High Protein Keto Cookie Cottage Cheese Waffles (Edit recipe)

139 recipes
|
51 followers

Flavored like cookies, built like waffles, these Keto Cookie Cottage Cheese Waffles are what happens when dessert meets breakfast. The result is high protein, low carb, and totally satisfying. If waffles and cookies had a baby, this would be it: golden brown, crisp waffles made with cottage cheese, smooth peanut butter, and melty chocolate chips. These healthy waffles are packed with 23 grams of protein, made with simple ingredients like almond flour, eggs, and cottage cheese and they’re naturally low in net carbs. No protein powder needed!

Share

Save

Original Recipe

PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 23

Ingredients

.333 cup Cottage Cheese, full-fat
2 Eggs, large
1 cup Almond Flour
1 Tbsp Butter, Unsalted
1 Tbsp Peanut Butter
2 Tbsp Granular Sugar Substitute - Swerve
1 tsp Baking Powder
.125 tsp Baking Soda
.5 tsp Vanilla Extract
1 pinch Salt
2 Tbsp Dark Chocolate Chips

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

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 waffle maker. Grease if needed with cooking spray.
Blend the cottage cheese and eggs in a blender or food processor until smooth.
Add remaining ingredients (except chocolate chips) and blend again until just combined.
If the batter is too thick, thin it with a splash of almond milk. If it’s too runny, add a bit more almond flour. Cottage cheese varies in moisture, so adjust based on consistency.
Fold in the chocolate chips. Don’t blend them!
Let the waffle batter rest for 2–3 minutes.
Pour in about 1/4 cup of batter per waffle and cook for 3-4 minutes, or until golden brown and crisp. Repeat with the remaining batter.
Enjoy warm with your favorite toppings, or let cool completely and store in an airtight container or freezer bag for later.

Notes

I use this mini waffle maker with interchangeable plates to create both round and heart-shaped waffles for fun variety. The batter texture may vary depending on your cottage cheese. Too runny? Add a little extra almond flour. Too thick? A splash of almond milk will help loosen it. Let the batter rest for 2–3 minutes before cooking for fluffier, better-textured waffles. Cook time depends on your waffle iron. Mine takes about 4 minutes per waffle. Check your first batch at 3 minutes for best results.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	26
Fat:	3 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	2 g
Sodium:	39 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.