Uploaded July 2024 | Updated September 2026, 25 minutes ago
### 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!
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
### 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!
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
