Servings: 12 cookies
Net Carbs: 1.9g
High-protein, low-carb pumpkin cookies made in the blender with cottage cheese, almond flour, and dark chocolate chips. A soft, spiced fall treat with just 1.9g net carbs per cookie!
Equipment
Ingredients
- 1/3 cup Pumpkin Puree
- 1/3 cup full-fat cottage cheese
- 1 large egg
- 5/4 cup almond flour 5/4 cup = 1 + 1/4 cup
- 2 tablespoons Swerve (granulated)
- 1/2 teaspoon Vanilla extract - sugar free
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Nutmeg
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons Lily's Dark Chocolate Chips
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Add all the wet ingredients to your blender - pumpkin puree, cottage cheese, egg, and vanilla extract. Blend until smooth and creamy. This helps break down the cottage cheese for that soft cookie texture.1/3 cup Pumpkin Puree, 1/3 cup full-fat cottage cheese, 1 large egg, 1/2 teaspoon Vanilla extract - sugar free
- Next, add the dry ingredients right into the blender - almond flour, baking powder, sweetener, salt, cinnamon, ginger, and nutmeg. Blend again until a thick cookie dough forms.5/4 cup almond flour, 2 tablespoons Swerve (granulated), 1/2 teaspoon Ground Cinnamon, 1/4 teaspoon Ground Ginger, 1/4 teaspoon baking powder, 1/8 teaspoon salt, 1/8 teaspoon Ground Nutmeg
- Fold in the chocolate chips with a spoon or spatula. Do not blend them! You want those gooey bits to stay whole.2 tablespoons Lily's Dark Chocolate Chips
- Scoop the dough onto your lined baking sheet using a medium cookie scoop or a spoon.
- Gently flatten the tops of the cookies. They will not spread much, so shape them how you want them to bake.
- Bake for 10 to 15 minutes. Mine were perfect at 13 - golden brown at the edges and set in the center.
- Let them cool on the tray for 10 minutes before moving to a cooling rack. They will feel soft but firm up as they cool.
Notes
- If the dough feels too wet to scoop, add a little more almond flour.
- If too dry, stir in more blended cottage cheese or a splash of almond milk.
- These cookies don’t spread much, so shape them before baking.
- Skipping the chocolate chips saves carbs.
- Want extra protein? Add 1 tablespoon of vanilla protein powder and reduce almond flour slightly.
- Store in an airtight container at room temp for 3 days, fridge for 1 week, or freeze for longer.
Nutrition Per 1 Serving
Serving: 1cookie | Calories: 83.7kcal | Carbohydrates: 3.8g | Net Carbs: 1.9g | Protein: 3.7g | Fat: 6.8g | Saturated Fat: 0.8g | Fiber: 1.9g | Sugar: 0.8g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-pumpkin-chocolate-chip-cottage-cheese-cookies/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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