3 Easy Low Carb PROTEIN BOWLS! - Sweet & Savory KETO Cottage Cheese Recipes

Ingredients

• 2 cups Cottage Cheese (full‑fat (4% milkfat), low‑carb brand)
• 1 tablespoon Peanut Butter (sugar‑free, natural, no added seed or palm oils)
• 0.33 cup Frozen Blueberries (unsweetened, flash‑frozen)
• 3 Large Eggs (room temperature)
• 1 tablespoon Water (room temperature, for fluffier scrambled eggs)
• 1 spray Avocado Oil Spray (for non‑stick skillet, optional)
• to taste Salt (preferably sea salt)
• to taste Black Pepper (freshly ground)
• 2 tablespoons Fresh Salsa (low‑carb, refrigerated variety)
• 0.5 small Avocado (peeled, diced)
• 1 cup Spring Mix Greens (washed and dried)
• 1 can (5 oz) Canned Tuna in Olive Oil (drained)
• 0.25 cup Cucumber (diced)
• 1 Hard‑Boiled Egg (peeled, quartered)
• 1 teaspoon Capers (rinsed)
• few drops Hot Sauce (optional, e.g., Chipotle or Louisiana)
• 0.5 teaspoon Za'atar Spice Blend (Middle‑Eastern herb blend, optional)

Instructions

1. Prepare Sweet Blueberry Bowl Base

   Measure 1 cup full‑fat cottage cheese into a serving bowl.

   Time: PT2M

2. Heat Blueberries

   Add 1/3 cup frozen blueberries to a small saucepan over medium‑low heat. Stir occasionally and gently mash as they soften, about 5 minutes, until a saucy consistency forms.

   Time: PT5M

   Temperature: Medium‑low heat

3. Add Nut Butter

   Stir 1 tablespoon natural peanut butter (or almond butter) into the warm cottage cheese; the heat from the berries will melt the butter, creating a creamy swirl.

   Time: PT1M

4. Finish Sweet Bowl

   Pour the warm blueberry sauce over the cottage cheese‑nut butter mixture, give a quick stir, and serve immediately or refrigerate.

   Time: PT1M

5. Prepare Scrambled‑Egg Bowl Base

   Measure 1/2 cup cottage cheese into a bowl; set aside.

   Time: PT1M

6. Scramble Eggs

   In a non‑stick skillet, spray a light coat of avocado oil. Whisk 3 large eggs with 1 tablespoon water, salt, and pepper. Cook over medium heat, gently stirring, for about 5 minutes until soft, fluffy curds form.

   Time: PT5M

   Temperature: Medium heat

7. Combine Egg Bowl

   Place the soft scrambled eggs beside the cottage cheese, drizzle with 2 tablespoons fresh salsa, and top with diced half‑avocado.

   Time: PT2M

8. Prepare Tuna Salad Bowl Base

   Layer 1 cup spring mix greens in a bowl, then add 1/2 cup cottage cheese on top.

   Time: PT2M

9. Add Tuna and Extras

   Drain 1 can tuna in olive oil and scatter over the cottage cheese. Add 1/4 cup diced cucumber, quartered hard‑boiled egg, 1 tsp capers, a few drops hot sauce, and sprinkle 1/2 tsp za'atar.

   Time: PT3M

10. Serve All Bowls

    Enjoy each bowl immediately, or store in airtight containers in the refrigerator for up to 2 days.

    Time: PT1M

Nutrition Facts

Calories

343

Protein

32 g

Carbohydrates

15 g (12 g net)

Fat

19 g

Fiber

3 g