over low heat on the stove. Stir until smooth.
- Dip & Coat: Using a fork or skewer, dip each frozen bonbon into the chocolate mixture, ensuring they are fully coated. Let the excess drip off before placing them back on the cookie sheet lined with parchment paper.
- Let it Set: Allow the bonbons to rest until the chocolate coating is firm. You can pop them back into the freezer for a few minutes to speed up the process.
Note on Adjusting Almond Flour
Depending on the cottage cheese brand you use, the moisture level may vary.
- If your mixture is too wet to form balls, add more almond flour, one tablespoon at a time, until the mixture is sticky but able to hold shape.
- If your dough is too crumbly, try adding more cottage cheese.
Different brands can produce different results, so it’s essential to adjust as needed.
Pro Tips for Best Results:
- Use room temperature ingredients for smoother mixing.
- Be sure to freeze the bonbons before dipping them in chocolate to help the coating stick better.
- For an extra festive look, sprinkle some white powder like powdered erythritol on top for a snow-dusted effect.
Affiliate Links: Looking for the best ingredients for this recipe? Check out my favorite brands of almond flour, keto-friendly sweeteners, and sugar-free chocolate in my Amazon Store here.
Enjoy these keto gingerbread bonbons as part of your holiday festivities, and don’t forget to share your creations with me on social media! I’d love to see your take on this delicious recipe.
FAQ
Q: Can I substitute almond flour with coconut flour?
A: Yes, you can, but coconut flour is more absorbent, so you’ll need to use less of it. Start with 1/3 cup of coconut flour and adjust from there.
Q: What if I can’t find sugar-free chocolate?
A: You can use unsweetened cocoa powder with a keto-friendly sweetener and some heavy cream to make your own chocolate coating.
Q: How should I store these bonbons?
A: Store them in an airtight container in the fridge for up to a week. For longer storage, you can freeze them for up to a month.
Q: Can I freeze the final product?
A: Yes! You can store the final product in the freezer for up to a month. Just make sure to place them in an airtight container to preserve freshness.
Q: Can I use cream cheese instead of cottage cheese?
A: Yes, you can substitute cream cheese for cottage cheese in this recipe. However, it will change the texture slightly and may make the bonbons a bit richer. If you do this, make sure to adjust the dry ingredients accordingly, as cream cheese is less watery than cottage cheese.
Q: Can I use royal icing to decorate these bonbons?
A: You could, but keep in mind that royal icing typically contains sugar. For a keto version, you can make a sugar-free icing using low-carb sweeteners like granulated erythritol.
Q: Can I make these bonbons into fat bombs?
A: Yes! These bonbons are similar to fat bombs due to their high fat content from the chocolate and coconut oil. They’re a great option for satisfying your sweet tooth while keeping your carb count low.
Q: Do I need to be precise with exact measurements?
A: Yes, using exact measurements is important for the right texture. Too much almond flour will make the mixture crumbly, while too little will make it too wet to form bonbons. This is especially true since different brands of cottage cheese have varying moisture levels.
Q: What low-carb sweetener is best for this recipe?
A: For this recipe, you can use any low-carb sweetener like Swerve, monk fruit, or erythritol. These sweeteners provide that brown sugar flavor without adding carbs. Choosing a good brown sweetener replacement for traditional sugar is essential for keeping the gingerbread flavor while staying keto-friendly.
More Keto Recipes You’ll Love
- Keto Pumpkin Spice Cottage Cheese Protein Pancakes – A great high-protein breakfast or snack idea, perfect for fall and the holidays.
- Keto Cottage Cheese Pumpkin Bread – Another festive and high-protein recipe, great for those who love seasonal flavors.
- Keto Shakshuka Recipe – For readers looking for savory breakfast options that are low in carbs and high in protein.
- 1 Ingredient Cottage Cheese Chips – A unique, easy snack idea perfect for the keto lifestyle.
- High Protein Cottage Cheese Pizza Crust – A savory option for those craving pizza while keeping it keto-friendly.
Keto Gingerbread Cottage Cheese Bonbons
Ingredients
- 1/2 cup full-fat cottage cheese
- 1 cup almond flour adjust as needed (see notes)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup swerve or your preferred sugar substitute
- 1 teaspoon vanilla extract sugar-free
- 1 cup dark chocolate sugar-free, for coating
- 1 tablespoon coconut oil for coating
Instructions
- Blend the Ingredients: In a food processor, blend cottage cheese, almond flour, spices (ginger, cinnamon, nutmeg, cloves), powdered sweetener, and vanilla extract until the mixture is smooth and well combined.
- Form the Bonbons: Using a measuring teaspoon, scoop the mixture and form it into small balls. This helps with portion control and ensures even sizes. Place them on a cookie sheet or piece of parchment paper.
- Freeze: Freeze the bonbons for about 30 minutes to firm them up for dipping.
- Melt the Chocolate: In a small bowl, melt the dark chocolate with coconut oil. You can do this in short bursts in the microwave or over low heat on the stove. Stir until smooth.
- Dip & Coat: Using a fork or skewer, dip each frozen bonbon into the chocolate mixture, ensuring they are fully coated. Let the excess drip off before placing them back on the cookie sheet lined with parchment paper.
- Let it Set: Allow the bonbons to rest until the chocolate coating is firm. You can pop them back into the freezer for a few minutes to speed up the process.
YouTube Video
Notes
Note on Adjusting Almond Flour
Depending on the cottage cheese brand you use, the moisture level may vary.- If your mixture is too wet to form balls, add more almond flour, one tablespoon at a time, until the mixture is sticky but able to hold shape.
- If your dough is too crumbly, try adding more cottage cheese.
Pro Tips for Best Results:
- Use room temperature ingredients for smoother mixing.
- Be sure to freeze the bonbons before dipping them in chocolate to help the coating stick better.
- For an extra festive look, sprinkle some white powder like powdered erythritol on top for a snow-dusted effect.
Nutrition
Let me know how your bonbons turned out in the comments!
I love the recipe. I’ve saved it in my Christmas recipe folder.