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High-Protein Low-Carb Cottage Cheese Cookie Dough

Updated on 4 min read

A creamy, edible cookie dough that’s low-carb, high-protein, and made with just a few simple ingredients. No baking, no sugar — just blend, mix, and enjoy!

Recipe Card

High-Protein Low-Carb Cottage Cheese Cookie Dough

Servings: 4
Prep Time: 5 minutes
Total Time: 5 minutes
Dietary: High-Protein • Low-Carb • Gluten-Free • No Sugar • No Bake

Ingredients

For the Cookie Dough:

  • 1 cup cottage cheese (4% for best creaminess)
  • 1–2 tbsp sugar-free maple syrup OR allulose syrup (adjust to taste)
  • 1 tsp vanilla extract
  • ¾ cup almond flour
  • 1½ scoops vanilla whey protein powder
  • 2 tbsp sugar-free mini chocolate chips

Optional Add-ins:

  • Pinch of salt
  • 1–2 tsp milk (only if dough is too thick)

Instructions

  1. Blend the base
    Add cottage cheese to a blender and blend 20–30 seconds until silky smooth.
  2. Add sweetness & flavor
    Add sugar-free maple syrup + vanilla. Blend 5 more seconds.
  3. Transfer to bowl
    Pour into a mixing bowl.
  4. Add dry ingredients
    Stir in almond flour + protein powder until a thick cookie-dough texture forms.
    • Too thin → add 1–2 tbsp almond flour
    • Too thick → add 1 tsp milk
  5. Fold in chocolate chips
    Gently fold in sugar-free chocolate chips.
  6. Chill (optional)
    If you want classic cookie dough firmness, chill 15–20 minutes.

Quick Notes

  • Use 4% cottage cheese for the creamiest dough.
  • Sugar-free chocolate chips keep it low carb.
  • Whey protein creates a fluffier dough; casein makes it thicker.
  • Naturally gluten-free and low sugar.

Brief Introduction

This cottage cheese cookie dough is the perfect healthy snack when cravings hit but you still want to stay low-carb. It tastes like dessert, packs a big protein punch, and comes together in minutes with zero baking. If you love creamy, edible cookie dough that doesn’t spike your carbs — this recipe becomes an instant go-to.

Step-by-Step Cooking Guide (With Details)

1. Blend cottage cheese

Blend until completely smooth — this is what gives the dough its buttery “cookie dough” consistency.
Tip: If your blender is small, scrape the sides once to help it blend evenly.

2. Add sweetener + vanilla

Sugar-free syrup blends best and keeps the recipe thick and creamy.
Tip: Add a pinch of salt to enhance sweetness without adding more syrup.

3. Move to a bowl

You need space to mix in the dry ingredients. Use a silicone spatula to scrape every bit — it’s worth it.

4. Add almond flour + protein powder

Mix until it becomes thick, scoopable cookie dough.
Troubleshooting:

  • If it looks grainy → it just needs 1 more minute of mixing.
  • Too runny → add almond flour 1 tbsp at a time.

5. Fold in chocolate chips

Sugar-free chips keep carbs low but flavor high.
Use mini chips for even distribution.

6. Chill (optional)

Chilling helps flavors settle & thickens the texture dramatically.

Ingredient Details & Substitutions

Cottage Cheese

  • 4% works best.
  • Sub: Greek yogurt (thicker but tangier; add 1 tbsp almond flour extra).

Almond Flour

  • Essential for low-carb texture.
  • Sub: Coconut flour (½ the amount; it’s very absorbent).

Protein Powder

  • Whey = soft and creamy
  • Casein = thick and doughy
  • Vegan powder works but needs 1–2 tsp extra milk.

Sweetener

Use any sugar-free option:

  • Sugar-free maple syrup
  • Allulose syrup
  • Monk fruit syrup
  • Powdered erythritol (add 1 tsp milk if using powder)

Chocolate Chips

Use sugar-free brands like Lily’s or any stevia-sweetened chips.

Recipe Variations & Serving Ideas

Chocolate Cookie Dough

Add 1 tbsp unsweetened cocoa powder.

Peanut Butter

Add 1 tbsp natural peanut butter + use peanut butter chips.

Birthday Cake Version

Add ¼ tsp almond extract + sugar-free sprinkles.

Mocha

Add ½ tsp instant coffee to the batter.

Serving Ideas

  • Scoop over Greek yogurt
  • Roll into protein balls
  • Spread on low-carb toast
  • Freeze in mini bites for a cold treat

Storage & Make-Ahead

Refrigerator:

3–4 days in an airtight container.

Freezer:

Freeze up to 2 months.
Thaw 20 minutes before eating.

Make-Ahead Tip:

Blend the cottage cheese and store it separately for quicker mixing later.

Nutrition (Per Serving)

Calories: 160–180
Protein: 17g
Net Carbs: 3–4g
Fat: 8–9g
Fiber: 2g
Values vary slightly based on protein powder & chocolate chips.

FAQ

Q: Can I make this without protein powder?

Yes — add +3 tbsp almond flour to replace the powder.

Q: Mine came out runny — what did I do wrong?

Some cottage cheese brands are wetter. Add almond flour 1 tbsp at a time.

Q: Can kids eat this?

Absolutely — just choose a mild-flavored protein powder.

Q: Does it taste like cottage cheese?

Not at all — blending removes the texture and the vanilla + sweetener completely hide the flavor.

Personal Note

This recipe was born when I wanted a late-night dessert that wouldn’t blow my macros. After perfecting the blend-to-bowl ratio, it now tastes just like a bowl of edible cookie dough — but with protein that actually keeps you full.

Call to Action

If you try this recipe, drop a comment, rate it, or share a picture — I’d love to see your version!

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