If you love creamy peanut butter desserts or snacks, you will love this keto whipped cottage cheese with peanut butter. It tastes like a healthy version of peanut butter cheesecake but it’s sugar free and high protein! You only need 4 ingredients to make this healthy low carb snack and each serving has 4.6 grams of net carbs and 20 grams of protein!
Check out this healthy high protein cottage cheese veggie dip recipe.
I recently learned about whipped cottage cheese on a Instagram real and have become hooked on the creamy thick texture. Today I made this keto whipped cottage cheese with peanut butter because it’s one of my favorite flavors of anything sweet.
I even went the extra step and added some crushed berry puree to give it a peanut butter and jelly flavor and OMG it was delicious. But even on it’s on this peanut butter whipped cottage cheese is absolutely delicious.
Its thick and creamy texture along with the sweetness is much like a peanut butter cheesecake bowl or mousse. I use a few specific brands to keep the card down as much as possible but you can use whatever brands you want.
Also you can use your favorite toppings like mini chocolate chips or the berry topping I used for a PB&J flavor. Either way you are going to love this one!
Two more whipped cottage cheese flavors to try!
I have to other delicious flavors of whipped cottage cheese (so far) to try if you like this kind of things. One is a healthy berry flavored and another is a keto chocolate flavored. Below you can see what they look like. Both are an easy low carb and high protein snack!
Recipe ingredients I used.
The 4 simple ingredients for this recipe are – Good Culture plain cottage cheese, Good Good peanut butter, SweetLeaf Vanilla stevia drops and Bocha Sweet sweetener.
I really like this Good Culture cottage cheese and have been able to find it at Target and my local grocery store. I like it because it has just 3g net carb per ½ cup. Another brand I like it Daisy and it has 4g net carbs per ½ cup.
If you are on a low carb diet, try to use a high fat cottage cheese as they tend to have less carbs and are more creamy in texture my opinion. If you don’t care about carbs you can use your favorite brand whether it’s low fat cottage cheese or not.
The Bocha Sweet sweetener is a new keto sweetener for me and really like it. I doesn’t seem to have much of an aftertaste and it’s made from kabocha pumpkin! You can use favorite sweetener of choice.
I also used my SweetLeaf vanilla stevia drops because I like the combination of stevia with other granular sweetener and the vanilla flavor takes the place of vanilla extract. If you don’t have any you can just add another tablespoon of sweetener.
Lastly I bought this Good Good peanut butter and found it to be very low in carbs. It has just 1g net carbs per tablespoon. You can use a natural peanut butter too. Just check the nutritional information and make sure there is no added sugar. You could also try peanut butter powder if you have any.
How to make peanut butter whipped cottage cheese.
Step 1: Spoon the cottage cheese into a food processor bowl and pulse or blend until smooth and creamy.
You can also use a high speed blender to do this but I find they are harder to clean out than the food processor. I love this mini food processor for smaller keto recipes like this.
Step 2: Next add the peanut butter, stevia and sweetener. Blend well to combine.
Step 3: Spoon the cottage cheese mixture into a small bowl or container. Spoon the cottage cheese mixture into a small bowl or container.
This recipe makes 2 servings for me because it’s so rich and decadent. If you like it thinner you could add a little unsweetened almond milk to the food processor. I like it thick.
Store leftovers in an airtight container. Please scroll down for the printable recipe card.
And that is all there is to the peanut butter whipped cream cheese treat! I love peanut butter so this is the perfect healthy snack for me. However if you want to up the ante, try adding the berries. (see below)
To make peanut butter and jelly whipped cottage cheese.
There are few options to add a jelly flavor to this peanut butter snack. One is to use sugar free jams or jellies. I find they are not all that wonderful in my opinion but if you like them, just drop a dollop on top.
Instead I went the way of making my own fruit topping. I added some frozen berries to the food processor along with some sweetener and processed until it looked like the sauce below.
You could also add the berries to a sauce pan with a tablespoon or two of water and let them cook down along with the sweetener. This takes more time but I’ve use this in many keto recipes.
I used ½ cup of frozen berries and 1 tablespoon of sweetener.
You can also try some sugar free fruit syrups like Torani’s sugar free raspberry or strawberry syrups. There are other brands like this and few that make pancake syrup in fruit flavors.
But for today I kept it simple and spooned some of the simple berry sauce on top.
Well I hope you like this simple oh so delicious peanut butter whipped cottage cheese. It’s a quick and easy sweet keto treat that’s also high in protein!
The nutritional info for 1 serving of just the peanut butter whipped cottage cheese is 230 calories / 15.2g fat / 6.8g carbs / 2.2g fiber / 20g protein = 4.6g net carbs
The nutritional info for 1 tablespoon of the berry sauce is 9 calories / 2g carbs / 0.5g fiber / 0.1g protein = 1.5g net carbs
Keto Peanut Butter Whipped Cottage Cheese
This easy and delicious keto peanut butter whipped cottage cheese make the perfect sugar free and high protein snack. Just a couple ingredients and a few minutes and it's done!
- 1 cup cottage cheese
- 3 tablespoons peanut butter (no sugar added)
- 1 tablespoon sweetener
- ¼ teaspoon liquid stevia vanilla drops **
- ½ cup frozen berries
- 1 tablespoon sweetener
- To make the whipped cottage cheese - Add the cottage cheese to a food processor and blend until smooth and creamy. Can also use a high speed blender.
- Add peanut butter, sweetner and stevia to mixture and blend until well combined. Spoon into 2 bowls and enjoy. Store leftovers in an airtight container.
- To make the berry sauce - Add frozen berries to the food processor or high speed blender and blend until pureed. Add the sweetener and blend for a few seconds to combine.
- NOTE you can also cook the berries down on the stove with the sweetener. Just ad berries to a small pan with the sweetener and a few tablespoons of water. Let them cook down to the consistency you like best. Let cool before adding to the cottage cheese.
The nutritional information for 1 serving of just the peanut butter whipped cottage cheese is 230 calories / 15.2g fat / 6.8g carbs / 2.2g fiber / 20g protein = 4.6g net carbs
The nutritional information for 1 tablespoon of the berry sauce is 9 calories / 2g carbs / 0.5g fiber / 0.1g protein = 1.5g net carbs
I like Good Culture or Daisy brand cottage cheese because they have the least amount of carbs.
Also Good Good peanut butter brand has the least amound of carbs too. Other brands have no sugar added and are usually low carb too. You could also try peanut butter powder if you have any.
** You can substitute 1 tablespoon of sweetener for the liquid stevia if you don't have any. You can also add ½ tsp vanilla extract which the stevia already has in it.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 230
Can this be frozen to make ice-cream as per your other cottage cheese ice-cream recipe?
Hi Monika yes I believe it can. I’ve just started playing around with cottage cheese and am surprised at all the things you can do it. So I would put it in a shallow container and freeze it for 1-2 hours until you get the texture want. If you freeze it for too long I think it will get really hard but you can always put it in the microwave for 10 second increments until it’s softened. Or let it soften on the counter for 10 -20 minutes. It tastes the best though after 1-2 hours from when you make it. At least that was my experience with the raspberry one. Good luck and enjoy!