Ingredients:

  • 1 cup (225g) small curd cottage cheese, 2% or 4% fat
  • 2 large eggs, room temperature
  • 1 tbsp (14g) melted grass-fed butter
  • 2 cups (224g) super-fine blanched almond flour
  • 1/2 cup (60g) coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp garlic powder
  • 1/4 cup (28g) shredded sharp cheddar cheese
  • 1/4 tsp fresh cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a heavy baking sheet with parchment paper.
  2. Sift the almond flour, coconut flour, baking powder, sea salt, and garlic powder into a separate bowl to remove any clumps.
  3. Incorporate the cottage cheese, melted butter, and black pepper into the egg mixture until well combined.
  4. Gently fold the wet mixture into the dry ingredients using a spatula until a thick, tacky dough forms. Do not overmix.
  5. Scoop the dough using a 1/3 cup measuring tool, placing 6 even mounds onto your prepared baking sheet.
  6. Gently stir in the shredded sharp cheddar cheese, ensuring it is evenly distributed throughout the mass.
  7. Bake for 20 minutes or until the tops are deeply golden brown and the cheese is crackling.