These brownies are fudgy, rich and packed with protein. They are low carb and keto-friendly. These brownies need only 4 ingredients and take about 5 minutes to prepare. They are an easy dessert when you are craving something rich and chocolatey. 
These protein packed brownies contain cottage cheese but you won’t be able to tell. You don’t taste the cottage cheese but it helps give these brownies a very rich and fudgy texture.
Ingredients
- Cocoa powder
- Brown sugar alternative
- Eggs
- Cottage Cheese
Cocoa Powder: This recipe uses unsweetened dutch process cocoa powder. I prefer using dutch process because I think it has a richer cocoa flavor and doesn’t taste as acidic. These brownies use a large amount of cocoa powder so you do want to use a good quality one.
Brown sugar alternative: I tested this with a keto-friendly brown sugar alternative made from erythritol. It needs to be a granular sugar substitute otherwise the brownies will not set.
Eggs: Eggs are used to create the structure for these brownies.
Cottage cheese: Cottage cheese adds richness, protein and gives these brownies a very fudgy texture.
How to Make Cottage Cheese Brownies
The ingredients are all added to a food processor and blended until smooth. The batter is then transferred to your prepared baking pan and placed into the oven to bake.
Brownie Texture
These brownies have a very fudgy texture. They are not chewy or cakey brownies.
More Keto Brownie Recipes
4 Ingredient Keto Brownies
Ingredients
- 1 1/2 cups (375 g) cottage cheese
- 2 large eggs + 1 large egg yolk about 136 grams total weight
- 3/4 cup (66 g) unsweetened dutch process cocoa powder
- 1 cup (136 g) brown sugar alternative
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Add all of the ingredients to a food processor and blend until completely smooth, scraping down the sides of the machine with a spatula as needed.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until the brownies are mostly set and toothpick inserted into the center comes out with only with a few crumbs sticking to it. The brownies will initially rise very high during baking but will sink back down when they cool.
- Allow the brownies to cool slightly before cutting and serving. Store leftovers in an airtight container in the fridge. I think these brownies are best eaten while warm.
Notes
- I tested these brownies with Sukrin gold brown sugar alternative which is made with erythritol. I have not tested with other low carb sugar alternatives. The sugar substitute does need to be a granular one and not a liquid because other the brownies will not set.
- I used 4% small curd cottage cheese but 2% should also work. I used Daisy brand.
- I used Rodelle dutch process cocoa powder. Because these brownies use a large amount of cocoa powder, you do want to use a high quality brand because you will taste the cocoa.
- These brownies have a very rich cocoa flavor and are lightly sweetened. They have a dark chocolate level of sweetness and cocoa flavor.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
