EAT BREAD; LOSE WEIGHT
13 shocking secrets
If you’re keto, low-carb, or concerned about your blood sugar and think bread is off limits — this free guide was written for you.
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KETO NO-BAKE CHOCOLATE CHIP COOKIE DOUGH SQUARES
A soft, protein-packed cookie dough base made with cottage cheese and peanut butter powder, topped with a smooth chocolate layer and crunchy toasted almonds. No oven, no fuss — just 10 minutes of prep and a trip to the fridge for a genuinely cookie-dough-textured treat that’s higher in protein and lower in fat than a traditional almond-butter version. Makes 4 generous squares.
- Prep Time: 5 minutes
- Total Time: 5 Minutes
- Yield: 4
- Category: Dessert
- Cuisine: American
- Diet: Diabetic, Keto, Low-Carb
Ingredients
- Cookie Dough Layer:
- 1 cup almond flour
- ½ to 3/4 cup cottage cheese (4%) (as neeeded)
- ½ cup peanut butter powder
- 3 tablespoons powdered keto sweetener (erythritol, monk fruit, or allulose)
- ½ teaspoon vanilla extract
- Pinch of salt
- ¼ cup sugar-free chocolate chips
- Chocolate Topping & Garnish:
- ⅓ cup sugar-free chocolate chips
- ¼ cup toasted almond slivers
- Optional: pinch of flaky sea salt
Instructions
- Line a 5.5×5.5-inch glass dish with parchment paper, leaving a small overhang on the sides for easy removal later.
- Put the cottage cheese and peanut butter powder in a mini blender and blend until smooth.
- Transfer to a bowl and add the almond flour, powdered sweetener, vanilla, and salt. Stir until a soft dough forms.
- Fold in ¼ cup sugar-free chocolate chips.
- Transfer the dough into the lined dish and press firmly into a smooth, even layer.
- In a small microwave-safe bowl, combine ⅓ cup sugar-free chocolate chips and 1 tablespoon almond butter. Microwave in 20-second bursts, stirring in between, until fully melted and glossy.
- Pour the melted chocolate evenly over the cookie dough base. Sprinkle the toasted almond slivers on top and gently press them into the wet chocolate so they stick. Add a pinch of flaky sea salt if using.
- Refrigerate for 1 to 2 hours, or freeze for 30 minutes, until fully set. Lift out using the parchment overhang and slice into 4 generous squares.
Notes
- 1 square = 1 serving. Makes 4 generous squares from a 5.5×5.5-inch dish.
- Blend the cottage cheese and peanut butter powder smooth before adding the flour — skipping this leaves visible curds and a grainy texture.
- This dough is naturally soft, since cottage cheese carries more moisture than nut butter. If it’s too soft to press cleanly, drain the cottage cheese well first, or chill the mixed dough for 10 minutes before pressing.
- Peanut butter powder brands vary — this recipe was calculated using a standard defatted powder (like PB2). Your macros may shift slightly with a different brand.
- No microwave? Melt the chocolate in a heatproof bowl over barely simmering water instead.
- Store covered in the refrigerator for up to 7 days, or freeze individual squares for up to 2 months.
Nutrition (per square, 1 of 4):
Calories 416 · Fat 33.5g · Protein 18.7g · Total Carbs 31.3g* · Fibre 12.2g · Net Carbs 9.8g
*Includes 9.3g polyols/sugar alcohols not counted toward net carbs.