High Protein Cookies and Cream Cookie Dough
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1 Food Processor (or high speed blender)
Ingredients
- 8 ounces low fat cottage cheese (or ricotta cheese)
- 1/3 cup Cookies and Cream Equip Prime Protein Powder (or Peanut Butter Equip)
- 1/4 cup powdered allulose
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (omit if using Peanut Butter Equip)
- 1/2 teaspoon stevia glycerite
- 1/8 teaspoon Redmond Real salt
OPTION 1: HOMEMADE SUGAR FREE CHOCOLATE CHIPS
- 3 ounces salted butter
- 2 ounces unsweetened baking chocolate chopped fine
- 1/3 cup powdered allulose
- 1 teaspoon stevia glycerite
- 1/2 teaspoon vanilla extract
OPTION 2: EASY CHOCOLATE CHIPS:
- 1 bar The Good Chocolate chopped into chocolate chips
Instructions
- If making homemade sugar free chocolate chips, place the butter and chopped chocolate into a medium heat-safe bowl. Place in the microwave for 15 second increments, stirring in-between every 15 seconds so you don't burn the chocolate. Once melted and well combined, add the sweeteners and vanilla. Taste and adjust sweetness to your liking. Pour the mixture onto a parchment lined rimmed baking sheet. Place in the fridge or freezer to set completely before chopping into chocolate chips.
- Strain the cottage cheese and discard the excess liquid.
- Place all the ingredients except chocolate pieces into a food processor and puree until very very smooth. Taste and adjust sweetness to your liking.
- Stir in the chopped chocolate. Place in the fridge overnight to let it thicken. Enjoy with a spoon!
- Store extras in an airtight container in the fridge for up to 7 days.
Video
Nutrition
Calories: 130.3 | Fat: 6.5g | Protein: 13g | Carbohydrates: 7g | Fiber: 3.3g | P:E Ratio: 1.3