Sugar Free Low Carb Keto Coffee Cottage Cheese Fluff
Just a few simple ingredients and no baking required for this tasty keto coffee cottage cheese fluff! Just 2 grams of carbs and 6 grams of protein!
Coffee Cottage Cheese Fluff
This easy coffee keto cottage cheese fluff is adapted from my popular lemon cottage cheese fluff and is just perfect when you want a little flavor of coffee in a simple recipe that take just minutes to make.
Whether you’re following a keto diet, or low carb diet, or you’re new to following me on social media, I try my best to create delicious keto recipes that not only curb your sweet tooth but also have a good amount of protein intake.
I’m so glad the viral cottage cheese trend took over because I’ve been using it for years in savory and sweet recipes since it’s such a great source of protein.
The great thing about cottage cheese is that even if you’re not a fan of the texture, you can truly transform it into a creamy texture using an immersion blender, food processor or high-speed blender.
The curds literally get transformed into a creamy consistency and the flavor of cottage cheese truly gets masked by the other ingredients. You’ll find all the nutritional information below in the printable recipe card at the bottom of this page.
What you need to make this delicious sweet treat:
Coffee- Strong, brewed coffee whether you buy it at your local coffee shop or make it at home, either works.
Cottage cheese– Full-fat cottage cheese and make sure it’s plain cottage cheese with nothing added to it like fresh fruit.
Heavy Whipping Cream– Heavy cream makes this great recipe very luscious and thick. I would not recommend swapping it with almond milk and it doesn’t have enough fat and won’t thicken this fluff.
Gelatin– Gelatin is a must for this recipe to become fluffy and thick. Without it you will have a loose pudding like texture. If you don’t use gelatin, guar gum or xanthan gum might work but I’ve not tested this out in this recipe to confirm on texture.
Low Carb Sweetener- The best sugar free sweetener for any no bake cheesecake or in this case cottage cheese mixture for keto desserts is always a simple liquid low carb sweetener like vanilla stevia or lemon stevia or Monk fruit sweetener.
I would not recommend granulated sweetener in this easy recipe because it won’t be smooth, it will taste grainy.
I often get the question about using maple syrup in place of the low carb sweeteners I use in my healthy treats, and the answer of course is yes you can, but you will be adding more carbs and sugar to the recipe altering the nutritional info I provide fr each recipe.
Maple syrup is a better option than using white refined sugar of course but it’s still sugar and can spike blood sugar which can also cause cravings.
Best Brands of Cottage Cheese
Full-fat cottage cheese is best for this, either 4% or 2% creamy cottage cheese will yield the best results.
You can find many options for cottage cheese at your local grocery store, but specific brands vary in taste and texture.
I don’t recommend fat free cottage cheese because it won’t be as satisfying as full fat cottage cheese or as creamy.
I like to use lactose free cottage cheese since my daughter and I both have lactose intolerance.
The brand I like best is Green Valley organic, but Lactaid is also a great brand as is the Good Culture cottage cheese brand.
Lactaid 4% Cottage Cheese nutritional info according to the app Cronometer in ½ cup serving has 13 g protein, 5 g total grams of carbs, 5 g fat and 110 calories along with a good amount of calcium, potassium and sodium.
Can I swap the cottage cheese?
Yes you can swap out the cottage cheese if you’re not a fan of cottage cheese. I’d recommend swapping with ricotta cheese in the same amount since it has about the same amount of protein.
You won’t need any gelatin if using ricotta cheese since it has a thicker texture and isn’t as wet and loose at using cottage cheese.
I’ve not tested it out myself but plain Greek yogurt would also be an option to swap the full fat
You could also swap the full-fat cottage cheese with cream cheese though you won’t have as much protein. If using cream cheese you can also eliminate the need for gelatin as cream cheese is very thick in texture.
Can I swap the sweetener used?
Whenever you see a low carb or keto dessert recipe with a sweetener you don’t like or want to use, you certainly can change it to whatever you prefer.
I have this Sweetener Guide & Conversion chart to help you decide what and how much to use in place of the sweetener I used.
Keto Coffee Cottage Cheese Fluff
Sugar Free Low Carb Keto Coffee Cottage Cheese Fluff
Ingredients
- 8 ounces cottage cheese 4%
- 1/2 cup coffee
- 2 tsp gelatin
- 4 ounces heavy cream
- 1-2 tsp chocolate liquid monk fruit or your favorite low carb sweetener to taste
- 1 tsp coffee extract optional
Instructions
- Place the cottage cheese in a high speed blender or food processor to remove clumps. Set aside.
- Pour brewed coffee into a small saucepan and heat over low heat on the stove or place in a microwavable bowl and heat 1-2 minutes until boiling. Slowly whisk in gelatin a little at a time while continuing to whisk until it is completely dissolved and there are no lumps. Alternately if you just brewed the coffee it will be hot enough to keep in a mug, sprinkle gelatin and allow to bloom for 1-2 minutes then use a frother to whisk until dissolved.Set aside to cool.
- Pour the heavy cream into a separate mixing bowl and use an electric mixer to whip until stiff peaks. Add sweetener and coffee extract if using.
- Add the smooth cottage cheese to the whipped cream and blend together until incorporated. Have the mixer on low speed and slowly drizzle in the cooled coffee gelatin mixture.
- Add optional coffee extract if using and spoon a 1/2 cup of the fluff into dessert cups or use a piping bag if desired. Refrigerate for 2-3 hours.
- Storage: Store leftovers in an Airtight container or covered in the fridge for up to 3 days.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Would this uphold it’s flavor/structure if I stored it in the freezer? if so how long could this keep in the freezer?
I’m sorry I’ve not even tried to freeze it since we ate it up so quickly. I am not quite sure how it would hold up then defrost to eat. I’ll have to make it again and try it out, but if you try it please come back and let me know.