Description
Delicious and healthy chocolate brownies made with cottage cheese and almond flour, offering a rich flavor and fudgy consistency.
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
- 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 version)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt (optional)
- 1 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 180°C and line a baking tray with parchment paper or lightly grease it.
- Add the cottage cheese to your blender, along with the eggs, maple syrup, and vanilla extract. Blend until smooth and creamy.
- Combine the almond flour, cocoa powder, baking powder, and salt in a large bowl.
- Mix the creamy cottage cheese mixture into the dry ingredients until just combined. Fold in the chocolate chips if using.
- Pour the batter evenly into the prepared baking tray and smooth the surface. Bake for 20-25 minutes until the center is still moist for fudginess.
- Let the brownies cool for at least 15 minutes before slicing.
Notes
Store in an airtight container in the fridge for up to a week. You can also freeze the brownies for up to three months.
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg