Description
Delicious protein-rich brownies made with cottage cheese and cocoa for a healthy treat.
Ingredients
Scale
- 1 cup cottage cheese (or 1 cup silken tofu for a dairy-free version)
- 1/2 cup unsweetened cocoa powder
- 1 cup almond flour (can be replaced with regular flour)
- 2 eggs (or 2 flaxseed eggs for a vegan option)
- 1/3 cup maple syrup (or sugar-free monk fruit syrup for a keto-friendly option)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt (optional)
- 1 cup dark chocolate chips (optional, use sugar-free versions)
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line the baking pan with parchment paper.
- Prepare the cottage cheese in a large mixing bowl and blend with a hand mixer until smooth.
- Combine the dry ingredients: cocoa powder, almond flour, baking powder, and salt in a separate bowl, mixing well.
- Add the eggs (or flaxseed eggs), maple syrup, and vanilla extract to the cottage cheese mixture, mixing thoroughly.
- Stir in the dry ingredients until no flour streaks remain and fold in chocolate chips if using.
- Pour the batter into the prepared baking pan and smooth out evenly.
- Bake for 20-25 minutes or until set, checking with a toothpick for doneness.
- Cool the brownies in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, avoid overmixing the batter to keep the brownies fluffy.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg