Keto Pistachio Cottage Cheese Donuts with Almond Flour

Keto pistachio cottage cheese donut with almond flour and chocolate glaze, topped with crushed pistachios.

Keto Pistachio Cottage Cheese Donuts with Almond Flour

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: x 5 donuts each

Net Carbs: 8g

Fluffy and protein-packed keto donuts made with almond flour, pistachio butter, and cottage cheese. A grain-free, low-carb treat that’s ready in 15 minutes.

Equipment

Ingredients

2 tablespoons full-fat cottage cheese
1 large egg
1/2 teaspoon Vanilla extract - sugar free
1/2 cup almond flour
2 tablespoons pistachio butter homemade or store bought
2 tablespoons Swerve (granulated)
1/2 teaspoon baking powder

Glaze

2 tablespoons Lily's Dark Chocolate Chips
1 teaspoon coconut oil or 1 tablespoon homemade pistachio butter

Instructions

In a mini food processor or blender, blend the cottage cheese, egg, and vanilla extract until smooth and creamy.
2 tablespoons full-fat cottage cheese, 1 large egg, 1/2 teaspoon Vanilla extract - sugar free
Add in the almond flour, pistachio butter, sweetener, and baking powder. Blend again until the batter is thick, smooth, and spoonable.
1/2 cup almond flour, 2 tablespoons pistachio butter, 2 tablespoons Swerve (granulated), 1/2 teaspoon baking powder
Preheat your mini donut maker or grease a donut pan well. Spoon or pipe the batter into each mold and cook for 3–4 minutes, or bake in the oven at 350°F (175°C) for 15–18 minutes, until golden and set.
Melt the sugar-free chocolate chips with a bit of coconut oil (or pistachio butter) in a small bowl. Dip the tops of the cooled donuts or drizzle over for that perfect finish.
2 tablespoons Lily's Dark Chocolate Chips, 1 teaspoon coconut oil
Let the glaze firm up, then store the donuts in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days.

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Let donuts cool completely before glazing to prevent the chocolate from melting off.
Use sugar-free pistachio butter and chocolate chips to keep this recipe keto and low-carb.
Skipping the glaze reduces net carbs by about 2g per serving.
Bake in a mini donut maker for ~3–4 minutes or in the oven at 350°F (175°C) for 15–18 minutes.

Nutrition Per 1 Serving

Recipe Link:

https://coachrallyrus.com/keto-recipes/keto-pistachio-cottage-cheese-donuts-almond-flour/

By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals

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