Keto Blueberry Snack
A keto-friendly blueberry snack made with cottage cheese and cream cheese.
ketosnackblueberry
keto-friendlypescatarianlow-carbnut-freegluten-freevegetarian
snack
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥛Dairy & Eggs(3)
- 3 tbsp cottage cheese
- 2 oz cream cheese
- 1 large egg
🫙Pantry Staples(1)
- 1 tsp vanilla extract
📦Other(2)
- 2 tbsp blueberries
- 2 tbsp sweetener (I used monkfruit)
Nutrition (per serving)
Calories
327
Protein
14g
Carbs
6g
Fat
26g
Sugar 5g·Sodium 381mg
👨🍳 Instructions
- 1
Blend all ingredients except the blueberries and pour it in a greased dish.
💡 Pro Tips
- ✓Bring cream cheese and cottage cheese to 68-72°F (room temperature) before blending to achieve a smooth, lump-free batter; cold dairy won't emulsify properly and will create grainy curds in your final texture.ingredient68-72°F room temperature
- ✓Blend for exactly 45-60 seconds at medium speed to incorporate air and activate lecithin in the egg yolk, which stabilizes the dairy proteins and creates a custard-like crumb rather than dense cake.technique45-60 seconds at medium speed
- ✓Fold in blueberries by hand after blending rather than blending them in, because the mechanical action breaks cell walls and releases anthocyanins (blue pigments) into the batter, turning it grey and creating a wet, soggy texture.techniqueHand-fold post-blend
- ✓Use monkfruit at a 1:1 sugar replacement ratio, but reduce total liquid by 15% because monkfruit has 0% moisture content versus sugar's hygroscopic properties; excess moisture will cause the keto custard to separate during baking.ingredient1:1 ratio with 15% liquid reduction
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Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
Keto Blueberry Snack
A keto-friendly blueberry snack made with cottage cheese and cream cheese.
ketosnackblueberry
keto-friendlypescatarianlow-carbnut-freegluten-freevegetarian
snack
📝 Ingredients
🥛Dairy & Eggs(3)
- 3 tbsp cottage cheese
- 2 oz cream cheese
- 1 large egg
🫙Pantry Staples(1)
- 1 tsp vanilla extract
📦Other(2)
- 2 tbsp blueberries
- 2 tbsp sweetener (I used monkfruit)
Nutrition (per serving)
Calories
327
Protein
14g
Carbs
6g
Fat
26g
Sugar 5g·Sodium 381mg
👨🍳 Instructions
- 1
Blend all ingredients except the blueberries and pour it in a greased dish.
💡 Pro Tips
- ✓Bring cream cheese and cottage cheese to 68-72°F (room temperature) before blending to achieve a smooth, lump-free batter; cold dairy won't emulsify properly and will create grainy curds in your final texture.ingredient68-72°F room temperature
- ✓Blend for exactly 45-60 seconds at medium speed to incorporate air and activate lecithin in the egg yolk, which stabilizes the dairy proteins and creates a custard-like crumb rather than dense cake.technique45-60 seconds at medium speed
- ✓Fold in blueberries by hand after blending rather than blending them in, because the mechanical action breaks cell walls and releases anthocyanins (blue pigments) into the batter, turning it grey and creating a wet, soggy texture.techniqueHand-fold post-blend
- ✓Use monkfruit at a 1:1 sugar replacement ratio, but reduce total liquid by 15% because monkfruit has 0% moisture content versus sugar's hygroscopic properties; excess moisture will cause the keto custard to separate during baking.ingredient1:1 ratio with 15% liquid reduction