Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 1/4 cup almond flour (or 1 scoop of vanilla protein powder)
- 1–2 tablespoons maple syrup, honey, or a keto-friendly sweetener
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons mini dark chocolate chips
Instructions
- Place the cottage cheese, sweetener, and vanilla extract into a high-speed blender or food processor. Blend the mixture on high until it is completely smooth and no lumps remain. This step is crucial because it transforms the chunky texture of the cottage cheese into a creamy, custard-like consistency that mimics dough. If the mixture is too thick to blend, add one teaspoon of almond milk to help the blades move.
- Pour the smooth cottage cheese mixture into a small mixing bowl. Gradually stir in the almond flour or your favorite vanilla protein powder. Use a spoon or spatula to fold the dry ingredients into the wet base until a thick, dough-like consistency forms. If you prefer a stiffer dough, add an extra tablespoon of almond flour. The mixture should be thick enough to hold its shape but soft enough to eat with a spoon.
- Gently fold in the mini dark chocolate chips using a spatula. Ensure the chips are evenly distributed throughout the dough. You can eat the cookie dough immediately for a soft texture, or place it in the refrigerator for 30 minutes to let it firm up. Serving it chilled enhances the flavor and makes it feel even more like the real deal. Top with an extra sprinkle of sea salt if you like a sweet and salty combo.
- Cook Time: 5 minutes