Keto Pumpkin Chocolate Chip Cottage Cheese Cookies (Edit recipe)

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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!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

13 minutes

INGREDIENTS

12

Serves: 12

Ingredients

.333 cup Easy Roasted Pumpkin Puree (click for recipe)
.333 cup Cottage Cheese, full-fat
1 Egg, large
1.25 cup Almond Flour
2 Tbsp Granular Sugar Substitute - Swerve
.5 tsp Vanilla Extract, sugar free
.5 tsp Organic Ground Cinnamon - The Spice Lab
.25 tsp Organic Ground Ginger - The Spice Lab
.125 tsp Nutmeg
.25 tsp Baking Powder
.125 tsp Salt
2 Tbsp Dark Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350u00b0F (180u00b0C) 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.
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.
Fold in the chocolate chips with a spoon or spatula. Do not blend them! You want those gooey bits to stay whole.
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. Serving: 1 cookie Calories: 83.7 kcal Carbohydrates: 3.8 g Net Carbs: 1.9 g Protein: 3.7 g Fat: 6.8 g Saturated Fat: 0.8 g Fiber: 1.9 g Sugar: 0.8 g Did you make this recipe and love it?Please let me know in the comments below how it turned out: Leave a Review!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	39
Fat:	3 g
Carbohydrates:	2 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	43 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.