Description
These Homemade Keto Cottage Cheese Brownies are a delicious and healthy low-carb treat perfect for satisfying your chocolate cravings while staying keto-friendly. Made with cottage cheese, almond flour, and sweetened with monk fruit, these brownies offer a moist texture and rich cocoa flavor with added sugar-free chocolate chips for extra indulgence.
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
Instructions
- Preheat Oven: 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 a smoother brownie texture.
- Melt Butter and Mix Wet Ingredients: Melt the unsalted butter and let it cool slightly. Whisk the melted butter together with the blended cottage cheese, eggs, and vanilla extract until well combined.
- Sift Dry Ingredients: In a separate bowl, sift together the almond flour, cocoa powder, monk fruit sweetener, baking powder, and salt to remove lumps and evenly distribute the ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing which can make the brownies tough.
- Fold in Chocolate Chips: Gently fold in the sugar-free dark chocolate chips, distributing them evenly without breaking them apart.
- Pour Batter and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 9 servings and serving.
Notes
- Blending the cottage cheese is optional but recommended for a smoother brownie texture.
- Use monk fruit sweetener to keep the brownies keto-friendly and low in carbs.
- Be careful not to overbake to keep the brownies moist and fudgy.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a nut-free option, substitute almond flour with coconut flour but adjust quantity as it is more absorbent.
