Perfect Cottage Cheese Keto Crumble Cookies: Indulge Without the Guilt 3 ways!
Keto Crumble Cookies with Variations
#### Ingredients for Base Cookies:
2 cups cottage cheese (full-fat, drained)
2 cups almond flour
1 cup coconut flour
1/2 cup erythritol or your preferred keto-friendly sweetener
1/2 cup melted coconut oil
2 large eggs
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
#### Additional Ingredients for Variations:
*Chocolate Peanut Butter Cookies:*
1/4 cup unsweetened cocoa powder
1/2 cup natural peanut butter (creamy)
*Lemon Cookies:*
1 tsp lemon zest
2 tbsp fresh lemon juice
*Original Cookies:*
1/4 cup sugar-free chocolate chips (optional)
#### Ingredients for Frostings:
*Cream Cheese Frosting (for Original):*
1/2 cup cream cheese (softened)
1/4 cup unsalted butter (softened)
1/4 cup powdered erythritol or your preferred keto-friendly powdered sweetener
1 tsp vanilla extract
1-2 tbsp heavy cream (as needed for consistency)
*Lemon Cream Cheese Frosting:*
1/2 cup cream cheese (softened)
1/4 cup unsalted butter (softened)
1/4 cup powdered erythritol or your preferred keto-friendly powdered sweetener
1 tsp vanilla extract
1 tbsp fresh lemon juice
1-2 tbsp heavy cream (as needed for consistency)
Food coloring (optional, for a yellow tint)
*Peanut Butter Frosting:*
1/2 cup cream cheese (softened)
1/4 cup unsalted butter (softened)
1/4 cup powdered erythritol or your preferred keto-friendly powdered sweetener
1/4 cup natural peanut butter (creamy)
1 tsp vanilla extract
1-2 tbsp heavy cream (as needed for consistency)
#### Instructions:
1. *Preheat Oven:*
Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper.
2. *Prepare the Cottage Cheese:*
Ensure the cottage cheese is well-drained to avoid excess moisture in the dough. You can press it with a paper towel if necessary.
3. *Mix Dry Ingredients:*
In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well.
4. *Blend Wet Ingredients:*
In another large bowl, mix the cottage cheese, melted coconut oil, eggs, and vanilla extract until smooth.
5. *Combine Wet and Dry Ingredients:*
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Divide the dough evenly into three bowls.
6. *Prepare Each Dough Variation:*
*Original Cookies:* Leave one bowl as is, or fold in sugar-free chocolate chips if desired.
*Chocolate Peanut Butter Cookies:* Add cocoa powder and peanut butter to the second bowl and mix until well combined.
*Lemon Cookies:* Add lemon zest and lemon juice to the third bowl and mix until well combined.
7. *Form Cookies:*
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, flattening them slightly with your hand or a fork.
8. *Bake:*
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. You can bake all three sheets simultaneously if your oven has the capacity, or bake them in batches.
9. *Cool:*
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. *Prepare Frostings:*
*Cream Cheese Frosting:* In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered erythritol and vanilla extract, then adjust consistency with heavy cream.
*Lemon Cream Cheese Frosting:* Follow the same instructions as the cream cheese frosting but add lemon juice and optional yellow food coloring.
*Peanut Butter Frosting:* Follow the same instructions as the cream cheese frosting but add peanut butter.
11. *Frost Cookies:*
Once the cookies are completely cooled, generously spread the corresponding frosting on each type of cookie.
12. *Chill (Optional):*
For a firmer frosting, chill the cookies in the refrigerator for about 30 minutes before serving.
Macros per Cookie (approx. 16 cookies per type):
*Original with Frosting:*
*Calories:* 120
*Total Carbs:* 4g
*Fiber:* 2g
*Net Carbs:* 2g
*Protein:* 4g
*Fat:* 10g
*Lemon with Frosting:*
*Calories:* 120
*Total Carbs:* 4g
*Fiber:* 2g
*Net Carbs:* 2g
*Protein:* 4g
*Fat:* 10g
*Chocolate Peanut Butter with Frosting:*
*Calories:* 140
*Total Carbs:* 5g
*Fiber:* 3g
*Net Carbs:* 2g
*Protein:* 5g
*Fat:* 12g
Enjoy baking and indulging in your variety of keto crumble cookies, Dave!
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