Description

These Homemade Keto Cottage Cheese Brownies are a rich, fudgy, and low-carb treat perfect for those following a keto lifestyle. Made with creamy cottage cheese, almond flour, and sweetened with monk fruit, these brownies offer a delicious chocolate indulgence without the sugar spike. They are easy to make, gluten-free, and packed with protein, making them an ideal dessert or snack option for keto and low-carb dieters.

Ingredients

Scale

Wet Ingredients

1 cup cottage cheese
2 large eggs
1/2 cup unsalted butter
1 teaspoon vanilla extract

Dry Ingredients

1/2 cup almond flour
1/2 cup cocoa powder
2/3 cup monk fruit sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt

Add-ins

1/2 cup sugar-free dark chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and lightly grease it to prevent sticking.
Blend Cottage Cheese: In a blender or food processor, blend the cottage cheese until smooth. This step is optional but recommended for a smoother brownie texture.
Melt Butter and Combine Wet Ingredients: Melt the unsalted butter and allow it to cool slightly. Whisk the melted butter together with the blended cottage cheese, eggs, and vanilla extract until well combined.
Mix Dry Ingredients: In a separate bowl, sift together the almond flour, cocoa powder, monk fruit sweetener, baking powder, and salt to ensure an even mixture and to break up any lumps.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
Fold in Chocolate Chips: Carefully fold in the sugar-free dark chocolate chips to distribute them throughout the batter.
Pour Batter and Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, slice into 9 servings and enjoy.

Notes

For a smoother texture, blending the cottage cheese is recommended but not mandatory.
Make sure not to overbake; brownies should be moist inside.
Use parchment paper for easier removal and cleaner slicing.
Substitute sugar-free chocolate chips with regular ones if not following a keto diet.
Store leftovers in an airtight container in the refrigerator for up to 5 days.