Keto Pistachio Cottage Cheese Donuts with Almond Flour (Edit recipe)

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Soft, fluffy, high protein, keto cottage cheese donuts with a nutty pistachio twist and not a grain of gluten or sugar in sight. These Keto Pistachio Cottage Cheese Donuts with Almond Flour are a low-carb treat that feels indulgent but still keeps your macros in check. Made with simple, wholesome ingredients like cottage cheese, almond flour, and homemade sugar-free pistachio butter, these high protein donuts are naturally gluten-free, grain-free, and baked in just 15 minutes. They are fluffier than the coconut version with a slightly nuttier bite. These keto donuts are perfect if you prefer almond flour or want to change things up.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 25

Ingredients

2 Tbsp Cottage Cheese
1 Egg
.5 tsp Vanilla Extract
.5 cup Almond Flour
2 Tbsp Pistachio Butter
2 Tbsp Granular Sugar Substitute - Swerve
.5 tsp Baking Powder
2 Tbsp Dark Chocolate Chips
1 tsp Coconut Oil

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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

In a mini food processor or blender, blend the cottage cheese, egg, and vanilla extract until smooth and creamy.
Add in the almond flour, pistachio butter, sweetener, and baking powder. Blend again until the batter is thick, smooth, and spoonable.
Preheat your mini donut maker or grease a donut pan well. Spoon or pipe the batter into each mold and cook for 3u20134 minutes, or bake in the oven at 350°F (175°C) for 15-18 minutes, until golden and set.
Melt the sugar-free chocolate chips with a bit of coconut oil (or pistachio butter) in a small bowl. Dip the tops of the cooled donuts or drizzle over for that perfect finish.
Let the glaze firm up, then store the donuts in an airtight container at room temperature for 1u20132 days, or refrigerate for up to 5 days.

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Let donuts cool completely before glazing to prevent the chocolate from melting off. Use sugar-free pistachio butter and chocolate chips to keep this recipe keto and low-carb. Skipping the glaze reduces net carbs by about 2g per serving. Bake in a mini donut maker for ~3–4 minutes or in the oven at 350°F (175°C) for 15–18 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	19
Fat:	2 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	6 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.