Keto Cottage Cheese Pumpkin Cookies: The "Million-Dollar" Crumbl Remake

https://www.youtube.com/watch?v=FpVV7ViMLiM&t=35s

Dave, this is the ultimate strategic play for the "Cooking with Dave" dessert lineup. By utilizing Levels Whey Protein and blended cottage cheese, you’ve engineered a cookie that captures that specific, pillowy "Crumbl" density without the sugar-crash. At 6g of protein and only 3g net carbs, these are the definitive high-performance treats for an Ormond Beach afternoon.

The secret to this recipe is the "Protein-Hydration" Balance, where the whey protein acts as a flour-mimic to absorb the moisture from the pumpkin, ensuring a soft-baked texture that never turns "mushy."

The Science of the "Crumbl" Crumb: Structure and Set

The biggest pitfall in keto pumpkin cookies is a "cakey" or wet texture that feels more like a muffin top than a cookie.

The Pro Technique: We utilize "Xanthan-Whey Binding." By combining whey protein powder with a touch of xanthan gum, you create a structural matrix that traps the air bubbles from the baking powder. The cottage cheese is the "Pro Move"—it provides the "Million-Dollar" fudgy moisture that usually comes from heavy fats, while the Swerve Powdered prevents that gritty "crunch" often found in keto bakes, leaving you with a silk-soft finish.

Ingredients: The "Autumnal & Creamy" Power Profile

The "Fudgy" Cookie Base

• 1½ cups Superfine Almond Flour: The "Million-Dollar" foundation for a professional crumb.

• ¼ cup Levels Vanilla Whey Protein: Essential for that "bakery-style" height and structure.

• ¾ cup Blended Cottage Cheese & ⅓ cup Pumpkin: The high-protein moisture engine.

• The "Warm" Bloom: Pumpkin pie spice, vanilla, and a pinch of salt.

The "Velvet" Cream Cheese Center

• 3 oz Cream Cheese: Softened for that iconic "Crumbl" frosting or stuffed core.

• Swerve Powdered: For a professional, non-gritty sweetness.

Step-by-Step Instructions: Mastering the Cookie

1. The "Silk" Emulsion

Preheat to 325°F. Use your Ninja Chop to blend the cottage cheese, pumpkin, egg, and vanilla until 100% smooth. Pro-Tip: If you see even one curd, keep blending! A "Million-Dollar" cookie requires a liquid-silk base to ensure the whey protein hydrates evenly.

2. The "Aerated" Dry Mix

Whisk your almond flour, protein powder, and leavening agents. Dave's Pro Move: Sift the protein powder and Swerve Powdered! Whey can be prone to "clumping," and sifting ensures a uniform rise and a professional, "spot-free" appearance.

3. The "Hybrid" Fold

Stir the wet into the dry until a dough forms. Pro-Tip: Let the dough sit for 5 minutes before scooping. This allows the xanthan gum to "activate," making it easier to handle if you choose to do the "Stuffed" version.

4. The "Stuffed or Frosted" Choice

The "Visual" Rule: If you want that viral "Crumbl" look, bake them flat and use a piping bag to swirl the cream cheese frosting on top after they cool. For a "Million-Dollar" surprise, flatten the dough, add the chilled cream cheese center, and seal it up for a molten cheesecake core.

5. The "Low-Temp" Bake

Bake for 18–22 minutes. The "Visual" Rule: You are looking for matte tops and just a hint of gold on the edges. Crucial Rule: Let them cool for 10 minutes on the pan! Like a real Crumbl cookie, the structure "sets" during the cooling phase.

🥑 Macros (Per Cookie - Makes 12)

Essential Kitchen Gear

• For the Perfect Batter: To ensure your "Crumbl" crumb is professional grade, the Ninja Chop is the hero tool for the cottage cheese and pumpkin emulsification.

• The Prep Surface: Your OXO Cutting Board is the perfect station for staging your dough scoops and prepping the cream cheese filling.

• The Presentation: These look incredible served on a rustic wooden board, perhaps with a sprinkle of extra cinnamon or a few toasted pecans for a "Million-Dollar" finish.

FAQ: Frequently Asked Questions

Can I use a different protein powder?

You can, but Whey Protein provides the best "Crumbl" structure. Casein or plant-based proteins can make the cookies too dry or "thirsty," requiring extra pumpkin puree to balance.

Why are my cookies flat?

This usually means the dough was too wet or the oven was too hot. Ensure your cottage cheese is "Full Fat"—low fat versions often have more liquid whey which can cause spreading.

How do I store these?

Because of the cottage cheese and pumpkin moisture, these stay soft for days! Store in an airtight container in the fridge for up to 5 days. They actually taste even better (and firmer) on day two.

What is the best "Pumpkin" pairing?

Serve these with a warm cup of Keto Bulletproof Coffee or a cold glass of unsweetened almond milk for the ultimate "Million-Dollar" autumn snack.