Perfect Cottage Cheese Keto Crumble Cookies: Indulge Without the Guilt 3 ways

Ingredients

• 2 cups Almond Flour (super fine, sifted)
• 1 cup Coconut Flour (unsweetened)
• 0.5 cup Erythritol (Truvia blend) (granular sweetener)
• 1 teaspoon Baking Powder (gluten‑free)
• 0.5 teaspoon Salt (kosher or sea salt)
• 2 cups Full‑Fat Cottage Cheese (drained well using cheesecloth or paper towels)
• 0.5 cup Coconut Oil (extra‑virgin, melted)
• 2 large Eggs (room temperature)
• 1.5 cups Cream Cheese (full‑fat, softened)
• 0.75 cup Unsalted Butter (softened, about 1.5 sticks)
• 0.75 cup Erythritol (Truvia blend) – Frosting (same sweetener as dough)
• 3 teaspoons Vanilla Extract (pure vanilla)
• 1.5 teaspoons Heavy Cream (adds creaminess to frosting)
• 0.25 cup Cocoa Powder (unsweetened, for chocolate‑peanut butter frosting)
• 0.5 cup Natural Peanut Butter (smooth, no added sugar)
• 1 teaspoon Lemon Zest (freshly grated)
• 2 tablespoons Lemon Juice (freshly squeezed)
• a few drops Food Coloring (Yellow) (optional for lemon frosting)

Instructions

1. Combine Dry Ingredients

   In a large bowl whisk together almond flour, coconut flour, erythritol, baking powder, and salt until evenly distributed.

   Time: PT5M

2. Drain Cottage Cheese

   Place the cottage cheese in a fine mesh sieve lined with cheesecloth or several layers of paper towels. Press gently to remove excess moisture until the cheese feels dry to the touch.

   Time: PT10M

3. Melt Coconut Oil

   Microwave the coconut oil in a microwave‑safe measuring cup in 30‑second bursts, stirring between bursts, until fully melted but not smoking.

   Time: PT3M

4. Mix Wet Ingredients

   In another bowl combine the drained cottage cheese, melted coconut oil, eggs, 1 teaspoon vanilla extract, and heavy cream. Beat until smooth.

   Time: PT5M

5. Form Cookie Dough

   Add the wet mixture to the dry ingredients and stir with a spatula until a cohesive dough forms. It will be slightly sticky.

   Time: PT5M

6. Divide Dough & Add Flavors

   Split the dough into three equal portions. Leave one plain, stir 0.25 cup cocoa powder and 0.5 cup natural peanut butter into the second, and fold 1 tsp lemon zest plus 2 Tbsp lemon juice into the third.

   Time: PT10M

7. Shape Cookies

   Line a baking sheet with parchment paper. Scoop heaping tablespoon‑sized portions of each dough onto the sheet, spacing 2 inches apart. Lightly press each mound to flatten a bit.

   Time: PT5M

8. Bake Cookies

   Place the sheet in a pre‑heated oven and bake at 350°F for 12‑15 minutes, or until the edges are lightly golden.

   Time: PT15M

   Temperature: 350°F

9. Prepare Frosting Base

   While cookies bake, beat together softened cream cheese, softened butter, 0.75 cup erythritol, 3 tsp vanilla extract, and 1.5 tsp heavy cream until light and fluffy.

   Time: PT5M

10. Create Frosting Variations

    Divide the frosting into three bowls. Leave one plain, stir cocoa powder and peanut butter into the second, and fold lemon zest, lemon juice, and a few drops of yellow food coloring into the third.

    Time: PT5M

11. Cool & Frost

    Allow cookies to cool on the sheet for about 5 minutes, then transfer to a wire rack. Spread a generous layer of the matching frosting on each cookie.

    Time: PT10M

12. Clean Up

    Wash all bowls, mixers, utensils, and wipe down countertops. Store any leftover frosting in an airtight container.

    Time: PT20M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

5 g (net)

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Almond Flour: Almond Meal
• Instead of Coconut Flour: Additional almond flour (reduce liquid)
• Instead of Erythritol (Truvia blend): Stevia blend, Monk fruit sweetener
• Instead of Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar
• Instead of Full‑Fat Cottage Cheese: Ricotta (drained)
• Instead of Coconut Oil: Unsalted butter, Ghee
• Instead of Eggs: Egg replacer
• Instead of Cream Cheese: Neufchatel cheese (slightly less fat)
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Erythritol (Truvia blend) – Frosting: Stevia blend, Monk fruit sweetener
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Heavy Cream: Full‑fat coconut milk
• Instead of Cocoa Powder: Carob powder
• Instead of Natural Peanut Butter: Almond butter
• Instead of Lemon Zest: Lemon extract (1/4 tsp)
• Instead of Lemon Juice: Lemon concentrate (1 tsp)

Equipment Needed

• Mixing Bowls
• Hand Mixer or Stand Mixer
• Spatula
• Measuring Cups
• Measuring Spoons
• Parchment Paper
• Baking Sheet
• Oven
• Microwave
• Cheesecloth or Paper Towels
• Zester (optional)
• Knife

Critical Steps — Do Not Skip

• Draining the cottage cheese thoroughly to avoid excess moisture in the dough.
• Melting coconut oil without overheating to prevent a burnt flavor.
• Dividing the dough evenly for consistent cookie size across variations.

Chef Tips from the Video

• Sift almond flour to avoid gritty texture.
• If you prefer a firmer cookie, refrigerate the dough for 20 minutes before baking.
• For extra crunch, sprinkle a pinch of sea salt on top of the chocolate‑peanut butter cookies before baking.

Troubleshooting

Storage

Refrigerator: Store frosted cookies in an airtight container for up to 5 days.

Freezer: Freeze unfrosted cookies on a tray, then transfer to a zip‑top bag; thaw and frost before serving.

Room temperature: Do not leave unfrosted cookies at room temperature longer than 2 hours.

Make-Ahead Tips

• Bake all cookies up to 2 days ahead and store them airtight; frost just before serving.
• Frosting can be made 3 days ahead and kept refrigerated; bring to room temperature and re‑whip before using.

Frequently Asked Questions