Uploaded November 2024 | Updated September 2026, 1 hour ago
Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave daveskitchenmarket.com
🍪 The World’s Best Cottage Cheese Keto Edible Cookie Dough! 🍪
Get ready to indulge guilt-free with this ultra-creamy, delicious, and keto-friendly cookie dough! Using cottage cheese as a secret ingredient, this recipe packs a protein punch without the carbs, making it perfect for anyone on a low-carb or keto diet. Watch as I show you step-by-step how to blend, mix, and enjoy this amazing treat that’s perfect for those sweet cravings. And yes, it’s safe to eat raw!📝
Recipe:
Ingredients:
1 cup cottage cheese (strained and blended smooth)
½ cup almond flour
¼ cup coconut flour
3 tbsp allulose (or Swerve)
¼ cup sugar-free chocolate chips (Lily’s or ChocZero recommended)
1 tsp vanilla extract
¼ cup unsweetened almond butter (or peanut butter)
¼ tsp salt
Optional Mix-ins:
¼ tsp cinnamon or pumpkin pie spice
1 tbsp chopped nuts (like pecans or walnuts)
Instructions:
Prepare the Cottage Cheese:
Blend the strained cottage cheese until smooth to create a creamy base.
Combine Dry Ingredients:
In a bowl, mix the almond flour, coconut flour, allulose, and salt.
Mix Wet Ingredients: Add the blended cottage cheese, almond butter, and vanilla extract to the dry ingredients. Stir until a dough forms. Add Chocolate Chips and Optional Mix-ins: Fold in the chocolate chips and any extra flavor options.
Taste and Adjust: Adjust sweetness if needed by adding a bit more allulose.
Chill (Optional): For a firmer dough, chill for 15-20 minutes before enjoying.
Macros (per serving, makes about 8 servings): Calories: ~140 Net Carbs: ~2g Protein: ~6g Fat: ~10gTry this recipe and let me know what you think in the comments! And if you love it, don't forget to subscribe for more keto-friendly, cottage cheese-infused recipes like this! 🍪✨#KetoCookieDough #EdibleCookieDough #CottageCheeseKeto
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave daveskitchenmarket.com
🍪 The World’s Best Cottage Cheese Keto Edible Cookie Dough! 🍪
Get ready to indulge guilt-free with this ultra-creamy, delicious, and keto-friendly cookie dough! Using cottage cheese as a secret ingredient, this recipe packs a protein punch without the carbs, making it perfect for anyone on a low-carb or keto diet. Watch as I show you step-by-step how to blend, mix, and enjoy this amazing treat that’s perfect for those sweet cravings. And yes, it’s safe to eat raw!📝
Recipe:
Ingredients:
1 cup cottage cheese (strained and blended smooth)
½ cup almond flour
¼ cup coconut flour
3 tbsp allulose (or Swerve)
¼ cup sugar-free chocolate chips (Lily’s or ChocZero recommended)
1 tsp vanilla extract
¼ cup unsweetened almond butter (or peanut butter)
¼ tsp salt
Optional Mix-ins:
¼ tsp cinnamon or pumpkin pie spice
1 tbsp chopped nuts (like pecans or walnuts)
Instructions:
Prepare the Cottage Cheese:
Blend the strained cottage cheese until smooth to create a creamy base.
Combine Dry Ingredients:
In a bowl, mix the almond flour, coconut flour, allulose, and salt.
Mix Wet Ingredients: Add the blended cottage cheese, almond butter, and vanilla extract to the dry ingredients. Stir until a dough forms. Add Chocolate Chips and Optional Mix-ins: Fold in the chocolate chips and any extra flavor options.
Taste and Adjust: Adjust sweetness if needed by adding a bit more allulose.
Chill (Optional): For a firmer dough, chill for 15-20 minutes before enjoying.
Macros (per serving, makes about 8 servings): Calories: ~140 Net Carbs: ~2g Protein: ~6g Fat: ~10gTry this recipe and let me know what you think in the comments! And if you love it, don't forget to subscribe for more keto-friendly, cottage cheese-infused recipes like this! 🍪✨#KetoCookieDough #EdibleCookieDough #CottageCheeseKeto
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook









![The Weight Loss Marry Me Chicken (Ive Made It 7 Times)
Grab the cookbook: https://www.daveskitchenmarket.com
Ive made Marry Me Chicken seven different ways over three years — the original, keto, crockpot, steak, pork, fajitas, even tortellini. This is the final version: the sauce rebuilt so it actually has protein in it, the chicken seared so it cant dry out, and the whole plate lands at 51g of protein for ~520 calories. The classic runs ~780 calories with half the protein. Same dish. Twice the reason to eat it.
Get my High Protein Low Carb cookbook — 15 recipes, instant download: https://www.dkmkt.com
Check out my website for awesome kitchen stuff: https://www.daveskitchenmarket.com
MACROS (per serving, makes 4):
~520 calories | 51g protein | ~8g net carbs | ~29g fat
Classic marry me chicken: ~780 calories | ~26g protein
THE CHICKEN:
2 large chicken breasts (about 1.5 lbs), halved into 4 cutlets, pounded to 1/2 inch. Salt both sides and rest 15 minutes (this mini-brine is the juiciness insurance). Dredge in 1/4 cup almond flour + 1/4 cup grated parmesan mixed. Sear in 2 tbsp of the sun-dried tomato jar oil + 1 tbsp butter over medium-high, 3–4 minutes per side until golden and crusted. Set aside — slightly underdone is correct, they finish in the sauce.
THE PROTEIN SAUCE (the whole trick):
In the same pan on medium: 4 minced garlic cloves + 1/2 cup chopped oil-packed sun-dried tomatoes, 60 seconds. Add 3/4 cup chicken broth, scrape up every browned bit, simmer 2 minutes. Stir in 1/4 cup heavy cream, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes, and 1/4 tsp xanthan gum (optional, keeps it silky).
THEN KILL THE HEAT. Wait for the bubbling to stop. Stir in 1 cup full-fat cottage cheese that youve blended completely smooth, then 1/2 cup fresh-grated parmesan in three additions. Off the heat is the whole trick — boiling splits cottage cheese into grainy curds, and dumped parmesan clumps. Off-heat and incremental = glossy restaurant sauce with ~15g of protein in the sauce alone.
FINISH: Chicken and its juices back in the pan on LOW, 3–4 minutes, spooning sauce over — steaming, never boiling. Torn basil on top. Serve over cauliflower mash, zucchini noodles, or my cabbage fettuccine.
CANT FIND COTTAGE CHEESE? I tested the substitutes in my last video — the winner works in this sauce too: [link to pizza bowl video]
REHEATING LEFTOVERS: 50% microwave power in 45–60 second bursts, stir between, splash of water or milk first, stop at steaming. Full power boils the edges and the sauce goes grainy. Keeps 3 days.
The original Marry Me Chicken video (1.1M views): [link]
For business inquiries: mademecookit@gmail.com
#marrymechicken #highprotein #weightloss #lowcarb #chickenrecipes #dinnerideas The Weight Loss Marry Me Chicken (Ive Made It 7 Times)](https://i.ytimg.com/vi/MN7Id3c8l-s/mqdefault.jpg)
