Cottage Cheese Cookies With Coconut And Almond Flour
Cottage cheese and almond flour make these cookies more protein-rich and satisfying than ordinary sweet biscuits, while coconut flour helps bind the dough without wheat. The flavor stays mild, creamy, and very homemade, with portions that are easy to keep moderate on keto.
Combine 18% cottage cheese (180 g) with soft butter (90 g) and mash until the mixture becomes more even. In a separate bowl mix coconut flour (60 g), almond flour (80 g), erythritol (50 g), baking powder (3 g), and salt (1 g), then work the dry mix into the cheese base to form a soft dough.
Wrap the dough and refrigerate it for 20 minutes. This allows the coconut flour to absorb moisture and makes the dough much easier to shape.
Shape small cookies, place them on a parchment-lined tray, and bake at 180°C for about 15 minutes until lightly golden. Let them cool fully before storing so the texture can settle properly.
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