These cottage cheese brownies are four iconic fudgy protein brownies that use cottage cheese to increase protein content. It also has no refined sugar, no flour, and no gluten-free.
I love simple low-carb brownie recipes for keto-friendly desserts, like the recent flourless yogurt mousse brownies. These new brownies are as delicious as their rich chocolate flavor.
The entire recipe is right below, but don’t miss out on all the more tips, including process shots, ingredient swaps, tips and more!
Cook ModePrevents the screen from getting dark
Preheat the oven to 350°F (180°C). Arrange 6-inch brownie pans with parchment. Light oil paper with cooking oil spray. Please put it aside.
If used in a high-speed blender or food processor, add cottage cheese, eggs, egg yolks, cocoa powder, sweeteners and vanilla.
Blend or process until thick and smooth. You may need to stop the blender several times, rub the sides of the jug with a rubber spatula, and repeat.
Pour the batter into a pan and sprinkle some chocolate chips on top if necessary.
Bake brownies at 350°F (180°C) for 28-33 minutes, dry and clean until the top is dry and a toothpick is inserted in the center.
Let the brownies cool in a pan. They shrink normally and it transfers them to a cooling rack to completely cool them. For the best fudgey texture, store in the fridge 1 hour before eating.
Note 2: You will need a large egg and one large egg yolk at room temperature. You can’t make a recipe without eggs.
Note 3: Or sugar-free cocoa powder.
Note 4: We use sugar-free monkfruit/erythritol blends that can be used as a sugar substitute. Other options are coconut sugar, date sugar, or allirose.
Note 5: For flavors.
Note 6: Chocolate-flavored boost.
Bread size: These are small brownies that have to be baked in a 6 inch pan, or brownies will be too flat in an 8 inch pan.
Storage: Store brownies in the fridge in an airtight container for up to 4 days. The brownies taste even better after being refrigerated, resulting in a wet, moist fudgey in the middle.
Serving: 1 Squares (from six squares)calorie: 90.9 kcal (5%)carbohydrates: 6.2 g (2%)fiber: 3.2 g (13%)Online carbs: 3 gprotein: 5.4 g (11%)fat: 5.2 g (8%)Saturated fat: 2.8 g (18%)Polyunsaturated fat: 0.2 gJanuary Saturated Fat: 0.8 gTrans Fat: 0.003 gcholesterol: 35.5 mg (12%)sodium: 96.1 mg (4%)potassium: 148.7 mg (4%)sugar: 0.9 g (1%)Vitamin A: 81.8 iu (2%)Vitamin B12: 0.2 µg (3%)Vitamin D: 0.2 µg (1%)calcium: 35.7 mg (4%)iron: 1.5 mg (8%)magnesium: 38.9 mg (10%)zinc: 0.7 mg (5%)
Ingredients and alternatives
To create this recipe, you only need four ingredients. Here’s how to choose them (and swap them).
Cottage Cheese – This adds moisture and creamy texture, significantly increasing the protein content of brownies. Full-fat cottage cheese gives you the best results as the low-fat version leads to drybrownies. Eggs + Egg Yolk – These combine ingredients and add richness. Extra egg yolks enhance the creepy texture and protein. Unsweetened Cocoa Powder – This brings a rich chocolate flavour to your brownies. Cocoa powder also works well. Granuting Sweetener – This sweetens brownies without refined sugar. Monkfruit/Erythritol Blend maintains low calorie and low carbs. You can also use Allulose for low-calorie results. If you don’t need low carbs, coconut sugar or date sugar can work too.
How to make cottage cheese brownies
This recipe is very simple. This is in some photos.
Combine the ingredients into a high-speed blender.
Blend until the texture is smooth and poured.
Transfer the brownie batter to a 6-inch bread lined with parchment.
Bake brownies at 350°F (180°C) for 28-33 minutes.
Carine’s tips
Let me share some tips on how to make the perfect brownie.
The importance of bread size – use 6-inch or 5-inch bread for ideal thickness. The 8-inch bread will be thin, dry brownies. Top with Chocolate – Sprinkle sugar-free or dark chocolate chips on top before baking to enhance the sweetness and chocolate flavor. Full fat is important. Use full fat cottage cheese for the best moisture and texture. Low-fat cottage cheese drys brownies. Cold for Stain – Refrigerate brownies for at least an hour before working to achieve the best fudgey texture. Blend until smooth – Make sure the batter is completely smooth by rubbing off the sides as needed. Check Donnes – insert toothpicks into the center of the brownie to make sure they are completely baked. It should dry out. Parchment Paper is a must – Arrange the parchment paper on the pan for easy removal and cleanup. Cooling deflation – Expect the brownie to shrink slightly as it cools. This is normal and contributes to their fudgey texture. Storage – Store brownies in airtight containers in the fridge for up to 4 days. They cool and taste even better. Room Temperature Eggs – Using room temperature eggs will help the batter blend smoothly and evenly.
More Low Carb Brownies
About the author
Carine Claudepierre
Hello, I am Carine, Food Blogger, Author, Recipe Developer, Author of Cookbook and Founder of Sweet As Honey.
I have a Nutrition and Wellness Certification Certificate obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field comes from the chemistry and years of background following the low carb diet of keto. However, since my husband is vegan, I am also familiar with vegetarian and vegan dishes.
I now eat a more balanced meal that involves alternating keto and Mediterranean meals
Cooking and baking is my true passion. In fact, I share only a small portion of the recipe with something as sweet as honey. Most of them can be eaten by my husband and my two children before I have time to take a photo!
All of my recipes pride themselves on making sure that the triple tests are at least working and keeping them as accurate as possible.
Browse all recipes at Recipe Index.
I hope you too find your favorite recipe with sweet things like honey!
