Description

These Homemade Keto Cottage Cheese Brownies are a rich, fudgy, and low-carb treat perfect for anyone following a ketogenic diet or looking to enjoy a healthier chocolate dessert. Made with almond flour and sweetened with monk fruit, they combine the creamy texture of cottage cheese with decadent cocoa and sugar-free chocolate chips, offering a guilt-free indulgence that’s both moist and flavorful.

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

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Instructions

Preheat 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 to achieve a creamier batter and better texture in the brownies.
Melt Butter and Mix Wet Ingredients: Melt the unsalted butter and let it cool slightly to avoid cooking the eggs. Whisk in the blended cottage cheese, eggs, and vanilla extract until fully combined.
Sift Dry Ingredients: In a separate bowl, sift together the almond flour, cocoa powder, monk fruit sweetener, baking powder, and salt to ensure even distribution and remove lumps.
Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain brownie texture.
Fold in Chocolate Chips: Carefully fold in the sugar-free dark chocolate chips to add bursts of chocolate flavor throughout the brownies.
Pour Batter and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-28 minutes or until a toothpick inserted into the center comes out with moist crumbs, indicating perfectly baked brownies.
Cool and Serve: Allow the brownies to cool completely in the pan to set properly before slicing into 9 servings and serving.

Notes

Blending cottage cheese is optional but recommended for a smoother texture.
Ensure the melted butter is not too hot when mixing with eggs to prevent cooking them.
Store brownies in an airtight container in the refrigerator for up to 5 days.
For extra richness, add a teaspoon of espresso powder to the dry ingredients.
Use sugar-free dark chocolate chips to keep the brownies keto-friendly.