Keto Pistachio Cottage Cheese Donuts with Coconut Flour
Soft, cakey, high protein cottage cheese donuts bursting with nutty pistachio flavor and not a trace of gluten or refined sugar in sight. These Keto Pistachio Cottage Cheese Donuts with Coconut Flour are the ultimate low-carb treat for when you’re craving something indulgent but still want to stay on track.
This small batch recipe uses full-fat cottage cheese as the base (yes, really!) to create an ultra-moist, slightly tangy texture that works like magic with coconut flour and a touch of sugar-free pistachio butter. If you haven’t tried my 2-Ingredient Pistachio Butter, this is your sign. It’s the secret behind the nutty richness and naturally vibrant green hue.
Baked in a mini donut maker (or donut pan if that’s your vibe), then glazed in a silky dark chocolate shell, these are the kind of sweet treat that tastes bakery-worthy but takes just minutes to make.
Each serving of 5 keto donuts (half the batch) has 219 calories, 6.9g net carbs (or just 4.9g without the chocolate glaze), 9.1g protein, and 15.9g fat.
And bonus: if you skip the glaze, they’re just 4.9g net carbs per 1 serving of 5 donuts, making them perfect for low carb mornings, high-protein snacks, or dessert without the sugar crash.
Why You’ll Love This Recipe
- Keto-friendly & gluten-free
- Made with clean, simple ingredients
- No almond flour needed (great for allergies or variety)
- Moist and tender thanks to cottage cheese
- Small batch (but easily doubled!)
- Just 6.9g net carbs with chocolate glaze or 4.9g without
Ingredients You’ll Need
- Cottage Cheese – Use full-fat for the best creamy texture.
- Coconut Flour – Absorbent and fiber-rich, a little goes a long way.
- Egg – Binds the batter for structure.
- Pistachio Butter – Homemade or store-bought. If homemade, try this easy recipe.
- Granulated Sweetener – Like Swerve, erythritol, or monkfruit.
- Vanilla Extract – Sugar-free for extra depth.
- Baking Powder – To lift and fluff.
- Chocolate chips + coconut oil or avocado oil – Optional glaze that adds richness and that perfect crack.
How to Make It
- Blend the wet ingredients: In a mini food processor or blender, combine the cottage cheese, egg, and vanilla extract. Blend until smooth and creamy.
- Add the dry ingredients: Add coconut flour, pistachio butter, sweetener, and baking powder. Blend again until fully combined and smooth. The batter will be thick and spoonable.
- Cook the donuts: Preheat a Mini Donut Maker or lightly grease with a non-stick spray a donut pan. Spoon or pipe the batter (donut dough) in and cook for about 3–4 minutes until golden brown and set. If using the oven, bake at 350°F (175°C) for 15–18 minutes. Transfer to a cooling rack.
- Make the glaze: Melt chocolate chips with coconut oil (or more pistachio butter) in a small bowl until smooth. Dip or drizzle over cooled donuts.
- Set and store: Let the glaze firm up, then store in an airtight container at room temperature or refrigerate for a longer shelf life.
Tips for Perfect Results
- Don’t skip blending the cottage cheese – you want that silky smooth base.
- Let them cool completely before glazing or storing.
- For an even richer glaze, add a splash of vanilla or a pinch of sea salt.
- Pipe the batter using a piping bag for neater donuts.
How to Serve
- With your morning keto coffee or matcha latte
- As a pre-workout high-protein snack
- With whipped coconut cream or yogurt for a plated dessert
- Packed in a lunchbox for a guilt-free sweet treat
- Crumbled over a sweet keto bowl or parfait
FAQs
Q: Can I make these with almond flour instead?
A: Yes! Here’s the keto cottage cheese pistachio donuts with almond flour version
Q: Is the chocolate glaze necessary?
A: Nope. It adds a beautiful finish, but skipping it saves 2g net carbs per donut.
Q: Can I use store-bought pistachio butter?
A: Yes, just make sure it’s sugar-free with no added oils. But honestly, my homemade pistachio butter version is cheaper, greener, and tastes better.
Q: How do I store them?
A: Keep them in an airtight container at room temperature for a day or two, or in the fridge for up to 5 days.
Other Pistachio Keto Recipes to Try
- 2-Ingredient Pistachio Butter
- Keto Pistachio Cottage Cheese Ice Cream – Ninja Creami
- Keto Pistachio Cottage Cheese Bonbons
More Keto Donuts Recipes
These recipes are all part of our Keto Donuts, Pancakes & Waffles category, ideal for rotating in your weekly meal prep:
- Keto Cinnamon Cottage Cheese Donuts – Coconut Flour
- Keto Cinnamon Cottage Cheese Donuts – Almond Flour
Keto Pistachio Cottage Cheese Donuts with Coconut Flour
Equipment
Ingredients
- 2 tablespoons full-fat cottage cheese
- 1 large egg
- 1/2 teaspoon (½ teaspoon) Vanilla extract – sugar free
- 2 tablespoons coconut flour
- 2 tablespoons pistachio butter homemade or store bought
- 2 tablespoons Swerve (granulated)
- 1/2 teaspoon (½ teaspoon) baking powder
Glaze
- 2 tablespoons Lily's Dark Chocolate Chips
- 1 teaspoon coconut oil or 1 tablespoon homemade pistachio butter
Watch the Video Instructions
Instructions
- In a mini food processor or blender, combine the cottage cheese, egg, and vanilla extract. Blend until smooth and creamy.2 tablespoons full-fat cottage cheese, 1 large egg, 1/2 teaspoon Vanilla extract – sugar free
- Add coconut flour, pistachio butter, sweetener, and baking powder. Blend again until fully combined and smooth. The batter will be thick and spoonable.2 tablespoons coconut flour, 2 tablespoons pistachio butter, 2 tablespoons Swerve (granulated), 1/2 teaspoon baking powder
- Preheat a Mini Donut Maker or lightly grease with a non-stick spray a donut pan. Spoon or pipe the batter (donut dough) in and cook for about 3–4 minutes until golden brown and set. If using the oven, bake at 350°F (175°C) for 15–18 minutes. Transfer to a cooling rack.
- Melt chocolate chips with coconut oil (or more pistachio butter) in a small bowl until smooth. Dip or drizzle over cooled donuts.2 tablespoons Lily's Dark Chocolate Chips, 1 teaspoon coconut oil
- Let the glaze firm up, then store in an airtight container at room temperature or refrigerate for a longer shelf life.
Notes
- The net carbs are calculated with the homemade pistachio butter recipe.
- Want to save 2g net carbs? Skip the chocolate glaze! Each serving will go from 6.9g to 4.9g net carbs.
- Use a non-stick spray for your waffle maker to prevent sticking.
- Donuts can be stored in an airtight container in the fridge for up to 3 days.
- Best served at room temperature or lightly reheated.
Nutrition Per 1 (ONE) Serving
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These Keto Pistachio Cottage Cheese Donuts with Coconut Flour turned out perfectly! The texture was soft and cakey, with a rich nutty flavor from the pistachio butter. It’s a creative, high-protein sweet treat that fits my keto goals.